Description
Discover the ultimate Vegan KFC Fried Chicken made from medium firm tofu, marinated in a flavorful no-chicken broth, and coated in a seasoned flour and crunchy cornflakes mixture. This recipe delivers irresistibly crispy, flavorful vegan fried chicken pieces that will impress vegans and non-vegans alike.
Ingredients
Tofu & Broth Marinade
- 1 package of medium firm tofu (16 oz)
- 2 cups water
- 2 no-chicken bouillon cubes (or 2 cups vegetable broth)
Breading Mixture
- 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
Crunchy Coating
- 1 cup corn flakes
For Frying
- ~2 quarts vegetable or canola oil
Instructions
- Freeze and Thaw Tofu: Freeze the entire package of medium-firm tofu. Once frozen, remove from freezer and allow it to defrost. Repeat this freeze-thaw cycle a second time to enhance the tofu’s texture for frying.
- Drain and Press Tofu: After the second thaw, open the package and fully drain the liquid. Press the tofu between two cutting boards to expel as much liquid as possible, then use a towel to absorb any remaining moisture.
- Break Tofu into Pieces: Tear or cut the tofu into medium-sized pieces, yielding about 8–10 pieces per block, along with some smaller bits. The tofu should naturally tear apart with gentle pressure.
- Marinate Tofu: Place the tofu pieces in a casserole dish and pour over 2 cups of vegan chicken broth (prepared by dissolving bouillon cubes in hot water if using). Ensure the tofu is fully submerged and let it marinate while preparing the breading station.
- Prepare Vegan Buttermilk: In a medium bowl, combine unsweetened plant milk and apple cider vinegar. Stir and set aside to curdle slightly, creating vegan buttermilk.
- Mix Seasoned Flour: In another medium bowl, combine all-purpose flour with Italian seasoning, paprika, mustard powder, garlic salt, celery salt, ginger, black pepper, and white pepper. Mix thoroughly to distribute spices evenly.
- Set Up Breading Station: Arrange your breading station in a line: first the marinated tofu, then the vegan buttermilk bowl, and finally the seasoned flour bowl. Have an additional large plate ready to place breaded tofu pieces on.
- First Coat – Flour: Working one piece at a time, gently squeeze excess broth from tofu, dunk it into the vegan buttermilk, then dredge thoroughly in the seasoned flour mixture. Place coated pieces onto the plate. Repeat for all tofu pieces.
- Add Cornflakes to Flour: Crumble 1 cup of corn flakes by hand and mix them into the seasoned flour bowl to add extra crunch for the second coating.
- Second Coat – Flour & Cornflakes: Repeat the breading process by dipping each flour-coated tofu piece back into the vegan buttermilk, then dredging it in the flour and cornflakes mixture. Ensure all pieces are well coated and set aside.
- Heat Oil: In a large deep pan, heat about 2 quarts of vegetable or canola oil to 350–375°F (175–190°C). Prepare a plate lined with paper towels for draining the fried tofu.
- Deep Fry Tofu: Carefully place tofu pieces into the hot oil in batches, frying until golden brown on all sides, about 4–7 minutes total. Flip as needed to achieve even crispiness.
- Drain and Serve: Remove fried tofu and drain on the paper towel-lined plate. Serve warm with vegan ranch or your favorite dipping sauce. Enjoy your crispy, flavorful vegan KFC-style fried chicken!
Notes
- Freezing and thawing tofu multiple times improves its texture by making it firmer and more absorbent for marinades.
- Pressing tofu thoroughly is essential to remove excess moisture, allowing the breading to stick better and fry crispier.
- Double breading with flour and cornflakes ensures an extra crispy crust reminiscent of classic fried chicken.
- Maintain oil temperature between 350-375°F to cook tofu evenly without making it greasy.
- Use a deep pan or deep fryer large enough to avoid overcrowding the tofu pieces for best frying results.
- If preferred, vegetable broth can be used instead of bouillon cubes for a less salty marinade.
- Prep Time: 24 hours
- Cook Time: 10 minutes
- Category: Vegan Fried Chicken
- Method: Frying
- Cuisine: American
