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inside texture of tofu fried chicken cutlet

The Best Tofu Fried Chicken Cutlets

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  • Author: Sweet Simple Vegan
  • Total Time: 1 hour
  • Yield: 12 cutlets 1x
  • Diet: Vegan

Description

This Tofu Fried Chicken recipe gives you the perfect crunch, packed with bold flavor. It mimics the texture of crispy fried chicken without using any animal products. Serve it with a variety of dipping sauces, or in sandwiches, salads, and more! The tofu stays juicy inside and gets a golden, crispy crust outside. Freezing the tofu twice makes it chewy, almost like chicken. You only need basic pantry ingredients, so it’s easy to make. Try it for weeknight dinners, meal prep, or party platters.

Ingredients

  • 2 packages of firm tofu, 16 oz (freeze and thaw 2 times for best texture*)
  • 1 cup cold unsweetened plant milk
  • 1 tablespoon of apple cider vinegar
  • 2 cups all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt, plus a pinch more for seasoning the tofu
  • 1 teaspoon black pepper, plus a pinch more for seasoning the tofu
  • 1 teaspoon paprika
  • ½ teaspoon white pepper
  • ½ teaspoon of poultry seasoning
  • High-heat neutral oil for frying (avocado, vegetable, or canola)

Instructions

  1. Press the tofu. Drain the firm tofu and press for at least 30 minutes.
  2. Make the buttermilk. Combine the apple cider vinegar and unsweetened plant milk, then set it in the fridge for 10 minutes to curdle.
  3. Mix the dry ingredients. In a large bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, salt, pepper, paprika, and white pepper and whisk until well combined.
  4. Prepare the wet batter. Transfer 1 cup of the dry mixture in step 3 into a separate large bowl, and then pour in the chilled buttermilk. Whisk until a batter forms.
  5. Slice the tofu into cutlets. Slice both blocks of tofu in half widthwise, then slice each half into 3 slabs for 12 slices total.
  6. Season the tofu. Sprinkle a dusting of poultry seasoning, salt, and pepper on both sides of each slab of tofu and set them aside. 
  7. Set up your dredging stations. Place the wet batter and seasoned flour mixture in separate bowls side by side. In addition, we recommend a wire rack set on a baking sheet to place the battered tofu on.
  8. Prepare the oil. Heat a large and deep pan of oil to 350°F. We recommend using a thermometer to monitor the temperature and keep it consistent.
  9. Batter the tofu. Coat each slice of tofu first in the wet batter, then coat it in the dry mixture. Place on the wire rack and repeat with the remaining tofu slices.
  10. Fry the tofu. Place the tofu into the hot oil in small batches and fry until golden and crispy, about 5-10 minutes. Cool the fried tofu back on the wire rack and sprinkle with salt on both sides.
  11. Serve warm and enjoy!

Notes

  • Tofu: Freezing is optional but recommended for optimal texture.
  • Storage: Keep leftovers in an airtight container in the fridge for up to three days.
  • Reheating: Warm in the oven or air fryer at 400°F until heated through and crispy. Avoid microwaving, as it can soften the crust and make it soggy.
  • Freezing: We don’t recommend freezing this cooked tofu.
  • Prep Time: 45 Minutes
  • Cook Time: 15 Minutes
  • Category: Dinner
  • Method: Frying
  • Cuisine: American

Find it online: https://sweetsimplevegan.com/the-best-tofu-fried-chicken-cutlets/