Piqualé Vegan Fried Chick'n
There are more than a few Plant-Based Chicken alternatives on the market today, which is amazing. Do they really capture the essence of Fried Chicken? Not quite. But what if you could achieve the incredible results pictured here with just a few quick steps?
We love the May Wah line of Vegan meat replacements for their great taste, adaptability to many recipes and their commitment to cruelty-free foods. We started with their popular Vegan Chicken Legs, combined that with a dairy-free version of the traditional coating and then spiced it up with some Piqualé Hot Sauce.
Upgraded Vegan Chick’n Legs
WET INGREDIENTS:
2 Cups Plant Based Milk (we used Ripple)
1/2 Cup Piqualé Original Hot Sauce
Whisk to combine
DRY INGREDIENTS:
2 Cups Organic All Purpose Flour
2 Tbs Corn Starch
1 tsp Garlic Powder
1 tsp Smoke Paprika
1 tsp Salt
1 tsp Black Pepper
Stir to combine
DRY INGREDIENTS x2:
2 Cups Plain corn flakes
OTHER:
2 medium/large mixing bowls, one for wet ingredients, one for dry ingredients
Large plate (for battered Chick’n legs)
Whisk
Large Cast Iron pan
Large Plate for cooked Chick’n legs
Paper Towels to absorb excess oil
DIRECTIONS:
Pre-heat 1 1/2 inches of neutral oil in a cast iron pan to 375 F.
Combine Plant Based Milk and Piqualé in a bowl and whisk vigorously until combined.
Combine all dry ingredients into the other bowl and mix thoroughly.
Coat each Chick’n leg with the wet mixture, gently shake off excess.
Roll the Chick’n leg through dry mixture, coating on all sides, set aside.
Repeat with each Chick’n Leg.
After the first round of breading, crumble the corn flakes with your hands and mix into the dry mixture.
Repeat step 4 to add a second coat with corn flakes.
Carefully place Chick’n legs into the oil, not crowding the pan.
Fry for about 2-3 minutes on each side or until golden brown.
Drain on a paper towel lined baking rack or paper towel covered plate to remove excess oil.
Serve and enjoy!
