vegan fried chicken

Cauliflower florets baked to crispy golden-brown and coated with the most amazing sweet &amp; spicy sticky sauce. Inspired by pub-style Korean Fried Chicken.

Korean Baked Cauliflower

-sized cauliflower,

all purpose flour

potato starch (substitute: corn starch)

almonds

breadcrumbs

white sesame seeds, to finish

non-dairy milk, I used almond milk

lemon juice

cayenne pepper

white pepper

ginger powder

garlic powder

fine sea salt

sesame oil

ginger, grated

garlic, finely minced

ketchup

mirin

sriracha

tamari soy sauce (low sodium)

maple syrup

rice wine vinegar

chili paste

gochugaru, or korean chili pepper flakes

Brine the Cauliflower. Place all cauliflower florets in a large bowl. Add all the Vegan Buttermilk ingredients into the bowl (non-dairy milk last) and toss to combine. Cover with plastic wrap and refrigerate for 45 minutes to an hour.

Prepare Coatings. In a food processor, blitz the raw almonds until they're crushed but NOT resembling almond meal, around 6-10 pulses. In a bowl, combine almonds with panko breadcrumbs (See notes). In a separate bowl, mix together all purpose flour and potato starch. Set aside.

Make the Sauce. In a non-stick pan, heat sesame oil on medium heat and fry ginger and garlic until aromatic, about 1 minute. Add in all the remaining ingredients, combine well, and bring to a boil. Once the sauce reaches your desired consistency (for me, this usually takes no reduction at all), taste for seasoning and remove off the heat. Set aside.

Bread the Cauliflower. Pre-heat the oven to 420 degrees F (215 C). Once the cauliflower has brined long enough, separate the cauliflower florets from the buttermilk brine. Set up four separate stations: 1) cauliflower florets. 2) buttermilk brine. 3) panko breadcrumbs & almonds. 4) all purpose flour & potato starch. The breading is a double coat, as follows: dip each cauliflower floret into the flour & potato starch mixture, shake off excess, dip into the buttermilk brine again, shake off excess, and then into the panko & almond mixture. Be sure to fully coat the cauliflower! Repeat for all florets, and set them onto a parchment-lined baking tray. Optional: drizzling with ~1 tablespoon of olive oil helps them crisp up.

Bake & Finish. Bake for around 30 minutes, or until lightly golden brown & crispy. When the cauliflower is almost done baking, re-heat the sauce (the sauce should be warm/hot, so the cauliflower won't turn soggy). Toss the baked cauliflower in sauce right after it comes out of the oven. Sprinkle with white sesame seeds. Serve warm.

The Best Vegan Fried &quot;Chicken&quot; is beautifully seasoned, crispy and crunchy on the outside and juicy on the inside with an amazing flaky meaty texture you must see to believe! And while it takes some time to prepare, it&#x27;s SUPER EASY and most of the time is totally hands off!

Start this recipe by freezing and thawing 24oz (700g) Traditional or Medium tofu twice. *See the notes for brands that have been tested and which have been reported NOT to work* 

Do not open the package(s). Make sure to freeze the tofu completely until it is solid and then let it thaw completely each time. This can take up to two days. Trust: this gluten-free vegan fried chicken recipe is worth the wait!

Please see my video tutorial on how to make this vegan fried chicken so you get a good idea of how to treat the tofu. It&#x27;s a simple recipe but you do need to be mindful of some details.

While best deep-fried, you can oven-fry (or air fry) this recipe. See the directions for more details.

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The Best Vegan Fried Chicken

neutral frying oil, such as canola

(700 grams) traditional

double strength chicken-style broth

regular all-purpose or gluten-free flour*

yeast

salt

onion powder

crispy puffed rice (aka rice crispies)

flour

ice cold water, divided

Place the whole unopened package or packages of...

Place the whole unopened package or packages of tofu in the freezer and freeze until solid (about 6 hours to overnight).

Once solid, let thaw completely. Do this quickly...

Once solid, let thaw completely. Do this quickly and safely by thawing on the counter until mostly thawed but still very cold (about 2 - 4 hours) then let it thaw the rest of the way in the fridge.

Once the tofu is completely thawed, freeze it...

Once the tofu is completely thawed, freeze it solid again. Then, you can take it out for the final thaw before making your vegan fried chicken. You can hasten the last thaw by defrosting in the microwave. Tofu that has been thawed the second time should be consumed within as soon as possible (within two days).

