Crispy Tofu Fried Chicken (Print Version)
Crispy plant-based fried chicken with tofu, spiced coating, and tender texture.
# What You Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and drained
02 - 2 tbsp soy sauce
03 - 1 tbsp apple cider vinegar
→ Buttermilk Marinade
04 - 3/4 cup unsweetened plant-based milk (soy or oat)
05 - 1 tbsp lemon juice
06 - 1 tbsp hot sauce (optional)
→ Flour Coating
07 - 1 cup all-purpose flour
08 - 1/4 cup cornstarch
09 - 2 tsp garlic powder
10 - 2 tsp onion powder
11 - 1 tsp smoked paprika
12 - 1 tsp salt
13 - 1/2 tsp black pepper
14 - 1/2 tsp ground white pepper
15 - 1/2 tsp cayenne pepper (optional)
→ For Frying
16 - 2 1/2 cups vegetable oil (for deep frying)
# Directions:
01 - Slice the pressed tofu into 3/4 inch thick slabs or cutlets. Use your hands to gently tear each cutlet into nugget-sized pieces for a more chicken-like texture.
02 - In a shallow dish, mix the soy sauce and apple cider vinegar. Add tofu pieces, tossing gently to coat. Marinate for 10 minutes.
03 - In another bowl, combine plant-based milk with lemon juice and optional hot sauce. Let sit for 2 minutes to thicken.
04 - In a separate bowl, mix flour, cornstarch, and all spices until well combined.
05 - Dip each tofu piece in the buttermilk marinade, then dredge thoroughly in the flour mixture. For extra crispiness, repeat the dip and dredge one more time.
06 - Heat oil in a deep pan or fryer to 350°F. Fry tofu pieces in batches for 3–4 minutes per side, until golden brown and crispy. Drain on a paper towel.
07 - Serve hot with your favorite dipping sauce.
# Expert Tips:
01 -
- It delivers that undeniable crunch you crave without any meat involved.
- The spices create a savory depth that even dedicated carnivores appreciate.
02 -
- Double dipping the tofu in the wet and dry mixes is crucial for that thick, battered shell.
- Letting the coated pieces sit for a minute before frying helps the flour adhere better.
03 -
- Use a kitchen scale to weigh your flour for the most consistent coating ratio.
- Season the hot tofu immediately with a pinch of salt while the oil is still glistening.