Crispy vegan fried chicken is something you didn’t know you needed…until now. It’s crunchy, meaty and seasoned to perfection without an ounce of animal product in sight.
These tenders satisfy any comfort food cravings and are perfect for the nights only junk food will do. Be warned, these succulent tenders are delicious and addictive.
How To Make Vegan Fried Chicken
This fried chicken takes no time to make but it will taste like you labored in the kitchen for hours. The meatiness comes from Gardein™ Chick’n Scallopini filets. Torn into half to replicate the irregularities in shape of fried chicken pieces. With just a few herbs and spices, this crispy chicken packs a ton of flavor in the crunchy exterior. You’ll taste hints of paprika, mustard, white pepper, ginger, garlic, thyme, oregano, black pepper and salt in the crisp coating.
To make the these double dredged tenders, you’ll need to prepare two mixtures: vegan buttermilk and a dry flour blend. Simply get your chicken pieces and dunk into the buttermilk, making sure to saturate the entire surface. Then, roll it around in the flour mixture. Immediately after, repeat the process by dipping the chicken into the wet mixture and then coating it in the dry mixture once more.
How To Fry Perfectly Crisp Chicken
As you’re double dredging the chicken pieces, give the frying oil time to reach the perfect temperature. Use vegetable oil or another oil with a high smoke point. Fill a pot with just enough oil to cover the chicken. Set the heat to medium-high and allow the oil to reach between 325°F – 375°F. This is known as the ideal frying temperature range. If you want light, crispy fried chicken, that’s not soggy and greasy, you have to keep the oil within this range.
The best way to keep an eye on the temperature is by using a clip-on deep-fry thermometer. If the oil begins to smoke, it’s a sign it’s overheated and it will give a slightly off flavor to foods. On the opposite end, food cooked in oil that’s too cool will turn into a soggy mess.
When the oil is at the right temperature, drop in a few of the double-dredged chicken pieces. Be careful to not overcrowd the pot as everything needs room to move. Cook until the pieces are a nice golden brown and place on a wire rack for the oil to drain off. If the temperature drops too low when frying, let it reach the target range before cooking the next batch.
Crispy fried vegan chicken is best served immediately after cooking. It will be light, airy, crunchy and a little bit spicy. Pair it with a Creamy Cucumber Salad or Greek Feta Salad for a lighter note. If you make this recipe, don’t forget to leave a review below and tag @PlantBasedDogGuy on Instagram.
Craving other “meaty” vegan dishes? Try some of my other go-to recipes:
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