Vegan Crispy Fried Chicken Cutlet
Indulge in the ultimate comfort food with this Vegan Crispy Fried Chicken Cutlet recipe, a plant-based twist on a classic favorite that’s perfect for satisfying your fried food cravings. Made with extra-firm tofu for a hearty and protein-packed base, these “chicken” cutlets are double-coated in a seasoned flour mixture and crunchy breadcrumbs for an irresistibly crispy texture. The tofu is tender on the inside, while the golden-brown crust boasts a flavorful blend of garlic, onion, paprika, thyme, and a touch of cayenne for a mild kick. Perfectly fried to perfection, these vegan cutlets pair beautifully with your favorite dipping sauces, sandwiches, or side dishes. Ready in under an hour, this recipe is a must-try for anyone searching for a dairy-free, egg-free, and meat-free alternative to traditional fried chicken. Whether you're serving a crowd or treating yourself to comfort food, this dish delivers on flavor and crunch!
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Recipe Information
Ingredients
- 14 ounces Extra-firm tofu
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 2 cups Breadcrumbs (panko or gluten-free if required)
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Ground cayenne pepper
- 2 cups Vegetable oil (for frying)
Instructions
Press the extra-firm tofu for at least 15 minutes to remove excess moisture. Use a tofu press or wrap the tofu block in a clean kitchen towel, place a heavyweight on top, and let it sit.
While the tofu is pressing, prepare the vegan buttermilk by combining the almond milk with apple cider vinegar in a bowl. Stir well and let it sit for 5 minutes to thicken.
In a shallow bowl, mix the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, dried thyme, dried oregano, and cayenne pepper until well combined.
Place the breadcrumbs and nutritional yeast in another shallow bowl, mixing them together thoroughly.
Once pressed, slice the tofu into cutlet-shaped pieces, about 1/2 inch thick.
Dip each tofu piece into the flour mixture, ensuring it’s fully coated, then into the almond milk mixture, and finally into the breadcrumb mixture to coat completely. Press the breadcrumbs onto the tofu gently to ensure good adhesion.
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check by dropping a small piece of coated tofu in—if it sizzles immediately, it's ready.
Carefully place the coated tofu cutlets into the hot oil, frying in batches to avoid overcrowding the pan. Fry each side for about 3-4 minutes or until golden brown and crispy.
Once cooked, remove the cutlets from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve hot as part of a main dish, sandwich, or with your favorite vegan sauces and sides.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 2.3 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 520 mg | 40% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 327 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
