Southern Style Boneless Tofu Aka Vegan Fried Chicken Food

THE BEST SOUTHERN VEGAN FRIED CHICKEN

Steps:

• Click here for seiten cutlets recipe
• Whisk the 1 cup of flour, 1 tsp smoked paprika, 1 tsp salt, 1 tsp dried oregano, 1 tsp dried sage, ½ tsp garlic powder, and black pepper to taste until completely combined.
• Prepare the vegan egg according to the instructions on the package.
• Dredge the cutlets in the flour to coat, then the egg, then once again in the flour to coat.
• Pour two inches of vegetable oil (canola or corn oil is best) in a heavy fry pan. We prefer to use cast-iron. Heat the oil until it's between 350°F (176°C) and 375°F (190°C). We like to fry it at 375°F because the breading gets super crispy.
• The temperature of the oil will drop when you add the chicken, just keep it at the same heat as you started, don't increase the flame to get it to go back up.
• Carefully place the cutlets one by one in the oil. Don't crowd them, there should be some space between each one. If you have to cook in batches, allow the oil to go back to 350-375°F before frying the next batch.
• Fry for approximately 8 minutes per side or until golden brown and crispy. Place on paper towel to drain excess oil.
• TO OVEN FRY
• Preheat the oven to 425°F (218°C)
• Follow the preparation instructions, place the cutlets on a lightly oiled baking sheet and bake for approximately 10 minutes per side, or until golden brown and crispy.
• Enjoy!

VEGAN FRIED "CHICKEN" (MADE WITH TOFU)

Steps:

• Place package of tofu in freezer. Once frozen, remove from freezer and defrost fully. Repeat process.
• When tofu is fully thawed a second time, open package and drain all liquid. Press tofu to remove any remaining liquid, then break tofu into bite-sized pieces.
• Place tofu pieces in large bowl and pour vegetable broth over them. Set aside.
• In one medium bowl, mix together milk and apple cider vinegar. Set aside.
• In separate medium bowl, mix together flour, cornstarch, onion powder, smoked paprika, garlic powder, Italian seasoning, cayenne pepper, black pepper, and salt. Set aside.
• In cast-iron skillet, heat ½" of oil to 350°-360° Fahrenheit. Set up wire cooling rack over thick layer of paper towels to catch excess oil. Alternately, line large plate with paper towels.
• Dip tofu pieces into milk mixture, then dredge in flour blend. Tap pieces on side of bowl to shake off excess flour, then dip in milk and dredge in flour a second time. Shake off any excess flour.
• Place battered tofu in oil and fry until golden brown, approximately 6 to 7 minutes, turning every 2 minutes or so.
• Transfer fried tofu to wire cooling rack. Repeat until all tofu has been fried. Let cool and serve warm.

SOUTHERN STYLE BONELESS TOFU AKA VEGAN FRIED CHICKEN

Steps:

• Freeze and thaw the tofu then press until most or all of the water has been squeezed out. Use a tofu press or two cutting boards or plates. Squeeze the tofu until little water comes out.
• Crush the corn flakes in a ziplock bag. Use your hands, a heavy glass, or a rolling pin. Crush the cornflakes until they're finely ground and then add the 1/2 cup flour, basil, oregano, thyme, sage, garlic, onion, paprika, celery salt, ginger, cayenne, red pepper flakes, salt, and pepper. Stir and incorporate well. Make sure the flour and spices are evenly distributed.
• Pour a cup of plant-based milk in a wide bowl and stir in the tapioca and lemon juice until smooth.
• In a third wide bowl, place a cup of regular or gluten-free flour.
• Pull the thawed and pressed tofu apart into 1/4 to 1/2 inch thick nugget and cutlet sized shapes.
• Dip tofu pieces in the milk and tapioca mixture until well coated.
• Dredge the pieces in the flour, then dip again in the milk and tapioca mixture.
• Dredge the tofu in the crushed cornflake mix with the spices until well and evenly coated.

SOUTHERN FRIED CHICKEN

Steps:

• Fill large skillet almost half full with oil.
• Heat to 350°F.
• Season chicken with salt and pepper.
• Mix milk, eggs, and chili sauce together in a shallow bowl.
• In a separate bowl place flour.
• Dip chicken in milk mixture coating all of the chicken.
• Let excess mixture drip off chicken.
• Dredge chicken in flour coating the whole piece.
• Place chicken in heated oil dark meat first.
• Turn chicken over to ensure even cooking.
• Cook until golden brown and juices run clear.
• Serve with my roasted garlic mashed potatoes.
• Tips- Don't let chicken sit after coating it with flour because the coating will turn out soggy. Make sure you turn the chicken often to avoid burning. Your dark meat will take longer to cook than your white meat. When buying the chili sauce, look in the international foods isle. The chili sauce I prefer is on the Japanese shelf. Careful, that stuff is HOT.

SOUTHERN FRIED TOFU

Steps:

• Cut the tofu horizontally into three equal slabs. Wrap each slab in a clean tea towel or paper towel and press the toful for 45 minutes. If time does not permit, wrap tofu and press gently to extract as much moisture as possible.
• For seasoning mix; place the nutritional yeast, salt, herbs, and spices in a wide, shallow mixing bowl. Stir well to combine.
• Stir the milk and lemon juice together in a small mixing bowl. Place the flour in mixing bowl.
• Cut each slab of tofu into 4 triangles, making a total of 12 in all. Working with one piece at a time, dredge the tofu in the flour. Shake off any excess. Now submerge the tofu in the "soured" milk. Coat the tofu in the seasoning mix.
• Coat a large skillet with vegetable oil and heat over medium high heat. When oil is hot, add the tofu pieces in a single layer. Cook until bottoms are well browned, then turn pieces over and cook until browned. Add more oil between batches and adjust the heat as necessary.
• As soon as tofu is removed from the skillet, place it on a plate lined with paper towels and blot off excess oil. Serve and enjoy!

SOUTHERN FRIED VEGETARIAN "CHICKEN"

Steps:

• In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne and nutritional yeast.
• In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.
• Add baking powder to the flour mixture and combine well.
• Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.
• Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3-5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup or barbeque sauce and enjoy!
• Tip: If your chunks are turning brown or black rather than a crispy golden brown, your oil is probably too hot! Reduce the heat a small amount and try again.