Vegan KFC Fried Chicken Recipe
Crispy, golden, and full of flavor, this Vegan KFC Fried Chicken uses medium-firm tofu for a delicious plant-based twist on a classic. Marinated in vegan broth, coated in a spiced flour mix, and fried to perfection, it’s irresistible with your favorite dipping sauce.
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.