Chicken Parm Recipe

Toast rolls

Slice the hoagie roll lengthwise, leaving a hinge if desired. In a small skillet over medium heat, melt the vegan butter with the minced garlic. Brush the cut sides of the roll with garlic butter and toast in the skillet, cut-side down, until golden and fragrant, about 1–2 minutes. Remove and keep warm.

Assemble and melt cheese

Place the fried TiNDLE tenders on the bottom half of the toasted hoagie. Spoon warm marinara over the tenders (about 3–4 tablespoons per sandwich). Sprinkle the vegan shredded mozzarella evenly over the marinara and place the sandwich open under a broiler or in a 400°F (200°C) oven for 2–4 minutes until the vegan mozzarella softens and begins to melt. Remove, sprinkle with vegan Parmesan and optional basil leaves, then drizzle with balsamic reduction. Close the sandwich and serve immediately with a pinch of crushed red pepper if desired.

Prepare vegan buttermilk

In a shallow bowl, combine the plant-based milk and apple cider vinegar. Stir and let sit 5 minutes to thicken slightly; this is your vegan buttermilk.

Set up dredging stations

In a second shallow bowl, whisk together flour, cornstarch, 0.5 tsp salt, black pepper, garlic powder, onion powder, smoked paprika, and 0.5 tsp dried oregano. In a third bowl, combine breadcrumbs, nutritional yeast, remaining 0.5 tsp dried oregano, and dried basil.

Dredge TiNDLE tenders

Pat the TiNDLE tenders dry with a paper towel. One at a time: coat each tender in the flour mixture, shake off excess, dip into the vegan buttermilk, then press into the breadcrumb mixture to fully coat. For an extra-crispy crust, repeat the buttermilk and breadcrumb step for a double coating.

Fry or pan-fry

Heat a large skillet over medium-high heat and add neutral oil to reach about 1/8" depth (approximately 3–4 tablespoons; use up to the listed 1/2 cup if shallow-frying multiple pieces). When oil shimmers (350–375°F if using a thermometer), add the breaded tenders, spacing them so they don't touch. Fry 3–4 minutes per side until golden brown and crispy. If the tenders are frozen and recommended cook time differs, adjust to ensure heated through. Transfer to a wire rack set over a baking sheet and keep in a 200°F (95°C) oven while you warm the marinara and toast rolls.

Warm marinara

In a small saucepan over low-medium heat, add the marinara sauce and warm gently until simmering. Season with 1/4 tsp salt and a pinch of red pepper flakes if desired. Keep warm on the lowest heat.

Make balsamic reduction

In a small saucepan, combine the balsamic vinegar and maple syrup (or brown sugar). Bring to a simmer over medium heat, then reduce heat to low and simmer until reduced by about half and slightly syrupy, about 8–12 minutes. Watch closely to avoid burning. Remove from heat and let cool slightly — it will thicken as it cools.

After assembling the sandwich and melting the cheese, finish with an extra dusting of vegan Parmesan and a light sprinkle of crushed red pepper flakes to taste. Serve immediately with any remaining balsamic reduction on the side for extra drizzle.