Vegan KFC Bucket O' Chick'n
Updated: Aug 5
The Classic KFC Recipe made VEGAN!
I never really went to KFC much before going vegan. But incidentally enough, the last chicken I ever ate was from KFC! So that says something now doesn't it? Honestly, it wasn't the taste that turned me off, but the incredibly awful feeling (both mentally and physically) that it left me with for like 4 hours afterwards. Well, that's where this recipe comes in, all the taste, none of the regret!
For the spices, I literally just took the recipe from the Wikipedia page! This recipe makes a TON of chick'n so it's great if you are serving a bunch of folks. If not, you should still make the full spice recipe and just have some leftover. It's really awesome and would go well in other dishes. I also used a teaspoon of Accent which is MSG, feel free to omit if you don't like MSG! It'll still be super good!
I highly recommend serving this with some vegan Honey Mustard and BBQ sauce! Use any sauce you like of course, but these were super friggin yum yum with those two sauces.
A few tips for Fried Chick'n:
If using Gardein Chick'n products, thaw them overnight in the fridge or on the counter top for about an hour. DO NOT microwave or you'll end up cooking them and they won't be pliable.
Use a cooling rack after frying to prevent the chick'n from steaming itself and getting soggy.
Don't use olive oil to fry. You need to use something with a high smoke point, I usually fry with peanut oil.
If the recipe calls for a vegan buttermilk, really let the plant-milk and vinegar sit for a good 5 -10 minutes. I have found that different plant-milks will thicken more or less. If it's not thick enough, add some more vinegar.
Shake off the excess flour and batter when you dredge.
Make sure you press the flour into the chick'n so it sticks!
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Makes 32 pieces of Chick'n
4 bags Gardein Chick’n Scallopini (thawed)
2 cups plant milk
8 oz vegan egg (or use 1 more cup of plant milk)
2 Tbsp hot sauce
3 cups flour
3 cups cornstarch
3 Tbsp baking powder
8 Tbsp KFC Spice Mix (recipe below)
KFC Spice Mix
Makes about 1/2 cup
2⁄3 Tbsp Salt
1⁄2 Tbsp Thyme
1⁄2 Tbsp Basil
1⁄3 Tbsp Oregano
1 tsp Celery salt
1 tsp Black pepper
1 tsp Dried mustard
4 Tbsp Paprika
2 Tbsp Garlic salt
1 Tbsp Ground ginger
3 Tbsp White pepper
1 tsp Accent Seasoning (optional)
Vegan Honey Mustard
1/2 cup vegan mayo
2 Tbsp dijon mustard
2 Tbsp yellow mustard
2 Tbsp vegan honey (agave, maple syrup)
Juice of half a lemon
Combine ingredients for spice mix and set aside.
Bring a pot of oil to 375 degrees.
While your oil is heating up, tear your Scallopini Filets in half. I tore my at an angle instead of clean in half to create irregular shapes.
Prepare your dredging station. Combine the plant milk, hot sauce and vegan egg in a bowl. If you are making a vegan buttermilk and not using a vegan egg, use an extra cup of plant milk and 2 Tbsp of apple cider vinegar. Let it sit for a couple minutes to form the buttermilk. Combine the flour, cornstarch, baking powder and KFC seasoning in another bowl.
Once oil is up to frying temperature, dredge your filets first in the wet mixture, then dry, and then repeat to double dredge. Place carefully in oil and let it fry until golden brown. Let it rest on a cooling rack.
Serve with honey mustard sauce, biscuits, coleslaw, mashed potatoes, whatever you want!