Learn how to turn tofu into the crispiest, most flavor-packed vegan fried chicken you've ever had. This incredible recipe will blow the minds of anyone who tries it.

Vegan KFC Fried Chicken (Copycat)

firm tofu (16 oz)

water

no-chicken bullion cubes (or 2 cups of vegetable broth)

all purpose flour

Italian seasoning

paprika

mustard powder

garlic salt

celery salt

ginger

black pepper

white pepper

plant milk

apple cider vinegar

corn flakes

~ 2 quarts of vegetable or canola oil

Freeze entire package of medium-firm tofu. Once it is frozen, remove it from the freezer and allow it to defrost. Repeat this step twice. 

Once the tofu is fully thawed for the second time, open the package and fully drain out all of the liquid. Press the tofu between two cutting boards to remove the liquid as best as you can. Once drained, use a towel to absorb any additional liquid. 

Break up the tofu into medium sized pieces. A block of tofu should yield about 8-10 pieces and maybe some smaller pieces. The tofu should naturally tear apart as well. 

Place the tofu pieces in casserole dish and pour in 2 cups of vegan chicken broth. If you’re using no-chicken bullion cubes, mix with 2 cups of hot water prior to pouring over the tofu. Once the tofu is fully submerged in the broth, set the container aside to marinate while you set up the breading station. 

In a medium bowl, add in unsweetened plant milk and apple cider vinegar. Mix together and set aside. This will create a vegan buttermilk. 

In another medium bowl, mix together the all purpose flour with all of the spices listed in the ingredients. 

Now we are going to arrange our breading area. In a line we will arrange the marinated tofu, buttermilk, and seasoned flour mixture. Grab an additional large plate and place it on the side to use once the tofu has been breaded. 

One by one, take a piece of marinated tofu and gently squeeze any excess broth from it. Dunk it in the buttermilk and then dredge it in the seasoned flour, coating it on all sides. Set on a plate, and repeated process with all of the tofu pieces. Place the breaded tofu pieces onto the plate that you set aside. 

After the first round of breading, take one cup of corn flakes and use your hands to crumble them into the seasoned flour mixture. Mix through to evenly distribute the corn flakes and the flour.

Repeat the process of coating the tofu by dipping each piece again in the buttermilk and then dredge in the flour and corn flake mixture. Repeat until all of the tofu is coated. 

Heat frying oil in large and deep pan to 350-375 degrees F. Line a plate with paper towels and set it aside.

Place tofu pieces into the hot oil and deep fry until golden brown on all sides. Should take between 4-7 minutes, flipping as needed.  Place finished pieces on a paper towel lined plate to cool. 

Serve with vegan ranch or a dipping sauce of your choice. Enjoy!

Just made it. Had one block frozen twice and one block frozen once. Makes such a difference! Enjoyed the recipe a lot, not “gardein” chicken but even better - tender juicy and yummy!

I PROMISE YOU THIS RECIPE IS LEGIT. DON'T SLEEP ON THIS RECIPE. THEY WERE NOT LYING! WHEN I WAS MAKING THIS IS SMELLED EXACTLY LIKE FRIED CHICKEN AND OMG THE TASTE! Now i didn't have the vegan chicken cubes so i just mixed onion powder, garlic salt, pepper, paprika, and italian seasoning and marinated it in that and some hot water. Then i used eggs and flour (I'm vegetarian, slowly transitioning into the vegan lifestyle) and this recipe is 5 stars, 6 stars, a million stars. PERFECT!

Delicious and super tender with a crispy outside. I used a firm tofu and it worked great. Next time I'll add 1/2 cup more flour to the flour/spice mixture, as I ran out at the very end of dipping. One package of tofu makes a lot! Highly recommend!

Amazing-my kids cannot get enough (me either!)
Thanks for a great recipe!

Absolutely delicious!! The only this I would change is to cut the Italian seasoning in half.

Superb! Seriously amazed at how awesome these turned out! I used GF flour and cornflakes. Also I didn't have white pepper, celery salt or Italian seasoning but added chile pepper, thyme, onion and garlic. The only thing I would change is to swap a 1/2 cup of Just Egg to the "buttermilk" to get more of the yummy flakes to stick. After they cooled the texture really firmed up. I'll be making this on the regular now! Paired with green beans and sweet potatoes for a yummy southern plate.

We set out to make copycat KFC chicken, and it was easier than we thought to make fried chicken that tasted as good (if not better) than what you'll find at KFC. But, you do need to know a few secrets along to way to ensure your chicken turns out juicy on the inside and crispy on the outside.

Copycat KFC Chicken That's Easier Than Fast Food

all-purpose flour

salt

thyme leaves

basil leaves

oregano leaves

yellow mustard

buttermilk

egg, beaten

chicken,

Neutral oil for frying, like canola or peanut oil

MSG seasoning,

In a large bowl, combine the flour with the herbs and spices and set aside.

Meanwhile, in another large bowl, whisk together the buttermilk and egg, mixing until they're well combined.

