Vegan Fried Chicken with Skin
Prep time
Cook time
Total time
I'm going to show you how to make vegan fried chicken with tofu skin in under 30 minutes! This vegan fried chicken is a crispy and juicy chicken copycat.
Author: The Edgy Veg
Recipe type: Main
Cuisine: Vegan
Serves: 8-10 drumsticks
Ingredients
- 8 oz tofu skin / dried soybean skin (yuba) sticks
- 4 cups no-chicken broth (I like to make broth by using 1 tbsp vegetarian chicken-flavoured bouillon powder or paste mixing it with water)
- 1 tsp mushroom seasoning or MSG
- 2 tsp nutritional yeast
- ½ tsp poultry seasoning
- 16-20 sheets of rice paper
- 8-10 popsicle sticks, wooden bones, bamboo spoons, or anything that resembles a bone
- Dredge & seasoned flour from KFC recipe
Instructions
- In a large casserole or shallow dish, place soybean skin sticks and pour boiling water over them. Let them soak for 10 minutes, or until soft(ish).
- Remove from the water, squeeze out any excess liquid and cut each stick into 3 pieces.
- In a medium-large saucepan add 3 cups water, bouillon, mushrooms seasoning or msg, nutritional yeast and poultry seasoning, mix to combine. Add soybean skin bring to a boil.
- Cover, and simmer on medium-high heat for about 5-10 minutes, or until soybean skin is very soft.
- Remove the soybean skin from the broth mixture and place it into a colander to cool slightly. Reserve broth, and set aside.
- When the soybean skin is cool enough to handle, divide them equally so you can end up with 8-10 drumsticks.
- Soften a sheet of rice paper in the broth and place it on a work surface or clean counter.
- One at a time, take whatever "bone" you're using and wrap one strip of soybean skin around it, continue until you've used all the soybean skin from that group.
- Now, wrap put the entire drumstick with the softened piece of rice paper. This should hold it all together, if it does not—use a second piece of softened rice paper.
- Set drumstick aside, and repeat with remaining "bone" and soybean skin.
- Now, prepare the dredge from my KFC recipe (soy sauce, pepper, aquafaba, and 1 tbsp cornstarch) in one bowl and seasoned flour frommy KFC recipe (flour, ¼ cup cornstarch, baking soda, baking powder, thyme, basil, oregano, celery salt, black pepper, mustard powder, paprika, garlic powder, ginger, white pepper and MSG) in another, and heat ¼ cup oil in a frying pan over medium-high heat, or heat a deep fryer, or air fryer.
- One at a time, coat a drumstick in the dredge liquid and then coat in the flour mixture. Press flour into the rice paper to coat well, dust off any excess, and place on a wire cooling rack to rest. Repeat.
- In batches, fry vegan chicken for 2-3 minutes per side, or until golden and crispy. Remove from the hot oil or fryer and place on a wire cooling rack to crispy up and allow excess oil to drip off. Repeat with remaining vegan chicken.
- If using an air fryer: in batches, spray each drumstick with cooking spray and cook at 375 for 5 minutes, or until golden & crispy.
- Serve with your favourite sauces or dips, as well as your favourite side. I like to enjoy with coleslaw, mashed potatoes or corn pudding.
Nutrition Information
Serving size: 1 drumstick Calories: 275 Fat: 22.7g Carbohydrates: 10.8g Sugar: 0.7g Fiber: 1.3g Protein: 5.7g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2021/10/26/vegan-fried-chicken-with-tofu-skin/