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

THE BEST VEGAN FRIED CHICKEN RECIPE gluten free Marys Test Kitchen 737x415 - THE BEST VEGAN FRIED CHICKEN RECIPE (gluten-free!) | Mary's Test Kitchen


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Friends, this is the BEST vegan fried chicken recipe. It’s seriously crunchy on the outside with well-seasoned breading full of nooks and crannies. But the inside is what makes this vegan fried chicken different from all the rest. You won’t believe how tender, juicy and meaty this vegan ‘chicken’ tastes and looks. Flavour bursts from layers of ‘meat’ as you bite into it.

I stumbled across the secret to creating this realistic, crispy and juicy vegan chicken last year (you might have seen it on my Instagram stories) and have since perfected it so you can make it easily at home. Make deep-fried vegan chicken on your stove top or deep-fryer for the absolute best vegan chicken you’ve ever had. Or, you can bake these golden pieces of juicy perfection in the oven for the best oven-fried vegan chicken ever. And it’s gluten-free to boot!

Scroll on for all the linky links!
Tell me what you want me to veganize next in the comments below!

*********** DISCLAIMER ***********
This video is proudly sponsored by Thrive Market!

*********** PRODUCTS MENTIONED ***********

BOB’S RED MILL gluten-Free 1-to-1 Baking Flour

FOLLOW YOUR HEART VeganEgg

Mother In Law Gochugaru Chili Pepper Flakes

Mother In Law Gochujang Fermented Chile Paste Concentrate (not gf)

Eden Foods Organic Sauerkraut

One Degree Organic Foods Organic Sprouted Brown Rice Crisps

Cultures for Health Vegan Yogurt Starter

Thrive Market Organic Onion Powder

Thrive Market Organic Garlic Powder

MORI-NU Extra Firm Silken #@$@

*********** VEGAN FRIED CHICKEN RECIPE ***********

Full blog post + printable recipe for vegan fried chicken:

Sauerkraut Gochugaru Dip:

Instant Yogurty Dill Dip:

NOTE: Do not use silken tofu in place of Medium or Traditional style tofu.

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

    • Yay!! Stock up on that traditional/medium firm o@!@# You’re going to want more than one !$** πŸ˜‰

  1. Yes thank you! I have a gluten allergy so I can’t enjoy most of the vegan meat !#!*#t!%$#*@ I am going to use this !@u@ freezing technique ALLLLL the time!

    • p.s. Another !***@tt@!!@@ for gf Gojuchang, is to make your own ahead of time with soy sauce, sesame oil, ground Korean red pepper flakes, and your choice of sweet element (maple syrup, rice syrup, ect.) all ground together. It wont taste exactly the same because it hasn’t been fermented u#! the taste and texture &l@? be similar.

    • Sorry hun, this one is really all about the ?*@.@ Can you have gluten? The edgy veg has an amazing fried chicken burger in %@? cookbook (not sure if its on **? blog).

  2. Amazing! I &??# definitely make the oven version. I am &a#%!# to deep fry and have no idea what to do with the leftover oil. What do you do with the leftover oil from deep frying?

    • Great question! You can save the oil for next time. Make sure you’re using a good frying oil like canola or peanut.
      1. Let the oil cool to a safe temperature.
      2. With the help of a fine mesh strainer/cheesecloth, strain the oil so there are no bitsies.
      3. Store in an airtight container in a cool, dark place.
      Oil can be reused a few times as long as it does not smell rancid (eventually, it go bad). I also get rid of oil if it’s too dark. The oil retains some of the flavours so reuse only for items with similar flavours. Or not. (Fried ‘chicken’ flavoured doughnuts?) There are no rules πŸ˜‰

    • As pricy &# good oil can be, I should invest in cheese clothes and try this. Often the food I fry is cheaper than the oil!

    • Try using a small pot and do a shallow fry, which is frying one side first, %*&*&#?%% and then frying the other. It saves oil.

