THE BEST VEGAN FRIED CHICKEN RECIPE (gluten-free!) | Mary’s Test Kitchen

THE BEST VEGAN FRIED CHICKEN RECIPE (gluten-free!) | Mary’s Test Kitchen

Hello friends and not-yet-friends, Welcome back to Mary’s Test Kitchen, where
we make bomb vegan food and this vegan fried chicken is no exception. In fact, this might be the best vegan fried
chicken ever. With perfectly seasoned deep-fried or oven-fried
crunchy goodness on the outside and juicy vegan meat on the inside, this is one recipe
you’re going to want on repeat. Speaking of repeat, thanks to Thrive Market
for once again being a fantastic sponsor and sending me the best products to make this
holy grail, gluten-free recipe. Thrive Market is making healthy living easy,
affordable and accessible through their easy-to-use website where American shoppers can find the
top organic and premium vegan products at wholesale prices (25% to 50% less than regular
retail), delivered straight to your door, saving you time and money. Check the offer in the description to get
a free 30 day trial membership to see how the savings can work for you, plus get 25%
off on your first order on top of their already great prices and free shipping! To make this vegan chicken recipe work for
you and become the best vegan fried chicken you’ve ever had, you’ll need some medium firm
or traditional tofu. This is the secret to creating the almost
creepy chicken-like texture. Part of it. The other part, is to freeze it; not just
once but twice. Medium firm (or Traditional style) tofu, produces
a tender texture without that grainy feeling.Freezing and thawing a second time makes the tofu more
sturdy so you can press the water out without the whole thing disenigrating. I’m using a tofu-making mould to squeeze as
much water out as possible while keeping it as intact as possible. You can use a tofu press if you have one. But with care, you can do this between two
cutting boards. And get the last of it with clean kitchen
towels. This stuff is delicate so be gentle. Pull the layers apart and let natural breaks
form to create little cutlets or nuggets. Is your mind blown or is your mind blown? You’ve got to share this technique everywhere. Pin this video, tweet it, share it on your
page, your facebook groups, reddit or where ever you hang out online. Even if you think you don’t like tofu; this
changes everything! These layers hide spaces inside so we can
add some amazing flavours that will sink deep inside and obliterate any trace of beaniness. Eventually, you’ll have around 8 large chunks,
give or take, but you’ll also have some bitsies. Don’t worry; we won’t waste anything. Just let that sit on a clean lint-free cloth
or paper towels while we get our super crispy, crunchy breading ingredients ready. We’ll do a three step dredge starting with
a cup of gluten-free flour. You’ll find a huge selection of gluten-free
flours on Thrive Market, just use the gf button to filter easily and away you go. I really like Bob’s Red Mill One to one gluten-free
baking flour for this recipe. It’ll give us the perfect balance between
crispy and crunchy without adding any weird flavours that some gf flours have. We’ll season the flour with a half teaspoon
of white pepper, a teaspoon of salt, a teaspoon of garlic powder, a teaspoon of onion powder, and last, but most definately not least, nutritional
yeast. AKA nooch. AKA manna from heaven that makes everything
taste delicious. Mix it up and set it aside. The second part of the dredge is a vegan egg
coating. I’m using Follow Your Heart’s Vegan Egg mix. Just mix it with water. Two tablespoons of vegan egg powder and a
half cup of ice cold water. At first. Mix it until there are no lumps. We want this vegan egg wash to be a bit thinner
so add a quarter cup more water. Now, we’re ready to start transforming our
tofu. With a cup of double strength vegan chicken-style
broth. Use any kind you like but make it with double
the amount of paste or powder normally called for. Dump the tofu in and press so it soaks up
the broth. Drain away any excess. Now we’re ready to dredge. First, the seasoned flour. Be gentle and cradle that tofu like a butterfly
baby. Shake off the excess flour and set the pieces
on a baking sheet or plate. With the bitsies, just dump them in the flour
too. Squeeze them together into bigger clumps. When we’re finished the first step, we’ll
have all this extra seasoned flour. Only it’s not extra. We’ll add a cup of organic sprouted brown
rice crisps. Relieve some tension and let that brown rice
know who’s boss. Just break down some of it but chill. Don’t go overboard. This will take the crunch level of our vegan
fried chicken to new heights. Give the vegan egg a quick mix, then we’re
ready to dip. Dunk, let the excess drip off, then, into the seasoned flour and rice crisps. Gently cover them. And place them back on your baking sheet. Things might get messy but you will overcome. Life lessons. Before long, you’ll have a tray full, ready
to be deep-fried to golden perfection. I’m using a wok because I love it, but any
sturdy pot with a good thick bottom for even heat distribution should work. Gently lower your breaded tofu in one piece
at a time, careful not to splash yourself. Don’t crowd them but work in batches so the
oil temperature doesn’t drop too much. It’ll take five minutes for these to turn
golden brown and crispy crunchy. Ocasionally turn them as they cook. Then take them out and drain on paper towels
or a wire rack. Then the next batch goes in. But let’s say, for some reason you just don’t
want to deep fry. All you need to do is drizzle or spray a bit
of oil on to your breaded tofu and pop them into a 425 degree Farenheit oven for 30 minutes,
flipping once at the halfway minute mark. I’ll show you how those turn out at the end
of this video. And now you have, beautiful vegan fried chicken
that is crunchy on the outside, juicy on the inside, and super flavourful. It will smell so good, you’ll want to dig
in right away, but let it rest at least five minutes. At least. Eat them as is or with some sauce. I’m going to make one I’m currently in love
with and is full of healthy spices and fermented ingredients. Sauerkraut. Plus gochugaru, Korean red pepper flakes. Gochujang, Korean red pepper paste, isn’t
gluten-free so if you’re avoiding gluten, use gluten-free sriracha or you can even use
ketchup or a combination. Soy sauce or tamari. Brown sugar. And some liquid from the sauerkraut to help
everything blend. Lastly, organic garlic powder. This sauce is so good. Garlicky, savory, a little sweet and more
than a little spicy. Which made me want a cooling yogurt dip. You can make your own yogurt from scratch
with this vegan yogurt starter…and I am but that will take a few more days…so in
the meantime, we can make a sort of instant yogurt. With silken tofu. And sauerkraut again. The lactic acid helps to give a yogurty flavour
instantly. Crunchy, juicy vegan fried chicken, spicy
sauce, and cooling yogurty dip. There are few things more perfect. That juicy interior holds heat. And layers. Chicken-y layers. The more intact the tofu was going in, the
more meat-like the result will be. The ones that were crumbly and piecey going
in will have more starch in between giving you a texture that is more like chicken balls
than chicken tenders. But it’s all delicious. But the oven-fried version? Pretty darn good in it’s own right too. The exterior is super crunchy as well, the
inside is juicy. It just doesn’t have that distinctly amazing
deep-fried flavour. Better for weeknights as the clean up is much
easier and quicker. So which will you choose? Oven-fried or deep fried? Plain or sauced? Either way, make this and your life will be
changed for the better! You know what else will change your life for
the better? Clicking the link below for 25% off your first
purchase of premium healthy groceries from Thrive Market with a 30 day free trial membership
and free shipping. Thanks again to Thrive Market for sponsoring
this video, helping me create mind-blowing vegan recipes for you! I hope you enjoyed this video; please give
it a thumbs up if you did and share it everywhere! It’s just so good. You have to make this and share it with your
friends and family and let them taste how amazing vegan food can be. Plus take pics and tag me on instagram. It thrills me to see you make my recipes. What else would you like me to veganize? Let me know in the comments below! Bye for now!

