4 Vegan Fried Chicken Recipes You’ll Love to Try

Craving the crispy, juicy goodness of fried chicken but want to keep it 100% plant-based? You’re in for a treat!

Vegan fried chicken has come a long way, offering all the satisfying crunch and flavor of the classic dish without any animal products. Whether you’re a seasoned vegan or just exploring meat alternatives, these 4 vegan fried chicken recipes will delight your taste buds and impress your friends.

From crispy seitan bites to chickpea-based nuggets, these recipes are versatile, flavorful, and perfect for any occasion.

Each recipe combines clever plant-based ingredients with bold spices and a crispy coating to mimic that iconic fried chicken texture. Plus, they’re easy enough for weeknight dinners yet special enough for weekend gatherings.

Ready to dive in? Let’s get frying!

Why You’ll Love This Recipe

These vegan fried chicken recipes are designed to bring you the ultimate comfort food experience without compromising on ethics or health. Using wholesome plant-based ingredients, each version delivers:

• Crunchy, golden crusts that satisfy the craving for fried foods
• Rich, savory flavors infused with herbs, spices, and umami
• Protein-packed alternatives such as seitan, tofu, chickpeas, and mushrooms
• Customizable options to suit your dietary needs and preferences
• Simple step-by-step instructions so you can recreate these dishes at home with ease

Whether you want finger foods for a party or a hearty main dish, these recipes have got you covered. Plus, making your own vegan fried chicken means you control the ingredients, ensuring a fresher, cleaner meal than many store-bought options.

Ingredients

Recipe 1: Crispy Seitan Fried Chicken

• 1 ½ cups vital wheat gluten
• ¼ cup chickpea flour
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 cup vegetable broth
• 2 tbsp soy sauce or tamari
• 2 tbsp olive oil (for frying)
• For Breading: 1 ½ cups all-purpose flour, 1 tsp salt, 1 tsp black pepper, 1 tsp cayenne pepper
• 1 cup unsweetened plant milk (almond, soy, oat)

Recipe 2: Chickpea “Chicken” Nuggets

• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup rolled oats
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp poultry seasoning (optional)
• Salt and pepper, to taste
• 1 cup panko breadcrumbs
• Vegetable oil for frying

Recipe 3: Tofu Fried Chicken Strips

• 1 block (14 oz) extra firm tofu, pressed and sliced into strips
• ½ cup unsweetened plant milk
• 2 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 cup cornmeal or chickpea flour
• 1 cup panko breadcrumbs
• Vegetable oil for frying

Recipe 4: Oyster Mushroom “Chicken” Bites

• 10 oz oyster mushrooms, torn into bite-sized pieces
• 1 cup unsweetened plant milk
• 1 tbsp apple cider vinegar or lemon juice
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 cup all-purpose flour
• 1 cup breadcrumbs (panko or regular)
• Salt and pepper to taste
• Vegetable oil for frying

Equipment

• Large mixing bowls
• Whisk
• Deep frying pan or cast iron skillet
• Tongs or slotted spoon
• Cooling rack or paper towels
• Baking sheet (for resting fried pieces)
• Food processor (for chickpea nuggets)
• Measuring cups and spoons
• Press or heavy books (for pressing tofu)

Instructions

Crispy Seitan Fried Chicken

1. In a large bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, and smoked paprika.
2. In a separate bowl, whisk together vegetable broth and soy sauce.
3. Pour the wet ingredients into the dry and mix until a dough forms. Knead for 3-5 minutes until elastic.
4. Divide the dough into 6 pieces and shape into cutlets.
5. Bring a pot of water to a simmer, add the seitan pieces, and cook gently for 30 minutes. Remove and let cool.
6. Set up your breading station: one bowl with flour mixed with salt, pepper, and cayenne; one bowl with plant milk.
7. Dip each seitan piece into the plant milk, then dredge in the seasoned flour. Repeat for a double coating.
8. Heat olive oil in a skillet over medium heat. Fry seitan pieces until golden and crispy, about 3-4 minutes per side.
9. Transfer to a cooling rack to drain excess oil before serving.

Chickpea “Chicken” Nuggets

1. Mix ground flaxseed with water and set aside for 5 minutes to thicken into a flax egg.
2. In a food processor, combine chickpeas, oats, onion powder, garlic powder, poultry seasoning, salt, and pepper. Pulse until well combined but still slightly chunky.
3. Form the mixture into small nugget shapes.
4. Dip each nugget into the flax egg, then coat with panko breadcrumbs.
5. Heat oil in a frying pan over medium-high heat.
6. Fry nuggets in batches until golden and crispy, about 3 minutes per side.
7. Drain on paper towels and serve warm.

