Vegan Crispy Fried Chicken Cutlet

Craving the satisfying crunch of fried chicken while sticking to your plant-based lifestyle? This Vegan Crispy Fried Chicken Cutlet recipe delivers all the golden, crunchy goodness you love in a completely vegan-friendly way. Made with protein-packed extra-firm tofu, these cutlets are marinated in tangy vegan buttermilk for maximum flavor and coated in a perfectly seasoned blend of breadcrumbs, nutritional yeast, and spices like paprika, garlic powder, and cayenne for an irresistible crust. The tofu is fried to a crisp, golden perfection, delivering a texture that rivals traditional fried chicken. Perfect as a main dish, sandwich filling, or paired with your favorite vegan dipping sauces, this recipe is a must-try for anyone seeking a plant-based twist on classic comfort food. Ready in under an hour, this dish is ideal for impressing both vegans and omnivores alike!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 14 ounces Extra-firm tofu
• 1 cup Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 1 cup All-purpose flour
• 2 tablespoons Cornstarch
• 2 cups Breadcrumbs (panko or gluten-free if required)
• 3 tablespoons Nutritional yeast
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 0.5 teaspoon Dried oregano
• 0.25 teaspoon Ground cayenne pepper
• 2 cups Vegetable oil (for frying)

Directions

Step 1

Press the extra-firm tofu for at least 15 minutes to remove excess moisture. Use a tofu press or wrap the tofu block in a clean kitchen towel, place a heavyweight on top, and let it sit.

Step 2

While the tofu is pressing, prepare the vegan buttermilk by combining the almond milk with apple cider vinegar in a bowl. Stir well and let it sit for 5 minutes to thicken.

Step 3

In a shallow bowl, mix the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, dried thyme, dried oregano, and cayenne pepper until well combined.

Step 4

Place the breadcrumbs and nutritional yeast in another shallow bowl, mixing them together thoroughly.

Step 5

Once pressed, slice the tofu into cutlet-shaped pieces, about 1/2 inch thick.

Step 6

Dip each tofu piece into the flour mixture, ensuring it’s fully coated, then into the almond milk mixture, and finally into the breadcrumb mixture to coat completely. Press the breadcrumbs onto the tofu gently to ensure good adhesion.

Step 7

In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check by dropping a small piece of coated tofu in—if it sizzles immediately, it's ready.

Step 8

Carefully place the coated tofu cutlets into the hot oil, frying in batches to avoid overcrowding the pan. Fry each side for about 3-4 minutes or until golden brown and crispy.

Step 9

Once cooked, remove the cutlets from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 10

Serve hot as part of a main dish, sandwich, or with your favorite vegan sauces and sides.

Nutrition Facts

Serving size	(1535.8g)

Amount per serving	% Daily Value*
Calories	6136.8

Total Fat 521.5g	0%
Saturated Fat 75.3g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 4111.2mg	0%
Total Carbohydrate 304.0g	0%
Dietary Fiber 25.9g	0%
Total Sugars 11.0g
Protein 110.2g	0%

Vitamin D 87.8IU	0%
Calcium 3344.8mg	0%
Iron 29.4mg	0%
Potassium 1920.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.9%

Protein: 6.9%

Carbs: 19.1%