America’s Top 10 New Sandwiches Veganized – Fried Chicken Sandwich

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.

America's Top 10 New Sandwiches Veganized featuring today's sandwich 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.

A Vegan Fried Chicken Sandwich featured on Namely Marly and topped with a savory slaw of of sliced jalapenos, pickled red onions, and high-quality olive oil.

Fried Chicken Sandwich

Source: Art Smith’s Vegan Fried Chick’n

Ingredients:

  • 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

Instructions:

  1. 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.
  2. Mix the cashew cream with Tabasco in a medium-sized bowl. Add the Gardein chick’n pieces and make sure all are well coated.
  3. 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.
  4. 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

Source: Bakesale Betty’s Vinaigrette original recipe

Ingredients:

  • 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

Instructions:

  1. 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.
  2. In a small bowl, whisk together mustard, 3 Tbsp. red wine vinegar, and salt. Slowly whisk in olive oil until well blended.
  3. Toss salad with vinaigrette until evenly coated.

Vegan Fried Chick'n sandwich by Vegan Good Things and featured on Namely Marly

Vegan Fried Chick’n Sandwich Assembly

(makes 4)

  • 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.

Conclusion

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:

Posted 4 years ago by Marly on Friday, March 11th, 2011 · Permalink

20 Responses to America’s Top 10 New Sandwiches Veganized – Fried Chicken Sandwich

  1. WOW, this looks and sounds fantastic. The cashew cream crusted chikn sounds perfect! Great job Leinana!

  2. This looks fabulous! Great job girl!

  3. This looks awesome! I love that the chick’n is coated in cashew cream. Yummm!

  4. Beautiful photos! I love this sandwich.

  5. Amazing photos! I love chicken sandwiches, but never thought that they could be made vegetarian.

  6. What a fun and creative project! I should have you guys veganize some of my sandwiches…there are a lot of people who I’m sure would appreciate it! :-)

  7. Very nice…these look tasty!

  8. That cashew cream sounds amazing, and the spicy slaw is similar to what we had tonight.

  9. Awesome that you went the Vegan route on those top 10 – I much prefer these to the ones on that list :)

  10. Wow, I would so prefer this sandwich to a real chicken sandwich. It looks so crispy and the slaw is making my mouth water. Plus, the after effect of eating something like this instead of meat, is just so nice too;) REAL FOOD-Yeah!

  11. Mmm looks delicious but the suspense is killing me, what’s gonna be number 1?

  12. Wow, I’m so impressed this is Vegan!

  13. I am totally drooling over that sandwich! I have yet to try Gardein…I may be open to it now (I’m not a big faux meat person, and I don’t really eat real meat either). I can just taste that crunchy slaw! Seriously, delicious. Looking forward to checking out your other recipes. I am so happy Angie/Eclectic Recipes forwarded me your site! :)

  14. Your Bakesale Betty’s Vinaigrette Coleslaw recipe is really good. Like the fact it does not use mayo or other heavy sauces often added to slaw. Should go great with BBQ as well, will definitely try it.
    Your sandwich recipes are all terrific. Wonder how different the sandwiches turn out using grilled chicken instead of fried chicken. Your photos make the food look so real…Thank you for sharing.

  15. Ohhhh… a heartfelt THANK YOU THANK YOU from this Oaklander! Been missing the Betty’s sandwiches since going meatless and now we can have them again!

    A giant virtual hug to you. Or a virtual handshake if you’d prefer it. ;-)

  16. Loved finding these recipes! I live where it is not so easy to find Vegan products (ie Vegan meats) so I adapt the recipes. I took the coleslaw and added grated carots and zucchini and cilantro and tofu. Then canned kidney beans and corn tortillas and sliced avacodo to make tacos. So great! Thank you. Really great combos. And wonderful Vegan blog sites.

  17. Thank you so much for these vegan options. I was so disgusted when I saw the Huffington Post, and I was really, truly worried for our nation. Thanks for restoring my hope and giving me something beautiful to live for. :-) Go vegans!!

  18. I made this for dinner tonight with my omnivore roommate. We could NOT get over how fantastic it tasted! Thank you for posting!

    • I’m so glad! By the way, I completely agree! I’m glad we didn’t have a contest to have people vote for their favorite sandwiches. I would not have been able to choose. Have you seen The Maple? Or the Bulgogi Tofu Steak? Oh, I have to stop myself because now I’m getting hungry again!

  19. I JUST made this for dinner tonight, and it is SO satisfying. Thank you for the recipe!