Vegan KFC Chicken

Steps

1. Beyond Chicken Method

   - Combine ingredients for VEGAN Honey Mustard and / or KFC sauce, season to taste and set aside.

   - Freeze and thaw the tofu in the package TWICE and then press out the liquid. Or you can press it first, then freeze and thaw it, and then press again. I found both options to have a similar texture. Tear off nugget sized chunks and set aside.

   - Combine all the ingredients for the KFC spice mix and set aside.

   - Next combine all the ingredients for the dry dredge in one bowl, and then all the ingredients for the wet dredge in another.

   - Bring a pot or skillet of neutral high smoke point oil (like peanut, vegetable or canola) to 350 - 375° F.

   - Dredge each tofu nugget first in the dry, then the wet, and then back in the dry, shaking off the excess each time.

   - Fry the nuggets in batches for about 4 minutes each, or until beautiful and golden brown. Let them rest on a wire rack.

   - Eat immediately with the KFC sauce!

2. Big Bucket Method

   - Combine ingredients for spice mix and set aside.

   - Bring a pot of oil to 375 degrees.

   - While your oil is heating up, tear your Scallopini Filets in half. I tore my at an angle instead of clean in half to create irregular shapes.

   - Prepare your dredging station. Combine the plant milk, hot sauce and vegan egg in a bowl. If you are making a vegan buttermilk and not using a vegan egg, use an extra cup of plant milk and 2 Tbsp of apple cider vinegar. Let it sit for a couple minutes to form the buttermilk. Combine the flour, cornstarch, baking powder and KFC seasoning in another bowl.

   - Once oil is up to frying temperature, dredge your filets first in the wet mixture, then dry, and then repeat to double dredge. Place carefully in oil and let it fry until golden brown. Let it rest on a cooling rack.

   - Serve with honey mustard sauce, biscuits, coleslaw, mashed potatoes, whatever you want!

   - ENJOY!