100 Replies to “THE BEST VEGAN FRIED CHICKEN RECIPE (gluten-free!) | Mary’s Test Kitchen”

  1. The of the best vegan chicken recipes i have made yet, I cant stop eating it. If you season well and get a good dipping sauce you have a hit!!! Biggest issue I had was finding medium firm tofu. i went to 3 Asian grocery stores before I found it in TN. I tried both soft and medium firm. The medium firm was perfect. Better for me than gluten/seitan chicken so will be my go to when i need a quick chicken fix

  2. Made this tonight! So yummmmmy! I baked it and it was perfect. I used Organics firm tofu and it did not get the flaky nor spongy texture. more of a crumble feta. But I still managed to break off large chunks and treat it very delicately. I also used chickpea flour and water instead of the egg replacer. i just added water to the flour until I got the consistency needed. Big hit with my family. Thank you for the recipe and your lovely channel!

  3. Made it tonight and it was delicious! It took 2 days of freezing and thawing but it was worth the wait.
    The texture of the tofu turned out great. I used House Foods Medium Firm tofu.
    I used organic chia for the egg part. I didn't put enough water so it was quite thick but still worked out fine. And used organic Namaste gluten-free flour which is basically rice flour. And then used organic Nature's Path whole grain puff rice. It's a little more healthier and it doesn't have any added sugars.
    ** I used 2 Edward & Sons Not chick'n bouillon cubes (I didn't like it and will try some other broth brand next time)

  4. I have watched this and the ginger beef for a long time now craving making these all of the time.
    I will make this in the next week or so and I hope it’s as incredible as you make it sound!