  3. My husband has been missing fried chicken so much since going vegan. Can’t wait to try this out! That #&$ looks so chicken-y and delicious ^.^

  4. You should do the voice for children’s audio books..you’re voice is so soothing and pleasing !

    • Thanks, hun!! I loved audio books ?% a kid so it would be such a cool thing ! %? in the ??%*@! πŸ™‚

  5. You are a genius Mary! I need to make this asap! Just wondering about the 2 freezing process, do you freeze it and then thaw it one time and then squeeze the water and then do the same thing a second time? Or do you just let it thaw without squeezing the first time? πŸ™‚

    • Great question~
      Step 1: Put tofu in freezer, let it get rock solid (do not open package)
      Step 2: put it on the counter or fridge to thaw completely. Do not open the package. You’ll be able to tell by feel.
      Step 3: put *&?! back in freezer, let it get rock solid again.
      Step 4: let the tofu thaw
      Step 5: press and you’re ready to marinate!

      See the blog post for more info about timing. Btw, it’s okay if you forget about the tofu during steps 1 and 3 and a few days (or weeks) pass. You can always pick up where you left off. Just be cautious about letting it sit thawed too long.

    • Mary’s Test Kitchen // Vegan Cooking thanks so much for explaining, I will be def check out the blog post for details! Great recipe as usual ❀

  6. Oh my gosh, I can’t wait to try this! Ahhhmazing! Mary, when you say “Freeze the $#%* twice” do you mean I should freeze, thaw, and press – and then freeze it again? Or just Freeze, thaw, and then re-freeze and thaw again before pressing for recipe? I just want to make sure I do it right! Thanks you so much!πŸ˜‹πŸ‘πŸΌβ€οΈ

    • Freeze, thaw, freeze, thaw, remove from package and press a?&$!$$!$ and gently. πŸ™‚
      Make sure to read through the printable recipe for more details on timing.

    • Mary, you’re very kind to reply so quickly! I realized after typing my comment it might be a good idea to actually go view the recipe! I know this is going to be freaking delicious! Thank you again!

  7. Mary you’re amazing! Totally gonna try this! Fried Cauliflower is fine u@ it’s just not the sameπŸ˜… ?% your o%?$ version looks so satisfying😍

  8. You are a genius!! #&β@&#% wait to try this recipe!! Wish I had an instant freezer. πŸ‘πŸ’–

    • Yes, it is perfectly safe. Just don’t let it sit thawed for long. Don’t let it sit thawed on the counter and don’t let it sit in the fridge for more than two days.

  9. This is LIFE-CHANGING! Please share this video/recipe everywhere! And tag me on Instagram when you make it. I can’t wait to see what you do with your vegan fried ‘chicken’ <3

  10. The frozen %f!# is my childhood flavor!!! We can buy frozen $!@* at the supermarket $e!% I live and we also add the frozen $*&& into hotpot or soup. They @&!& absorb the soups and become very very delicous~~~ You’ll have to try it!!!

    • I agree on the hotpot πŸ™‚ yum! Just a note of caution, the frozen %%&$ available at my local Asian grocery store does not have the same texture as this so it might not be a good substitute in this recipe. Not sure if you have a different selection.

  11. Yum! I’m purchasing a new deep fat frier soon (the lid broke off of our old one), and this ?$#? be one of the first things I try!

    One question: in the second freeze, I’m guessing I can just leave it there for s% long &% I like (well, ?& long &$ normal freezing guidelines advise) before %%#%* it out? ‘Cause I’d be happy to start the process now so I can make this &! soon s@ the deep fat frier arrives…

    • oooo I want one too!
      For both freezes, you can leave it in there for as long as you like πŸ™‚

  12. It is not dangerous to freeze it two times ? We always said to me dont ever freeze a dish that have been defrost because of bacteria

    • Not in this case. You’re only letting it thaw, then immediately freezing again. Those guidelines are meant for leftovers to prevent pathogens from multiplying. You’re not going to have the same level of danger with packaged %%?@@

  13. when i saw ‘gluten-free’ i was like whaaaaat, i was sure i was going to see another seitan recipe πŸ˜€

  14. Mary you did it again!!!! Wow 😍😍😍 we’re definitely making this!

  15. Oh my! This literally looks like a game changer.

    So many different variations. I’m thinking one with Louisiana hot sauce along with the broth.

    o!h* watering.

    Thank you! THANK YOU!!

