What would a top 10 all-time favorite American sandwich series be without a Fried Chicken Sandwich? That statement might immediately lead you to another question. Isn’t this post title sort of oxymoronic? How could a classic type entree be featured in a series about America’s Top 10 “New” sandwiches?
Good question. All I can say is if there’s an error in the air, don’t blame me. You’ll have to credit this one to the originator of the series, Endless Simmer. They created an article called America’s Top 10 New Sandwiches which was immediately gobbled up and promoted on the Huffington Post. Brendan Spiegel, author of the post, described today’s sandwich as the “McChicken-for-foodies.” So although it’s featured on this series of “new” sandwiches, it’s really like a classic rock-n-roll buttermilk dipped fried chicken sandwich covered by a new age rock kind of slaw. Same old stuff with an interesting, new twist. Namely, a “savory slaw of sliced jalapenos, pickled red onions, and high quality olive oil.”
And that’s what we’re showcasing today, a vegan version of the Endless Simmer/HuffPo’s series, America’s Top 10 new Sandwiches, Number 5, the Fried Chicken Sandwich.
We’re smack dab in the middle of a series where I’m inviting some of my favorite vegan bloggers to create vegan versions of the Endless Simmer/Huffpo article sandwich series. We’re calling ours America’s Top 10 New Sandwiches…Veganized! So far, the sandwiches we’ve featured include:
- Sandwich No. 10 the Vegan Spuckie Sandwich, prepared by Your Vegan Mom and featured a carrot salad on top of vegan deli slices.
- Sandwich No. 9 the Bulgogi Steak Sandwich by Manifest Vegan showcased tender strips of marinated tofu topped with caramelized onions.
- Sandwich No. 8, the Crispy Drunken Chicken Sandwich showcased two unique vegan recipes by Veggie Num Num and Epicurean Vegan who both provided recipes with sweet, spicy sauces.
- Sandwich No. 7, the Cheesy Mac and Rib Sandwich featuring a thick barbecue sauce grilled over thinly sliced tofu and served with caramelized onions and oh so vegan mac and cheese.
- Sandwich No. 6, The Pibil Torta Sandwich spotlighting crusty bolillo bread spread with a black bean paste, marinated wild mushrooms and finished with a layer of pickled red onions.
Today’s recipe was veganized, developed, and photographed by Leinana at Vegan Good Things.
So grab a coke, pop in some Stevie Ray Vaughan, and enjoy this vegan, new agey twist on a classic American sandwich.
Fried Chicken Sandwich
Source: Art Smith’s Vegan Fried Chick’n
- 1 package Gardein Chick’n Scallopini (4 pieces)
- 1 cup whole raw cashews
- water for covering cashews by 1”
- 1 Tbsp. Tabasco or other hot sauce
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1 tsp. garlic powder
- 1 tsp. Old Bay seasoning
- 2 tsp. cayenne pepper
- 1 tsp. black pepper, freshly ground
- vegetable oil for frying
- Make the cashew cream (plan ahead): Put the cashews in a bowl and add cold water to cover them by one inch. Cover the bowl and refrigerate overnight. Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by one inch. Blend on high for several minutes until very smooth and strain through a fine mesh sieve.
- Mix the cashew cream with Tabasco in a medium-sized bowl. Add the Gardein chick’n pieces and make sure all are well coated.
- In a shallow bowl, mix the flour, baking powder, garlic powder, Old Bay, cayenne, and black pepper. Shake the excess marinade off the chick’n pieces, and then dredge each one in the flour. Shake off excess flour, then dip the chick’n back into the cashew cream, then coat again in the flour.
- Add enough oil to a deep large skillet to create a depth of 1”. Heat over medium-high heat to 350º f (use a deep-frying thermometer or an electric frying pan). Fry the chick’n in batches until golden and cooked through, about 5 minutes per side. Drain on paper towels and serve.
Bakesale Betty’s Vinaigrette Coleslaw
- 1 small red onion, very thinly sliced
- 1 cup + 3 Tbsp. red wine vinegar, divided
- 2 jalapenos, seeded, cut in half and sliced crosswise
- 1/4 cup chopped parsley
- 1/2 green cabbage, core and outer leaves removed, and very thinly sliced
- 1 Tbsp. Dijon mustard
- 1 tsp. salt
- 1/2 cup extra virgin olive oil
- Stir onions into one cup red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. In a large bowl, toss onions with jalapeno, parsley, cabbage and salt.
- In a small bowl, whisk together mustard, 3 Tbsp. red wine vinegar, and salt. Slowly whisk in olive oil until well blended.
- Toss salad with vinaigrette until evenly coated.
Vegan Fried Chick’n Sandwich Assembly
- 1 recipe Art Smith’s Vegan Fried Chick’n
- 1 recipe Bakesale Betty’s Vinaigrette Coleslaw
- 4 torpedo or hero sandwich rolls
To assemble: Slice rolls in half, place chick’n on the bottom and top generously with the coleslaw.
We hope you enjoyed this fifth post in our series of America’s Top 10 New Sandwiches…Veganized! We’ll be publishing more recipes next week so stay tuned.
America’s Top 10 New Sandwiches…Veganized! Participating Bloggers:
- Trina at Your Vegan Mom. Follow Trina on Twitter too.
- Allyson at Manifest Vegan. Follow Allyson on Twitter too.
- Trudy at Veggie NumNum. Follow Trudy on Twitter too.
- April at Epicurean Vegan.
- Morgan at Little House of Veggies. Follow Morgan on Twitter.
- Noelle at Opera Singer in the Kitchen. Follow Noelle on Twitter.
- Leinana at Vegan Good Things. Follow Leinana on Twitter.
- Nora at Pride and Vegudice. Follow Nora on Twitter.
- Mandi Hoffman at Chic Vegan. Follow Mandi on Twitter.
- Jennifer Sweet on Veg. Follow Jennifer on Twitter.
- Ashley at Never Homemakers. Follow Ashley on Twitter.
- Marly at Namely Marly. Follow Marly on Twitter.