Add the chicken to the buttermilk bowl and toss to coat. Cover the bowl lightly with plastic wrap or a lid and let it sit for 30 minutes, or as long as overnight. If marinade times exceed 30 minutes, place the bowl in the refrigerator.

Meanwhile, preheat the oven to 175 degrees Fahrenheit. Line a baking sheet with aluminum foil. Set an oven-safe wire cooling rack inside the sheet and set aside.

In a large Dutch oven, heat about 3 inches of oil. If you're using an electric tabletop fryer, fill the unit to its MAX line.

Preheat the oil to 350 degrees over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350 degrees, reduce the heat to medium-low.

Remove a chicken piece from the buttermilk, allowing any excess liquid to drip off. Place the piece in the flour mixture and press down firmly, allowing the flour to adhere on all sides. Shake off any excess flour and carefully drop the chicken into the hot oil. Continue dredging chicken until the fryer is full but not overcrowded; you should be able to fry three to four pieces at a time.

Cook the chicken for about 12 minutes, turning halfway through, until the crust turns an appealing golden brown color.

Transfer the chicken pieces to the prepared baking sheet and place it in the oven.

Allow the oil to return to temperature before adding more chicken. Repeat the dredging and frying process with the remaining pieces of chicken.

When all the chicken is fried, let the pieces sit in the oven until each reaches an internal temperature of 165 degrees.

Sprinkle each piece of chicken with a few shakes of MSG before serving. If you're unsure about food additives like MSG, feel free to skip the extra seasoning.

These crispy panko crusted bites of Fetta cheese are served with a spicy BBQ sauce and are perfect for your Meat-free Mondays.

Air fryer fetta nuggets

plain flour

onion powder

tsp dried chilli flakes

panko breadcrumbs

sesame seeds

packet Lemnos Traditional Fetta Cheese, cut into 2cm cubes

chives,

barbecue sauce

tsp apple cider vinegar

Copycat KFC? Is the "leaked" recipe the real deal? We put the recipe from the now famous Chicago Tribune article to the test and here's what we found!

Copycat KFC? Is the leaked recipe the real deal?

all purpose white flour

tsp table salt

thyme

basil

Tbsp paprika

oregano

Tbsp celery salt

Tbsp garlic salt

Tbsp black pepper

dry mustard powder

Tbsp white pepper

Tbsp ground ginger

MSG,

lbs chicken

Mix all of the herbs and spices together...

Mix all of the herbs and spices together first, making sure there are no lumps in the mixture from spices that have clumped in storage.

In a large bowl, add the herb &...

In a large bowl, add the herb & spice mixture to the flour and mix well until the spices are evenly distributed.

Cut 2 whole chickens into 9 pieces each...

Cut 2 whole chickens into 9 pieces each (2 drumsticks, 2 thighs, 2 wings, 2 side breasts and a centre breast)

Dip each of the pieces in plain water,...

Dip each of the pieces in plain water, shake and dredge in the flour and spice mixture. Repeat for all of the remaining pieces. Leave the pieces to sit in the dredge for 10-15 minutes while the oil heats up. This will help the coating stick to the chicken better.

Preheat a vegetable oil filled deep fryer to...

Preheat a vegetable oil filled deep fryer to 340 degrees F

Shake off the excess coating from the pieces...

Shake off the excess coating from the pieces and fry for up to 18 minutes for the largest pieces. Wings generally take 8-10 minutes, drumsticks about 12-15 minutes depending on size. I use a meat thermometer to test the pieces and remove them individually when they reach an internal temperature of 180 degrees F.

Place cooked pieces on a rack that has...

Place cooked pieces on a rack that has been placed on top of a cookie sheet.

Hold the cooked chicken in a 150 degree...

Hold the cooked chicken in a 150 degree oven if you need to cook the chicken in multiple batches. In that Case I always start with the latest pieces and end with the smallest to minimize the time in the oven.

For an oven baked version, just CLICK HERE...

For an oven baked version, just CLICK HERE FOR INSTRUCTIONS FROM OUR OVEN FRIED CHICKEN RECIPE.

Fresh, crisp and lightly pickled daikon radish cubes are super easy to make and pair great with crunchy Korean fried chicken.

Korean Pickled Radish (Chicken-Mu)

460 g daikon radish

g white granulated sugar

165 g white vinegar

165 g filtered water

Clean the daikon radish, peel, and cut it into ¼ inch cubes.

In a mixing bowl, combine the sugar, vinegar, water, and salt. Whisk until the sugar and salt are completely dissolved.

Pour the liquid into the mason jars with daikon radish cubes until it covers the radish completely. Seal with the lid.

Place the jars in the fridge and pickle for at least 8 hours, then serve when pickled enough to your liking.

You'll be blown away by how much this recipe tastes like the fried chicken you get from fast-food joints! Serve with chips and gravy for the real experience.

