THE BEST VEGAN FRIED CHICKEN RECIPE (gluten-free!) | Mary's Test Kitchen
Hello friends and not-yet-friends,
Welcome back to Mary's Test Kitchen, wherewe make bomb vegan food and this vegan fried
chicken is no exception.
In fact, this might be the best vegan friedchicken ever.
With perfectly seasoned deep-fried or oven-friedcrunchy goodness on the outside and juicy
vegan meat on the inside, this is one recipeyou're going to want on repeat.
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To make this vegan chicken recipe work foryou and become the best vegan fried chicken
you've ever had, you'll need some medium firmor traditional tofu.
This is the secret to creating the almostcreepy chicken-like texture.
Part of it.
The other part, is to freeze it; not justonce but twice.
Medium firm (or Traditional style) tofu, producesa tender texture without that grainy feeling.Freezing
and thawing a second time makes the tofu moresturdy so you can press the water out without
the whole thing disenigrating.
I'm using a tofu-making mould to squeeze asmuch water out as possible while keeping it
as intact as possible.
You can use a tofu press if you have one.
But with care, you can do this between twocutting boards.
And get the last of it with clean kitchentowels.
This stuff is delicate so be gentle.
Pull the layers apart and let natural breaksform to create little cutlets or nuggets.
Is your mind blown or is your mind blown?
You've got to share this technique everywhere.
Pin this video, tweet it, share it on yourpage, your facebook groups, reddit or where
ever you hang out online.
Even if you think you don't like tofu; thischanges everything!
These layers hide spaces inside so we canadd some amazing flavours that will sink deep
inside and obliterate any trace of beaniness.
Eventually, you'll have around 8 large chunks,give or take, but you'll also have some bitsies.
Don't worry; we won't waste anything.
Just let that sit on a clean lint-free clothor paper towels while we get our super crispy,
crunchy breading ingredients ready.
We'll do a three step dredge starting witha cup of gluten-free flour.
You'll find a huge selection of gluten-freeflours on Thrive Market, just use the gf button
to filter easily and away you go.
I really like Bob's Red Mill One to one gluten-freebaking flour for this recipe.
It'll give us the perfect balance betweencrispy and crunchy without adding any weird
flavours that some gf flours have.
We'll season the flour with a half teaspoonof white pepper,
a teaspoon of salt,
a teaspoon of garlic powder,
a teaspoon of onion powder,
and last, but most definately not least, nutritionalyeast.
AKA nooch.
AKA manna from heaven that makes everythingtaste delicious.
Mix it up and set it aside.
The second part of the dredge is a vegan eggcoating.
I'm using Follow Your Heart's Vegan Egg mix.
Just mix it with water.
Two tablespoons of vegan egg powder and ahalf cup of ice cold water.
At first.
Mix it until there are no lumps.
We want this vegan egg wash to be a bit thinnerso add a quarter cup more water.
Now, we're ready to start transforming ourtofu.
With a cup of double strength vegan chicken-stylebroth.
Use any kind you like but make it with doublethe amount of paste or powder normally called
for.
Dump the tofu in and press so it soaks upthe broth.
Drain away any excess.
Now we're ready to dredge.
First, the seasoned flour.
Be gentle and cradle that tofu like a butterflybaby.
Shake off the excess flour and set the pieceson a baking sheet or plate.
With the bitsies, just dump them in the flourtoo.
Squeeze them together into bigger clumps.
When we're finished the first step, we'llhave all this extra seasoned flour.
Only it's not extra.
We'll add a cup of organic sprouted brownrice crisps.
Relieve some tension and let that brown riceknow who's boss.
Just break down some of it but chill.
Don't go overboard.
This will take the crunch level of our veganfried chicken to new heights.
Give the vegan egg a quick mix, then we'reready to dip.
Dunk, let the excess drip off,
then, into the seasoned flour and rice crisps.
Gently cover them.
And place them back on your baking sheet.
Things might get messy but you will overcome.
Life lessons.
Before long, you'll have a tray full, readyto be deep-fried to golden perfection.
I'm using a wok because I love it, but anysturdy pot with a good thick bottom for even
heat distribution should work.
Gently lower your breaded tofu in one pieceat a time, careful not to splash yourself.
Don't crowd them but work in batches so theoil temperature doesn't drop too much.
It'll take five minutes for these to turngolden brown and crispy crunchy.
Ocasionally turn them as they cook.
Then take them out and drain on paper towelsor a wire rack.
Then the next batch goes in.
But let's say, for some reason you just don'twant to deep fry.
All you need to do is drizzle or spray a bitof oil on to your breaded tofu and pop them
into a 425 degree Farenheit oven for 30 minutes,flipping once at the halfway minute mark.
I'll show you how those turn out at the endof this video.
And now you have, beautiful vegan fried chickenthat is crunchy on the outside, juicy on the
inside, and super flavourful.
It will smell so good, you'll want to digin right away, but let it rest at least five
minutes.
At least.
Eat them as is or with some sauce.
I'm going to make one I'm currently in lovewith and is full of healthy spices and fermented
ingredients.
Sauerkraut.
Plus gochugaru, Korean red pepper flakes.
Gochujang, Korean red pepper paste, isn'tgluten-free so if you're avoiding gluten,
use gluten-free sriracha or you can even useketchup or a combination.
Soy sauce or tamari.
Brown sugar.
And some liquid from the sauerkraut to helpeverything blend.
Lastly, organic garlic powder.
This sauce is so good.
Garlicky, savory, a little sweet and morethan a little spicy.
Which made me want a cooling yogurt dip.
