Vegan Spicy Hot Chicken Sandwich

Indulge in the bold, fiery flavors of this Vegan Spicy Hot Chicken Sandwich, a plant-based twist on a comfort food classic! Perfectly crispy vegan chicken patties are double-dipped in a flavorful spiced coating and fried to golden perfection. Layered with a creamy, tangy vegan slaw made with shredded cabbage and carrots, and finished with a drizzle of hot sauce and crisp pickle slices, this sandwich delivers a satisfying balance of heat, crunch, and zest. Served on toasted vegan burger buns, it’s an irresistible meal that’s sure to impress vegans and non-vegans alike. Ready in just 35 minutes, this recipe is perfect for a weeknight treat or a weekend indulgence.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces vegan chicken patties
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 4 teaspoons spices (paprika, cayenne, garlic powder, onion powder)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons hot sauce
• 1 cup vegan mayonnaise
• 2 teaspoons white vinegar
• 1 teaspoon sugar
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 2 pieces vegan burger buns
• 2 cups neutral cooking oil (e.g., vegetable oil)
• 6 pieces pickle slices

Directions

Step 1

In a bowl, combine unsweetened almond milk and apple cider vinegar to make vegan buttermilk. Let it sit for 5 minutes to curdle.

Step 2

In another bowl, whisk together the flour, cornstarch, paprika, cayenne, garlic powder, onion powder, salt, and black pepper.

Step 3

Dip each vegan chicken patty into the vegan buttermilk, then coat thoroughly in the spiced flour mixture. Repeat to double-dip for extra crispiness.

Step 4

Heat the neutral cooking oil in a deep skillet or saucepan over medium-high heat until it reaches 350°F (175°C).

Step 5

Carefully fry the coated vegan chicken patties in the hot oil for 2-3 minutes per side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.

Step 6

In a small bowl, mix vegan mayonnaise, white vinegar, sugar, and about 1 teaspoon of hot sauce to create a spicy slaw dressing.

Step 7

Combine the shredded cabbage and carrots in a large bowl, then toss with the slaw dressing until well coated.

Step 8

Toast the vegan burger buns in a dry skillet or toaster until golden brown.

Step 9

Assemble each sandwich: Place a fried vegan chicken patty on the bottom bun, drizzle with additional hot sauce for extra heat, top with a generous scoop of slaw, and add pickle slices. Cover with the top bun.

Step 10

Serve immediately and enjoy your Vegan Spicy Hot Chicken Sandwich!

Nutrition Facts

Serving size	(1726.9g)

Amount per serving	% Daily Value*
Calories	6010.3

Total Fat 544.2g	0%
Saturated Fat 78.6g	0%
Polyunsaturated Fat 24.5g
Cholesterol 54mg	0%
Sodium 6360.8mg	0%
Total Carbohydrate 279.3g	0%
Dietary Fiber 25.2g	0%
Total Sugars 39.1g
Protein 51.3g	0%

Vitamin D 87.8IU	0%
Calcium 735.6mg	0%
Iron 17.4mg	0%
Potassium 1407.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.7%

Protein: 3.3%

Carbs: 18.0%