Fast food favorites are getting a vegan makeover, and the Vegan Honey Pepper Pimento Chicken Sandwich is leading the revolution! Inspired by the iconic Chick-fil-A classic, this sandwich takes flavors to the next level with plant-based goodness. In this article, we’ll delve into the creation of this remarkable sandwich, from the zesty Pimento Cheese to the sweet Vegan Honey drizzle, all while keeping your taste buds and SEO in mind.
the combination was so unique, and on top of that, I had always been curious about Pimento Cheese. Being from California I wasn’t really exposed to it. I don’t even remember when I first heard about it, but I’m super glad I finally made some because it’s almost as easy as it is delicious! I’ve made it a few times now and it might be my favorite dip / spread. Some non-vegan friends said it was amazing too so I know it’s not just me!
It’s obviously great on this sandwich, but you can use it with crackers, a grilled cheese or whatever you like! It’s super versatile!
The Vegan Honey Pepper Pimento Chicken Sandwich
America’s fast-food scene is full of innovative twists and turns, and as a vegan enthusiast, staying in the loop is essential. That’s why when I stumbled upon the idea of a Vegan honey pepper pimento chicken sandwich , I knew it was time to create something extraordinary. This plant-based rendition is a nod to the Chick-fil-A classic but with a flavorful twist that’s sure to make your taste buds dance.
The Flavors And Ingredients
One of the driving forces behind this sandwich’s uniqueness is its combination of flavors. Pimento Cheese, a Southern favorite, brings a creamy, cheesy punch to every bite. As a Californian, I had limited exposure to this delight until now. Crafting this cheese spread was not only easy but also a revelation. The savory and tangy profile of Pimento Cheese perfectly balances the sandwich’s sweetness.
Speaking of sweetness, the Vegan Honey is the star of the show. You can find the recipe for it here (or use maple, date syrup, or agave). The subtle sweetness of this vegan honey complements the spiciness of jalapeño peppers, adding layers of flavor that harmonize wonderfully.
The Vegan Chick-fil-A Experience
The star of the Vegan Honey Pepper Pimento Sandwich is, undoubtedly, the Fried Chick’n. The recipe for the fried chick’n remains consistent with my Chick-fil-A alternative, ensuring that the taste and texture are on point. But let’s focus on the key components that set this sandwich apart: the Pimento Cheese and the Vegan Honey.
Tips for Fried Chick’n
Achieving crispy perfection with your Fried Chick’n is an art. Here are some expert tips to ensure you get it just right:
- Thaw Gardein Chick’n products properly for pliability.
- Use an electric deep fryer or a deep fry thermometer for precise frying.
- Opt for oils with high smoke points, such as peanut or vegetable oil.
- Let your plant-milk and vinegar vegan buttermilk mixture sit for the best results.
- Customize the seasoning mix to match your taste preferences.
- Avoid using olive oil for frying.
Air Fryer Alternative
For those who prefer a healthier option, try air frying. Follow the same technique with adjusted measurements for the batter. Ensure proper spacing between chick’n pieces to achieve the perfect crispiness. And remember, never preheat your air fryer with parchment paper to avoid any accidents.
Honey Pepper Pimento Chicken Sandwich ( Vegan )
Honey Pepper Pimento Chicken Sandwich ( Vegan )
- 2 Gardein Chick’n Scallopini filet (thawed)
- ⅓ cup plant milk
- 1 Tbsp hot sauce
- 1 Tbsp pickle brine (from a pickle jar)
- 1 tsp apple cider vinegar
- 3 Tbsp flour
- 3 Tbsp cornstarch
- 1 tsp baking powder
- 1 tsp Cajun Seasoning (or any all purpose seasoning you like) + more to taste
- 1 Jalapeño (sliced) or pickled jalapeños
- 1 Burger Bun
- ½ cup vegan mayo
- 8 oz vegan cream cheese
- 8 oz vegan cheddar cheese (grated)
- 1 jalapeño (diced)
- 4 oz jar of diced pimentos (drained)
- ¼ tsp garlic powder
- ¼ tsp cayenne
- ¼ tsp smoked paprika
- salt and pepper to taste
- 2 cups apple juice
- 1 cup organic sugar
- 1 tsp lemon juice
- Combine ingredients for Pimento Cheese and set aside in fridge.
- In a saucepan, add the ingredients for the vegan honey. Bring to a simmer and reduce down by half. Let cool to room temp (can store in fridge too).
- Let's prepare the chick'n. Combine the 2 filets together by mashing them until they form 1 big patty.
- Prepare your dredging station. Combine the plant milk, hot sauce, pickle brine and apple cider vinegar in one bowl, let it sit for 5 minutes to form the buttermilk. Make sure it's thick enough to stick to the chick'n, if not, add more vinegar. Combine the flour, cornstarch, baking powder and Cajun seasoning in another bowl.
- Heat up some oil in a pot to 375 degrees Fahrenheit. Don't use Olive Oil! Canola, Vegetable, Peanut are good options. Something that doesn't have a low smoke point.
- Once oil is up to 375 degrees, dredge your filet first in the wet mixture, then dry, and then repeat to double dredge, shaking off any excess flour and batter. Place carefully in oil and let it fry until golden brown. Let it rest on a cooling rack.
- If you are using fresh jalapeños, slice them and grill them in a pan. Toast your buns too.
- Assemble sandwich as follows: bottom bun, (the original sandwich has honey on the bottom bun, but I found that it got the bun kinda soggy so I would suggest drizzling some honey over the chick'n), jalapeños, fried chick'n, drizzle some vegan honey over the chick'n, pimento cheese, top bun!