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Vegan "KFC-Style" Fried Chicken

Crispy, craggy vegan fried "chicken" made with a seasoned dairy-free buttermilk soak and a deeply spiced flour coating, inspired by the classic flavor of well-known fried chicken. Not affiliated with or an exact copy of any specific restaurant's recipe.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Servings: 4 Servings
Course: Dinners, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Chicken:
  • 1 lb plant-based chicken pieces extra-firm tofu (pressed), or seitan
Buttermilk Soak:
  • 1 ½ cups unsweetened soy milk
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 tablespoon hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Seasoned Flour:
  • 1 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground ginger
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon celery salt
  • 1 teaspoon white pepper
  • ½ teaspoon black pepper
  • 1 teaspoon salt
For Frying:
  • Neutral oil vegetable or canola, enough for shallow or deep frying

Method
 

  1. Whisk together soy milk, vinegar, hot sauce, garlic powder, and onion powder. Let sit 5 minutes.
  2. Add plant-based chicken, tofu, or seitan to the soak, submerging fully. Cover and refrigerate at least 2 hours, or overnight.
  3. Whisk together flour, cornstarch, and all seasonings in a shallow dish.
  4. Remove a piece from the soak, letting excess drip off, and press into the seasoned flour, coating fully.
  5. Dip back into the soak briefly, then back into the seasoned flour a second time, pressing firmly. Repeat with all pieces.
  6. Let coated pieces rest 10 minutes before frying.
  7. Heat oil to 350°F. Fry in batches, 4 to 6 minutes per side, until deeply golden and crisp.
  8. Drain on a wire rack set over a baking sheet. Let rest a few minutes before serving.

Notes

  • Marinating overnight gives the best flavor penetration.
  • The double-dredge step is essential for a craggy, crispy coating; don't skip it.
  • Use a thermometer to keep oil at a consistent 350°F for the crispiest, least greasy result.
  • Can be air-fried at 400°F for 15-18 minutes or baked at 425°F for 20-25 minutes as a lower-oil alternative.