Crispy and Delicious!
This vegan fried chicken is super delicious!! Really easy to make with simple, minimal, and accessible ingredients! Super crispy on the outside, super moist and chewy on the inside! I was blown away by how amazing this vegan fried chicken tasted and how similar it was to the “real” thing! So let’s take a closer look at this amazing fried dish!
A Closer Look…
Before becoming vegan I used to be OBSESSED with fried chicken! I know, now it sounds horrible, but I have finally found a way to make a vegan version that is just as delicious and indulgent! Don’t get me wrong, I love all of the store bought vegan chicken replacements from brands like Nuggs and Morning Star but sometimes it is nice to make your own! What’s more, homemade dishes have less preservatives and other unfamiliar chemicals. This recipe is SO easy, almost as easy as popping some frozen vegan chicken in the oven:).
Better than real chicken!
I had some of my non vegan family members try this dish and some of them even preferred it to the real fried chicken! Others thought it was just as delicious! So, give it a try and don’t be afraid to share with family and friends!
The Ingredints
The “Meat”
I used tofu for this recipe. It goes through a double freezing process which may sound daunting at first but it takes no time at all! Just pop it in the freezer, defrost, and freeze one more time! Easy peasy, you just need to start prepping a little ahead of time. I would love to try using things like seitan as well but have not had the chance yet. So, if you try it out let me know in the comments below!
The Buttermilk Coating
To make the “buttermilk” coating I just mix together almond milk and apple cider vinegar. Easy ingredients you can use and find anywhere:) .
The Flour Coating
For the flour coating I mixed together all purpose flour, some seasonings, and corn starch. You can try using gluten free flour if you are gluten free but I have not had the chance to try this yet. To create a nice crispy outer layer I double coated my tofu. To do this, just dip in the buttermilk and flour coating twice before frying! YUM!!
So give this recipe a go and let me know what you think in the comments below! If you are interested in other great vegan recipes check out my Saucy Seitan Sandy (Vegan Seitan Sandwich)!
- 1 package of firm tofu
- About 1 cup canola oil (should be 1 inch deep in your pan)
- Buttermilk Mixture
- 1 cup milk (I used almond)
- 1 tablespoon apple cider vinegar
- Flour Coating
- 1 1/2 cups flour (I used all purpose)
- 1 tablespoon corn starch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- A generous shaking of salt and pepper
- 1 teaspoon paprika
1
First, freeze your tofu in the package until frozen through. Remove from the freezer and allow to defrost completely.
2
Once defrosted, freeze one more time (this seems time consuming but it is simple and creates a better texture!).
3
Defrost completely once more (place in warm water if you need a fast defrost).
4
Once defrosted, press the tofu to remove as much liquid as possible.
5
In the meantime, prep the milk mixture and the flour mixture in 2 separate, wide bowls.
6
Start to heat the canola oil in a large pan.*
7
Once the tofu is pressed, break into about 6-7 smaller chunks.
8
Dip the tofu in the “buttermilk”, then coat in the flour mixture. Gently tap the tofu to get off the extra flour. Repeat this step once more for a double coating.
9
Place the tofu in the oil (it should bubble and brown quickly but not sputter too much)
10
Cook the tofu and turn as needed. The tofu is done when golden brown all around (6-7 min).
11
Remove the tofu from the oil with a slotted spoon and place in a metal colander or wire cooling rack to keep nice and crispy.
12
Serve immediately and enjoy! For reheating, I recommend placing in the oven at 350 for about 5 minutes.
*Make sure to test the heat of the oil before you put in the tofu. I used a wooden spoon to test my oil temperature. Place the end of a wooden spoon into the oil. If the oil bubbles around the spoon right after you submerge it, it is ready. If the oil spatters more aggressively it is too hot.