Buffalo Bleu Fried Chicken Recipe

If patties are frozen, follow package instructions to thaw slightly so they cook evenly (10–15 minutes at room temperature). Pat dry any excess frost with a paper towel.

Pour vegetable oil into a 10–12 inch skillet to a depth of about 1/4 inch and heat over medium heat until shimmering (about 325–350°F / 160–175°C).

Add TiNDLE patties to the skillet (do not overcrowd, cook in batches if needed). Fry 3–4 minutes per side or until exterior is golden-crisp and heated through. If patties are pre-breaded and require oven finishing per package directions, transfer to a preheated 400°F / 200°C oven for 5–7 minutes instead of frying.

Transfer cooked patties to a wire rack set over a baking sheet to drain and keep crisp while you make the sauce.

In a small saucepan over low heat, combine vegan hot sauce, melted vegan buttery spread, maple syrup (if using), and smoked paprika.

Whisk constantly until warmed through and emulsified, about 2–3 minutes. Taste and adjust sweetness or heat. Remove from heat and keep warm.

Place the fried TiNDLE patties in a shallow bowl or tray and pour or brush the warm buffalo sauce over them to coat evenly. Reserve about 2 tablespoons of sauce for brushing the assembled sandwiches if you like extra sauciness.

In a small bowl, combine softened vegan cream cheese and vegan yogurt or cashew cream. Whisk until smooth and creamy.

Fold in the crumbled vegan bleu-style cheese, lemon juice, apple cider vinegar, garlic powder, salt, and black pepper. If the mixture is too thick for drizzling, add water, 1 tsp at a time, until it reaches a pourable but still creamy consistency.

Taste and adjust seasoning. Refrigerate until ready to use; if serving immediately, let sit 5 minutes to allow flavors to marry. Stir in chopped chives or parsley just before assembling for a fresh note.

Lightly spread vegan mayonnaise (optional) on the cut sides of each bun. Heat a skillet over medium heat and add vegan butter or oil. Toast buns cut-side down until golden, 1–2 minutes.

On the bottom bun place 1–2 leaves of lettuce (to protect the bun from soggy sauce), followed by 2–3 tomato slices.

Place a buffalo-coated TiNDLE patty on top of the tomato. Spoon 1–2 tablespoons of vegan bleu cheese sauce over the patty (more if desired).

Top the sauce with 3 pickle chips, then add a little extra buffalo sauce if you like it saucier. Finish with the top bun.

Repeat for remaining sandwiches. Serve immediately with extra bleu sauce and buffalo sauce on the side for dipping, and additional pickles if desired.