Press the tofu gently but thoroughly to remove...

Press the tofu gently but thoroughly to remove most of the water within. See my video tutorial for a demonstration. You should see some natural layers and cracks where the tofu can break into realistic looking meaty chunks. Using a light touch, divide the tofu into eight to 10 chunks. You will have some bits leftover; save them. Let the tofu rest on a clean kitchen towel while you prepare the seasoned flour and vegan egg wash.

Mix the seasoned flour ingredients together but leave...

Mix the seasoned flour ingredients together but leave out the rice crisps; they will go in later. Separately, mix two tablespoons of vegan egg powder with 1/2 cup of ice cold water. Whisk until smooth. Add the remaining water and whisk. The mixture should resemble thin crepe batter. When these dredging mixtures are done, go back to the tofu.

Prepare a wide bowl with your double strength...

Prepare a wide bowl with your double strength chicken-style broth. Add the tofu pieces, placing them with layers flat; perpendicular to the table. Press down evenly and let go so the tofu can soak up the broth. Drain away excess broth, if any.

Gently transfer a few pieces of the tofu...

Gently transfer a few pieces of the tofu to the seasoned flour. Cover them gently, then scoop them up with loose fingers, shaking the excess off. Place on a plate or baking sheet. Repeat with all of the tofu chunks. When you only have small pieces and bits left, place those in the seasoned flour again. Toss them to coat evenly and be even more diligent about shaking off excess flour. Grab a small handful of them and squeeze gently to help them clump together. Place them on the plate or baking sheet as well. You will have lots of seasoned flour left in the plate. Add the crispy rice puffs to the seasoned flour. crushing about half with your hands.

Starting with the tofu you coated first, dip...

Starting with the tofu you coated first, dip the pieces in vegan egg wash and let the excess drip off. Place the vegan-egg-coated pieces into the seasoned flour with rice crisps, cover gently and lightly pat so the rice crisps stick on well. Place the coated piece back on the plate or baking sheet. Repeat with the rest.

Heat a few inches of oil to 350°F...

Heat a few inches of oil to 350°F in a wok or large heavy-bottomed pan. Use a frying thermometer to help keep the oil temperature stable between 350°F and 360°.

Fry your coated vegan 'chicken' in small batches,...

Fry your coated vegan 'chicken' in small batches, turning them occasionally for even cooking, until they are a deep golden colour. They should take 5 whole minutes to cook. If they cook too fast, make sure the temperature has not exceeded 360°F. If they do not cook fast enough, make sure the temperature is hot enough. Temperature is key to creating the perfect crispy yet crunchy crust without too much greasiness.

Drain on layers of paper towel or a...

Drain on layers of paper towel or a rack.

Place the coated vegan 'chicken' on a parchment-lined...

Place the coated vegan 'chicken' on a parchment-lined baking sheet. Spray or drizzle generously with oil to create a crunchy exterior and oven-fried effect. Bake in a preheated 425°F oven for 30 minutes, flipping the pieces at the 15-minute mark.

Lightly spay your air fryer basket with oil....

Lightly spay your air fryer basket with oil. Place the coated vegan "chicken" pieces in the basket, leaving an inch of space around each piece. Spray the tops of the pieces with oil, then air-fry at 400°F for 10 minutes.

Flip the pieces, spray oil on the other...

Flip the pieces, spray oil on the other side and air-fry for another 10 - 15 minutes or until they are golden and crispy on the outside. Avoid leaving them in the air fryer too long or they may become too dry on the inside.

Serve the Best Vegan Fried Chicken immediately after...

Serve the Best Vegan Fried Chicken immediately after frying/ baking/ or air-frying! Add your favourite seasonings on top or just a little extra salt and pepper.

https://mediavine-res.cloudinary.com/video/upload/yeebpdqrwfnwa1nurds9.mp4

Friends, this is the BEST vegan fried chicken recipe. It’s seriously crunchy on the outside with well-seasoned breading full of crispy nooks and crannies. But the inside is what makes this vegan fried chicken different. You won’t believe how tender, juicy and meaty this vegan ‘chicken’ tastes and looks. Flavour bursts from layers of ‘meat’ as you bite into it. The secret is double frozen medium firm tofu!

Use your air fryer or oven to make these crispy vegan &quot;chicken&quot; fingers.