  5. I made this recipe with Bob’s Red Mill Vegan Egg Replacer, b/c that’s what I had on hand, and instead of mixing the egg replacer powder with plain water I used a few tablespoons of the double strong vegan chicken broth that I’d soaked my defrosted and drained tofu in (Not- Chick’ N Bouillon Cubes). It came out fantastic!!! It had layers of delicious flavor from the crunchy coating all the way into the tofu. Next time I’m doubling the recipe so I’ll have enough left over to enjoy again the next day. Mary, thank you for another really great recipe!

  6. This is my go to recipe to follow when I want to make some tofu fried chicken 🙏 Thank you so much for helping with my vegetarian to vegan transition 💕

  7. Chinese people eat these since forever ago, it's literally called frozen tofu and you can find them in all hot pot restaurants.

  8. This is the best looking texture in a meat substitute that I've ever seen. THAT, made me hungry. Tofu? You folks are pulling me to the dark side.

  9. I tried freezing it, thawing it, the freezing it again and it was still just a spongy texture. It didn’t pull/ break apart into layers. It wasn’t horrible though. What did I do wrong?

  10. I’m so glad I found your channel!!! I’m plant based and so miss the taste of chicken. I’ve been looking for a great recipe and I can’t wait to try your recipe. Yes, my mind is blown!!!💗 I’m hoping this method will work for sesame chicken.

  11. so i buy the tofu .. freeze it then press it .. then freeze it again then press it again ?.. or should i press it as soon as i get it then freeze it then press it then freeze it then press it ?

  12. Hello Mary, enjoying your videos very much I'm not Vegan however, I've been try a lot of vegan recipes. My husband is my ginnie 🐖😁. I'll be making this for myself and clients😋😋😋

  13. not vegan but this was in my recommendations idk y ty god I see you're telling me something & ur voice is like awesome thanks deff tricking my dad with this

  14. I’m not vegan what so ever but . . I love vegan food it’s yummy plus most of family are vegan and friends so gotta support them as well 👌🏻

  15. I need help with this recipe. I tried it months ago but I did not get the correct consistency after freezing it. It could be that I didn't use the right tofu but I am pretty sure I used medium firm. Can you please be clearer on the freezing technique? Do I freeze it overnight and let it completely thaw and then freeze it AGAIN and repeat the process?

  16. I've come back to say THIS IS A REALLY GOOD RECIPE!! I have done this countless times and it has worked perfectly!! It tastes amazing and the resemblance to chicken is uncanny. I even tried it without the rice crisps and it was STILL really crunchy and delicious. It also can be changed a bit too! Like I personally add a few more seasonings and soak my tofu in a canned pickle and jalapeno juice mixture(this makes it taste like chik fil a). And also the baking technique works like a dream as well. But don't make the mistake I did and get FIRM tofu EXTRA FIRM is the type you need!!

  17. I fooled my Dad and Brother who are Wyoming cattle ranchers. This is legit.. My dad would end his life if he knew he ate tofu. Dont tell him.

  18. Hmmm….I followed the recipe closely but to me, this didn't have the texture of chicken. Chicken has a sort of 'dryness' to it, which this recipe just didn't replicate in its lack of density. I pressed a LOT of water out of the tofu after two freezings, and ended up literally squeezing it in my hands, which released loads more. And yet, after frying, it still seemed to have a fair amount of moisture in it which I just don't associate with chicken.
    What I will say though, is that, with the addition of kelp powder and/or ground seaweed, it would be an uncanny fish replacement, as I felt these seemed far closer to fish fingers (without the oceanic taste) than they did chicken nuggets.

  19. depending how you like it and what you are eating it for her are some advice for people who are vegan but do not like the flavor and people who are not vegan but want healthy and to cover up the flavor. you can get out the water like she is doing then ad it into chicken broth for 2 days or salt water with a pinch of backing soda or 2 then freeze for a nother time and repat the draining out this is great options for people who do not like the flavor also doing this with some tofu will make it more like chicken. you can also do other things for the soak like soy souce ro anything you can think of.

