Resources to help you thrive on a plant-based diet and vegan lifestyle!
Vegan Fried Chicken Recipe
A Tasty Vegan Fried Chicken Recipe with a Southern Twist!
I think this post will blow your mind, and that’s not just because I’m sharing the perfect vegan fried chicken recipe. This post actually marks the beginning of video recipes here at easyveganlife.com, something I’ve been wanting to do for a long time.
I’ll be really honest: I’m OK with a camera, and very comfortable writing. But video editing seemed so complicated, when I filmed a first video for the blog, I simply posted it as is, and the result is, well, pretty boring. But my boyfriend, a man of many talents, once used to have a few YouTube channels of his own, and we decided it might be fun to film our next dinner preparation, then create a video to share with you.
The result, in my humble opinion, rocks! And even better: it showcases a fantastic recipe I’ve been wanting to share with you.
Vegan Fried Chicken: Is That Even Allowed?
I know, right? Obviously, there is no chicken in this recipe, as vegan food is always made without animal products. But the base of the recipe is a product so close in texture and taste to real chicken that even the hardcore meat eaters will not believe what they are eating is vegan!
If you have never tried Gardein products, you are missing on a few practical and tasty options to quickly build easy vegan meals. Yes, this is processed food, so I wouldn’t eat it three times a day every day. But every now and then, we like to grab a bag of Gardein as a base for our spaghetti sauce, shepherd’s pie, or in this case, vegan southern fried chicken. As a bonus, Gardein products are fortified, so vegans who do not take any supplements can, for example, get a nice little dose of B12 through their Gardein meatless product.
To make the vegan fried chicken recipe, we used Gardein’s Teriyaki Chick’n Strips (and didn’t use the teriyaki sauce), but you can also use the Gardein Chick’n Scallopini as a base. You can find these products in the frozen section of your supermarket (we find it in the freezer for the natural products). If your supermarket doesn’t carry this product, don’t hesitate to let them know they should, and you can order the product online in the mean time.
Another important product you’ll need to have on hand are rice paper wrappers. The rice paper wrappers are used to roll the vegan chicken mixture (just like you would a sushi), and when breaded and fried, their texture becomes very similar to fried chicken skin (without the cholesterol and the cruelty!!).
We’ve used both round and square rice paper wrappers, and we find the square ones easier to manipulate. These can be found in supermarkets (in the international section) or specialty grocery stores that carry sushi-making products. If you cannot find them, you can also order rice paper wrappers online.
2cupsflourwhole wheat or all-purpose, divided in two
1/3cupliquidwater or plant-based milk (soy, almond, rice)
1/2tspground cayenne pepper
210 ounce packagesGardein Teriyaki Chick'n Stripsthawed (you won't need the teriyaki sauce packs)
5inmushroomschopped in small pieces
4ingreen onionschoppedsmall pieces
10sheetsrice paper wrappers (square)(or 15 round)
Mix one cup of flour with the liquid in a small bowl to make a batter (not too thick). Set aside.
Mix the salt, chili powder, sage, paprika and cayenne pepper together, divide the mixture in two and set aside.
Combine one half of the spice mix with the remaining cup of flour. Set aside on a plate.
Add the chicken strips, remaining spice mix, chopped parsley and coriander, mushroom and green onions to a mixing bowl.
Using a fork, break down the strips and combine with the other ingredients.
Making the rolls
Warm the cup of water in a large pan until small bubbles start appearing then turn the heat off. The pan should be large enough for the rice paper wrappers to lie flat inside.
While holding two corners of a rice paper wrapper, soak the wrapper for 10 seconds or until it starts softening, then carefully lift it out of the water and turn it on the other side for another 10 seconds. Lift the wrapper out of the water and set it flat on a cutting board.
Scoop two soup spoons (or one and a half for round wrappers) of chicken mix onto the center bottom part of the wrapper. Shape the mixture into a log.
Fold the wrapper over the log once, then fold the right and left sides of the wrapper towards the center.
Roll the log on itself along the wrapper, as you would roll a burrito or sushi. Set aside.
Repeat steps 7 to 10 for the remaining wrappers.
Roll each roll into the flour and spice mix. Don't forget to dip each extremity so the entire roll is covered in a light dusting of flour.
Dip each roll in the batter, including extremities, then roll again in the flour, also including extremeties. Set aside to let the batter and flour harden.
Frying the rolls
Remove the water from the pan, dry the pan and add the oil. Heat over medium-high.
Using tongs, gently place the rolls into the oil. You may want to cook the rolls into two batches to avoid crowding the pan.
Cook the rolls until the wrapper becomes light brown and crispy, approximately 2.5 min per side.
When ready, transfer the fried rolls to a plate lined with paper towels.