Vegan Fried Chicken

Why You’ll Love This Recipe

This recipe transforms simple vegan ingredients into something amazing. The outside is golden and crunchy, while the inside stays tender and flavorful. It’s easy to customize, works with many plant-based protein options, and pairs beautifully with your favorite sauces and sides. Whether you’re vegan or just exploring meatless meals, this fried “chicken” will win you over from the first bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Extra-firm tofu, soy curls, seitan, or oyster mushrooms (for the “chicken”)
• Unsweetened plant-based milk (soy, almond, or oat)
• Apple cider vinegar or lemon juice (to make vegan “buttermilk”)
• All-purpose flour
• Cornstarch
• Baking powder
• Garlic powder
• Onion powder
• Smoked paprika
• Dried thyme
• Ground black pepper
• Salt
• Soy sauce or tamari
• Hot sauce (optional)
• Neutral oil (such as vegetable or canola) for frying

Directions

1. Prepare the vegan “chicken”: If using tofu, press it for 20–30 minutes to remove excess moisture, then tear it into irregular chunks for a more “meaty” texture. If using soy curls, soak them in warm broth until tender, then drain well.
2. Make vegan buttermilk: In a bowl, mix plant-based milk with apple cider vinegar or lemon juice and let it sit for 5 minutes to curdle slightly. Stir in soy sauce and optional hot sauce.
3. Prepare the dredge: In a separate bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, thyme, salt, and pepper.
4. Coat the pieces: Dip each vegan “chicken” piece into the buttermilk, then dredge it in the seasoned flour mixture. For extra crunch, repeat the process for a double coating.
5. Heat oil: Pour about 1 inch of oil into a deep skillet or pot and heat to 350°F (175°C).
6. Fry: Carefully place a few coated pieces into the hot oil, avoiding crowding. Fry for 3–5 minutes per side, until golden brown and crisp.
7. Drain: Transfer to a wire rack or paper towels to drain excess oil.
8. Serve: Enjoy hot with dipping sauces like vegan ranch, barbecue, or spicy mayo.

Servings and timing

This recipe serves 4–6 people.
Prep time: 25 minutes
Cook time: 20 minutes
Total time: approximately 45 minutes

Variations

• Tofu version: Use frozen and thawed tofu for a chewy, chicken-like texture.
• Seitan version: Use pre-cooked seitan cutlets for a protein-packed option.
• Mushroom version: Oyster mushrooms make a fantastic whole-food alternative with a natural meaty texture.
• Gluten-free option: Substitute flour with a gluten-free all-purpose blend and use tamari instead of soy sauce.
• Spicy twist: Add cayenne pepper or chili powder to the dredge for a fiery kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for 8–10 minutes to restore crispiness. Avoid microwaving, as it can make the coating soggy. For longer storage, freeze fried pieces for up to 1 month and reheat from frozen in the oven until heated through and crispy.

FAQs

What’s the best vegan protein for this recipe?

Tofu, soy curls, seitan, and oyster mushrooms all work well—each provides a different texture, so it depends on your preference.

Can I bake or air fry instead of deep-frying?

Yes! Bake at 400°F (200°C) for 25–30 minutes or air fry at 375°F (190°C) for 15–18 minutes, flipping halfway through.

How do I make it extra crispy?

Double dip in the buttermilk and flour mixture and let the coated pieces rest for 5 minutes before frying.

Can I use chickpea flour instead of all-purpose flour?

Yes, chickpea flour adds a nutty flavor and works well as a gluten-free option.

Does it really taste like chicken?

The seasonings and texture mimic traditional fried chicken surprisingly well, especially when using seitan or tofu.

What oil is best for frying?

Use a neutral oil with a high smoke point like vegetable, canola, or sunflower oil.

Can I make this ahead of time?

You can prepare and coat the “chicken” up to a few hours in advance. Store it in the fridge until ready to fry.

How can I make it healthier?

Try air frying or baking instead of deep-frying and use a lighter coating of oil spray.

Can I flavor the buttermilk differently?

Yes—add herbs, garlic, or hot sauce for extra depth of flavor.

What sides go well with vegan fried chicken?

It pairs perfectly with mashed potatoes, coleslaw, cornbread, mac and cheese, or roasted vegetables.

Conclusion

Vegan Fried Chicken proves that plant-based comfort food can be just as satisfying as the real thing. Crispy on the outside, tender inside, and full of bold flavor, this recipe delivers everything you love about fried chicken—without the meat. Whether you make it for a casual dinner, a party, or simply to satisfy a craving, it’s a sure-fire hit for vegans and non-vegans alike.

Vegan Fried Chicken

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Crispy, golden, and full of flavor, this Vegan Fried Chicken delivers the ultimate plant-based comfort food experience. Made with tofu, soy curls, seitan, or mushrooms, it’s perfectly seasoned, juicy inside, and crunchy outside—ideal for any fried chicken craving, minus the meat.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Fried
• Cuisine: American
• Diet: Vegan

Ingredients

• 16 oz extra-firm tofu, soy curls, seitan, or oyster mushrooms
• 1 cup unsweetened plant-based milk (soy, almond, or oat)
• 1 tbsp apple cider vinegar or lemon juice
• 1 tbsp soy sauce or tamari
• 1 tsp hot sauce (optional)
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp ground black pepper
• Neutral oil (vegetable or canola) for frying

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Instructions

1. If using tofu, press for 20–30 minutes to remove excess moisture and tear into chunks. If using soy curls, soak in warm broth until tender and drain well.
2. Make vegan buttermilk by combining plant-based milk with vinegar or lemon juice. Let sit for 5 minutes, then add soy sauce and optional hot sauce.
3. In a separate bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, thyme, salt, and pepper.
4. Dip each piece into the buttermilk, then dredge in the flour mixture. For extra crunch, repeat the dipping process for a double coating.
5. Heat about 1 inch of oil in a deep skillet or pot to 350°F (175°C).
6. Fry coated pieces in batches for 3–5 minutes per side, until golden and crispy.
7. Transfer to a wire rack or paper towels to drain excess oil.
8. Serve hot with your favorite vegan dipping sauces like ranch, barbecue, or spicy mayo.

Notes

• Double-dip for an extra crispy coating.
• Use frozen-thawed tofu for a chewier, chicken-like texture.
• Air fry at 375°F (190°C) for 15–18 minutes as a lighter alternative.
• For gluten-free, use tamari and a gluten-free flour blend.
• Best served fresh, but can be reheated in an oven or air fryer to restore crispiness.

Nutrition

• Serving Size: 1 serving (1/6 of recipe)
• Calories: 290
• Sugar: 1g
• Sodium: 540mg
• Fat: 14g
• Saturated Fat: 1.5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 0mg