How To Make Crispy Chicken Sandwich With Slaw
A vegan variation of the crispy chicken sandwich recipe that will surely fill you up with healthy ingredients. Served with colorful slaw and vegan aioli.
In a food processor, combine the cannellini beans and their liquid, the tofu, olive oil, Worcestershire sauce, dissolved bouillon, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1½ teaspoons salt. Blend on high speed until smooth and homogenous.
Add the vital wheat gluten in batches, blending between additions and scraping down the sides of the bowl to fully incorporate. The mixture should start coming together into a dough.
Transfer the dough to a lightly floured surface and knead for about 5 minutes until elastic and smooth. Cover with a towel and let rest for 10 minutes.
Divide the dough into 8 equal portions. Lightly sprinkle each piece with flour and roll out to flatten. Using your hands, shape each portion to resemble a chicken breast.
Wrap each piece of chicken in parchment paper and transfer to a steamer pot. Steam for 80 minutes, flipping halfway through.
Towards the end of the steaming, prepare the brine. In a large, shallow dish, whisk together the oat milk, pickle juice, hot sauce, and 1 tablespoon of salt.
Remove the chicken from the steamer and discard the parchment paper. Transfer the warm chicken to the brine to marinate for 1 to 2 hours.
In a medium bowl, combine the cabbage, carrot, apple cider vinegar, sugar, and salt. Toss to combine well and set aside.
In a small bowl, combine the vegan mayonnaise, garlic, mustard, hot sauce, and salt. Mix well to combine.
Fill a large pot with canola oil. Heat over medium-high heat until the oil reaches 350 degrees F (180 degrees C).
While the oil heats, bread the chicken.
In a wide, shallow dish, mix together the flour, cornstarch, baking soda, remaining 2 tablespoons of garlic powder, remaining tablespoon of onion powder, the paprika, cayenne, remaining tablespoon salt, and pepper. Mix together with a fork.
Remove the chicken from the brine. Lightly coat in the flour mixture then set aside.
Add about ¼ cup (60 ml) of the brining liquid to the flour and mix with a fork to create some clumps, which will fry up to be crispy bits.
Dip each floured chicken breast in the brine, making sure there are no dry spots. Coat each piece again in the clumpy flour mixture.
Working 2 at a time, fry the chicken for 3 to 4 minutes, until deep golden brown and crispy. Transfer the chicken to a wire rack and season lightly with salt. Bring the oil temperature back to 350 degrees F (180 degrees C) between batches.
To assemble, spread 1 tablespoon of aioli across the bottom of each toasted brioche bun. Top with pickles, a piece of chicken, a dash of hot sauce, and about ½ cup of slaw. Top with the top bun.
- Calories: 2999.35kcal
- Fat: 234.73g
- Saturated Fat: 20.26g
- Trans Fat: 0.88g
- Monounsaturated Fat: 141.34g
- Polyunsaturated Fat: 67.84g
- Carbohydrates: 110.56g
- Fiber: 13.13g
- Sugar: 12.24g
- Protein: 123.34g
- Cholesterol: 12.20mg
- Sodium: 1770.81mg
- Calcium: 888.95mg
- Potassium: 1604.44mg
- Iron: 16.69mg
- Vitamin A: 175.82µg
- Vitamin C: 15.35mg