Looking for a delicious and cruelty-free alternative to traditional chicken strips? Our vegan chicken strips recipe is perfect for those who want all the flavor and texture of classic chicken strips without any animal products.
Made with simple, wholesome ingredients, these strips are crispy on the outside, tender on the inside, and packed with savory goodness. Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your diet, this recipe is sure to become a family favorite.
Perfect as a snack, appetizer, or main dish, these vegan chicken strips pair beautifully with your favorite dipping sauces. Plus, they’re easy to customize with your preferred spices and coatings.
Let’s dive into how to make these tasty, guilt-free strips that everyone will love!
Why You’ll Love This Recipe
This vegan chicken strips recipe is a game changer for plant-based eaters and meat lovers alike. The recipe uses jackfruit or seitan as a base, which gives the strips a wonderfully chewy texture that mimics real chicken.
The crispy coating, made from a blend of seasoned flour and breadcrumbs, provides that irresistible crunch.
Not only is this dish packed with flavor, but it is also quick to prepare and budget-friendly. Plus, it’s free from common allergens like eggs and dairy, making it accessible to many dietary needs.
If you enjoy recipes like this, check out our Copycat Vegan Recipes: Make Your Favorites at Home for more plant-based delights!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Young green jackfruit (canned in water, drained) | 2 cups (about 1 can) | Rinse and drain well |
| All-purpose flour | 1 cup | For coating |
| Panko breadcrumbs | 1 cup | For extra crunch |
| Unsweetened plant-based milk (almond, soy, oat) | 1 cup | For batter |
| Ground flaxseed | 2 tablespoons | Mixed with water as egg replacer |
| Water | 6 tablespoons | For flax egg |
| Garlic powder | 1 teaspoon | Flavor enhancer |
| Onion powder | 1 teaspoon | Flavor enhancer |
| Smoked paprika | 1 teaspoon | For smoky flavor |
| Dried oregano | 1/2 teaspoon | Herbal note |
| Salt | 1 teaspoon | To taste |
| Black pepper | 1/2 teaspoon | To taste |
| Vegetable oil | For frying | Use neutral oil like canola or sunflower |
Equipment
- Large mixing bowls
- Medium saucepan (optional, for pressing jackfruit)
- Shallow bowls for batter and coating
- Frying pan or deep skillet
- Tongs or slotted spoon
- Paper towels (for draining oil)
- Baking sheet (optional, for oven baking)
- Measuring cups and spoons
Instructions
- Prepare the flax egg: In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for 5-10 minutes until it thickens to a gel-like consistency. This will act as your vegan egg replacer.
- Prepare the jackfruit: Drain and rinse the canned jackfruit thoroughly. Using your hands or two forks, shred the jackfruit into stringy pieces, removing any seeds or hard cores. If the jackfruit is very wet, gently press it between paper towels to remove excess moisture.
- Mix the batter: In a large bowl, whisk together the plant-based milk and the prepared flax egg. This mixture will help the coating stick to the jackfruit.
- Prepare the coating: In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper. In another shallow dish, place the panko breadcrumbs.
- Coat the jackfruit strips: Take a handful of shredded jackfruit and dip it into the batter mixture, ensuring it’s fully coated. Then transfer it to the flour mixture, tossing to coat evenly. For an extra crispy layer, dip it back into the batter and then coat with panko breadcrumbs. Repeat until all jackfruit is coated.
- Heat the oil: Pour about 1/2 inch of vegetable oil into a frying pan and heat over medium heat until shimmering but not smoking.
- Fry the strips: Carefully place the coated jackfruit strips into the hot oil, frying in batches to avoid overcrowding. Cook for 3-4 minutes on each side or until golden brown and crispy. Use tongs to turn the strips gently.
- Drain excess oil: Remove the fried strips and place them on a baking sheet lined with paper towels to drain excess oil.
- Optional baking: For a healthier option, preheat your oven to 400°F (200°C). Place the coated strips on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until crispy.
- Serve hot: Enjoy your vegan chicken strips immediately with your favorite dipping sauces.
Tips & Variations
“For an even more authentic chicken texture, try using seitan instead of jackfruit. Seitan’s chewy consistency mimics meat exceptionally well.”
Feel free to experiment with spices in the coating – add cayenne pepper for heat or nutritional yeast for a cheesy flavor. If you prefer baking over frying, make sure to spray the strips lightly with oil to enhance crispiness.
Looking for other plant-based recipes to complement your meal? Try our Vegan Slow Cooker Recipe for Easy, Delicious Meals or enjoy something with a Mexican flair like the Veggie Quesadilla Recipe Indian Style Easy & Delicious.
For a unique twist, check out our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Nutrition Facts
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 220 kcal |
| Protein | 7 g |
| Fat | 10 g |
| Carbohydrates | 26 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 420 mg |
Serving Suggestions
Serve your vegan chicken strips with a variety of dipping sauces such as vegan ranch, barbecue, or spicy sriracha mayo. They work wonderfully as a party appetizer or as a main dish paired with a fresh salad or crispy fries.
For a full meal, try serving alongside our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to make wraps or sandwiches. You can also add them to a Buddha bowl with roasted veggies and grains for a nourishing lunch.
Conclusion
Making vegan chicken strips at home is easier than you think, and the results are absolutely satisfying. With simple ingredients and easy steps, you can enjoy crispy, flavorful strips that everyone will love — no animals harmed, and no compromise on taste.
This recipe is perfect for meal prep, family dinners, or impressing friends with your plant-based cooking skills.
Whether you’re new to vegan cooking or a seasoned pro, these strips offer a versatile and tasty option that fits any occasion. Don’t forget to explore other vegan delights on our site, like the Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat for dessert or the High Protein Vegan Soup Recipes for Healthy Meals to warm you up on chilly days.
📖 Recipe Card: Vegan Chicken Strips
Description: Crispy and flavorful vegan chicken strips made from seitan and seasoned to perfection. Perfect as a snack or main dish with your favorite dipping sauce.
Prep Time: PT20M
Cook Time: PT15M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 cup vital wheat gluten
- 3 tablespoons chickpea flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 3/4 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 cup unsweetened plant-based milk
- 1 cup breadcrumbs
- 2 tablespoons nutritional yeast
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix vital wheat gluten, chickpea flour, garlic powder, onion powder, smoked paprika, and salt.
- In another bowl, combine vegetable broth, soy sauce, and olive oil.
- Pour wet ingredients into dry ingredients and mix until dough forms.
- Knead dough for 3-5 minutes until elastic.
- Divide dough into strips about 1/2 inch thick.
- Dip each strip into plant-based milk, then coat with a mixture of breadcrumbs and nutritional yeast.
- Place strips on a baking sheet lined with parchment paper.
- Bake for 15 minutes, flipping halfway through until golden and crispy.
- Serve warm with your favorite dipping sauce.
Nutrition: Calories: 250 kcal | Protein: 20 g | Fat: 6 g | Carbs: 25 g
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