  20. Do you know what using Extra firm tofu will produce? Generally I buy extra firm but I get the sense from the video, due to the fact you didnt mention it, that extra firm would not work in this case. Thanks and I look forward to hearing back

  21. silken tofu is the secret!!!
    i have tried this several times , so far, though never reaching the flaky texture of the tofu. the flavour was great though, and even my ex-vegan, thus hard to impress husband liked them.
    and today i – accidentally- discovered, that freezing and thawing SILKEN TOFU- gives the exact right texture!!!! YAY!!!
    although it holds a lot more water, so i will double the amount of tofu next time i make the nuggets 🥰

  22. If even one person switches to this instead of eating actual chickens, it will be a great thing. You are doing amazing work here 🙂 can't wait to try this, and I love how you don't waste anything.

  23. This recipe is completely legit! So tasty and crunchy and feels and tastes pretty impressively close to good fried chicken. We made it and devoured as we fried it. It's well worth the work. I used to eat chicken and red meat and occasionally had eggs and fish. Because of really good vegan recipes like these and a health goal, I decided to remove all animal foods from my diet. I've been plant based for 14 years and I have no regrets. Thank God, I have been fibroid free for 15years (after myomectomy, 14 years ago) since I made the switch to plant based foods. Folks if you are on the fence about whether to switch over to full plant-based food I can tell you from this side of the fence that is worth it and very doable. Really search out recipes to the foods that you enjoy and switch out the animal products for healthier plant-based products and you can still use just about all of your seasonings. You really can get delicious plant-based food and as long as you eat it with temperance ( along with moderate exercise, exercising a joyful peaceful attitude, trusting God to help you, you will be able to secure better health.

  24. i really wanna go vegan but none of my family and friends are and they eat quite lot of meat so i feel like it will be hard to resist at the beginning

  25. I know being vegan is kinda healty….but glutenfree? The only people who can get benefit from it are people who have celiac disease

  26. I've never touched tofu…..heard you should not use a microwave to defrost it so how how long dose it take to defrost and do you leave it on the counter?
    UGH I have so many questions 🤣

  27. Omg put some dill in that yogurt dip! YUUUUM! Im salivating haha. Also, I spritz my once fry stuff with EVO and it tastes more like fried but less greasy!

  28. What the hell is Tofu and is it made of?! Those Nuggets remind me of McDonald's Chicken Nuggets, which really don't taste that much like Chicken. 🤔🤣😂😹 I think McDonald's has bern feeding the World Tofu Nuggets.

  29. Not sure how i got here as im neith vegan or vegetarian….but i must admit that looks delicious and i would love to try it and if it tastes as good or not far behind chicken …its bye bye Mr rooster and helloooo mz tofu 👏🏾🙏🏾

  30. I made this amazing Mary's Test Kitchen fried chicken. This is actually my 2nd time making it. I used Bob's Red Mill TVP (straight from the bad) for the crunch. Great results. However, both times I've made this my tofu never became like yours in the video. It's always been just a sponge without layers, despite freezing & thawing it twice. What could I be doing wrong? I have used my own homemade tofu for this. Thanks to your video.

  31. im an trying to make this fried tofu chicken for my son, im assuming when you use the chicken broth its not hot ? so guess we leave it to cool first ?
    thank you.

  32. This was so so bomb!!! It was also very filling. Ext time I plan to make them into smaller pieces like popcorn chicken and will serve over a salad. Had more than we could eat so I did a quick fry of those pieces so they would hold together and I froze them. I plan to thaw on another day and reheat in my air fryer. Definitely keeping this in the rotation. Even my super picky child loved it!

  33. Has anyone tried doing this recipe in an air fryer? I will try this recipe eventually in mine, spaying the pieces lightly with oil in order to give them a bit of crispiness

  34. Since I can't find the organic medium firm tofu anywhere near mi casa, I will be making this recipe with tempeh. The texture won't be of chicken, but I've been a vegan for 6 years (for the animals) and I barely remember the texture and I just don't care anymore….haha. The beautiful chickens thank me 😉 Now it's all about the crunch and spices/flavoring! "THE BEST VEGAN FRIED CHICKEN TEMPEH SANDWICH"…here we go! Making this tonight!

  35. I’ve been on a manhunt like a bounty hunter looking for medium tofu and I can not find it to save my life ! You think if I froze the firm in the same manner you do the medium the tofu would come the consistency of the medium once completed or a little closer! I am in need of a recipe to fill my chicken cravings ! I want to try this so badly but firm is all I can find in South Carolina !

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