This is a good, quick and tasty recipe that is sure to crush your cravings for a spicy chicken sandwich!
I'd love to hear what you thought of this recipe when you try it out! If you do please tag me @plantchefcooking on Instagram
Servings:4
Prep time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25-30 minutes
"Chicken" Ingredients:
1 cup TVP.
1 cup hot water
1 tsp. better than bullion not chicken base.
1 tsp. Smoked paprika.
1 tsp. Granulated garlic.
1 tsp. Onion powder.
1 flax egg (1 Tbsp flax meal + 3 Tbsp water)
1/4 cup vital wheat gluten
S&P.
Wet mix:
1 Cup almond milk.
1 Tbsp apple cider vinegar.
1 Tbsp dill pickle juice.
1 Tbsp Texas Pete our other hot sauce.
Dry mix:
1 cup ap flour.
1/4 cup corn starch.
1 tsp baking powder
Garlic powder
Onion powder
Cayenne
Smoked paprika
S&P
Add water, base and spices to a mixing bowl and stir to combine, add mixture to TVP and allow to rehydrate for about 10 minutes. Then add in the flax egg, and vital wheat gluten and mix until well combined. Then form patties and place in freezer while you get together the wet and dry mix for the breading. Get a deep pan with vegetable oil heating up on the stove to 350°F.
Place “chicken” in dry mix then into the wet mix back into the dry mix. Fry in vegetable oil (or other neutral oil suitable for frying) at 350°F for 2-3 minutes/side. Place on a wire rack or paper towel lined plate to rest before serving.
Serve on your favorite roll, with some nice fresh veggies add a little extra hot sauce if your heart so desires, but most importantly.....ENJOY!!
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