Vegan crispy chicken sandwich (Chick-fil-A copycat)
A longtime fan favorite, the original Chick-fil-A chicken sandwich keeps things simple: seasoned, breaded chicken on a toasted buttery bun with two signature dill pickle chips. It’s a combination of savory flavor, crisp breading, and tangy pickles that has made it an enduring fast food classic.
Our vegan crispy chicken sandwich takes inspiration from that classic combination, starting with tofu fillets marinated in a pickle brine for an extra layer of tangy flavor. Each fillet gets a savory seasoning rub and a double coating of breading before being fried until golden brown and crispy. Short on time? Store-bought breaded vegan chicken fillets work, too.
Served on a toasted, buttery vegan brioche bun with dill pickle chips, this Chick-fil-A copycat delivers a satisfying crunch with every bite. It’s delicious on its own, but even better with a creamy, tangy-sweet dipping sauce made from a blend of cashews, barbecue sauce, maple syrup, and mustard. Spread it on your bun, serve it on the side for dipping, or do both—you can’t go wrong.
Preparation Time: 30 minutes (plus 1 hour marinating)Ingredients
Calories:
770
Protein:
32
g
Marinade
- 1 block (16 oz) super-firm tofu, drained and patted dry*
- 1 cup dill pickle juice
- 1 teaspoon ground mustard
- 1 pinch cayenne pepper
Seasoning rub
- 2 tablespoons nutritional yeast
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon poultry seasoning
Batter
- 1 cup chickpea flour
- 1 cup dill pickle juice
Breading
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 1.5 teaspoons baking powder
- 1 teaspoon ground mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
For frying
- 0.5 cup sunflower oil
Dipping sauce (makes about 1 cup)
- 1 cup raw cashews, soaked for at least 2 hours and drained
- 1 cup unsweetened almond milk
- 1 Juice of 1 lemon (about 2 to 3 tablespoons)
- 2 tablespoons barbecue sauce
- 2 tablespoons maple syrup
- 1 tablespoon yellow mustard
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
For serving
- 4 vegan brioche buns or vegan hamburger buns
- 8 dill pickle chips
Preparation
- Shape the tofu fillets: Slice the tofu lengthwise into 4 slabs. For a chicken fillet shape (optional), use a knife to trim the corners and round the edges. (If using store-bought vegan chik’n fillets, cook them according to the package directions, then skip to step 4.)
- Marinate the tofu: In a large bowl or resealable bag, combine the pickle juice, ground mustard, and cayenne pepper. Add the tofu, making sure each piece is covered. Refrigerate for at least 1 hour.
- Season the tofu: In a small bowl, combine the nutritional yeast, smoked paprika, onion powder, garlic powder, salt, and poultry seasoning. Remove the tofu from the marinade, let any excess drip off, and rub the seasoning blend onto both sides of each fillet.
- Make the dipping sauce: In a blender, combine the soaked cashews, almond milk, lemon juice, barbecue sauce, maple syrup, mustard, garlic powder, onion powder, and salt. Blend until smooth and set aside.
- Set up the breading station: In a shallow bowl, whisk together the flour, sugar, baking powder, ground mustard, smoked paprika, garlic powder, and salt. In a second shallow bowl, whisk together the chickpea flour and pickle juice until smooth.
- Bread the tofu: Dip each fillet into the chickpea batter, letting the excess drip off, then press it into the flour mixture. Repeat so each fillet has a double coating.
- Fry the tofu: Heat the oil in a large skillet over medium heat until a drop of batter sizzles. Working in batches if needed, fry the fillets for about 6 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- Assemble the sandwiches: Toast the buns and spread each with 2 to 4 tablespoons of dipping sauce, depending on how saucy you like it. Add a crispy fillet and 2 pickle chips to each bottom bun, then close with the top bun. Serve immediately with any remaining sauce on the side.
Tips
- Make ahead: Mix the seasoning rub and dry breading ingredients ahead of time and store them separately in airtight containers. Make the dipping sauce in advance and refrigerate until ready to serve. Plan for at least 1 hour to marinate the tofu and 2 hours to soak the cashews; these can happen at the same time.
- Storage: Refrigerate leftover tofu fillets and dipping sauce in separate airtight containers for up to 3 days. Store the buns and pickles separately and assemble just before serving.
- Reheating: Reheat the fillets in a 375°F oven or an air fryer until hot and crisp. Avoid the microwave, since it softens the breading.
- Choose the right tofu: Super-firm tofu holds up well to marinating and double breading. If using extra-firm tofu, press it first to remove excess moisture.
- Save your pickle juice: You’ll need 2 cups total for the marinade and batter, so you may need more than one jar of pickles. Save the brine from past jars to have extra on hand.
- Keep the breading on: Let the excess marinade and batter drip off before coating, press the flour mixture firmly onto each fillet, and let the crust set in the skillet before flipping.
- Check the oil: The oil should sizzle when a small drop of batter is added. If the coating browns too quickly, lower the heat so the fillets cook evenly without burning.
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