Vegan Fried Chicken Recipe
This vegan fried chicken offers a crispy, golden exterior and a tender, flavorful interior using tofu as the star ingredient. Perfect for satisfying cravings, it mimics the classic dish while being entirely plant-based and customizable for your spice preferences.
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.