There’s something inherently magical about biting into a piece of perfectly crispy fried “chicken”—that shatteringly crunchy coating giving way to tender, flavorful insides. Now imagine enjoying all that indulgence, but entirely plant-based.
This Vegan Fried Chicken recipe doesn’t just replicate the comfort food classic; it reinvents it. Using jackfruit as the star ingredient, this dish delivers texture, taste, and satisfaction while keeping things completely cruelty-free.
Plus, with the rise of plant-based eating, recipes like this are more popular than ever. Here’s the best part: this recipe is surprisingly easy.
A quick buttermilk-style marinade made from plant milk and apple cider vinegar ensures every bite is infused with rich flavor, while a blend of spices in the batter creates that signature savory kick. The result? Golden-brown pieces are so convincing, that even skeptics won’t believe they’re vegan.
Trust me, this recipe will change the way you think about plant-based eating.
Flavor Bomb Alert!
- It’s unbelievably satisfying. The crunchy coating and tender insides give all the nostalgic fried chicken vibes without a hint of compromise.
- It’s a crowd-pleaser. I’ve served this to die-hard chicken lovers, and they’ve all asked for seconds.
- Perfect for experimenting. I’ve swapped jackfruit with mushrooms and even tofu, and it works every time.
- Budget-friendly and healthy. Packed with protein and none of the cholesterol, it’s a guilt-free indulgence.
- It fits every occasion. From game nights to Sunday dinners, this recipe always delivers.
Vegan Fried Chicken Recipe
Equipment
- cast-iron skillet
- freezer
- wire cooling rack or large plate
- Large mixing bowl
- paper towel
- medium mixing bowls
Ingredients
Breading
- ¼ cup cornstarch
- 1½ cups unsweetened non-dairy milk
- 2 cups all-purpose flour
- 1½ tsp salt
- 1 tbsp Italian seasoning blend
- 1½ tbsp Italian seasoning apple cider vinegar
- 1 tbsp onion powder
- 1 tbsp garlic powder
- ½ tbsp smoked paprika
- ¼ tbsp freshly cracked black pepper
- ¼ tbsp cayenne pepper
Tofu Chicken
- 1½ cups vegetable broth
- 1 package of firm tofu
- neutral oil
- 1 tbsp hot sauce
Instructions
- Freeze and thaw a 16-ounce package of firm tofu twice.
- After the second thaw, drain, press, and break the tofu into bite-sized pieces.
- Marinate in 1 ½ cups vegetable broth with 1 tablespoon of hot sauce.
- Mix 1 ½ cups unsweetened non-dairy milk and 1 ½ tablespoons apple cider vinegar in a bowl.
- In another bowl, combine 2 cups of all-purpose flour, ¼ cup cornstarch, and seasonings: onion powder, smoked paprika, garlic powder, Italian seasoning, cayenne, black pepper, and salt.
- Dip tofu pieces in the milk mixture, dredge in the seasoned flour, and repeat for a double coating.
- Heat ½-inch neutral oil in a skillet to 350-360°F.
- Fry tofu for 6-7 minutes, turning occasionally, until golden.
- Drain on a rack or paper towels.
Notes
- Use a thermometer to keep the oil between 350-360°F for even frying and minimal greasiness.
| Nutrition | Value |
| Calories | 120g |
| Carbohydrates | 14g |
| Fiber | 2g |
| Fat | 5g |
| Protein | 5g |
Tips That Will Ease Your Job!
- Marinate Longer: For deeper flavor, marinate the tofu for at least 30 minutes or overnight in the fridge.
- Double Breading Efficiency: Set up an assembly-line style for the breading station to keep the process clean and quick.
- Oil Splatter Control: Use a deep skillet and avoid overcrowding to minimize splatters.
- Keep it Warm: Place fried tofu in a preheated oven at 200°F to keep it crisp while finishing the batch.
- Use a Thermometer: Maintaining the oil temperature between 350-360°F ensures even frying and prevents soggy tofu.
