Name: Vegan Southern Fried CHICKETTS™
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Cuisine: American
Ingredients: 4 lb WORTHINGTON® CHICKETTS™ Roll; 32 oz carton of plain almond milk (no sugar added); 1 Tbsp apple cider vinegar; 1 Tbsp lemon juice; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp black pepper; 1/2 tsp sea salt; 2 (9 oz) packs of Louisiana Fish Fry Seasoned Chicken Fry Batter; 2 boxes of Extra Crispy Shake and Bake (4 pouches total); 8 oz box of Kikkoman Panko Japanese Style Bread Crumbs; 1 gallon of Peanut Oil for frying

Instructions

Prepare the Vegan Buttermilk:
- In a large mixing bowl, combine the almond milk, apple cider vinegar, and lemon juice. Stir well and let sit for 5 minutes to create a vegan buttermilk.
Mix the Wet Batter:
- To the vegan buttermilk, add 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, 1/2 tsp sea salt, and one pack of the Louisiana Fish Fry Seasoned Chicken Fry Batter. Mix thoroughly until smooth. Allow the batter to sit for a few minutes to thicken.
Prepare the CHICKETTS™:
- Break up the CHICKETTS™ roll into desired sized chunks (fingers, nuggets, breasts, etc.). Ensure they are not too thick to allow even cooking.
Coat the CHICKETTS™:
- Toss the CHICKETTS™ chunks into a bowl containing the second bag of dry Louisiana Fish Fry Seasoned Chicken Fry Batter to coat them evenly.
Dip in Wet Batter:
- Dip the coated CHICKETTS™ chunks into the wet batter mixture, ensuring each piece is thoroughly coated. Allow to sit in the batter for at least 30 seconds.
Prepare the Crumb Coat:
- In a separate large bowl, mix together the four pouches of Extra Crispy Shake and Bake with the Kikkoman Panko Bread Crumbs for an extra crispy finish.
Apply the Crumb Coat:
- Transfer the wet-battered CHICKETTS™ chunks to the crumb coat mixture. Coat thoroughly, pressing the crumb mix onto the chunks to ensure maximum coverage. Set aside the coated chunks.
Heat the Oil:
- In a large, deep frying pan or a fryer, heat 1 gallon of peanut oil to 350°F (175°C).
Fry the CHICKETTS™:
- Fry the coated CHICKETTS™ chunks in batches to avoid overcrowding, until golden brown and crispy, about 2 minutes (more for larger chunks!) per batch (6-8 pieces). Ensure they are cooked through. Entire roll will make approximately 22 – 3oz pieces or 33 – 2oz pieces!
Drain and Serve:
- Use a slotted spoon to remove the fried CHICKETTS™ from the oil and drain on paper towels. Serve hot.

Notes

Tips:

Consistent Size: Make sure the CHICKETTS™ chunks are uniformly sized to ensure even cooking.
Oil Temperature: Maintain the oil temperature at around 350°F to avoid the CHICKETTS™ absorbing too much oil or burning.
Batter Consistency: If the batter is too thin, allow it to sit a bit longer or add a bit more dry batter mix to thicken.
Serving Suggestion: Serve with vegan gravy, hot sauce, or a plant-based ranch dressing for dipping.

Enjoy your Vegan Southern Fried CHICKETTS™!

Vegan Southern Fried CHICKETTS™