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Vegan KFC Fried Chicken (Copycat) Recipe

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4.4 from 37 reviews

Discover how to make the crispiest, most flavorful vegan fried chicken using tofu in this copycat KFC-style recipe. With a double marinade, a seasoned flour coating, and a crunch-enhancing corn flake crust, this vegan fried chicken is sure to impress anyone craving a plant-based comfort food classic.

Ingredients

Tofu and Marinade

  • 1 package medium firm tofu (16 oz)
  • 2 cups water
  • 2 no-chicken bouillon cubes (or 2 cups vegetable broth)

Breading Station

  • 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

Vegan Buttermilk

  • 1 1/2 cups unsweetened plant milk
  • 1 1/2 tablespoons apple cider vinegar

Crunchy Coating

  • 1 cup corn flakes, crumbled

Frying

  • ~2 quarts vegetable or canola oil for frying

Instructions

  1. Freeze and Thaw Tofu: Freeze the entire package of medium-firm tofu. Once frozen, remove from freezer and allow it to defrost completely. Repeat this freeze-thaw process twice to improve texture.
  2. Drain and Press Tofu: Once fully thawed for the second time, open the tofu package and drain all liquid. Press the tofu between two cutting boards to remove as much liquid as possible, then pat dry with a towel to absorb any remaining moisture.
  3. Break Tofu into Pieces: Tear the tofu into medium-sized pieces, yielding about 8-10 pieces plus smaller fragments. The tofu should naturally tear apart easily.
  4. Marinate Tofu: Place tofu pieces in a casserole dish and pour over 2 cups of vegan chicken broth (prepared by dissolving bouillon cubes in 2 cups hot water, if using). Ensure tofu is fully submerged and set aside to marinate while preparing the breading station.
  5. Prepare Vegan Buttermilk: In a medium bowl, combine unsweetened plant milk with apple cider vinegar and mix. Let it sit aside to curdle slightly, creating vegan buttermilk.
  6. Mix Seasoned Flour: In another medium bowl, mix all-purpose flour with Italian seasoning, paprika, mustard powder, garlic salt, celery salt, ginger, black pepper, and white pepper.
  7. Set Up Breading Station: Arrange bowls or dishes in a line for easy breading: marinated tofu, vegan buttermilk, and seasoned flour mixture. Also prepare a large plate to place breaded tofu pieces.
  8. First Coat: One by one, gently squeeze excess broth from tofu pieces, dunk into vegan buttermilk, then dredge in the seasoned flour, coating evenly. Place coated pieces on the prepared plate.
  9. Add Corn Flakes: Crumble 1 cup of corn flakes by hand and mix them into the seasoned flour bowl evenly.
  10. Second Coat: Repeat the coating process by dipping tofu pieces again in the vegan buttermilk, then dredging in the flour and corn flake mixture. Ensure all pieces are thoroughly coated.
  11. Heat Oil: Heat about 2 quarts of vegetable or canola oil in a large, deep pan to 350-375°F (175-190°C). Line a plate with paper towels to drain fried tofu.
  12. Deep Fry Tofu: Carefully place tofu pieces into hot oil. Fry until golden brown on all sides, about 4-7 minutes, flipping as needed for even color and crispiness.
  13. Drain and Serve: Remove fried tofu and place onto paper towel-lined plate to drain excess oil. Serve hot with vegan ranch or your favorite dipping sauce and enjoy!

Notes

  • Once fried, the tofu pieces can be frozen and reheated later in a toaster oven or air fryer for convenience.
  • Baking alternative: Preheat oven to 425°F (220°C). Lightly coat breaded tofu pieces with oil, place on a lined baking sheet, and bake for 20-30 minutes, flipping halfway through for even crispness.
  • Air frying alternative: Lightly coat breaded tofu pieces with oil and air fry at 400°F (200°C) for 8-10 minutes until golden and crisp.

Find it online: https://deliciousyum.com/vegan-kfc-fried-chicken-copycat-recipe/