Description
A crispy, golden vegan version of classic KFC-style fried chicken made with juicy plant-based protein and a bold blend of herbs and spices. Crunchy on the outside, tender on the inside, and packed with iconic fast-food flavor — completely dairy-free and meat-free.
Ingredients
For the “Chicken”
- 2 cups soy curls or 1 block extra-firm tofu (pressed and torn)
- 1 cup vegetable broth (for soaking, if using soy curls)
Wet Batter
- 1 cup unsweetened plant milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot sauce
- 1 teaspoon salt
Dry Coating
- 1½ cups all-purpose flour
- 2 tablespoons cornstarch
Seasoning Blend
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon ground white pepper
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon salt
For Frying
- Vegetable oil (for deep or shallow frying)
Instructions
- Soak Soy Curls: If using soy curls, soak them in hot vegetable broth for 10 minutes. Drain and gently squeeze out excess liquid to ensure they are moist but not soggy.
- Prepare Wet Batter: In a bowl, mix the unsweetened plant milk, apple cider vinegar, hot sauce, and salt thoroughly. This mixture will provide moisture and flavor to the vegan chicken.
- Mix Dry Coating and Seasoning: In another bowl, combine the all-purpose flour, cornstarch, and all the seasoning ingredients—paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried basil, ground white pepper, black pepper, chili powder, and salt—creating a flavorful coating.
- Coat the Protein: Dip each soy curl or tofu piece into the wet batter, ensuring it is fully coated. Then dredge it thoroughly in the seasoned flour mixture to cover each piece evenly.
- Double Coat for Crunch: For an extra crunchy crust, dip the coated pieces back into the wet batter and then coat again with the seasoned flour.
- Heat Oil: Heat vegetable oil in a deep or shallow pan to 350°F (175°C), ensuring it is hot enough for frying but not smoking.
- Fry the Vegan Chicken: Fry the coated pieces in batches, turning occasionally for even browning, for 4–6 minutes or until golden brown and crispy on all sides.
- Drain Excess Oil: Once cooked, transfer the fried vegan chicken to a wire rack or paper towels to drain excess oil and maintain crispiness.
- Serve Immediately: Serve the vegan KFC fried chicken hot for the best texture and flavor experience.
Notes
- For oven baking: bake at 425°F (220°C) for 30–35 minutes, flipping halfway through to ensure even cooking and crispiness.
- For air fryer: cook at 400°F (200°C) for 14–18 minutes, shaking or turning halfway to achieve uniform crispness.
- Double-coating the protein pieces creates the signature crunchy crust reminiscent of classic fried chicken.
- Best served immediately to enjoy maximum crispiness and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
