Best KFC Vegan Fried Chicken Recipe [Copycat]

This vegan fried chicken is a home copycat of the KFC style, not the real thing. Tofu is frozen and thawed twice so it turns spongy and shreddable, soaked in vegan chicken stock, dipped in vegan buttermilk, then dredged in seasoned flour and crushed cornflakes and fried until crisp. The spice mix is worked backwards from the well-known blend, so it lands close rather than exact.

To be clear about what this is: an independent recipe developed at home, with no affiliation with or endorsement by KFC. The chain’s own plant-based items differ by country, are usually cooked in shared fryers and are generally not sold as vegan, so check with them locally before assuming anything on their menu suits you.

Fried chicken tenders were always one of my favourite things to eat, homemade or from a shop. This tofu version gets remarkably close: crisp and flaky on the outside, soft inside, and it pulls apart in strands the way fried chicken does.

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How to make KFC-style vegan fried chicken

I did a lot of reading on the famous seasoning blend when developing this dish. The exact recipe is a trade secret, but the commonly reported ingredients gave me a starting point to build my own version from. The mix runs to eight spices and the odds are you already have most of them. What you’ll need is as follows:

• Black Pepper
• Celery Salt
• Garlic Salt
• Ginger
• Italian Seasoning
• Mustard Powder
• Paprika
• White Pepper

In addition to this spice combination, you’ll need medium-firm tofu, plain flour, unsweetened plant-based milk, apple cider vinegar, and cornflakes for this dish. Medium-firm tofu is the pick here because it has the ideal texture once it has been through the freezer.

Preparing the tofu takes time but it is the part that makes the recipe work. The tofu goes into the freezer in its box and is thawed again, twice over. Then you open the box, tip out the liquid, and press the tofu until it is as dry as you can get it. The whole process may be seen on the recipe card below.

KFC-style vegan fried chicken recipe

List of Ingredients

• 1/2 tsp white pepper
• 1 tsp celery salt
• 1 tsp ginger
• 1 tsp black pepper
• 1/2 tbsp paprika
• 1/2 tbsp mustard powder
• 1/2 tbsp garlic salt
• 1 tbsp Italian seasoning
• 1 1/2 tbsp apple cider vinegar
• 2 no-chicken bouillon cubes (or 2 cups of vegetable broth, 500 ml)
• 1 cup cornflakes (about 30 g)
• 1 1/2 cups all-purpose flour (plain flour, about 190 g)
• 1 1/2 cups unsweetened plant milk (375 ml)
• 2 cups water (500 ml)
• 1 package of medium-firm tofu (16 oz / 450 g)
• 2 quarts of vegetable oil for frying (about 2 litres)

Directions

1. Place the entire box of medium-firm tofu in the freezer. Once frozen solid, retrieve it from the freezer and set it aside to thaw completely. Repeat this freeze and thaw once more, so the tofu goes through two full cycles.
2. When the tofu has been fully thawed twice, open the box and drain away the liquid completely. Compress the tofu between two cutting boards to expel as much moisture as possible. After draining, use a paper towel to soak up any remaining liquid.
3. Tofu should be cut into medium-sized pieces. For example, a block of tofu should give 8-10 pieces plus a few smaller bits. The tofu should also naturally split apart.
4. Arrange the tofu in a baking dish and cover it with 2 cups (500 ml) of vegan chicken stock. If using no-chicken bouillon cubes, combine them with 2 cups of boiling water before dumping them over the tofu. Once the tofu is completely soaked in the broth, leave it alone to marinate while preparing the breading area.
5. Combine unsweetened plant milk and apple cider vinegar in a medium mixing basin. Set aside after combining all of the ingredients. This results in vegan buttermilk.
6. In a different mixing bowl, combine the all-purpose flour and all the spices indicated in the list of ingredients.
7. We’re now going to set up our breading setup. First, we’ll put the marinated tofu, buttermilk, and seasoned flour mixture in a line. Next, take another big platter and set it aside to put the tofu once it has been breaded.
8. Take a slice of marinated tofu at a time and carefully press any excess liquid from it. Dip it in the buttermilk, then in the seasoned flour, covering it all over. Place on a platter and proceed with the remaining tofu pieces. Arrange the breaded tofu on a platter that has been set aside.
9. After the initial round of breading, scatter one cup of crushed cornflakes into the seasoned flour mixture using your hands. Mix until the cornflakes and flour are uniformly distributed.
10. Repeat the coating procedure by dipping each piece of tofu in the buttermilk and dredging in the flour and cornflake mixture. Do this until all pieces of the tofu are coated.
11. In a big and deep pan, heat the frying oil to 350-375 degrees F (175-190 C). Set aside a tray lined with paper towels.
12. Deep fry the tofu pieces in the heated oil until golden brown on all surfaces. It should take 4-7 minutes, turning as required. Place the completed pieces on the dish lined with paper towels to cool.

Serve with vegan ranch or your favourite dipping sauce.

Video Recipe for Vegan Fried Chicken

https://www.youtube.com/watch?v=xMHzUWjGJJI

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Tips

• After frying the pieces, they may be frozen and heated up in a toaster oven or air fryer.
• Baking instructions: Set the oven to 425°F (220 C), carefully spray the exterior of each breaded piece of tofu with oil, lay on a baking sheet lined with parchment paper, and bake for 20-30 minutes, turning midway through.
• Air fry instructions: gently cover the outside of every breaded chunk of tofu with oil and air-fry for 8-10 minutes at 400 degrees F (200 C).

FAQ

Why do you freeze the tofu?

Freezing turns the water inside tofu into ice crystals that push the curd apart. When it thaws and you press the liquid out, you are left with a spongy, open structure instead of a smooth block. That structure does two jobs: it soaks up the stock like a marinade, and it tears into strands when you pull a piece apart, which is what gives the texture its resemblance to chicken. One cycle helps, two is noticeably better.

Is this the same as KFC’s own recipe?

No. This is an independent copycat worked out at home from publicly reported ingredients, and it has no connection to the company. The original blend is a trade secret and this version is not claiming to match it. Nothing on the chain’s own menu should be assumed to be vegan either, since plant-based options differ by country and are commonly cooked in shared fryers.

Can I make it without deep frying?

Yes. Spray the breaded pieces well with oil and either bake them at 425°F (220 C) for 20 to 30 minutes, turning halfway, or air fry at 400°F (200 C) for 8 to 10 minutes. The crust comes out drier and less craggy than the fried version, so be generous with the oil spray and do not crowd the tray, or the coating steams rather than crisps.

How do I store and reheat the leftovers?

Cool the pieces completely, then keep them in an airtight container in the fridge for up to three days or in the freezer for about two months. Reheat in an air fryer or oven at 180 C (350 F) for 8 to 10 minutes, straight from frozen if you need to. Avoid the microwave, which turns the coating soft.

Final Thoughts

Let me know how this vegan fried chicken recipe turned out for you in the comment section. If you liked this copycat recipe, check out this one also Vegan McChicken

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• kfc vegan
• tofu nuggets
• vegan chicken