Cut the block of tofu into 3 - 4 filets. You can cut each fillet into a more "chicken breast" type shape if you like. Then lightly score each fillet in a diamond pattern. You can also just cut or break off the tofu into nugget sized shapes for nuggets. You don't need to score the nuggets though!
Make the marinade, then marinate the fillets in it for about 30 minutes or up to overnight.
In a pan over medium heat, grill the fillets for about 4 minutes per side. Remove from the heat and let them cool.
Prepare the dry and wet dredges by mixing all the ingredients respectively in separate bowls / containers.
Fill up a dutch oven or large skillet with a neutral high smoke point oil (such as peanut, canola or vegetable). You just need enough oil to cover the fillets, so about 3 inches worth. Heat to 375 F (I highly recommend using a thermometer).
Dredge each fillet first in the dry mixture, then wet, and then back into the dry. Shake off the excess each time you dredge it and make sure you thoroughly coat it. If you want to double dredge for a thicker breading, start in the wet, then they dry, and then repeat. You may need to adjust and increase the wet mixture if you go this route!
Protip: Fry up a nugget sized piece before you fry the bigger fillets to test out the seasoning of the breading and adjust if needed!
Once the fillets are coated and the oil is up to temperature, carefully add them to the pot. Don't overcrowd, I would say do 2-3 at a time maximum. The oil temperature will drop but as long as it stays above 350 F you should be fine.
Fry them for about 4-5 minutes or until golden brown and beautiful. Let them rest on a wire rack to cool for a couple minutes, and then assemble your vegan chicken sandwich and enjoy!
Reviews
Michèle on 2026-06-04 (5 stars): These were delicious! My (non-vegan) bf said these are on a par with any of the fast-food versions he's had. Next time, I'll do a full overnight marinating time and cut the pieces a bit thinner so the delicious marinade really gets all the way through. I can't wait to try more of your recipes!
Goober on 2026-03-25 (5 stars): Not bad... Needs GARLIC! :)
Bill on 2026-01-13 (5 stars): Great "chicken". Link broken on "Deep Fry Thermometer" under the section TIPS FOR VEGAN FRIED CHICK’N. No other way I could find to give this feedback. Feel free to delete this comment.
Sandwich Anarchist on 2025-11-30 (5 stars): This recipe is absolutely incredible. We were completely blown away by the texture, flavor, and relative ease of this dish. Outstanding work.
Kris on 2025-03-26 (5 stars): I’m so glad I found your tofu chicken recipes! I crave chicken so much and I no longer eat it. So I replaced it with Oyster Mushrooms when I fried for the Vegan chicken aspect. But I ran across your blog, and I really enjoy Tofu. I tried this recipe today and OH-M-GEE! This is FANTASTIC. I now have another way to curb my chicken cravings. And for anyone who’s interested, I am gluten intolerant so I used King Arthur’s Gluten Free All Purpose Flour and IT STILL taste like Chick-fil-A! Thank you so much. Going to try your Tofu Chicken Nuggets tomorrow with the remainder of my tofu.
Chelsea on 2024-12-04 (5 stars): Can always trust your recipes, I have you book and everything I've made I have loved! Made these for my non vegan friends and they loved it! Delicious 😄
Wayne on 2024-11-24 (5 stars): Hello,
I just made this recipe.
I made homemade chickpea tofu yesterday ( 1870g ).
I decided to shallow fry after marinating, grilling, dredging. I did a dry dredge, wet dredge, and breadcrumbs process.
I used a cup of AP, a cup of homemade rice flour, a cup of cornstarch, a half cup each of homemade chickpea and oat flour.
This turned our really, really well!
I'll be giving you a shoutout when my blog post about this experiment is published.
Cat on 2024-08-13 (5 stars): I cannot emphasize enough how much I LOVE this recipe. My husband and I have started making the first half, the “grilled nugget” version, and this is no exaggeration, the best thing either of us have ever eaten! We make it all the time now and every single time it still impresses us with how good it tastes. It has such a complex flavor and I think the siracha really is the secret to this recipe. I’ve started adding some cumin and a little bit more (rice) vinegar and it is perfect for our tastes. Genuinely, thank you so much for making this recipe!!!! I hope you have such an amazing life 🫶 You are making such an impact on the world around you! Keep on doing you!!!!!
Mary Brown on 2024-07-08 (5 stars): This was absolutely amazing ! I wasn’t sure how long to ‘grill’ I basically had them in a skillet but I did score them. I did a dredge and a half. Tasted just like chick fil a! My daughter said she thought it was a McChicken. I a saving this recipe!
