The Plant-Based Chicken Sandwich from Pollo Campero features a crispy, golden-brown vegan chicken patty topped with fresh lettuce, ripe tomatoes, and creamy vegan mayo, all nestled within a soft, toasted bun for a deliciously satisfying plant-based meal.
Equipments
- Deep fryer
- Tongs
- Mixing bowls
- Chef’s knife
- Cutting board
- Spatula
- Bun toaster or griddle
- Squeeze bottle (for vegan mayo)
- Plate or tray for assembly
- Paper towels (for draining fried patty)
Ingredients
- 1 vegan chicken patty
- 1 cup all-purpose flour
- 1 cup plant-based milk
- 1 cup breadcrumbs (panko or regular)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 leaves fresh lettuce
- 2 slices ripe tomato
- 2 tablespoons vegan mayo
- 1 soft hamburger bun
Make sure to use a high-quality vegan chicken patty that crisps well when fried to achieve the signature golden-brown texture of the Plant-Based Chicken Sandwich from Pollo Campero. Using panko breadcrumbs enhances the crunchiness compared to regular breadcrumbs, while the combination of garlic powder, onion powder, paprika, salt, and black pepper adds authentic, savory flavor. Plant-based milk should be unsweetened and neutral in taste to avoid altering the overall flavor profile. Fresh lettuce and ripe tomato slices are essential for adding refreshing texture and juiciness to the sandwich. Your careful ingredient choices will help replicate the delicious Plant-Based Chicken Sandwich from Pollo Campero copycat menu at home.
Instructions
- Instructions:
- Preheat deep fryer to 350°F (175°C).
- Set up three mixing bowls: one with flour, one with plant-based milk, and one with breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and black pepper.
- Dip vegan chicken patty in flour, then into plant-based milk, then coat in seasoned breadcrumbs.
- Carefully lower coated patty into deep fryer using tongs; fry until golden brown and crispy (about 3–5 minutes).
- Remove patty and drain on paper towels.
- Slice tomato and prepare lettuce leaves using chef’s knife and cutting board.
- Toast hamburger bun on bun toaster or griddle until lightly golden.
- Spread vegan mayo on the inside of both bun halves using a squeeze bottle or spatula.
- Place crispy vegan chicken patty on bottom bun.
- Top with lettuce leaves and tomato slices.
- Cover with top bun.
- Serve assembled sandwich on plate or tray.
Substitution
The Plant-Based Chicken Sandwich from Pollo Campero copycat menu can be easily customized by using gluten-free flour and breadcrumbs to accommodate dietary preferences. If you don't have plant-based milk on hand, unsweetened almond or soy milk work well as substitutes without altering flavor. When frying the vegan patty, ensure oil temperature is consistently between 350degF and 375degF to achieve optimal crispiness and avoid sogginess. Your lettuce and tomato slices should be fresh and dry to prevent the sandwich from becoming watery during assembly. If a bun toaster or griddle is unavailable, lightly toasting the bun in a non-stick pan with a bit of oil provides a similar texture and flavor.
Tips
Ensure your deep fryer maintains a steady temperature at 350degF (175degC) to achieve the perfect golden-brown vegan chicken patty. Use tongs carefully when lowering and removing the patty to prevent oil splatters and ensure even cooking. Drain the fried patty thoroughly on paper towels to avoid sogginess and maintain crispiness. When assembling, spreading vegan mayo evenly on both bun halves enhances moisture and flavor balance in your sandwich.
Nutritions
The Plant-Based Chicken Sandwich offers a balanced mix of macronutrients with protein sourced from the vegan chicken patty and healthy fats primarily from the vegan mayo. The fresh lettuce and tomatoes add fiber, vitamins A and C, and antioxidants to support your immune system. Deep frying the patty increases calorie content, so portion control may be important for maintaining your dietary goals. Your meal benefits from plant-based ingredients that align with vegan and environmentally conscious nutrition preferences.
Storage
Store your assembled Plant-Based Chicken Sandwich in an airtight container to maintain freshness and prevent sogginess. Keep it refrigerated at or below 40degF (4degC) and consume within 24 hours for best texture and flavor. Avoid freezing assembled sandwiches, as ingredients like lettuce and tomato can become wilted and watery upon thawing.
Variation or Alternatives
For a variation, you can try baking the vegan chicken patty at 400degF (200degC) for 20 minutes instead of deep frying to reduce oil content while maintaining crispiness. Substitute panko breadcrumbs with crushed cornflakes or gluten-free breadcrumbs if you prefer a different texture or need a gluten-free option. Use avocado slices or pickled jalapenos as additional toppings to enhance flavor and add a creamy or tangy bite. You can also experiment with spreading a spicy vegan sriracha mayo instead of plain vegan mayo to give your sandwich a zesty kick.
Allergies
The Plant-Based Chicken Sandwich from Pollo Campero contains wheat-based all-purpose flour and breadcrumbs, which are common allergens linked to gluten sensitivity or celiac disease. The sandwich also includes plant-based milk, which may contain soy or nuts depending on the variety used, potentially triggering allergies in some individuals. Your best option is to verify ingredient specifics with the restaurant to avoid any allergic reactions.
Why this recipe?
The Plant-Based Chicken Sandwich from Pollo Campero offers a flavorful, guilt-free alternative that appeals to both vegetarians and meat-eaters seeking healthier options. Its combination of crispy texture, savory spices, and fresh ingredients delivers a satisfying experience without compromising taste or nutrition. You can recreate this popular menu item at home to control ingredients, customize flavors, and enjoy a budget-friendly, restaurant-quality meal. Making a copycat version enhances your culinary skills and supports sustainable eating habits.