Making Veggie Grill's Vegan BUFFALO CHICK’N SANDWICH at home | Challenge

Today we tackle Veggie Grill’s Vegan Buffalo Chick’n Sandwich, which of course means we need to make our own homemade vegan seitan chick’n patty. This plant based chick’n recipe is super versatile and a perfect replacement for the meat version. You can make tenders, nuggets, really any shape you want! We deep fry these, but you can eat them without doing that as well. Base recipe is by @PizzaisLovely, if you’re in Bristol, UK, make sure to go get some of their pizza! You can find their un-modified recipe here: https://pizzaislovely.com/10kchkn/ This challenge and format was inspired by Josh Weissman’s But Better series. Instead of making it better, I thought it would be cool to try and instead make my favorite food at home just as good as the restaurant as well as feature some of my favorite vegan restaurants. COME HANG OUT: Instagram: https://www.instagram.com/mike_trabert/ TikTok: https://www.tiktok.com/@boldflavorvegan Threads: https://www.threads.net/@mike_trabert Facebook: https://www.facebook.com/Bold-Flavor-Vegan-104330438306865 Reddit: https://www.reddit.com/r/BoldFlavorVegan/ / GEAR: Not-Chicken Bouillon: https://amzn.to/3qQNwOH Vitamix blender (updated model): https://amzn.to/3sh6PQv The Vital Wheat Gluten I use: https://amzn.to/3lWjgjG Cooling Rack: https://amzn.to/2VHJSKC Cutting board: https://amzn.to/3lWjozG Chef's knife: https://amzn.to/3jMvCIl MSG: https://amzn.to/3Cr2Sfs (Above are affiliate links) RECIPE: I linked the original recipe above, but my modifications to it were that I kneaded by hand and par baked it for 20 minutes at 350F/175C and simmered them in vegan chick'n stock for 20 minutes, let them cool to room temp, and then rested them in the fridge overnight. To fry: Create your breading station by mixing together: - 200g flour - 100g corn starch - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp MSG - 1 Tablespoon salt - ½ tsp paprika Then whisk that all up and set aside to create the wash. Make your wash: - 1 Cup plant based milk unsweetened plant based milk, I prefer Ripple or full fat oat milk - 5g salt - 1 tablespoon of vinegar Then whisk to combine. If it’s curdling, you’re in business. 90% of deep frying is all about getting your stuff together. If there was ever a time for mis en place. Make sure you line up your wet, dry, oil, and cooling rack. Hot oil is scary stuff and this will help minimize movement while you use this hot danger liquid. Throw about a ¼ cup of your chicken wash into your dredge, using a fork to mix it into clumps in the flour, this is going to create nice crispy bits on the patty. Dink your chicken patty in the wash with your wet hand, get it all covered, roll it around and get the sides then with your dry hand cover with flour, press down making sure to really get it in the nooks and stuff. Since it’s a CRISPY sandwich, were’ going to dredge again. This is going to give it a bigger crunch than if you just batter once, and it’s going to make really big flecks of flavor on there. So in total, we’re going wet, dry, wet, dry and then fry. Pop that in a few inches of oil heated to as close as you can get to 375F/190C for 3-5 min, I like to reach in there and flip them every minute. These are best served right away, but if needed you can keep these crispy in an oven set to 200F and they’ll last for a while. NOW WE ASSEMBLE - To a nice toasted bun bottom, dollop some vegan mayo, apply some fresh lettuce veggie grill uses shredded lettuce but I prefer a leaf, sue me, then delicately place your crown jewel, the crispy chicken patty, gently coat your sandwich to taste with buffalo sauce. I don’t like when things are swimming in buff sauce, plus we must protect the integrity of the CRUNCH, so I usually go pretty light with it. Tomatoes if you got em’, pop on some pickys, and finish with anther toasted mayo bun. CREDITS: House Video by Curtis Adams from Pexels Clouds Video by RawFilm Stock Footage from Pexels Hand holding Video by Mikhail Nilov from Pexels Sunrise Video by Zlatin Georgiev from Pexels