Bangin’ Crispy Chick’n Sammie

Get ready to devour my Bangin’ Crispy Chick’n Sammie—crispy air-fried oyster mushrooms, crunchy coleslaw, and a punchy Bang Bang sauce come together on a whole wheat bun for a sandwich that’s pure plant-based bliss! Each bite is an OMG moment waiting to happen!

Ingredients

Setup

8 ounces oyster mushrooms
2-3 cups of shredded cabbage (for coleslaw)
Sliced dill pickles
whole wheat buns

Vegan Mayo

1 package (12 oz) light firm silken tofu
2 Tablespoons raw cashews (soaked in water for one hour and then drained)
1 teaspoon date syrup (or other liquid sweetener)
1 ½ teaspoons Dijon mustard
1 teaspoon apple cider vinegar
pinch of sea salt

Blend all ingredients together and place in fridge in a sealed container. Will keep for two weeks.

Bang Bang Sauce

¾ cup vegan mayo
1/3 cup sweet chili sauce
1 ½ tablespoons sriracha
Juice of one lime

Blend all ingredients together and place in fridge in a sealed container. Will keep for two weeks.

Buttermilk

1 ½ cups soy milk (plain and unsweetened)
1 tablespoon apple cider vinegar

Gently mix the soy milk and ACV together in a bowl and allow to sit for 10 minutes to allow the milk to curdle.

Dredge and Topping

2 cups flour (whole wheat, all purpose, or chickpea are the ones types I suggest)
¼ cup nutritional yeast
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
2 teaspoons dried basil
2 teaspoons thyme
2 teaspoons oregano
Heavy pinch of salt and freshly ground black pepper
2 cups panko bread crumbs

Directions

Make the mayo and mix in well with the shredded cabbage to make the coleslaw. Place in fridge.

Make the Bang Bang sauce and place in fridge.

Mix the butter milk ingredients together and set aside.

Wipe off the mushrooms with a dry paper towel or soft brush to knock off any dirt. Do not wash them with water. Slice away the stems so that you have a flat-ish surface.

Take three bowls and in one, add the buttermilk.

In the next bowl, add the flour, yeast, and spices. Mix well. In the third bowl, add the panko.

Take each mushroom and submerge in the buttermilk, then in the flour mixture, then back to the milk and finally, into the panko. Place in the air fryer for 14 minutes at 400-degrees.

Slice open your bun, and scoop on some coleslaw, now add the crispy chick’n, pour on the Bang Bang, and top with pickles. OMG!

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