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.
3Thin-cut Organic Chicken BreastSliced breasts in half, horizontally
Gluten-Free Fried Chicken Batter
1cupBrown Rice Flour
1/2cupGluten-Free Corn Starch (or corn flour)
1TPaprika
1TGarlic Powder
1TOnion Powder
1TCayenne Pepper
1tSalt
1tPepper
Vegan Hot-Honey Breakfast Sandwich Sauce
1/4CVegan Mayo
2THot Sauce
1TPaprika or Taco SeasoningI use Avocado Crack Seasoning
1/2tGarlic Powder
3TFlax Egg
4.5ozWater 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
Keyword back to school recipe, Breakfast sandwich sauce, crispy fried chicken sandwich, dairy-free fried chicken, egg-free fried chicken, Gluten-free fried Chicken sandwich, gluten-free recipe