Vegan Spicy Fried "Chicken" Soy Curls

soy curls ((about 1 1/2 cups))

water

no-chicken bouillon

chipotle chili powder ((or to taste))

black pepper (generously,

cornmeal

whole wheat flour

creole seasoning ((use more or less to taste))

poultry seasoning

chipotle powder ((use smoked paprika to reduce spiciness))

plain non-dairy yogurt lemon

hot sauce

Put the soy curls in a saucepan over medium-high heat. Stir in the hot or boiling water, bouillon, 1/4 teaspoon chipotle pepper, and black pepper. Bring to a boil and cook for a few minutes, until the soy curls have softened. Remove from the heat and set aside while you mix the coating ingredients.

Combine the dry coating ingredients in a small bowl. Whisk the yogurt and hot sauce together in a large bowl (large enough to hold the soy curls.)

Place the air fryer basket in the air fryer. If you’re using an oven, put a baking sheet into the oven. Preheat your air fryer/oven. For the Breville Air, use the air frying setting and set the temperature to 425F. For a regular air fryer or oven, set the temperature to 400F.

Using a colander, drain the soy curls (you can keep the liquid and use it to add salt and flavor to soups and gravies if you want.) Use the back of a large spoon to press as much liquid as you can out of the soy curls.

Pour the soy curls into the bowl with the yogurt mixture and toss well to coat. Sprinkle the dry mix onto the curls a little at a time as you stir to make sure they’re all evenly coated.

Place perforated parchment paper in your air fryer basket or regular parchment paper on your baking sheet. Pour the soy curls onto the paper and spread them out so that they aren’t touching.

In the Breville or air fryer, cook for 6 minutes and then shake the basket or stir to shift them around. (At this point in the Breville, I was able to remove the parchment paper without them sticking.) Cook for 5-7 more minutes, until the soy curls are crispy on the outside.

In the oven, cook for 10 minutes and then turn the soy curls over as best you can, breaking up any that have stuck together. Cook for 10-15 more minutes, until the soy curls are crispy on the outside.

Serve with your choice of dipping sauces or on a salad with ranch dressing.

Enjoy super crispy air fried oyster mushrooms with a tender, meaty middle in just 30 minutes as a perfect vegan fried chicken substitute for game days (including Superbowl), special occasions, and more. Oven and deep-fryer methods included.

Air Fried Oyster Mushrooms (Vegan Chicken Nuggets)

oz oyster mushrooms

dairy-free milk

Tbsp apple cider vinegar

chickpea flour

oats

Tbsp nutritional yeast ((see notes))

tsp smoked paprika

tsp cumin

Black pepper (to taste)

Cooking spray

You can watch the video in the post for visual instructions.First, gently clean each oyster mushroom with a damp paper towel or cloth.

Then, combine the dairy-free milk, vinegar, and chickpea flour in a bowl. Set aside for some minutes. Meanwhile, mix all the breading ingredients in a large bowl.

Working one at a time, coat an oyster mushroom in the wet mixture, then the breading, and repeat once more, so it&#39;s thoroughly coated. Repeat with the remaining mushrooms.

Spray your air fryer basket* with cooking spray and add a single layer of the mushrooms with space in between (cook in batches if necessary). Spray them generously with cooking spray. This will help them become crispy.*Check the FAQs in the post for the oven and skillet method.

Air fry the mushrooms for 14-16 minutes at 360 °F/180 °C, flipping them every 5 minutes and spraying them lightly with cooking spray each time.

Serve with this Yum Yum Sauce and enjoy!

https://content.jwplatform.com/videos/zwttLITl.mp4

Enjoy super crispy air fried oyster mushrooms with a tender, meaty middle in about 30 minutes as a perfect vegan substitute for chicken nuggets. This appetizer is great for game days (including Superbowl), special occasions, and more. Oven and deep-fryer methods included.

Oyster mushrooms make the tastiest and easiest vegan fried chicken ever! It is perfectly golden brown and crispy on the outside, but meaty on the inside. The vegan chicken itself is only ONE ingredient!

Vegan Fried Chicken (Oyster Mushrooms)

mushrooms

Garlic powder

Onion powder

½ tsp Sweet smoked paprika powder

Cayenne pepper

¼ tsp Ground cumin seeds

Oregano

Salt

Black pepper

Dairy-free milk

Yellow corn flour

tsp Fried chicken seasoning (from above)

Corn flakes ()

Tbsp Corn starch

Tear them off one by one from the cluster. Use a wet paper towel or kitchen cloth to clean them if you find anything. Don't peel them, just cut off the end of the stem if it doesn’t look good.

