4 vegan chicken cutlets (try Gardein Chick'n Scallopini)
1 1/4 cups flour
3/4 cup plain/unsweetened soy milk
1/4 cup pickle juice
1 teaspoon salt
1 teaspoon pepper
1 tsp onion powder
1/2 teaspoon paprika
1/4 teaspoon dry mustard
2 Tablespoons powdered sugar
3 cups peanut oil (or canola or vegetable oil), for frying
Olive oil cooking spray
16 dill pickle chips
•Defrost/thaw the (chicken cutlets if frozen).
•Combine the soy milk and the pickle juice in a separate bowl, and mix well. This is the wet mixture. Set aside.
•Combine the flour, salt, pepper, onion powder, paprika, dry mustard, and powdered sugar in a medium sized mixing bowl. Stir until well incorporated. This is the dry mixture. Set aside.
•Warm the peanut oil in a small pot over medium heat.
•Dip the chicken cutlets into the wet mixture, making sure to evenly coat it on all sides. Next, toss into the dry mixture and coat with a generous amount of the flour and spices. Repeat with remaining cutlets, and set aside.
•To fry the cutlets, carefully place one cutlet into the oil using a pair of tongs. Flip occasionally to ensure even cooking. Allow to cook for about 5-8 minutes, or until the outside is crisp and golden brown. Set onto a plate with a paper towel to absorb excess oil. Repeat with remaining cutlets.
•Lightly spray the buns with the cooking spray, and place into a pan on low heat. Allow the buns to get warm and slightly toasted.
•To prepare, place 4 pickle chips on the bottom half of each bun and then top with your fried "chicken". Serve immediately.
Makes 4 servings