Friday, September 30, 2022

Vegan Fried Chicken (The Buddhist Chef)


(The Buddhist Chef) Sept. 17, 2020. This is THE BEST vegan fried chicken recipe, extra crispy on the outside, juicy and mushroom-meaty on the inside. It's simple and delicious and harmless to the animal world.

Vegan fried chick'n
  • 275 g tree oyster mushrooms
  • olive, coconut, or other vegetable oil for frying
  • WET batter: 1 cup of gluten-free flour (115 g)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp of salt
  • 1 cup of almond milk (250 ml)
  • 1 tbsp maple syrup
  • DRY batter: 1 cup of gluten-free flour (115 g)
  • 1 tsp of paprika
  • 1/4 tsp ground sage
  • 1/4 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • Pepper to taste
In a deep fryer or in a pot on the stovetop, preheat the oil to 350˚F. First, make the wet batter by adding gluten-free flour, seasonings, and water to a bowl, and mix well until completely combined.

Next, in a separate bowl, make the dry batter by adding more gluten-free flour and seasonings to a bowl, and mix well until seasonings are fully incorporated into the flour.

Dip mushrooms in wet batter then coat them in dry batter. Immediately add them to a hot oiled pan or deep fryer, making sure not to over crowd them. Fry for 3 minutes.

Thousand Islands Sauce
  • 1/2 cup vegan mayonnaise
  • 1/4 cup chili sauce or ketchup
  • 2 tbsp sweet relish
  • 1 tsp maple syrup
  • Salt and pepper to taste
  • In a bowl, mix all ingredients
Tofu works, too

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