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THE BEST VEGAN FRIED CHICKEN RECIPE (GLUTEN FREE)
25 Jan 2019
Description

Vegan fried chicken that’s beautifully golden brown, well seasoned, crispy and crunchy on the outside and juicy on the inside with an amazing meaty texture you must see to believe!

Start this recipe by freezing and thawing 24oz (700g) Traditional or Medium tofu twice. Do not open the package(s). Make sure to freeze the tofu completely until it is solid and then let it thaw completely each time.

Ingredients
  1. neutral frying oil, such as canola
  2. 24oz (700g) traditional or medium tofu (do not use silken tofu)
  3. 1 cup double strength chicken-style broth
seasoned flour
  1. 1 cup gluten-free flour (Bob’s Red Mill 1-1 Gluten-free baking flour)
  2. 1 tablespoon nutritional yeast
  3. 1 teaspoon salt
  4. 1 teaspoon onion powder
  5. 1 teaspoon garlic powder
  6. 1/2 teaspoon white pepper
  7. 1 cup crispy puffed rice (ie rice crispies)
vegan egg
  1. Follow Your Heart Vegan Egg powder (Earth Island brand in Canada)*
  2. 3/4 cup ice cold water, divided
Freeze and thaw the tofu
  1. Place the whole unopened package or packages of tofu in the freezer and freeze until solid (about 6 hours to overnight). Thaw completely. I do this quickly and safely by thawing on the counter until mostly thawed but still cold (about 4 hours) then letting it thaw the rest of the way in the fridge. Once you believe the tofu is completely thawed, freeze it solid again. Then, take it out of the freezer at least 5 hours before you want to start making your vegan fried chicken. You can hasten the last thaw by letting it sit at room temperature until the water in the package has mostly turned to liquid. Then drain, and let the tofu thaw on clean kitchen towels. Tofu that has been thawed the second time should be consumed within one or two days.
Turn tofu into “chicken”
  1. Press the tofu gently but thoroughly to remove most of the water within.  You should see some natural layers and cracks where the tofu can break into realistic looking meaty chunks. Using a light touch, divide the tofu into eight to 10 chunks. You will have some bits leftover; save them. Let the tofu rest on a clean kitchen towel while you prepare the seasoned flour and vegan egg wash.
  2. Mix the seasoned flour ingredients together but leave out the rice crisps; they will go in later. Separately, mix two tablespoons of vegan egg powder with 1/2 cup of ice cold water. Whisk until smooth. Add the remaining water and whisk. The mixture should resemble thin crepe batter. When these dredging mixtures are done, go back to the tofu.
  3. Prepare a wide bowl with your double strength chicken-style broth. Add the tofu pieces, placing them with layers flat; perpendicular to the table. Press down evenly and let go so the tofu can soak up the broth. Drain away excess broth, if any.
  4. Gently transfer a few pieces of the tofu to the seasoned flour. Cover them gently, then scoop them up with loose fingers, shaking the excess off. Place on a plate or baking sheet. Repeat with all of the tofu chunks. When you only have small pieces and bits left, place those in the seasoned flour again. Toss them to coat evenly and be even more diligent about shaking off excess flour. Grab a small handful of them and squeeze gently to help them clump together. Place them on the plate or baking sheet as well. You will have lots of seasoned flour left in the plate. Add the crispy rice puffs to the seasoned flour. crushing about half with your hands.
  5. Starting with the tofu you coated first, dip the pieces in vegan egg wash and let the excess drip off. Place the vegan-egg-coated pieces into the seasoned flour with rice crisps, cover gently and lightly pat so the rice crisps stick on well. Place the coated piece back on the plate or baking sheet. Repeat with the rest.
Deep-fry
  1. Heat a few inches of oil to 350°F in a wok or large heavy-bottomed pan. Use a frying thermometer to help keep the oil temperature stable between 350°F and 360°. Fry your coated vegan ‘chicken’ in small batches, turning them occasionally for even cooking, until they are a deep golden color. They should take 5 whole minutes to cook. If they cook too fast, make sure the temperature has not exceeded 360°F. If they do not cook fast enough, make sure the temperature is hot enough. Temperature is key to creating the perfect crispy yet crunchy crust without too much greasiness. Drain on layers of paper towel or a rack.
Oven-fry
  1. Deep frying creates the best flavor, but you can oven-fry this recipe. Place the coated vegan ‘chicken’ on a parchment-lined baking sheet. Spray or drizzle generously with oil to create a crunchy exterior and oven-fried effect. Bake in a preheated 425°F oven for 30 minutes, flipping the pieces at the 15-minute mark.
Enjoy!
  1. Oven-fried or deep-fried vegan chicken should rest for 5 minutes before digging in. This recipe is best enjoyed fresh. Eat them plain or with your favorite sauces. Try my quick and easy thick gochugaru sauce or instant yogurt-y dip.
Notes
  1. *This vegan egg powder is the best performing egg replacement for this recipe. I don’t recommend others as none I’ve tried have come out as nicely. However, many other vegan egg alternatives will do the job; just not with the same amazing crispy, crunchy results. Feel free to use flax eggs (2 tbs flax meal + 1/2 cup lukewarm water) and keep this in mind.

Enjoy other Vegan Recipes at http://veganportal.info/category/vegan-recipes/

Tags
Chicken Free Fried Gluten Tofu VEGAN Vegetarian
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