Vegan Buffalo Chick’n Tenders

Fall weather and football season are here.  Whether you’re a Chargers, 49ers, or Raiders fan, you probably love Buffalo chicken wings or tenders.  Craig gave me a tailgater challenge to create some good ole Buffalo chicken tenders.  Well, of course I’d have to come up with a satisfying vegan version that would meet his approval. 

Vegan Buffalo Chick'n Tenders served with Ranch

To tell you the truth, unlike Craig, I’ve never had Buffalo chicken tenders, so I didn’t really know what they should taste like.  I knew they were supposed to be hot and served with ranch or bleu cheese dressing.  I did a little research and found some meat based recipes.  I asked Craig a few questions and decided to veganize one of the highly rated recipes I found. 

I served them up two ways... as an appetizer and as a sandwich.  Craig flipped for them both.  He was amazed at how close I got to the real deal (especially on a first try).  He loved them so much, he had them the next day too.  I have to admit, they're not the healthiest, but they do taste great.

 

So, here’s my version of Craig’s new favorite Buffalo Chick’n Tenders.

Vegan Buffalo Chick’n Tenders Recipe

1 c flour 2 tsps salt 1/2 tsp pepper 1/2 tsp cayenne powder 1/4 tsp garlic powder 1/2 tsp paprika

3/4 tsp Ener-G Egg Replacer 1 Tbsp warm water 1/2 c unsweetened non-dairy milk 1 pkg vegan “chicken” 1/2 c Frank’s Red Hot sauce 2 Tbsps Earth Balance (margarine)

I used VeriSoy “chicken” strips to get the look and feel of the tenders.  Fortunately, I live close enough to Vege USA in Monrovia, California and can get the food service packages of VeriSoy “chicken” strips.  If you don’t live in the Los Angeles area, try Beyond Meat, Gardein, or any other vegan “chicken”.  .  In an oiled skillet, cook the “chicken” pieces until slightly golden. (I gave a splash of apple cider vinegar to make sure the soy taste was gone. )  Set aside. In a medium bowl, add flour, salt, pepper, cayenne powder, garlic powder, and paprika.  Stir together.  In small bowl, stir together Ener-G Egg Replacer and warm water.  Add in non-dairy milk and continue stirring.  Flour Mixture Coated "Chicken" Pieces Take “chicken” pieces and dip in Ener-G mixture.  Then, dip the pieces into the flour mixture.  Repeat until all pieces have double coating.  Place coated pieces in refrigerator for 20 minutes. Pan Frying "Chicken" Pieces Heat skillet with about 2” of oil.  You can tell if oil is ready when you place the end of a wooden spoon in the pan and it bubbles around the stick.  Coated & Pan Fried "Chicken" Pieces Place coated pieces of “chicken” in skillet.  Pan fry until the coating is slightly browned, then turn over and repeat.  Drain and set aside. In a small pan, add Red Hot sauce and Earth Balance.  Heat and stir until Earth Balance is melted.  Red Hot Sauce coated Fried "Chicken" Pieces Place fried “chicken” pieces on a cookie sheet.  Pour hot sauce mixture on top of each piece.  Place in oven (I used my toaster oven.) and broil for a few minutes until sauce cooks in.  Remove from oven and serve with side of vegan ranch or vegan “bleu cheese” dressing (I served with my Coyote Mountain Ranch.)  Craig wanted to have the Buffalo chick’n tenders on a sandwich.  I lightly toasted a hamburger bun and topped it with the Buffalo chick’n tenders, shredded cabbage, slivered onion, and sliced tomatoes.  Smother with vegan ranch or vegan “bleu cheese” dressing.  Touch down!

Buffalo Chick'n Tender Sandwich served with Ranch