Vegan Chicken and Waffles

Ingredients:

Fried “Chicken”:

-One vegan chicken-style fillet (I used THIS one)

-You can also use around 90 grams of tofu, tempeh, or any other chicken substitute

For the wet batter:

-3/4 cup of dry tempura batter or flour

-2-3 tablespoons of nutritional yeast

-1-1 1/2 teaspoons of “Vegetarian Better Than Bouillon No Chicken Base”(optional)

-Water (enough to create pancake batter consistency)

Each of the following to taste:

-Black Pepper

-Garlic Powder

-Onion Powder

-Chili Powder

-Frank’s Red Hot Sauce

For the dry batter

-3/4 cup flour (I used white)

-2 tablespoons of corn starch

Each of the following to taste:

-Black Pepper

-Garlic Powder

-Onion Powder

-Chili Powder

-Trader Joe’s “Vegan Chicken-less Seasoning Salt” (optional)

-Oil of your choice (canola or vegetable recommended) for frying

Waffle:

I made my waffle using Birch Bender’s Plant Protein pancake mix. I’ll link it HERE. You can use what you’d like or even use store-bought vegan waffles.

Instructions:

Preheat the oil in a shallow skillet on medium heat.
Prepare the wet batter for the chicken. Mix dry ingredients together. Then slowly add water and whisk until smooth. Finally, add the chicken base and hot sauce. Whisk again until well-incorporated and set aside.
Prepare the dry batter. Whisk all ingredients together with a fork. Make sure there are no lumps.
Dip vegan chicken fillet into the wet batter. Make sure it is well-coated. Take it out out, let the excess fall off, and then place fillet into the dry batter. Repeat the process: dip the same fillet back into the wet batter. Then dip it a final time into the dry batter.
Gently place fillet into hot oil and fry until golden brown and crispy.
Prepare your waffle. I followed the instructions on the back of the pancake mix and used a waffle iron. You can do this as well or even use store-bought waffles.
Serve by plating chicken on top of waffles and drizzling with syrup.