Spicy Chicken Sandwich

A plant-based spin on the popular franchise spicy chicken sandwich. Packed with fiber and protein; this sandwich is indulgent and nutritious.

  • 12 min

  • 10 min

  • 22 min

    Total time
  • 2

  • Easy

  • 19


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 16 oz Hungry Planet Chicken™ Plant-Based GroundBuy Now
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 2 tablespoons hot sauce, Frank’s® Red Hot®
  • 1 cup rice flour, plus 2 tablespoons*
  • 3 tablespoons all-purpose flour
  • ½ teaspoon cayenne pepper
  • 2 teaspoons seasoning salt, or blackening seasoning
  • ¾ cup water
  • 1½ cups vegetable oil, or canola oil for frying
  • 4 buns
  • Lettuce
  • 1 large tomato, sliced
  • Pickles
  • ½ cup vegan mayonnaise
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    In a large bowl, combine Hungry Planet Chicken™, salt, black pepper, hot sauce, cayenne, garlic powder, and onion. Mix, until well combined. Once mixed, separate chicken into 4-4 oz portions. Shape chicken patties into cutlets, being sure not to make them look too uniform for a more “conventional chicken” look. Each patty should be about ¾ of an inch thick and about 4 to 5 inches long. Once formed, place patties onto a plate, and place them into the refrigerator for about 10 minutes or until ready to use.

  • Step 2.

    Place 1 cup of rice flour, cornmeal, cayenne pepper, and seasoning salt in a bowl and mix until well combined. In another shallow dish, combine ¾ cup of water and 2 tablespoons of rice flour. Stir until well combined to make slurry.

  • Step 3.

    Take cutlets out of the refrigerator and dip them into slurry mixture to coat. This will help the breading stick to the chicken while frying. Once all cutlets are evenly coated. Dredge each piece in breading mixture and evenly coat.

  • Step 4.

    Heat a large frying pan, with 1½ cups of oil in it, on medium-high heat. Once oil temperature reaches 350°F, fry each cutlet, until golden brown, on each side for about 4 minutes. Internal temperature should reach 160°F.

  • Step 5.

    Once finished, place on paper towels to remove excess oil.

  • Step 6.

    To serve, place Hungry Planet Chicken™ cutlets on a bun, and top with your favorite toppings like lettuce, tomatoes, pickles, and vegan mayonnaise.

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