Vegan crispy chicken on parchment paper served with a side of ketchup.

Vegan Fried Chicken

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.

When it comes to deep frying perfectly crisp and crunchy vegan chicken, keep the temperature of the oil between 325°F – 375°F.

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:

Vegan crispy chicken on parchment paper served with a side of ketchup.
Yield: 8 Servings

Fried Chicken

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These fried vegan tenders are crunchy, crispy and spicy. Make perfect homemade fried chicken every time with this easy recipe.

Ingredients

  • 20 oz. Gardein Chick'n Scallopini (2 Bags) or 20 oz. Gardein Meatless Chick'n Strips (2 Bags)
  • Vegetable Oil for Frying

Spice Blend

  • 1/4 Cup Paprika
  • 2 Tablespoons Ground White Pepper
  • 2 Tablespoons Garlic Powder
  • 1/2 Tablespoon Ground Ginger
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Ground Mustard
  • 1 Teaspoon Celery Salt
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Black Pepper

Dry Dredge Mixture

  • 2 Cups All-Purpose Flour
  • 1 Cup Corn Starch
  • 10 Tablespoons Spice Blend

Buttermilk Mixture

  • 1/2 Cup JUST Egg
  • 1 Cup Plant Milk (I Recommend Oat Milk)
  • Remaining Spice Blend

Instructions

HOW TO PREPARE THE CHICK'N

  1. Gardein Chick'n Scallopini is the ideal base for meaty pieces of fried chicken. If you want vegan chicken similar to nuggets or tenders, use Gardein Meatless Chick'n Strips.
  2. If using Gardein Chick'n Scallopini, open the packages and allow the chicken to defrost at room temperature for half an hour.
  3. Tear the soft filets in half. You will have 16 pieces of chicken.
  4. If using Gardein Chick'n Meatless Strips, it is not necessary to defrost the strips before starting prep work as the strips will get soft as they are handled. Simply open the bag when ready to dredge the strips.

HOW TO MAKE THE SPICE BLEND

  1. In a bowl, add all the spices together and stir until evenly mixed.

HOW TO MAKE THE DRY DREDGE

  1. Mix the flour, corn starch and 10 tablespoons of the spice blend in a bowl.

HOW TO MAKE THE BUTTERMILK MIXTURE

  1. Combine the plant milk, JUST Egg, and the remaining spice blend into a bowl.

HOW TO PREPARE THE FRYING OIL

  1. Before you begin dredging the chicken, place a tall pot on medium heat.
  2. Fill the pot with enough oil to cover the tops of the chicken pieces.
  3. Attach a clip-on deep-frying thermometer to the pot to keep track of the temperature.
  4. 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.

HOW TO FRY THE CHICKEN

  1. When the oil reaches 325°F start dredging the chicken pieces. Do this by putting a few at a time into the buttermilk mixture. Let it soak for 15 - 20 seconds.
  2. Then coat the chicken in the dry dredge mixture. Immediately after, repeat the process by dipping the chicken into the wet mixture and then coating it in the dry mixture once more.
  3. When the oil reaches 375°F, drop in a few chicken pieces at a time. Be careful to not overcrowd the pot as everything needs room to move.
  4. 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.
  5. Continue the double-dredging process until all the succulent chicken pieces are cooked.
  6. Serve immediately for the crispiest taste.

Notes

When it comes to deep frying perfectly crisp and crunchy vegan chicken, keep the temperature of the oil between 325°F - 375°F.

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Nutrition Information

Yield

8

Serving Size

2 Pieces

Amount Per Serving Calories 110Total Fat 5gSodium 360mgCarbohydrates 4gProtein 11g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Simple and fresh kidney bean vegan salad for lunch of side dish.

Kidney Bean Salad

This kidney bean salad combines zingy flavors with a ton of crunchy and fresh elements. It’s a medley of healthy raw veggies and tasty kidney beans enveloped in a light apple cider and olive oil dressing.

Typically, salads are not the kind of dish you make ahead. But this salad breaks the rules. Curiously, the longer it sits, the better it tastes.

The Perfect Make Ahead Salad

Kidney bean salad is perfect to make during the week when you’re pressed for time. There is zero cooking involved and the fridge takes care of developing the flavors for you – making this salad meal planning friendly.

In just 4 steps it’s done – simply julienne the veggies, prepare the dressing, toss it all together and let the flavors do it’s thing overnight.

