Vegan KFC Style Fried Chicken Sandwich
Savor the ultimate comfort food with this crispy, indulgent Vegan KFC Style Fried Chicken Sandwich that redefines plant-based deliciousness! This recipe transforms extra-firm tofu into irresistibly crunchy, golden "fried chicken" using a flavorful vegan buttermilk marinade and a perfectly seasoned flour coating packed with paprika, garlic powder, and oregano. Each tofu slab is expertly fried to perfection, served on a soft vegan burger bun layered with creamy vegan mayo, crisp lettuce, tangy pickles, and more. Ready in just under an hour, this recipe delivers all the finger-licking satisfaction of a classic KFC sandwich with none of the animal products. Perfect for vegans and anyone craving an easy yet impressive meat-free meal, this dish proves that cruelty-free comfort food is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 cups canola oil
- 4 pieces burger buns
- 0.5 cup vegan mayonnaise
- 4 pieces lettuce leaves
- 12 slices sliced pickles
Instructions
Press the tofu: Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object on top. Allow tofu to press for at least 15 minutes to remove excess moisture.
In a small bowl, mix the almond milk and apple cider vinegar to create a vegan buttermilk. Let it sit for 5 minutes.
In a shallow dish, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Slice the pressed tofu into four equal slabs.
Heat the canola oil in a large, deep skillet over medium-high heat until it reaches about 350°F (175°C).
Dip each tofu slab into the vegan buttermilk, then dredge it in the seasoned flour mixture, ensuring each piece is fully coated.
Carefully place the coated tofu pieces into the hot oil. Fry each side for about 3-4 minutes, or until golden and crispy. Remove and drain on a paper towel-lined plate.
To assemble the sandwiches, spread vegan mayonnaise on the bottom half of each burger bun.
Place a lettuce leaf on each bun, followed by a crispy tofu slab.
Add pickle slices on top of the tofu and finish with the top bun.
Serve the sandwiches hot and enjoy!
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 31.4 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 4.4 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 517 mg | 40% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 275 mg | 6% | |
*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.
