Vegetarian Spicy Hot Chicken Sandwich

Elevate your sandwich game with this irresistible Vegetarian Spicy Hot Chicken Sandwich, a plant-based twist on the classic comfort food favorite. Packed with bold spices like paprika and cayenne, the crispy, golden-brown plant-based chicken patties are fried to perfection and paired with a creamy, tangy slaw made from shredded cabbage and a zesty vegan spicy mayo. Sandwiched between lightly toasted hamburger buns and topped with sweet bread and butter pickles, this flavorful creation delivers the perfect balance of heat, crunch, and freshness. Ready in just 35 minutes, this recipe is ideal for weeknight dinners or casual gatherings where you want to wow your guests without the meat. Perfect for vegetarians and spice enthusiasts alike, this sandwich guarantees indulgence without compromise!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces plant-based chicken patties
• 1 cup all-purpose flour
• 1 cup unsweetened almond milk
• 2 tablespoons hot sauce
• 2 tablespoons cornstarch
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 cups vegetable oil
• 0.5 cup vegan mayonnaise
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 2 cups shredded cabbage
• 4 pieces hamburger buns
• 8 slices bread and butter pickles

Directions

Step 1

In a medium bowl, whisk together all-purpose flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.

Step 2

In a separate bowl, mix almond milk and 1 tablespoon of hot sauce to create a buttermilk-like mixture.

Step 3

Dip each plant-based chicken patty into the flour mixture, then into the almond milk mixture, and finally back into the flour mixture to coat thoroughly. Set aside.

Step 4

Heat vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C).

Step 5

Carefully place the coated plant-based patties into the oil and fry for 3-4 minutes on each side until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.

Step 6

In a small bowl, whisk together vegan mayonnaise, remaining hot sauce, white vinegar, and sugar to create a spicy mayo.

Step 7

In a larger bowl, toss shredded cabbage with 2 tablespoons of the spicy mayo to make a creamy slaw.

Step 8

Lightly toast the hamburger buns in a skillet or toaster.

Step 9

Spread a layer of spicy mayo on the bottom half of each bun, then place a fried plant-based chicken patty on top.

Step 10

Add a generous scoop of creamy slaw and 2 slices of bread and butter pickles to each sandwich.

Step 11

Top with the other half of the bun and serve hot.

Nutrition Facts

Serving size	(1699.6g)

Amount per serving	% Daily Value*
Calories	5472.5

Total Fat 489.3g	0%
Saturated Fat 74.2g	0%
Polyunsaturated Fat 281.4g
Cholesterol 27mg	0%
Sodium 6192.5mg	0%
Total Carbohydrate 246.7g	0%
Dietary Fiber 78.3g	0%
Total Sugars 27.6g
Protein 110.0g	0%

Vitamin D 87.8IU	0%
Calcium 701.9mg	0%
Iron 19.9mg	0%
Potassium 1285.4mg	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: 75.5%

Protein: 7.5%

Carbs: 16.9%