The next day you’ll bite into a salad with big flavors, lots of crunch and fresh components. And with 16 grams of vegan protein per serving, it packs a fair amount of nutrition.

Vegan crunch kidney bean salad piled high in a bowl and garnished with fresh parsely.
When left to marinate overnight, the kidney bean salad develops a ton of flavor and manages to retain a crunch factor.

Kidney bean salad is a versatile make-ahead dish. Enjoy it as a main meal or as a side dish.

The thing I love most about this recipe is that it eats well with any type of bean – pinto beans, chickpeas, black beans, butter beans, you name it – and you can use whatever fresh vegetables you have on hand. The options to create a different salad each time you make the recipe are endless. Try making it for yourself to discover your favorite combo.

Looking for more exciting salads to make? Try my other go-to recipes:

Simple and fresh kidney bean vegan salad for lunch of side dish.
Yield: 7 Servings

Kidney Bean Salad

Prep Time: 20 minutes
Total Time: 20 minutes

This kidney bean salad combines zingy flavors with crunchy and fresh elements. It features raw veggies and kidney beans in a light dressing.

Ingredients

  • 28 oz. Organic Kidney Beans (2 Cans)
  • 3-5 Cloves Garlic
  • 3 Medium Sized Carrots
  • 1 Large Green Bell Pepper
  • 3 Tablespoons Extra Virgin Olive Oil
  • 9 Tablespoons Apple Cider Vinegar
  • 2 Teaspoons Onion Salt
  • Salt & Pepper To Taste
  • Fresh Parsley To Garnish

Instructions

PREPARE

  1. You'll need a bowl large enough to mix all the ingredients in, and a spoon to do the mixing.
  2. Drain and wash the kidney beans in a strainer. Let it sit for a few minutes to let the excess water roll off.
  3. Start by peeling the carrots and cut them into matchsticks. I highly suggest buying a mandoline to do all the cutting for you - it cuts prep time by more than half. Set the carrots aside.
  4. Next, cut the bell pepper into slices and then cut into smaller pieces so it's the same size as the kidney beans. Set the bell pepper to the side.
  5. Peel the garlic and chop finely. Depending on how garlicky you want the salad to taste, use between 3-5 cloves.

MAKING KIDNEY BEAN SALAD

  1. Put the chopped garlic in the large bowl. Season with salt and pepper to taste.
  2. Next, add the extra virgin olive oil and apple cider vinegar to the bowl.
  3. Add onion salt and mix well.
  4. To the bowl, add the carrots, bell pepper and kidney beans. Gently fold the ingredients after each addition.
  5. Refridgerate the salad for at least 12 hours. The longer it sits, the better it tastes!

Notes

This dressing is very versatile and can be used as a go-to for any salad preparation.

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Nutrition Information

Yield

7 Servings

Serving Size

1 Cup

Amount Per Serving Calories 275Total Fat 6gSaturated Fat .8gSodium 270mgCarbohydrates 42gFiber 10gProtein 16g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Vegan tofu summer rolls served on a plate with peanut sauce

Tofu Summer Rolls

Tofu summer rolls are one of the go-to foods I order at Vietnamese restaurants. They are light, packed with veggies and herbs and make for a satisfying meal. The veggies give a nice snap, the tofu packs a ton of flavor, and the rice paper wrapper has a unique texture, which is welcome if just for the mouth-feel.

This tofu summer roll recipe is not strictly traditional, but it is delicious. It features seared tofu, juicy cucumbers, carrots, fresh jalapeños, bell pepper, basil and cilantro wrapped up in one mouthful.

Tasty Tofu Summer Rolls With A Peanuty Sauce

If you’re looking for a way to add healthy raw veggies into your diet, you’ll want to try making this for yourself. The creamy peanut-buttery sauce doesn’t hurt either. Preparing the rolls takes a little work but it’s worth it when you eat everything together. To do the groundwork you’ll have to make follow this Seared Tofu recipe, which is one of the most delicious ways to prepare tofu.

Next, cut the veggies into small thin strips. If you’re missing some of the veggies I recommend, use whatever ingredients you have in the fridge. Remember, that there’s always flexibility in every recipe to adapt to your preferences.

How To Make Summer Rolls

Once you’ve got the tofu seared, and the veggies cut, you’re ready to roll them altogether! Lay out all the filling ingredients onto a chopping board and have another chopping board ready to roll the wrappers. Additionally set up a shallow baking pan filled with water to moisten the rice paper wrappers.