Fast-food fried chicken

chicken

eggs

flour

Vegetable oil,

Oven-baked chips, to serve

tbsp celery salt

garlic powder

tbsp KEEN'S Mustard Powder

tsp black pepper

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5602151026001&=domain=taste

5348771529001-5602151026001

Has KFC's secret recipe been discovered? We'll let you be the judge!

KFC recipe for original secret fried chicken

mustard

chicken, cut up, the breast pieces cut in half for more even frying

Expeller-pressed canola oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981850694001&=domain=del

5348771529001-5981850694001

KFC Twisters Recipe

1lb boneless skinless chicken breasts

vegetable oil (for deep frying)

egg (beaten)

milk

pepper

baking powder

romaine lettuce (shredded)

tomato (diced)

flour tortillas

Pepper Mayonnaise-

mayonnaise

lemon juice

In a medium bowl stir together mayonnaise, 1 teaspoon ground black pepper and lemon juice. Cover and refrigerate until needed.

Combine the beaten egg and milk in a medium bowl. In a plastic bag combine flour, salt, pepper, paprika, garlic powder and baking powder. Shake to combine.

Heat oil in a deep-fryer to 375 degrees F. Place the chicken strips into the bag with the flour and shake until the strips are coated. Remove them from the flour mixture and place them onto a plate. Dip them into the egg and milk mixture individually and then place them back into the bag with the flour and shake to coat again. Try and get as much coating as possible on each strip.

Drop the strips, 3-4 at a time into the hot oil. Stir while frying so that the strips don’t stick together. Fry in the hot oil for 8-14 minutes or until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels. Repeat with remaining strips.

Heat a large skillet to medium heat. Lay out a tortilla into the skillet and cook until warmed but not crispy. Remove from the pan. Spread a thin layer of the pepper mayonnaise into the center of each tortilla. Add 1-2 of the chicken strips over the mayonnaise. Add lettuce and tomato on top of the chicken. Roll up and serve. Repeat with remaining tortillas.

Amazing KFC style chicken wings recipe that you just can&#039;t stop eating

Amazing KFC style chicken wings recipe that you can't stop eating

garlic

0.5 ts grounded black pepper

ts kosher salt

cornstarch

tbsp sweet paprika

marjoram

1.5 ts kosher salt

Check the wings to see if they are clean from feathers. Discard the tip of the wing if present, and separate the wings into drumette and wingette. 

Place the buttermilk and spices in a large bowl. mix well. Marinate the wings in the buttermilk and cover the bowl with plastic wrap.Place in the fridge for 6 hours. 

Marinating the KFC style chicken

Take the wing out of the fridge half an hour before you want to cook them so they will warm and be at room temperature. we don&#039;t want them cold when we are frying them.  

Place the coating ingredients in a bowl.

Mix the coating ingredients. 

To make the coating process easy place the bowl of the marinated chicken next to the bowl with the coating mixture.

Take a wing in your hand. dip it well in the buttermilk marinade and place it in the coating mixture. coat the wing well. place the coated wing on a plate or a cutting board. You can repeat the process until all wings are coated or continue coating the next batch while the first batch is frying. 

In a large pot or a wok heat oil to 190C/374F.I prefer to use a wok because it heats up fast and it keeps the oil temperature easily.   

Fry the wings in small batches. each batch for 10 minutes. it is important not to fry too many wings together because it will cause the oil to drop temperature which will result in a soggy oily coating. 

While frying the wings stir the wings with a slotted spoon to avoid them sticking one to another.

After 10 minutes, and when the wings get a nice color, remove them from the oil onto a paper towel for 1 minute. Serve immediately. If you are not serving the wings immediately, I recommend that you place the wings on a cooling rack so the steam evaporating from them won&#039;t affect the coating. 

Serve the wings with your favorite sauce: BBQ sauce, buffalo sauce, hot sauce, sweet chili sauce, ketchup, or mayonnaise.

Coating the KFC style wings

Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce

Korean fried chicken burgers

chicken thighs fillets

cornflour

vegetable oil

dark brown sugar

Korean chilli paste (gochujang) – see tip

soy sauce

garlic cloves

tsp sesame oil

½ white cabbage

mooli

spring onions

golden caster sugar

hot chilli powder

Little Gem lettuce

brioche

Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.

To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.

Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.

Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.

Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.

Copycat KFC Roast Chicken. A 90&#x27;s flashback recipe to KFC&#x27;s Tender Roast Chicken using a copycat seasoning mix on roasted chicken pieces.

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The most viewed kfc recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan KFC Fried Chicken (Copycat)

Copycat KFC Chicken That's Easier T...

Air fryer fetta nuggets

Copycat KFC? Is the leaked recipe t...

Korean Pickled Radish (Chicken-Mu)

Fast-food fried chicken

KFC recipe for original secret frie...

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Amazing KFC style chicken wings rec...

Korean fried chicken burgers

Copycat KFC Roast Chicken

Copycat KFC Bean Salad

Poulet ultra croustillant façon KFC

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