Vegetarian Fried Chicken Recipe | Crispy, Crunchy & Easy Plant-Based Fried Chicken
Love the crunch of fried chicken but want to keep your meal meat-free? This Vegetarian Fried Chicken Recipe gives tofu, tempeh, seitan or chickpeas that same crisp, golden coating. The seasoned crust fries up perfectly while the inside stays tender and full of flavour. Serve Crispy Vegetarian Fried as a starter, pack it into burgers and wraps, or just enjoy this Plant-Based Fried Chicken with your Chicken favourite dipping sauce. You get the classic crunch and taste without any meat.
Servings 4 People
Calories 421kcal
Equipment
- Sharp knife, Chopping board, Mixing bowls (2–3)Measuring cups and measuring spoons, Whisk or fork, Shallow dish or tray for breading, Heavy-bottomed frying pan or deep frying pan, Kitchen tongs, Slotted spoon or spider strainer, Wire cooling rack or plate lined with kitchen paper, Cooking thermometer (optional, for maintaining the ideal frying temperature)Air fryer or oven (optional, if baking or air frying the Plant-Based Fried Chicken)
Ingredients
- Plant-Based Protein
- 16 oz 450 g firm tofu, tempeh, seitan, or canned chickpeas (drained and rinsed)
- Marinade
- 3 –4 tbsp soy sauce or tamari use tamari for gluten-free
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp black pepper
- Optional: 1–2 tsp hot sauce for heat
- Wet Batter
- 1 cup plant-based milk almond, soy, or oat milk
- 1 tbsp lemon juice or apple cider vinegar Mix together and let sit 5 minutes to create a buttermilk-style liquid
- Breading Mixture
- 1 cup all-purpose flour or gluten-free flour blend
- ¼ cup cornstarch or arrowroot powder
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp black pepper
- Cooking Oil
- High smoke-point oil avocado, sunflower, or peanut oil — enough for deep or shallow frying
- Optional Seasonings add to the breading or sprinkle after frying
- Dried herbs: thyme rosemary, or sage
- Extra spices: cayenne pepper smoked paprika, or chilli powder
- Extra salt and black pepper to taste
Instructions
- Step 1: Prepare the Plant-Based Protein
- Pat the tofu, tempeh or seitan dry with a kitchen towel to remove excess moisture, then cut it into strips, fillets or bite-sized pieces. If using canned chickpeas, drain and rinse them thoroughly before use.
- Transfer the prepared plant-based protein to a mixing bowl.
- Step 2: Marinate
- Combine the soy sauce (or tamari), garlic powder, onion powder, paprika, black pepper and hot sauce, if using, in a bowl. Mix until well combined.
- Pour the marinade over the prepared protein and coat every piece evenly. Cover and refrigerate for at least 30 minutes so the flavours are absorbed.
- Step 3: Prepare the Crispy Coating
- In a shallow bowl, mix the flour, cornflour (or arrowroot powder), baking powder, salt, garlic powder, onion powder, paprika and black pepper until evenly combined.
- A well-mixed coating gives Crispy Vegetarian Fried Chicken an even colour and crisp texture.
- Step 4: Prepare the Wet Batter
- In another bowl, whisk together the plant-based milk and lemon juice or apple cider vinegar. Leave the mixture aside for 5 minutes until it develops a buttermilk-like consistency.
- Step 5: Coat the Protein
- Dip each marinated piece into the wet batter, allowing any excess to drip away.
- Transfer it immediately to the breading mixture and coat it thoroughly. Press the coating gently with your hands so it adheres well. Repeat with the remaining pieces.
- Step 6: Fry the Vegetarian Fried Chicken Recipe
- Heat the oil in a deep frying pan to 175°C (350°F). If shallow frying, make sure the oil is deep enough to cover at least half of each piece.
- Carefully place a few coated pieces into the hot oil without overcrowding the pan. Fry in batches for 3–4 minutes per side, or until the coating turns deep golden and crisp.
- Lift the Crispy Vegetarian Fried Chicken with a slotted spoon and place it on a wire rack or kitchen paper to drain excess oil before serving.
- Step 7: Serve
- Arrange the hot Plant-Based Fried Chicken on a serving platter. Garnish with chopped parsley or fresh coriander, if desired.
- Serve this Vegetarian Fried Chicken Recipe immediately with your favourite dipping sauce, burgers, wraps, salads or crispy fries while the coating is still hot and crunchy.
Notes
Madhu Savara’s Tips
- Press tofu well before marinating to remove excess moisture and help it absorb more flavour.
- Allow the protein to marinate for at least 30 minutes for a deeper, well-balanced taste.
- Keep the oil at 175°C (350°F) throughout frying for an evenly cooked Vegetarian Fried Chicken Recipe.
- Do not overcrowd the pan. Fry in small batches to keep the coating crisp.
- Press the breading firmly onto each piece so the coating stays intact while frying.
- Let the Crispy Vegetarian Fried Chicken rest on a wire rack for a few minutes instead of covering it. This keeps the coating crisp.
Recipe Variations
- Replace tofu with tempeh for a firmer texture and nuttier flavour.
- Use seitan if you prefer a chewier, meat-like bite.
- Choose chickpeas for a wholesome variation with extra fibre.
- Add smoked paprika or cayenne pepper to the breading for extra heat.
- Mix dried thyme, rosemary or sage into the coating for a herb-flavoured Plant-Based Fried Chicken.
- Bake or air fry the Vegetarian Fried Chicken Recipe for a lighter version with less oil.
Serving Suggestions
- Serve Crispy Vegetarian Fried Chicken with mashed potatoes, coleslaw and gravy for a hearty meal.
- Fill burgers or wraps with Plant-Based Fried Chicken, lettuce, tomatoes and your favourite sauce.
- Pair it with a fresh salad for a lighter lunch or dinner.
- Serve with French fries, roasted vegetables or corn on the cob.
- Enjoy with garlic mayonnaise, spicy vegan mayo, barbecue sauce or mustard dip.