Introduction
If you’re craving that unmistakable crunch and juicy bite of Southern-style fried chicken—but want to keep things 100% plant-based—this Vegan KFC-Style Fried “Chicken” is the recipe for you. Made with extra-firm tofu and a bold blend of herbs and spices, it’s a satisfying meat-free alternative that delivers on all the comfort food vibes.
Why I Love This Recipe
There’s something nostalgic and deeply satisfying about a well-seasoned, crispy fried chicken. This vegan version replicates that indulgence using tofu that’s been frozen and thawed to achieve a meat-like texture. Paired with a classic Southern spice mix and golden crunch, it’s a cruelty-free crowd-pleaser that even meat-eaters will enjoy.
Ingredients
For the “Chicken” Substitute:
- 1 block (14 oz) extra-firm tofu, frozen, thawed, and pressed
- 1 cup unsweetened plant-based milk (almond, soy, or oat)
- 1 teaspoon apple cider vinegar
- 1 cup all-purpose flour (or gluten-free flour)
- 1/2 cup cornstarch
- 1 teaspoon baking powder
Seasoning Blend:
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
For Frying:
- Vegetable oil for deep frying
Ingredient Swaps and Notes
- Tofu: Freezing and thawing gives tofu a meatier texture, but you can also use soy curls or seitan for variety.
- Milk: Any unsweetened plant-based milk works. Avoid vanilla-flavored varieties.
- Gluten-Free: Use a 1:1 gluten-free flour blend to make this recipe celiac-friendly.
- Spice Heat: Adjust the cayenne pepper to suit your spice tolerance.
Step-by-Step Directions
- Prepare the Tofu
Freeze tofu overnight. Thaw, press out excess water, then tear into bite-sized chunks to mimic chicken pieces. - Make the Vegan Buttermilk
Mix plant-based milk with apple cider vinegar. Let sit for 5 minutes to curdle. - Create the Coating
In a large bowl, whisk together the flour, cornstarch, baking powder, and all spices. - Dredge and Double Dip
Dip tofu in buttermilk, dredge in seasoned flour, then repeat for a thicker, crunchier crust. - Heat the Oil
Bring oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot. - Fry the Tofu
Fry pieces in batches, about 3-4 minutes per side, until golden and crispy. Don’t overcrowd the pan. - Drain and Serve
Let fried tofu rest on paper towels to remove excess oil. Serve immediately.
Tips for Crispy Success
- Double Coating: Essential for that extra crunch.
- Hot Oil: Keep oil at a consistent 350°F to prevent soggy coating.
- Don’t Crowd the Pan: This drops the oil temperature and leads to greasy tofu.
Serving Suggestions and Pairings
Pair this vegan fried “chicken” with classic Southern sides or keep it fresh and fun with:
- Blueberry Lemonade for a cool, tart contrast
- Cajun Chicken Sausage Gumbo for a hearty Southern spread
- Sheet Pan Quesadillas if you’re serving a hungry group
Storage and Leftovers
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Best reheated in an oven or air fryer to restore crispiness.
- Freezing: Not recommended once cooked—texture will suffer.
More Recipes You’ll Love
Looking for more fun, no-fuss plant-based eats and treats?
- Edible Cookie Dough – the ultimate lazy dessert
- No-Bake Monster Cookie Energy Balls – great for snacking on the go
Final Thoughts
This Vegan KFC-Style Fried “Chicken” delivers all the satisfying crunch, spice, and comfort of classic fried chicken—without the meat. Whether you’re plant-based full-time or just dabbling, this recipe is sure to impress.
Tried it? Let us know how it turned out! Follow @chefmaniac for more delicious creations, and drop your thoughts in the comments!
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