We dared to make a Chick-fil-A Copycat entirely from plants, and as our recipe content queen, Emilie, can tell you–it’s definitely worth skipping the drive-thru for. We’re pretty sure this is what those cows meant when they said “eat more chikin”.
4Serves
5 minCook
20 minPrep
Place a 10” skillet with 1/2” of peanut oil (about 1 cup) over high heat. Heat until the oil registers 325ºF with an instant-read thermometer.
In a large shallow baking dish, combine Daring Pieces, pickle juice and 1/2 cup plant-based milk; marinate for at least 30 minutes. Drain well.
In another large shallow baking dish, whisk together remaining 1 cup plant-based milk and 3/4 cup Just Egg. Stir in chicken to coat and drain excess milk mixture.
In a gallon size Ziploc bag or large bowl, combine marinated Daring Pieces, flour and confectioners’ sugar; season with salt and pepper, to taste.
Working in batches, shallow fry coated Daring Pieces for 2-3 minutes on each side, or until golden brown and crispy.
While the Daring Pieces are cooking, make the sauce. In a small bowl whisk together all the sauce ingredients.
Place hamburger buns in a frying pan over low heat until slightly toasted.
Remove fried Daring Pieces to a wire rack set over paper towels to drain.
Add sauce to each hamburger bun half, then add Daring Pieces, and top with green leaf lettuce, tomato and pickles. Serve immediately, and enjoy!
