There’s nothing quite like the crispy, golden perfection of fried chicken—it’s a comfort food staple that’s hard to resist. But what if you could indulge in that irresistible crunch without compromising your plant-based lifestyle? Enter this Vegan KFC Fried Chicken recipe, a game-changer that brings all the flavors and textures of your favorite fast food but without any meat.
This vegan version doesn’t just mimic the classic; it takes it to the next level with a secret blend of spices and a crispy, crunch-worthy coating that you’ll be hard-pressed to distinguish from the real thing. The texture is spot-on—crispy on the outside, juicy and tender on the inside.
And the best part? It’s fully plant-based, so you can enjoy it guilt-free, whether you’re vegan, vegetarian, or just looking to cut down on meat.
I’ve been making this for family gatherings, and every single person is always surprised by how authentic it tastes. It’s become a favorite, especially during the holidays when comfort food reigns supreme, but I want to keep things light and plant-powered.
Vegan KFC Fried Chicken is perfect for anyone craving the crunch without the calories and the guilt.
What I Didn’t Expect About This Recipe?
- I love how easy it is to whip up this vegan fried chicken—it’s a great weeknight dinner option that doesn’t require a lot of prep.
- The texture is spot-on; the outer crunch is so satisfying, and the inside stays juicy, making it hard to believe it’s plant-based.
- I’ve experimented with different spice blends, and adding a little smoked paprika has really elevated the flavor for me.
- It’s a healthier alternative to traditional fried chicken, making it a great option for anyone looking to eat more plant-based meals without sacrificing taste.
- This recipe is a hit at family gatherings—my non-vegan relatives didn’t even realize it was meat-free!
Vegan KFC Fried Chicken Recipe
Equipment
- Casserole dish
- freezer
- Deep frying pan
- Cutting boards
- Mixing bowls
Ingredients
- 2 cups water
- 1½ tbsp apple cider vinegar
- ½ tsp white pepper
- 1 tsp ginger
- 2 quarts of vegetable or canola oil to fry
- 1½ cups unsweetened plant milk
- 1 cup corn flakes
- 1 tsp black pepper
- ½ tbsp paprika
- 2 no-chicken bullion cubes
- 1 package of medium-firm tofu
- ½ tbsp mustard powder
- 1½ cups all-purpose flour
- 1 tsp celery salt
- 1 tbsp Italian seasoning
- ½ tbsp garlic salt
Instructions
- Freeze, defrost, and press medium-firm tofu twice to remove excess liquid.
- Tear the tofu into medium-sized pieces, about 8–10 per block.
- Marinate the tofu in vegan chicken broth for enhanced flavor.
- Prepare a breading station with vegan buttermilk (plant milk + apple cider vinegar) and seasoned flour.
- Coat each tofu piece in buttermilk, then dredge in the seasoned flour.
- Add crushed cornflakes to the flour mixture and repeat the breading process for extra crunch.
- Deep fry the tofu at 350–375°F until golden and crispy, about 4–7 minutes.
- Serve the fried tofu with your favorite vegan dipping sauce.
Notes
- Double freezing tofu creates a meatier texture.
- Use unsweetened plant milk for the best vegan buttermilk.
| Nutrition | Value |
| Calories | 700kcal |
| Carbohydrates | 70g |
| Fibre | 3.5g |
| Fat | 37g |
| Protein | 15g |
Variations That Will Help You Customize Your Dish!
- Gluten-Free Option: Use gluten-free flour and crushed gluten-free crackers or breadcrumbs instead of cornflakes.
- Spice Level: Add cayenne pepper or chili flakes to the flour for a spicier kick, or keep it mild by omitting the black and white peppers.
- Herbal Twist: Incorporate dried rosemary, thyme, or sage into the flour mixture for a more aromatic flavor.
- Oil-Free Method: Bake the breaded tofu at 400°F for 20–25 minutes or air fry at 375°F for 12–15 minutes.
- Protein Swap: Substitute tofu with seitan, tempeh, or jackfruit for a different texture and taste.