You can make your own yogurt from scratchwith this vegan yogurt starter...and I am
but that will take a few more days...so inthe meantime, we can make a sort of instant
yogurt.
With silken tofu.
And sauerkraut again.
The lactic acid helps to give a yogurty flavourinstantly.
Crunchy, juicy vegan fried chicken, spicysauce, and cooling yogurty dip.
There are few things more perfect.
That juicy interior holds heat.
And layers.
Chicken-y layers.
The more intact the tofu was going in, themore meat-like the result will be.
The ones that were crumbly and piecey goingin will have more starch in between giving
you a texture that is more like chicken ballsthan chicken tenders.
But it's all delicious.
But the oven-fried version?
Pretty darn good in it's own right too.
The exterior is super crunchy as well, theinside is juicy.
It just doesn't have that distinctly amazingdeep-fried flavour.
Better for weeknights as the clean up is mucheasier and quicker.
So which will you choose?
Oven-fried or deep fried?
Plain or sauced?
Either way, make this and your life will bechanged for the better!
You know what else will change your life forthe better?
Clicking the link below for 25% off your firstpurchase of premium healthy groceries from
Thrive Market with a 30 day free trial membershipand free shipping.
Thanks again to Thrive Market for sponsoringthis video, helping me create mind-blowing
vegan recipes for you!
I hope you enjoyed this video; please giveit a thumbs up if you did and share it everywhere!
It's just so good.
You have to make this and share it with yourfriends and family and let them taste how
amazing vegan food can be.
Plus take pics and tag me on instagram.
It thrills me to see you make my recipes.
What else would you like me to veganize?
Let me know in the comments below!
Bye for now!
Not all brands of tofu will result in the flaky layers. Check the printable recipe for the list of Tofu brands/varieties have been tested and what readers/viewers have reported: http://www.marystestkitchen.com/best-vegan-fried-chicken-gluten-free/ Friends, this is the BEST vegan fried chicken recipe. It's seriously crunchy on the outside with well-seasoned breading full of nooks and crannies. But the inside is what makes this vegan fried chicken different from all the rest. You won't believe how tender, juicy and meaty this vegan 'chicken' tastes and looks. Flavour bursts from layers of 'meat' as you bite into it. I stumbled across the secret to creating this realistic, crispy and juicy vegan chicken last year (you might have seen it on my Instagram stories) and have since perfected it so you can make it easily at home. Make deep-fried vegan chicken on your stove top or deep-fryer for the absolute best vegan chicken you've ever had. Or, you can bake these golden pieces of juicy perfection in the oven for the best oven-fried vegan chicken ever. And it's gluten-free to boot! BTW, using food that has been frozen and thawed twice is safe, as long as you do it right! Don't forget to read the printable recipe before you start. Scroll on for all the linky links! Tell me what you want me to veganize next in the comments below! *********** VEGAN FRIED CHICKEN RECIPE *********** Full blog post + printable recipe for vegan fried chicken: http://www.marystestkitchen.com/best-vegan-fried-chicken-gluten-free Video tutorial with more detail on oven-fried chicken and the tofu prep process: https://goo.gl/3PYyBR Sauerkraut Gochugaru Dip: http://www.marystestkitchen.com/sauerkraut-gochugaru-dip Instant Yogurty Dill Dip: http://www.marystestkitchen.com/instant-yogurty-dill-dip NOTE: Do not open the package(s) of tofu before freezing and thawing twice. *********** DISCLAIMER *********** This video is proudly sponsored by Thrive Market! Get an EXTRA 25% OFF your first order + Free Shipping! (also, Free 30 day trial). Click http://thrv.me/marystestktichen-1m25p NOTE: YOU WILL BE CHARGED FOR THE FULL MEMBERSHIP FEE IF YOU CONTINUE PAST THE 30-DAY FREE TRIAL. I DO NOT RECEIVE ANY COMMISSION OR ADDITIONAL REVENUE IF YOU DECIDE TO USE THRIVE MARKET'S OFFER. *********** PRODUCTS MENTIONED *********** *These links are for your information only. I DO NOT receive a commission if you purchase using these links* BOB'S RED MILL gluten-Free 1-to-1 Baking Flour http://thrv.me/mtk-bobs-red-mill-gluten-free-1-to-1-baking-flour FOLLOW YOUR HEART VeganEgg http://thrv.me/mtk-follow-your-heart-veganegg-100-plant-based Mother In Law Gochugaru Chili Pepper Flakes http://thrv.me/mtk-mother-in-laws-gochugaru-chili-pepper-flakes Mother In Law Gochujang Fermented Chile Paste Concentrate (not gf) http://thrv.me/mtk-mother-in-laws-gochujang-fermented-chile-paste-concentrate Eden Foods Organic Sauerkraut http://thrv.me/mtk-eden-foods-organic-sauerkraut One Degree Organic Foods Organic Sprouted Brown Rice Crisps http://thrv.me/mtk-one-degree-organic-foods-sprouted-brown-rice-crisps Cultures for Health Vegan Yogurt Starter http://thrv.me/mtk-cultures-for-health-vegan-yogurt-starter Thrive Market Organic Onion Powder http://thrv.me/mtk-thrive-market-onion-powder Thrive Market Organic Garlic Powder http://thrv.me/mtk-thrive-market-garlic-powder MORI-NU Extra Firm Silken Tofu (for 'yogurt' dip, not the fried 'chicken') http://thrv.me/mtk-mori-nu-extra-firm-silken-tofu *********************************************** Connect with me! Pinterest: https://www.pinterest.ca/marystestktchn/ Instagram: http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen Website: http://www.marystestkitchen.com