Vegan Fried Chicken Recipe

Line a baking tray with parchment paper. Preheat the oven to 300°F (150°C) to keep the tofu warm after frying. Set a wire rack onto a second baking tray to drain the vegan fried chicken. Press the tofu between several sheets of paper towel or a lint-free kitchen towel to remove excess moisture. Tear the pressed tofu into six to eight chunks that are two to three bites in size. Set aside.

Prepare the vegan buttermilk. In a medium-sized bowl, whisk together plant-based milk, vinegar, nutritional yeast and sea salt.

Prepare the coating. In a large bowl, whisk together the all-purpose flour, cornstarch, sweet paprika, garlic powder, sea salt, ground black pepper, onion powder, dried thyme and cayenne pepper. 

Dunk several pieces of tofu at a time into the vegan buttermilk. 

Then one piece at a time, cover them in the prepared coating. Tap to remove excess flour. Transfer the coated pieces to the parchment-lined baking tray. Repeat with the remaining tofu. Once all the tofu has been coated, repeat the process one piece at a time. Dipping each into the vegan buttermilk, then covering them with the coating a second time. Transfer to the parchment-lined tray until ready to fry.

In a heavy-bottomed pot, add enough vegetable oil to fully submerge several pieces of tofu. Do not overfill the pot as it may boil over when frying. Over medium-high heat, heat the oil to 350°F (175°C) or until a wooden utensil gives off tiny bubbles when dipped in the oil. 

Fry three to four pieces of tofu at a time for 4-5 minutes or until golden brown. It is important not to overcrowd the pot. Be careful when frying as there may be some splatter. 

When the tofu is golden and crispy, transfer to the prepared wire rack and keep warm in the oven while frying the remaining pieces in batches. 

Serve and enjoy!