In support of VINE animal sanctuary...

VINE is an LGBTQ-led farmed animal sanctuary in Springfield, VT. While caring for more than 500 animals at our solar-powered site, we work to undermine the social and structural sources of animal abuse and exploitation, working from within an ecofeminist understanding of intersectionality. Your gift of as little as $5 helps to feed more than 500 animals.

@john presents:

Vegan Chick-Fil-Gay Chick'n Sandwich

Prep time: 55-75 min Yield: 4 sandwiches



  1. Defrost Gardein cutlets at least 8 hours (I left them in the fridge overnight)
  2. Combine cutlets, brine (or juice), and just ½ cup of the oat milk in a shallow baking dish. Put cutlets in the fridge and let marinate for at least 30 minutes. For spicy sandwiches, add 1 tsp Frank's Red Hot per cutlet.
  3. Heat frying oil to 350ºF; if you do not have a deep fryer, use a wok, large frying pan, or cast iron skillet.
  4. In a medium bowl, add in the remaining oat milk, 2 tbsp of all-purpose flour, paprika, salt, pepper, garlic powder, chili powder, and (if you're making spicy sandwiches) cayenne. Set aside.
  5. In another medium bowl, combine the confectioner's sugar & the remaining all-purpose flour. Set aside.
  6. In a third bowl, add the bread crumbs and set aside.
  7. Remove the cutlets from the fridge and drain well.
  8. Grab 4 forks; one pair will be your "dry forks" and the others your "wet forks."
  9. Using your "wet forks," pick up (but do not puncture) a cutlet, then submerge it completely in the oat milk / flour mixture. Using the wet forks again, pick up the cutlet, shake off the excess batter, then drop it into the flour/sugar mixture & coat completely. Using the dry forks, pick up the cutlet and drop it back into the batter. Using the wet forks, place the cutlet into the bread cumbs & cover with bread crumbs. Put the cutlet onto a plate or baking sheet and set aside. Repeat for each cutlet.
  10. Once all cutlets have been coated, ready a plate with paper towels and set aside. Place the cutlets into the heated peanut oil and fry them for 2-4 minutes, or until golden brown.
  11. Once finished, transfer the cutlets to the paper-towel lined plate and allow them to cool until easy to handle.
  12. Add to buns with lettuce & tomato, and enjoy! :)