Description
This is the best vegan buttermilk, southern fried chicken! A popular vegan fried chicken option celebrated at multiple Universities across the US!
Ingredients
Units
Scale
- 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™!
- Prep Time: 20
- Cook Time: 3
- Category: Chicken
- Method: Fried
- Cuisine: American