Preparing the mushrooms

Mix all spices for the fried chicken seasoning (garlic powder, onion powder, sweet smoked paprika powder, cayenne pepper, ground cumin seeds, oregano, salt, and black pepper) in a small bowl.

Use a small chopping bowl of our immersion blender to crush corn flakes to a fine, breadcrumb-like texture.

Add 1 tsp of the fried chicken seasoning, the crushed corn flakes, and the corn starch in a large bowl. This will be the dry batter.

Add dairy-free milk, yellow corn flour, and 2 tsp of the fried chicken seasoning to a large bowl. Mix it well. This will be the wet batter. It should have a pancake batter texture, slow-flowing but not too dense. In time, the flour will thicken the batter a bit, so add 1 tsp of water to thin it again.

Dip the oyster mushroom first in the wet batter. Coat it evenly.

Transfer them gently to the dry batter. Sprinkle the top and pat it gently. Make sure the mix sticks to the mushroom evenly.

You can place it on a plate or fry it right away. The coating will hold at room temperature for an hour without a problem if you must wait before frying.

Making the breading

Pour sunflower oil into a pot and heat it on medium/high heat.

Gently drop the breaded vegan chicken in the oil. The oil is hot so pay attention to settle it gently without a splash. Don’t overcrowd the pan as the oil will cool down, and they will need a longer time and thus will soak up more oil.

Large pot with yellow liquid and brown nuggets are swimming in it.

Fry them for 2-3 minutes until the coating gets crispy.

Transfer them to a paper towel to absorb any excess oil when ready.

Frying oyster mushrooms

https://content.jwplatform.com/videos/7njVSYzJ.mp4

This is the tastiest and easiest Vegan Fried Chicken ever! It is crispy on the outside, but meaty on the inside. The chicken itself is only ONE ingredient! No vital wheat gluten or seitan or any other soy product is needed. This delicious vegan chicken is 100% plant-based and allergy-friendly.

Vegan Fried Chicken

Bite into crispy, crunchy, and meaty vegan fried chicken! Seitan-based chicken is coated in a buttermilk batter, then fried until golden brown and crispy.

Best Vegan Fried Chicken

chickpeas,

nutritional yeast flakes

“no chicken” broth

Cajun seasoning

apple cider vinegar

flavorless coconut oil, melted

vital wheat gluten, plus more as needed

vegan buttermilk

all-purpose flour

black pepper

cornstarch

baking powder

Canola oil, peanut oil, etc.

In a food processor, add chickpeas (and their liquid), nutritional yeast, &ldquo;no chicken&rdquo; broth, onion powder, garlic powder, Cajun seasoning, apple cider vinegar, and coconut oil. Blend until smooth.

Add the vital wheat gluten and blend for about 1 minute. If the mixture feels wet, add 1-2 tablespoons of gluten flour at a time and continue blending.

If your food processor is overheating or unable to mix the dough, transfer it onto a clean surface and knead the dough with your hands until it&rsquo;s smooth and elastic, about 9-10 minutes. Transfer to a bowl, cover the dough, and let it rest for about 20-25 minutes.

Cut the dough into 30-gram portions, and roll them out with a rolling pin until quite thin. Tightly wrap each one in foil, making sure to fold the ends over.

Add to a pressure cooker steamer basket, and steam them in a pressure cooker on high for 1 hour and 20 minutes. You will know the chicken is done when it feels firm.

Let the chicken cool in the foil wraps for 10-15 minutes while you prepare the coating.

Chicken

In a shallow, wide bowl, add vegan buttermilk, flour, onion powder, garlic powder, Cajun seasoning, black pepper, and salt. Whisk until fully incorporated.

Buttermilk batter

In another shallow bowl, add all-purpose flour, cornstarch, baking powder, Cajun seasoning, black pepper, and salt. Whisk together until well combined.

Flour coating

Heat a few inches of canola or peanut oil in a deep pot until it reaches 350-375 degrees F.

Unwrap the vegan chicken pieces, then dredge a piece in the bowl of flour. Dip it in the buttermilk batter, shaking off any excess. Add it back to the dry batter for an extra coating, shaking off excess flour.

Fry each piece for 2-3 minutes, or until golden brown. Transfer them to a wire rack over a baking pan while you fry the rest.

Enjoy while warm on a burger, a sandwich, by itself, or alongside your favorite vegan dips. Happy eating!

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