**Instructions:**
**1. Prepare the Vegan Chicken:**
– In a shallow dish, whisk together almond milk, pickle juice, and hot sauce to create the marinade.
– Place the vegan chicken fillets in the marinade, ensuring they are fully coated. Let them marinate for at least 30 minutes in the refrigerator.
**2. Prepare the Breading Mixture:**
– In another shallow dish, mix together flour, powdered sugar, salt, paprika, garlic powder, onion powder, and black pepper to create the breading mixture.
**3. Bread the Vegan Chicken:**
– Remove the marinated vegan chicken fillets from the marinade, allowing any excess marinade to drip off.
– Dredge each fillet in the breading mixture, ensuring they are evenly coated on all sides.
**4. Fry the Vegan Chicken:**
– In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
– Carefully add the breaded vegan chicken fillets to the hot oil, cooking in batches if necessary to avoid overcrowding the pan.
– Fry the fillets for 4-5 minutes on each side, or until golden brown and crispy.
– Once cooked, remove the vegan chicken fillets from the oil and drain on a wire rack or paper towels to remove excess oil.
**5. Assemble the Sandwich:**
– Toast the hamburger buns lightly.
– Spread vegan mayonnaise on the bottom half of each bun.
– Place a fried vegan chicken fillet on top of the mayonnaise.
– Top with pickle slices, lettuce leaves, and tomato slices.
– Place the top half of the bun on top to complete the sandwich.
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