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:
These fried vegan tenders are crunchy, crispy and spicy. Make perfect homemade fried chicken every time with this easy recipe.
- 20 oz. Gardein Chick'n Scallopini (2 Bags) or 20 oz. Gardein Meatless Chick'n Strips (2 Bags)
- Vegetable Oil for Frying
- 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
- 1/2 Cup JUST Egg
- 1 Cup Plant Milk (I Recommend Oat Milk)
- Remaining Spice Blend
HOW TO PREPARE THE CHICK'N
- 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.
- If using Gardein Chick'n Scallopini, open the packages and allow the chicken to defrost at room temperature for half an hour.
- Tear the soft filets in half. You will have 16 pieces of chicken.
- 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
- In a bowl, add all the spices together and stir until evenly mixed.
HOW TO MAKE THE DRY DREDGE
- Mix the flour, corn starch and 10 tablespoons of the spice blend in a bowl.
HOW TO MAKE THE BUTTERMILK MIXTURE
- Combine the plant milk, JUST Egg, and the remaining spice blend into a bowl.
HOW TO PREPARE THE FRYING OIL
- Before you begin dredging the chicken, place a tall pot on medium heat.
- Fill the pot with enough oil to cover the tops of the chicken pieces.
- Attach a clip-on deep-frying thermometer to the pot to keep track of the temperature.
- 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
- 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.
- 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.
- 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.
- 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.
- Continue the double-dredging process until all the succulent chicken pieces are cooked.
- Serve immediately for the crispiest taste.
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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Serving Size2 Pieces
Amount Per Serving Calories 110Total Fat 5gSodium 360mgCarbohydrates 4gProtein 11g
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