The rice paper wrappers only need 10 seconds to soften up in water. Leave it too long and the paper becomes too tacky and hard to roll.

Rolling the summer rolls takes a little practice, so the first few may turn out a less than perfect – but luckily, they’ll still taste amazing. To get the neatest roll, place the filling ingredients in the bottom 1/3 of the wrapper. Tuck the bottom of the wrapper towards the filling until snuggly enveloped. Next, fold in either side of the wrapper as close to the filling as possible, and then continue to roll the rest of the wrapper away from you.

vegan tofu summer rolls served on a plate with peanut sauce
Tofu summer rolls served with an addictive peanut dipping sauce.

The last crucial part of the recipe is the peanut butter dipping sauce. It’s creamy, spreadable and complements the summer rolls beautifully. If you’re allergic to peanuts, substitute with a nut butter of your choice.

Serve immediately as the rice wrappers can become too gummy when left to sit – which isn’t the texture we’re going for. Try pairing with Blistered Shishito Peppers for a light lunch. If you make this recipe make sure you share your comments below!

Vegan tofu summer rolls served on a plate with peanut sauce
Yield: 12 Summer Rolls

Tofu Summer Rolls

Prep Time: 45 minutes
Total Time: 45 minutes

This summer roll recipe features seared tofu, cucumbers, carrots, jalapeños, bell pepper, basil and cilantro in one tasty mouthful.

Ingredients

Pan Seared Tofu

  • 1 Block Firm Tofu
  • Garlic Powder
  • Celery Salt
  • Onion Powder
  • Salt
  • Pepper
  • Smoked Paprika
  • Juice of 1 Lemon

Summer Roll Filling

  • 1 English Cucumbers
  • 2 Carots
  • 2 Fresh Jalapeños
  • 1 Bell Pepper (Any Color)
  • Bunch of Fresh Cilantro
  • Bunch of Fresh Basil Leaves

Peanut Dipping Sauce

  • 1/3 Cup Salted Peanut Butter (Smooth or Creamy)
  • 1 Tablespoon Agave
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Reduced Sodium Soy Sauce
  • 1 Teaspoon Sriracha Sauce
  • Hot Water To Thin

Instructions

PAN SEARED TOFU

PREPARE

  1. Drain and wrap the tofu block in paper towels. Squeeze extra moisture out by placing something heavy on top. Let the tofu sit for at least half an hour.
    Once the tofu has been pressed, slice into thin "fillets" around 1/4" thick. A block will usually yield 12.
  2. Place a large pan on the stove. Add some olive oil and set to medium heat.

COOK

  1. Lay out the tofu fillets on a chopping board and sprinkle with the spice blend in the exact order listed above - starting with garlic powder and ending with smoked paprika.
  2. Gently flip the fillets over and repeat the seasoning process.
  3. Once the tofu is seasoned, place in the heated pan. Cook on medium-high, for as long as needed until the tofu becomes golden brown.
  4. Just before the tofu is ready to take off heat, evenly squeeze the juice of one lemon over the browned fillets.
  5. Cook for a minute or two longer so that the lemon juice cooks off and the tofu looks crispy.
  6. When cool, slice the fillets in half. Set aside until ready to roll.

SUMMER ROLL FILLING

PREPARE

  1. Peel cucumbers and cut into thin strips.
  2. Peel and julienne carrots.
  3. Julienne jalapeños, removing the seeds.
  4. Slice bell pepper into thin matchsticks, removing the seeds.
  5. Wash and dry basil leaves and cilantro. You can choose to chop up the herbs or leave them whole for wrapping.

PEANUT DIPPING SAUCE

  1. In a bowl, combine the peanut butter, agave, soy sauce, apple cider vinegar and sriracha sauce. Mix with a spoon.
  2. Add hot water, one tablespoon at a time, to thin out the sauce until it becomes smooth.
  3. Pour into small ramekins and set aside until you're ready to eat.

ASSEMBLING TOFU SUMMER ROLLS

  1. Prepare a shallow baking pan with water. You'll use this to moisten the wrappers so they're soft enough to roll.
  2. Have all your filling ingredients close at hand.
  3. Set up a chopping board as a surface to roll the wrappers.
  4. Get your first rice paper wrapper and dip in the water for around 10 seconds - paying attention to not soak it too long as it will become gummy.
  5. Place it flat on the chopping board. Starting in the lower 1/3 of the wrapper, lay 2 slices of tofu down, then layer with cucumbers, jalapeños, bell pepper, carrots, basil and cilantro.
  6. To roll the wrapper up, tuck the bottom of the wrapper towards the filling until snuggly enveloped. Next, fold in either side of the wrapper as close to the filling as possible, and then continue to roll the rest of the wrapper away from you,
  7. Place seam-side down on a plate and keep fresh with a warm, slightly damp paper towel as you continue to roll the other wrappers.
  8. When finished, plate with the dipping sauce and serve immediately as summer rolls are at their best when fresh.

