Easy, just use alternative milk instead of cows milk, oruse bananas as your base instead.
(Its also the most popular lunch item DoorDash customers in the South order.)
It got me thinking about what it would take to make the perfect plant-based spicy chicken sandwich.
Is it even possible?
It took weeks of experimenting, but she did it.
I really tried to emulate the Popeyes sandwich, Moskowitz says.
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The other trick was figuring out the perfect spice blend for the fried coating.
The main thing is triple dipping the mushroom into the buttermilk slurry and the seasoned flour.
Then you get all the nice crevices you expect from fried chicken, Moskowitz says.
She also says not to be afraid to really get your hands in there.
(Directions for both methods are below.)
Leave it to Moskowitz to prove that the perfect plant-based spicy chicken sandwichcanbe made.
Check out her recipe below.
Prepare the slurry: In a medium mixing bowl, spoon in the corn starch.
Add the vegan milk and vigorously mix with a fork until well combined.
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Mix in the apple cider and tamari and set aside.
Cook the mushrooms: Dip each portobello mushroom cap into the flour, then into the slurry.
Now dip it back into the flour making sure to coat all over.
You should have a pretty thick coating you’re able to pinch to create crevices.
ensure to utilize the clumps of flour that form from getting wet with slurry.
If shallow frying: Preheat a large cast iron over medium high heat.
Add about three-fourths an inch of canola or other neutral oil.
Fry on both sides for about five minutes each.
Should be golden brown and crispy.
Transfer to paper towels to drain.
If air frying: Spray mushrooms all over with cooking oil (canola or olive oil.)
Spray the air fryer basket with oil as well.
Air fry for 15 minutes at 400F.
Assemble: Toast the buns and spread both sides with spicy mayo.
Layer on tomatoes, lettuce, the portobello, and pickles.
Get more plant-based recipe inspo inWell+Goods Cook With Us Facebook group.
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