Vegan Crispy Fried Chicken Strips
Discover the ultimate comfort food with these Vegan Crispy Fried Chicken Strips—a plant-based twist on a classic favorite that’s irresistibly crunchy and flavorful. Made with extra-firm tofu as the protein-packed base, these strips are marinated in a tangy vegan buttermilk, coated in a seasoned flour mix with hints of smoked paprika and cayenne, then breaded with light, crispy panko breadcrumbs for that satisfying crunch. Perfectly golden after being pan-fried, these guilt-free strips deliver all the texture and taste of traditional fried chicken while staying completely dairy- and meat-free. Ready in just 30 minutes, they're ideal for game day, family dinners, or as a savory appetizer served with your favorite dipping sauce. Get ready to indulge in crispy, crowd-pleasing goodness with this easy and cruelty-free recipe!
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 2 cups Panko breadcrumbs
- 2 cups Vegetable oil
Instructions
Press the tofu: Remove the tofu from its packaging, and place it on a clean kitchen towel or paper towels. Cover with another towel and place a heavy object, like a cast-iron skillet, on top. Let it press for at least 15 minutes to remove excess moisture.
Prepare the vegan buttermilk: In a medium bowl, mix the unsweetened almond milk with apple cider vinegar. Stir and let it sit for 5 minutes to curdle slightly.
Slice the tofu: Once pressed, cut the tofu block into strips approximately 1/2 inch thick and 3 inches long, resembling chicken strips.
Marinate the tofu: Place the tofu strips in a shallow dish and pour the vegan buttermilk over them. Allow the tofu to soak for at least 10 minutes, turning occasionally.
Prepare the coating: In a large bowl, whisk together the all-purpose flour, cornstarch, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.
Set up a breading station: Pour the panko breadcrumbs into a separate shallow dish.
Coat the tofu: Remove each strip from the buttermilk, letting the excess drip off. Dredge it in the seasoned flour mixture, ensuring it's fully coated. Dip it back into the buttermilk briefly, then coat it in the panko breadcrumbs, pressing gently to adhere.
Heat the oil: Pour the vegetable oil into a large frying pan and heat over medium-high heat until it reaches 350°F (175°C).
Fry the strips: Carefully place a few tofu strips in the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown and crispy. Remove from the oil and drain on paper towels to remove excess oil.
Repeat for remaining strips: Continue frying the tofu strips in batches until all are cooked. Serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
5437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 458.8 g | 588% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 269.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3267 mg | 142% | |
| Total Carbohydrate | 272.4 g | 99% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 10.3 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3220 mg | 248% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 1556 mg | 33% | |
*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.
