Description
This Vegan KFC Fried Chicken recipe recreates the iconic crispy, flavorful fried chicken experience using medium-firm tofu marinated in vegan chicken broth and coated with a seasoned flour and crunchy cornflake crust. Deep-fried to golden perfection, this plant-based version delivers all the satisfying texture and spice without any animal products.
Ingredients
Tofu and Marinade
- 1 package of medium firm tofu (16 oz)
- 2 cups water
- 2 no-chicken bouillon cubes (or 2 cups vegetable broth)
Breading
- 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
Frying
- ~ 2 quarts vegetable or canola oil
Instructions
- Freeze and Thaw Tofu: Freeze the entire package of medium-firm tofu. Once frozen, remove and allow it to defrost completely. Repeat this freeze-thaw process two times to improve the tofu's texture for frying.
- Drain Tofu: After the second thaw, open the package and drain all liquid. Press the tofu between two cutting boards to remove excess moisture, then pat dry thoroughly with a towel.
- Break Tofu into Pieces: Tear the tofu into medium-sized pieces, about 8-10 per block, with some smaller pieces. The tofu will naturally pull apart.
- Marinate Tofu: Place tofu pieces in a casserole dish. Prepare vegan chicken broth by dissolving bouillon cubes in hot water if using cubes. Pour 2 cups of broth over tofu, ensuring pieces are submerged. Set aside to marinate while preparing breading.
- Make Vegan Buttermilk: Mix unsweetened plant milk with apple cider vinegar in a medium bowl. Let it sit to curdle slightly for a vegan buttermilk substitute.
- Prepare 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.
- Set Up Breading Station: Arrange marinated tofu, vegan buttermilk, and seasoned flour in a line. Place an empty large plate nearby for coated tofu pieces.
- First Breading: Remove a tofu piece, gently squeeze out excess broth, dip in vegan buttermilk, then dredge thoroughly in seasoned flour. Place coated pieces on the plate. Repeat for all pieces.
- Prepare Crunchy Mix: Crumble corn flakes into the remaining seasoned flour and mix evenly to incorporate.
- Second Breading: Dip each tofu piece again in buttermilk, then coat it in the flour-corn flake mixture to add a crunchy crust. Transfer coated pieces to the plate.
- Heat Oil: Heat 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.
- Deep Fry Tofu: Fry tofu pieces in the hot oil until golden brown on all sides, about 4-7 minutes, turning as needed for even cooking.
- Drain and Serve: Remove fried tofu and place on paper towel-lined plate to drain excess oil. Serve hot with vegan ranch or your preferred dipping sauce.
Notes
- Freezing and thawing the tofu twice improves its texture, making it chewier and better at absorbing flavors.
- Squeezing excess moisture before breading ensures a crispier crust.
- If allergenic to gluten, substitute all-purpose flour with a gluten-free flour blend.
- Adjust frying oil temperature to avoid greasy or undercooked tofu.
- Use fresh corn flakes for the best crunch; stale flakes can affect texture negatively.
- Prep Time: 24 hours 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