Notes

If you're allergic to peanuts, substitute the peanut butter with your preferred nut butter.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

12 Serving

Serving Size

1 Summer Roll

Amount Per Serving Calories 80Total Fat 1.5gSodium 30mgCarbohydrates 9.5gProtein 4.5g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Close up of golden brown fried tofu on an bright octopus plate

Pan Seared Tofu

This pan seared tofu recipe will elevate your appreciation for tofu to a completely new level. It has a perfect hard sear and is seasoned with bold flavors.

Spices like garlic powder, onion powder, celery salt, smoked paprika, sea salt, and pepper lend their flavors, while lemon juice adds a refreshing note. The exterior is crispy and brown, the inside is soft and moist, and smokiness permeates every bite.

The Crispiest Way To Cook Pan Seared Tofu

To get the tofu ready you’ll have to drain it and wrap with paper towels to absorb excess moisture. I place a can of coconut milk on top of the wrapped tofu for around 30 minutes. Next, slice into thin fillets, around 1/4″. A block of tofu can yield around 12 of these slices.

Using any type of tofu except silkened will give you the hard sear you want to get.

Next, lay out the tofu fillets on a chopping board and sprinkle with the “Tofu Spice Blend” in the exact order listed – starting with garlic powder and ending with smoked paprika. Gently flip the fillets over and repeat the seasoning process.

Once the tofu is seasoned, set a pan on medium-high heat and pour enough oil to cover the bottom. Once the pan is hot, place the tofu in the heated pan – making sure none of the fillets overlap. Cook until the tofu becomes golden brown, which is around 3 minutes on each side. Just before the tofu is ready to take off heat, evenly squeeze the juice of one lemon over the browned fillets. Cook for a minute or two longer so that the lemon juice cooks off and the tofu looks crispy

This preparation takes the notion of bland tofu and throws it out the window. It’s juicy, had complex flavors and has a nice bite. Try serving them in tacos, on salads, in Tofu Summer Rolls or Fluffy Toasted Coconut Rice.

For more easy sides for a weeknight feast, try these recipes:

Close up of golden brown fried tofu on an bright octopus plate
Yield: 4 Servings

Pan Seared Tofu

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This pan seared tofu has a perfectly crisp exterior and a soft texture inside - making it the most delicious preparation of tofu ever.

Ingredients

  • 1 Tofu Brick (any type except silkened)
  • 1 Lemon
  • Oil for Frying (Grapeseed Oil or Another Oil With A High Smoke Point)

Tofu Spice Blend

  • Garlic Powder
  • Celery Salt
  • Onion Powder
  • Salt
  • Black Pepper
  • Smoked Paprika

Instructions

PREPARE

  1. Drain and wrap the tofu block in paper towels. Squeeze extra moisture out by placing something heavy on top. Let the tofu sit for at least half an hour.
  2. Once the tofu has been pressed, slice into thin "fillets" around 1/4" thick. A block will usually yield around 12 slices.
  3. Place a large frying pan on the stove. Add enough oil to cover the bottom of the pan.

COOK

  1. Lay out the tofu fillets on a chopping board and sprinkle with the "Tofu Spice Blend" in the exact order listed above - starting with garlic powder and ending with smoked paprika.
  2. Gently flip the fillets over and repeat the seasoning process.
  3. Once the tofu is seasoned, turn the stove on and allow the oil to get hot. Once heated, place the tofu in a single layer into the pan. Cook on medium-high, for a few minutes on each side - around 3 minutes, before flipping over. The tofu will become golden brown.
  4. Just before the tofu is ready to take off heat, evenly squeeze the juice of one lemon over the browned fillets.
  5. Cook for a minute or two longer so that the lemon juice cooks off and the tofu looks crispy.

Notes

Using any type of tofu except silkened will give you the hard sear you want to get.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

4

Serving Size

3 Slices

Amount Per Serving Calories 90Total Fat 3gSodium 30mgCarbohydrates 3gFiber 1.5gSugar 0gProtein 9g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.