Tofu Fried Chicken Strips

1. Press tofu to remove excess moisture. Slice into strips about ½ inch thick.
2. In a bowl, whisk together plant milk, soy sauce, smoked paprika, and garlic powder.
3. Set up breading station with cornmeal or chickpea flour in one bowl, and panko breadcrumbs in another.
4. Dip tofu strips into the milk mixture, then coat with flour, back into the milk, and finally dredge in breadcrumbs.
5. Heat oil in a skillet over medium heat.
6. Fry strips in batches until golden brown and crispy, about 4-5 minutes per side.
7. Remove and place on a cooling rack to drain excess oil.

Oyster Mushroom “Chicken” Bites

1. In a bowl, mix plant milk with apple cider vinegar, garlic powder, and smoked paprika to make a marinade.
2. Toss oyster mushroom pieces in the marinade and let sit for 10-15 minutes.
3. Set up breading station with flour in one bowl and breadcrumbs in another, seasoned with salt and pepper.
4. Dip marinated mushrooms into flour, then into breadcrumbs, pressing gently to adhere.
5. Heat vegetable oil in a frying pan over medium heat.
6. Fry mushrooms until golden and crispy, about 3-4 minutes per side.
7. Drain on paper towels and serve hot.

Tips & Variations

“For extra crispiness, double coat your vegan fried chicken pieces by dipping them twice in the wet and dry mixtures before frying.”

• Make it gluten-free: Use chickpea flour or gluten-free flour blends instead of wheat flour and seitan.
• Spice it up: Add cayenne pepper, chili powder, or your favorite hot sauce to the batter or marinade for a spicy kick.
• Baking option: For a healthier version, bake coated pieces at 425°F (220°C) on a greased sheet for 25-30 minutes, flipping halfway.
• Herb variations: Mix fresh herbs like thyme, rosemary, or sage into your breading for added aroma and taste.
• Use an air fryer: Air frying works wonderfully for a less oily but equally crispy result.

Nutrition Facts

Serving Suggestions

Serve your vegan fried chicken with classic sides like vegan coleslaw, mashed potatoes, or creamy gravy. For a southern-style feast, try pairing it with cornbread and collard greens.

You can also enjoy these crispy bites in sandwiches with vegan mayo, lettuce, and pickles.

Looking for more plant-based meal ideas? Check out our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or try the delicious Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert after your savory meal.

Conclusion

These 4 vegan fried chicken recipes prove that you don’t have to miss out on your favorite comfort food while embracing a plant-based lifestyle. Each recipe brings a unique twist — from the meaty seitan to tender oyster mushrooms — all packed with flavor and crunch.

Whether you’re cooking for yourself, family, or friends, these dishes offer a satisfying, wholesome alternative to traditional fried chicken.

Experiment with spices, coatings, and cooking methods to find your perfect version. And remember, making vegan fried chicken at home is not only fun but also a great way to enjoy healthier, cruelty-free meals.

For more inspiration, be sure to explore our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to complement your dinners perfectly. Happy cooking and enjoy every crispy bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “4 Vegan Fried Chicken Recipes”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A collection of four delicious vegan fried chicken recipes using plant-based ingredients. Crispy, flavorful, and perfect for any meal.”, “prepTime”: “PT20M”, “cookTime”: “PT30M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup chickpea flour”, “1 cup unsweetened plant-based milk”, “1 tablespoon apple cider vinegar”, “1 teaspoon garlic powder”, “1 teaspoon smoked paprika”, “1 teaspoon onion powder”, “1/2 teaspoon black pepper”, “1/2 teaspoon salt”, “2 cups panko breadcrumbs”, “1 block (14 oz) extra firm tofu, pressed and cut into pieces”, “Vegetable oil for frying”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Mix plant-based milk and apple cider vinegar; let sit for 5 minutes to make vegan buttermilk.”}, {“@type”: “HowToStep”, “text”: “In a bowl, combine chickpea flour, garlic powder, smoked paprika, onion powder, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Dip tofu pieces into the vegan buttermilk, then dredge in the chickpea flour mixture.”}, {“@type”: “HowToStep”, “text”: “Coat tofu pieces with panko breadcrumbs, pressing gently to adhere.”}, {“@type”: “HowToStep”, “text”: “Heat vegetable oil in a skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Fry tofu pieces for 3-4 minutes on each side until golden and crispy.”}, {“@type”: “HowToStep”, “text”: “Drain on paper towels and serve hot.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “18 g”, “fatContent”: “15 g”, “carbohydrateContent”: “28 g”}}