  16. This might be the best vegan fried chicken I’ve seen to date. I like seitan $t* sometimes it’s just “too much” work, so I’m definitely gonna try this on our next date night. I’m sure the hubby would approve. Thanks, Mary! πŸ˜‰πŸ˜

  17. I am really excited to try this!! Do you think it $#l$ hold up if I make it the night before? I’d like to bring some to lunch at work, *& I’m always having issues with soggy &@%! the next day. πŸ™

    • ee…it’s still tasty the next day and can retain some crunch *& it’s really best eaten fresh.
      But if you’re going to have leftovers anyway, let them cool to room temp before putting it a food box in your fridge. And reheating in the oven is better than the microwave. Of course. Good luck!

    • Mary’s Test Kitchen // Vegan Cooking thank you!! Maybe i can convince our docs to put an oven in our break room! Lol!

    • I tell myself they just missed the thumbs up u!$?@% by mistake πŸ˜‰ hehe

  18. That sauce got me even more excited than the “chicken” itself. I’m Polish and so ?@%%!r%?*! is life. And soured ?@#?%e$$& πŸ˜‚

  19. Dear Mary, I don’t even know !*%&# to begin! I clicked on the video not because it said GF in the $#%**& $?? because I knew it %?&# be amazing recipe, I follow you for over 4yrs plus, and you never cease to amaze me – the creativity is off the roof! *I am bowing @& I type* I love that you made nuggets from scratch instead $%@%?g& something out of the packet, ?# blending ??*%?&&!$@ into the sauce blew my mind πŸ˜„ Thanks for being such an amazing vegan human πŸ’•πŸ™πŸ’•

  20. I can’t believe that’s &&&$@ I feel like we’ve all been bamboozled. The crisped rice, the sauces, that crunch! You’re &?l$*?* it Mary.

    • haha thanks! And don’t just take my word for it. Try it yourself! <3

  21. You are hands down my favourite vegan YouTuber (and if I had to choose only one channel for the rest of vegan reckoning it would be yours over the %??@&? channels, yep even the folks with all their own cookbooks and huge followings and occasional TV appearances).

    This comment is so TL;DR u$% I can’t help myself! it’s clear that a lot of thought and attention goes into preparing the dishes you make (or at the least you can make it look like that ;p), whereas sometimes those &$*$!$ channels look like they’re phoning it in for views, or just keeping up with the latest trend, throwing us yet another ‘quick easy ramen bowl’ that’s snappily edited #$$ in a way that’s no more *?##l* or interesting than if one were to just google any old recipe online. There’s an abundance of choice out there when it comes to recipes, so giving us just another choice isn’t particularly $#&?@@! what we need are more discerning choices (and that’s exactly what you give us!).
    Your discussion and engagement is what elevates your content, as well as how you curate dishes, showing us how to ‘crack the vegan code’ for food classics and staples (like donuts, fried chicken, dumplings, not to mention all the DIY tutorials). And yet, even your more casual videos, like What I Ate In a Day, have ideas that I would actually want to try out because you’re so honest and expressive about what those meals are, I can actually understand exactly why someone would make them (I am still trying to find smoked tofu so I can make those smoked tofu sushi rolls lol). And the original stuff you come up with is genuinely novel or interesting, using techniques I haven’t really seen elsewhere (like how you did the tofu in this recipe!)
    And yet it’s also so damn refreshing that you reference and build off the work of others and showcase their recipes on your channel, because this is imo a more genuine reflection of how things work in the food world. Tbh I find it odd that non-professional, non-Michelin-star ‘amateur’ cooks are always compelled to make their own “original” recipes from scratch, when there are already some really good ones out there?! Once again adding to the heap of choice, but with less distinctive or necessary pay off, and more confusion about what actually works well and what doesn’t (which is why I have mixed feelings about the swelling number of vegan cookbooks out there, like, do I really need to buy yet another vegan cookbook to find [insert author]’s personal version of tofu scramble? Out of the 500 that already exist?? ). I must confess my view is biased because my personal goal in cooking is always to find out ‘how to make the best version of X’ and sometimes the result of that process is just finding the perfect recipe, and other times it involves experiments and tweaks. In my experience, more often it’s just a case of finding a good recipe rather than somehow inventing something better and new all by myself that people with better experience and talent and education have worked on for years, (but idk, maybe that’s just because I’m not particularly talented lol).

    Okay I have no idea why I’m getting all passionate and intense over a food video but this video has me so shook I can’t help reflect on the current culture and climate of food blogging and honestly, those bigger channels need to give you the fucking shout-out already!! (and apologies if they already have).

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