This is a SPOT ON vegan recipe for the classic Chick-Fil-A chicken sandwich. Y'all Yankee veegs might not think this is as exciting/awesome as I do, but I'm sharing with errybody! Makes 4 sandwiches, yo.
4 seitan cutlets (if you don't own Veganomicon... I... just... what are you doing?) 4 buns (laze it up and use the packaged ones for the full on southern experience) 2 cups all purpose flour 1/2 a jar of sliced dill pickles 1/2 jar pickle juice 3 tbsp. corn starch 2 tbsp. Earth Balance "butter" 1 cup canola oil Cayenne pepper Black pepper (a ton of black pepper) Salt
Heat the oil up in a cast iron skillet to approximately 365 degrees, or as we southerners call it, "hot".
For the "egg" wash:
In a wide bowl or deep plate, mix up the corn starch, water, pickle juice, salt, and black pepper. You want it to be the consistency of glue. But not glue. Don't eat glue.
For the breading:
In a bowl, whisk/fork up the flour, salt (about a teaspoon, this is some salty jamz), black pepper, and cayenne pepper until well mixed.
Meanwhile, spread the Earth Balance "butter" on the buns (on the outside of them too, if you want to really go there), wrap them in foil, and chuck them in the oven (250 should do it) to steam up.
Dip and coat the seitan cutlets (one at a time) into your "egg" wash, and dredge them in the flour mixture to bread. Really pack it on there. Don't be shy. I know how you like your fried salty flour; we all do.
Carefully place the four cutlets (one by one, don't burn yourself, now) in the oil and let them fry up on one side. Use tongs to flip them when they've gone golden brown on the frying side, and let them finish cooking on the other side. You want 'em crispy golden brown, all over!
When they're fried up, place them on a paper towel to drain and grab them buns!
Place a fried cutlet on the lower bun, top with three to four (or more, because WE control the pickles!) pickles and putchyer top bun on. Trick-Fil-A Sandwich.
Serve with waffle cut fries and mustard/BBQ sauce/Polynesian goo if you want, yessssssss.