Vegan Buttermilk Fried Chicken

 

Ingredients:

 

-7 oz. Vegan Chicken (I used the Verisoy Smoked Chicken Drumsticks)

-2 cups All-Purpose Flour

-2 tablespoons Cornstarch

-1/2 cup water

-1 teaspoon Better Than Bouillon No Chicken Base

-1 1/2 cup Plant Milk

-2 tablespoons Vinegar

-Oil for Frying

-Lemon Pepper for topping (optional)

-Mild Sauce for topping (recipe below)

The Following Seasonings to Taste:

-Black Pepper

-Seasoning Salt

-Cayenne Pepper

-Paprika

-Garlic Powder

-Onion Powder

 

Directions:

 

1. Prepare the vegan buttermilk by mixing the plant milk and the vinegar together in a bottle with a lid. Set aside for ten minutes

2. In a container with a lid, add the vegan chicken and season to taste. Pour the buttermilk on top, cover, and place in the fridge for 2-4 hours

3. In a small bowl, combine 1/2 cup of the flour and the seasonings to taste. Add the half cup of water and whisk until smooth (the batter should be thin so add additional water if needed). Then, add the Better Than Bouillon and whisk well to combine

4. Prepare the dredge by adding the remaining flour, cornstarch, and seasonings to taste. Stir well to combine. Dip the vegan chicken into the batter then into the dredge. Then, place the vegan chicken back into the batter. Before adding the vegan chicken back to the dredge, spoon about three teaspoons of the batter into the dredge and mix it together (this will help form crispy pieces that will make the fried chicken more crunchy). Add the chicken back into the dredge and coat it well in the flour

5. Heat the oil on medium heat and fry the vegan chicken until golden brown. Sprinkle the lemon pepper on top and serve with the mild sauce.

 

 

Chicago-Style Mild Sauce

 

Ingredients:

 

-1/4 cup Barbecue Sauce

-1/4 cup Ketchup

-2 tablespoons Hot Sauce

-1 tablespoon Agave Nectar 

 

Directions:

 

1. Place all of the ingredients in a small sauce pan

2. Stir well to combine and continue stirring until the sauce comes to a gentle bubble. Set aside to cool.