KFC vegan chicken options are slowly being implemented in their menu. Although most KFC’s have some vegan options (I’ve tried everything vegan from KFC on my YouTube Channel), not many locations have a meatless chicken option. However, KFC has been testing a vegan chicken in a few locations (that sold out fast) and may begin rolling it out to more locations soon.
Since vegan chicken isn’t available at KFC everywhere, I want to show you how to make your own KFC vegan chicken using 16 Ingredients in my recipe below! Plus, this recipe is for people who don’t want to eat at KFC or don’t live near a KFC and rather make it at home!
Related Recipe: Vegan Chicken Drumsticks
KFC Vegan Chicken
The base of this recipe is from my popular Vegan Chicken Drumsticks recipe, but breaded and seasoned to taste like the world-famous chicken served at KFC. The spice blend used by KFC is unique and often irresistible to so many people. Let’s enjoy that same taste, but plant-based!
INGREDIENTS FOR KFC VEGAN CHICKEN
INGREDIENTS FOR KFC VEGAN CHICKEN- Vegan Chicken Drumsticks Recipe or any vegan chicken you prefer
- Oil for deep frying
For the Famous Seasoning
- 2 cups all-purpose flour
- 1 1/2 tsp dried thyme
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1 tbsp celery salt
- 1 tbsp black pepper
- 1 tbsp dry mustard powder
- 4 tbsp paprika
- 2 tbsp garlic salt
- 1 tbsp ground ginger
- 3 tbsp white pepper
- 2 tsp sea salt
- 1 tbsp MSG (optional)
For Dredging
- 1 cup unsweetened soy milk
- 1 tbsp apple cider vinegar
- 3 tbsp aquafaba, whisked until foamy
INSTRUCTIONS FOR KFC VEGAN CHICKEN
- Prepare vegan chicken according to recipe instructions up until the cooking method.
- Add all spices to a small food processor or spice grinder, and blend until smooth. NOTE: If using MSG, leave out the sea salt.
- Transfer to a large bowl.
- Add flour to the bowl and whisk to combine.
- Next, whisk together the soy milk and apple cider vinegar. Let sit for a couple of mins.
- Pour your aquafaba into a sperate bowl and whisk it until it’s foamed.
- Now slowly add your soy milk and apple cider vinegar buttermilk into the foamed aquafaba while whisking it at the same time. Set aside.
- To cook your vegan chicken, you can use a deep fryer or a deep pan with a lid.
- If using a deep fryer: heat frying oil to 325F.
- If using a deep pan: pour enough oil to measure 3 inches inside the pan. Cover with a lid and heat oil over medium-high heat to 325F.
- Dredge the vegan chicken in the flour mixture and shake off any excess. Then dip them in your aquafaba buttermilk mixture. Repeat. And lay to rest on a wire rack for 10 mins.
- Cook 3 to 4 pieces in the hot oil at once.
- In a deep fryer: this should cook up golden brown and crispy in about 3-4 minutes.
- If you are using a deep pan with a lid: turn the pieces occasionally. This should take about 3 to 6 minutes.
- Keep an eye on the pieces and remove when golden brown and crispy.
- Place finished vegan chicken on a wire lined rack.
- Continue to fry your vegan chicken in batches of 3 or 4, allowing the oil to return to 325F between batches.
You can eat your vegan chicken solo or make it into a Vegan Chicken Sandwich!
I’ve created printable instructions below!
You can also watch me on YouTube show you how to make it!
Other Recipe: Popeyes Vegan Chicken Sandwich
Hey, I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’ know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!
How To Make: KFC Vegan Chicken
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If you want to view or print the recipe card, just scroll down for the full list of ingredients & simple instructions on how to make these KFC Vegan Chicken.
Recipe for KFC Vegan Chicken
- Vegan jackfruit chicken
- Oil for deep frying
- 2 cups all-purpose flour
- 1½ tsp dried thyme
- 1½ tsp dried basil
- 1 tsp dried oregano
- 1 tbsp celery salt
- 1 tbsp black pepper
- 1 tbsp dry mustard powder
- 4 tbsp paprika
- 2 tbsp garlic salt
- 1 tbsp ground ginger
- 3 tbsp white pepper
- 2 tsp sea salt
- 1 tbsp MSG (optional)
- 1 cup unsweetened soy milk
- 1 tbsp apple cider vingar
- 3 tbsp aquafaba, whisked until foamy
- Prepare vegan chicken according to my recipe instructions up until the cooking method.
- Add all spices to a small food processor or spice grinder, and blend until smooth. Transfer to a large bowl. NOTE: If using MSG, leave out the sea salt.
- Add flour to the bowl and whisk to combine.
- Next, whisk together the soy milk and apple cider vinegar. Let sit for a couple of mins.
- Pour your aquafaba into a sperate bowl and whisk it until it's foamed.
- Now slowly add your soy milk and apple cider vinegar buttermilk into the foamed aquafaba while whisking it at the same time. Set aside.
- To cook your vegan chicken, you can use a deep fryer or a deep pan with a lid.
- If using a deep fryer: heat frying oil to 325F.
- If using a deep pan: pour enough oil to measure 3 inches inside the pan. Cover with a lid and heat oil over medium-high heat to 325F.
- Dredge the vegan chicken in the flour mixture and shake off any excess. Then dip them in your aquafaba buttermilk mixture. Repeat. And lay to rest on a wire rack for 10 mins.
- Cook 3 to 4 pieces in the hot oil at once.
- In a deep fryer: this should cook up golden brown and crispy in about 3-4 minutes.
- If you are using a deep pan with a lid: turn the pieces occasionally. This should take about 3 to 6 minutes.
- Keep an eye on the pieces and remove when golden brown and crispy.
- Place finished vegan chicken on a wire lined rack.
- Continue to fry your vegan chicken in batches of 3 or 4, allowing the oil to return to 325F between batches.
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I didn’t think she could do better than the chicken drumstick recipe but this looks unreal!!!! how does Edgy Veg thnk of this stuff? When are you opening a restaurant
The flavors were FANTASTIC. I can’t tell you how much I loved it. However, I wasn’t crazy about the texture of the jackfruit. It was almost like that of cooked cabbage. I wonder if shredded seitan would work?
Made today and turned out great! Can you keep breaded, uncooked pieces in the freezer and fry at a later date?
Planning to try this with my homemade smoky bacon vegan mayo – super easy if anybody wants to try. I just eyeball it, but approximate measurements:
– 1 tbsp aquafaba
– 1 tbsp lemon juice or apple cider vinegar
– 1 tbsp dijon mustard
– pinch black salt
– 1 cup oil of your choice (I prefer Grapeseed for neutral taste)
– Simulated bacon bits
– Couple drops of liquid smoke
–
With an immersion blender mix the aquafaba, lemon juice & mustard. Once combined SLOWLY pour the oil while continuing to blend (I like to do this in whatever container I’m going to store the mayo in so you don’t lose any in transfer). The mayo should thicken nicely. Add the black salt, bacon bits, and smoke and blend again. Add more lemon juice to taste if you like.