Spicy Gluten-Free Fried Chicken (Breakfast) Sandwich
This spicy gluten-free fried chicken sandwich is slathered in my hot-honey vegan aioli and is possibly the best sandwich ever! This fried chicken was made without the use of dairy and eggs. If you're looking for an allergy-friendly crispy fried chicken sandwich look no further.
Ingredients
- 3 Thin-cut Organic Chicken Breast Sliced breasts in half, horizontally
Gluten-Free Fried Chicken Batter
- 1 cup Brown Rice Flour
- 1/2 cup Gluten-Free Corn Starch (or corn flour)
- 1 T Paprika
- 1 T Garlic Powder
- 1 T Onion Powder
- 1 T Cayenne Pepper
- 1 t Salt
- 1 t Pepper
Vegan Hot-Honey Breakfast Sandwich Sauce
- 1/4 C Vegan Mayo
- 2 T Hot Sauce
- 1 T Paprika or Taco Seasoning I use Avocado Crack Seasoning
- 1/2 t Garlic Powder
- 3 T Flax Egg
- 4.5 oz Water 9 TBS (3T of water per 1T Flax Egg)
Instructions
Vegan Egg Replacer
- Add 3 tablespoons of flax egg and 4.5 oz of water to a bowl, mix and set aside. Allow mixture to thicken for 5 minutes.
Triple-Dip Method for Coating Chicken Breast
- Add Brown rice flour, corn starch, and spices to a bowl. Once the vegan egg replacer has reached egg-like consistency, follow the triple-dip method to evenly coat your chicken breast.
- FIRST - Dip chicken breast into the gluten-free flour mixture
- SECOND - Dip Chicken into vegan egg replacer
- THIRD - Dip Chicken back into Gluten-Free Flour Mixture
- Add chicken to hot frying oil and fry pieces for 10 minutes, flipping chicken every 2-3 minutes to ensure even frying.
- Once complete, allow chicken to rest on a wire rack.
Hot-Honey Breakfast Sandwich Sauce
- Mix all ingredients in a bowl and set aside.
Notes
JUST Egg Folded adds 100 extra Calories per serving
