Vegetarian Crispy Fried Chicken Fingers
Satisfy your craving for comfort food with these irresistible Vegetarian Crispy Fried Chicken Fingers! Made from extra-firm tofu, these plant-based "chicken" strips are marinated in a zesty buttermilk and hot sauce mixture for a flavorful kick, then coated in a perfectly seasoned blend of flour, cornstarch, herbs, and spices. A final dip in panko breadcrumbs ensures a satisfyingly crunchy texture that rivals traditional fried chicken. Fried to golden perfection in vegetable oil, these tofu fingers are crispy on the outside and tender on the inside. Perfect as a shareable appetizer or a main dish, pair them with your favorite dipping sauces for a crowd-pleasing meal that’s vegetarian-friendly and packed with savory flavor. Whether you’re a vegetarian or simply looking to explore meatless recipes, this dish is a game-changer for indulgent plant-based dining!
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 cup panko breadcrumbs
- 2 cups vegetable oil
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for at least 15 minutes.
Slice the pressed tofu into 1/2-inch thick strips resembling chicken fingers.
In a shallow bowl, mix the buttermilk and hot sauce to create a marinade.
Place the tofu strips into the buttermilk marinade, ensuring they are completely submerged. Allow to marinate for at least 15 minutes.
In another shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, oregano, and thyme.
Place the panko breadcrumbs in a third shallow dish.
Remove each tofu strip from the buttermilk marinade, letting the excess drip off, then dredge it in the flour mixture, coating well.
Dip the flour-coated tofu back into the buttermilk, then coat with the panko breadcrumbs, pressing gently to adhere.
Heat the vegetable oil in a deep skillet over medium-high heat to 350°F (175°C).
Fry the tofu strips in batches, ensuring not to overcrowd the skillet, until golden brown and crispy on all sides, about 3-4 minutes per side.
Use a slotted spoon to remove the tofu strips and drain on a wire rack or paper towel-lined plate.
Serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
5000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 461.4 g | 592% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 269.3 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 172.2 g | 63% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 18.4 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 3059 mg | 235% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1524 mg | 32% | |
*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.
