Craving the finger-licking goodness of KFC, but want to keep it plant-based? This Vegan KFC Fried Chicken recipe brings all the crispy, golden perfection to your plate—without a single ounce of guilt!
Made with marinated tofu, seitan, or jackfruit, it’s spiced to perfection and fried to a crispy crunch that rivals the original.
I’ll never forget the first time I nailed this recipe. It brought back all the nostalgic joy of takeout Fridays, but this time, it was 100% vegan. Paired with creamy Mac and Cheese and some golden, fluffy Hushpuppies, it was like a Southern feast in my own kitchen.
The secret to that authentic KFC flavor? The perfectly balanced spice mix combined with a buttermilk-style marinade (thank you, almond milk and lemon juice!).
Then it’s all about the double-dip technique for that thick, crunchy coating that’ll have you reaching for seconds—or thirds!
Serve it up for family dinners, game days, or just because you’re in the mood for something amazing. This recipe is guaranteed to impress even the most skeptical non-vegans. Try it out, and let me know how it turned out in the comments below!
Why This Recipe is a Winner?
- Authentic Flavor: A spice blend that nails the classic KFC taste.
- Crispy Perfection: Double-dipped and fried for maximum crunch.
- Versatile: Works with tofu, seitan, or jackfruit for variety.
- Crowd-Pleasing: Even the meat-eaters won’t miss the chicken!
Vegan KFC Fried Chicken Recipe
Equipment
- Cutting boards
- Towels for pressing tofu
- Casserole Dish
- Medium bowls (2)
- Large Plate
- Deep frying pan
- Paper towels
- Tongs or Slotted Spoon
- Thermometer (optional, for monitoring oil temperature)
Ingredients
- 1 package of medium firm tofu 16 oz
- 2 cups water
- 2 no-chicken bullion cubes or 2 cups of vegetable broth
- 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
- 1 1/2 cups unsweetened plant milk
- 1 1/2 tablespoons apple cider vinegar
- 1 cup corn flakes
- 2 quarts of vegetable or canola oil to fry
Instructions
- Freeze the tofu, thaw it, and repeat this process twice. Drain and press the tofu to remove excess liquid.
- Tear the tofu into 8–10 medium-sized pieces. Marinate in vegan chicken broth in a casserole dish.
- Prepare vegan buttermilk by mixing plant milk and apple cider vinegar in one bowl. In another bowl, mix flour with spices.
- Set up the breading station with marinated tofu, buttermilk, and seasoned flour. Bread each tofu piece by dipping in buttermilk, then flour, and set aside.
- Crush corn flakes and mix them into the seasoned flour. Repeat the breading process for a second coat on each tofu piece.
- Heat frying oil to 350–375°F in a deep pan. Fry tofu pieces until golden brown, 4–7 minutes.
- Remove tofu from oil and place on a paper towel-lined plate to cool.
- Serve hot with vegan ranch or your favorite dipping sauce. Enjoy!
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 260kcal |
| Carbohydrates | 23g |
| Fibre | 1g |
| Fat | 14g |
| Protein | 10g |
| Sugar | 2g |
Tips that You Should Not Miss!
- Double-Freezing Tofu for Better Texture: Freezing and thawing tofu twice creates a chewy, chicken-like texture. Be patient with this step—it’s worth it for a satisfying bite.
- Press for Success: Removing excess water ensures the tofu absorbs more marinade and fries up crispy. Use a tofu press or a heavy pan to press it well.
- Marinate for Flavor: Allow the tofu to marinate in vegan chicken broth for at least 30 minutes or overnight for deeper flavor. Add a splash of soy sauce to the broth for extra umami.
- Double Coating for Maximum Crunch: The first breading layer creates a base, while the second layer (with added crushed cornflakes) ensures extra crunch. Firmly press the coating onto the tofu for better adhesion.
- Crush Corn Flakes Evenly: For a uniform breading texture, crush the cornflakes by placing them in a sealed bag and rolling them with a rolling pin.
- Season Generously: The spice mix in the flour is key to flavor. Adjust spices to suit your taste—add cayenne for heat or smoked paprika for depth.
- Monitor Oil Temperature: Use a thermometer to keep the oil at 350–375°F. If it’s too cool, the tofu will absorb oil and become greasy; too hot, the coating may burn before the tofu cooks through.
- Fry in Batches: Avoid overcrowding the pan to maintain even frying and crispy results. Overcrowding lowers the oil temperature, leading to soggy tofu.
- Drain Properly: Let the fried tofu rest on paper towels or a wire rack to remove excess oil without making the coating soggy.
- Pair with Dipping Sauces: Serve with vegan ranch, buffalo sauce, or even a spicy sriracha mayo for an irresistible appetizer or meal.
