Description
Learn how to make the crispiest and most flavorful vegan fried chicken using tofu, marinated in a savory vegan chicken broth and coated in a seasoned flour and corn flakes mixture before being deep fried to golden perfection. This vegan KFC fried chicken copycat recipe yields 8-10 delicious pieces that are perfect for any plant-based meal or snack.
Ingredients
Tofu and Broth
- 1 package of medium firm tofu (16 oz)
- 2 cups water
- 2 no-chicken bullion cubes (or 2 cups of vegetable broth)
Breading Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 tablespoon Italian seasoning
- 1/2 tablespoon paprika
- 1/2 tablespoon mustard powder
- 1/2 tablespoon garlic salt
- 1 teaspoon celery salt
- 1 teaspoon ginger
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
Vegan Buttermilk
- 1 1/2 cups unsweetened plant milk
- 1 1/2 tablespoons apple cider vinegar
Breading Crunch
- 1 cup corn flakes
Frying Oil
- ~ 2 quarts of vegetable or canola oil (for frying)
Instructions
- Freeze and Thaw Tofu: Freeze the entire package of medium-firm tofu, then thaw it completely. Repeat this freezing and thawing cycle twice to improve texture and help tofu absorb flavors.
- Drain Tofu: Once fully thawed the second time, open the package and drain all liquid. Press tofu between two cutting boards and use a towel to remove any excess moisture thoroughly.
- Break Tofu into Pieces: Tear the tofu into about 8-10 medium-sized pieces. The tofu should naturally separate into chunks, including some smaller bits.
- Marinate Tofu: Place tofu pieces in a casserole dish and pour in 2 cups of vegan chicken broth (prepared by dissolving no-chicken bullion cubes in hot water, if using). Ensure tofu is fully submerged and let marinate while preparing the breading.
- Prepare Vegan Buttermilk: In a medium bowl, mix 1 1/2 cups unsweetened plant milk with 1 1/2 tablespoons apple cider vinegar. Set aside to curdle slightly, creating vegan buttermilk.
- Mix Dry Seasoning: In another bowl, combine all-purpose flour with Italian seasoning, paprika, mustard powder, garlic salt, celery salt, ginger, black pepper, and white pepper.
- Setup Breading Station: Arrange three containers in a line: one with marinated tofu pieces, one with vegan buttermilk, and one with the seasoned flour mixture. Also prepare a large plate to place breaded tofu afterwards.
- First Breading: Take each tofu piece, gently squeeze out excess broth, dip it in vegan buttermilk, then dredge thoroughly in the seasoned flour. Set coated pieces on the prepared plate.
- Add Corn Flakes: Crumble 1 cup of corn flakes into the seasoned flour and mix evenly to add extra crunch for the second breading layer.
- Second Breading: Repeat dipping each tofu piece in vegan buttermilk and then dredging in the flour-corn flake mixture. Ensure all tofu pieces are well coated and set aside.
- Heat Oil for Frying: Heat about 2 quarts of vegetable or canola oil in a large, deep pan to 350–375°F (175–190°C). Prepare a plate lined with paper towels for draining fried tofu.
- Deep Fry Tofu: Fry tofu pieces in hot oil, turning as needed, until golden brown on all sides, approximately 4-7 minutes per batch. Do not overcrowd the pan.
- Drain and Serve: Remove fried tofu and place on paper towel-lined plate to drain excess oil. Serve warm with vegan ranch or your favorite dipping sauce. Enjoy!
Notes
- Once fried, tofu pieces can be frozen and reheated in a toaster oven or air fryer for convenience.
- Baking Instructions: Preheat oven to 425°F (220°C). Lightly coat each breaded tofu piece with oil, place on a lined baking sheet, and bake for 20-30 minutes, flipping halfway through.
- Air Fryer Instructions: Lightly coat breaded tofu pieces with oil and air fry at 400°F (200°C) for 8-10 minutes until crispy.
- Prep Time: 24 hours (includes freezing and thawing cycles) plus 15 minutes active prep
- Cook Time: 10 minutes (deep frying)
- Category: Main Dish
- Method: Frying
- Cuisine: Vegan, American-inspired
