Crispy Vegan Fried Chicken (Print Version)
# Ingredients:
→ Main Components
01 -
One 14-ounce package of extra-firm tofu
02 -
2 cups plant-based chicken-style broth
→ Vegan Buttermilk Mixture
03 -
3/4 cup plain unsweetened soy milk (any plant milk works)
04 -
1 teaspoon apple cider vinegar
05 -
1 teaspoon your favorite hot sauce
→ Crispy Coating Mix
06 -
1/3 cup all-purpose flour (swap with gluten-free blend if needed)
07 -
1/4 cup cornstarch or potato starch
08 -
1/4 cup yellow cornmeal
09 -
1 teaspoon dried oregano or Italian herb blend
10 -
1 teaspoon Creole spice blend (or mix cayenne pepper with 1/2 tsp salt)
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon onion powder
13 -
1/2 teaspoon sweet paprika
14 -
1/4 teaspoon freshly ground black pepper
15 -
1/4 teaspoon ground white pepper
→ For Deep Frying
16 -
2 cups neutral frying oil (enough so pieces can float freely)
# Instructions:
01 -
Pop the entire block of extra-firm tofu into your freezer and let it freeze solid. Once frozen completely, transfer it to your refrigerator and let it thaw out overnight. This process changes the texture beautifully.
02 -
After thawing, squeeze out as much moisture as you can from the tofu by pressing it firmly. Tear or cut the tofu into roughly 1-inch chunks - they don't need to be perfect! Drop all the pieces into a bowl with the plant-based chicken broth and let them soak up that flavor for at least 15 minutes.
03 -
Grab a shallow bowl and pour in the plant milk. Add the apple cider vinegar and hot sauce, then whisk everything together. Let this mixture sit for at least 5 minutes - it'll thicken up and get tangy just like traditional buttermilk.
04 -
In another bowl, combine the flour, cornstarch, cornmeal, oregano, Creole seasoning, garlic powder, onion powder, paprika, and both peppers. Mix thoroughly so all the spices are evenly distributed throughout the flour.
05 -
Get your oil heating to 370°F in either a deep fryer or a heavy-bottomed pot. Use a thermometer to check, or drop in a tiny bit of tofu - if it sizzles immediately and starts browning within 2-3 minutes, you're ready to go.
06 -
Take your marinated tofu pieces and give each one a dip in the buttermilk mixture, then roll it in the seasoned flour until completely covered. Here's the secret: dip it back into the buttermilk quickly, then coat it again with the flour mixture for an extra-crispy crust. Prepare about 5-6 pieces at a time before frying.
07 -
Carefully lower your breaded tofu pieces into the hot oil, working in small batches so they have room to move around. Fry for 3-4 minutes until the bubbling calms down and they turn a gorgeous golden brown color. Don't overcrowd the pan or they'll steam instead of fry.
08 -
Use a slotted spoon or tongs to fish out the fried pieces and set them on paper towels to drain off excess oil. Keep frying in batches until all your tofu chicken is cooked. Serve these crispy nuggets while they're still hot with whatever dipping sauce makes your heart happy!
# Notes:
01 -
The cornstarch is absolutely essential for achieving that signature crispy, crunchy coating, while the cornmeal adds an incredible texture that mimics classic fried chicken perfectly. Don't skip these two ingredients!
02 -
Want a lighter, less breaded version? Simply coat your tofu pieces just once in the buttermilk and flour mixture instead of doing the double-dip method.