Vegan fried chicken and waffles recipe
This is a classic soul food dish for which you can use your favourite vegan substitute for chicken. It is usually made from textured soya protein or lightly flavoured seitan. For extra crunch, dust vegan 'chicken' with a lightly spiced golden coating made from polenta.
Recipe from Mildred’s Vegan by Daniel Acevedo & Sarah Wasserman (published by Mitchell Beazley, £25).
Ingredients
- 200 g plain flour
- 50 g porridge oats
- 1 tbsp baking powder
- 2 tbsp caster sugar
- 0.5 tsp ground cinnamon
- 1 pinch salt
- 350 ml soya milk
- 2 tbsp maple syrup
- 3 tbsp light oil (like groundnut or sunflower) plus extra for oiling
- 7.1 oz plain flour
- 1.8 oz porridge oats
- 1 tbsp baking powder
- 2 tbsp caster sugar
- 0.5 tsp ground cinnamon
- 1 pinch salt
- 12.3 fl oz soya milk
- 2 tbsp maple syrup
- 3 tbsp light oil (like groundnut or sunflower) plus extra for oiling
- 7.1 oz plain flour
- 1.8 oz porridge oats
- 1 tbsp baking powder
- 2 tbsp caster sugar
- 0.5 tsp ground cinnamon
- 1 pinch salt
- 1.5 cups soya milk
- 2 tbsp maple syrup
- 3 tbsp light oil (like groundnut or sunflower) plus extra for oiling
- 200 ml vegetable oil, for frying
- 300 ml soya yogurt
- 300 g vegan 'chicken' pieces (defrosted if frozen)
- 7 fl oz vegetable oil, for frying
- 10.6 fl oz soya yogurt
- 10.6 oz vegan 'chicken' pieces (defrosted if frozen)
- 0.8 cup vegetable oil, for frying
- 1.3 cups soya yogurt
- 10.6 oz vegan 'chicken' pieces (defrosted if frozen)
- 0.5 tsp smoked paprika
- 1.5 tsp sweet paprika
- 0.2 tsp cayenne pepper
- 0.2 tsp dried thyme or oregano
- 0.5 tsp onion or celery salt
- 2 tsp garlic powder
- 100 g plain flour
- 200 g fine polenta
- 0.5 tsp smoked paprika
- 1.5 tsp sweet paprika
- 0.2 tsp cayenne pepper
- 0.2 tsp dried thyme or oregano
- 0.5 tsp onion or celery salt
- 2 tsp garlic powder
- 3.5 oz plain flour
- 7.1 oz fine polenta
- 0.5 tsp smoked paprika
- 1.5 tsp sweet paprika
- 0.2 tsp cayenne pepper
- 0.2 tsp dried thyme or oregano
- 0.5 tsp onion or celery salt
- 2 tsp garlic powder
- 3.5 oz plain flour
- 7.1 oz fine polenta
- 100 ml maple syrup
- 3.5 fl oz maple syrup
- 0.4 cup maple syrup
Details
- Cuisine: American
- Recipe Type: Vegan
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Make the waffles. Measure out all the dry ingredients into a bowl and stir with a balloon whisk.
- Measure out all the wet ingredients into a separate bowl and mix with the whisk.
- Make a well in the centre of the dry mixture and add the wet mixture, then mix with the whisk just enough to bring together.
- Heat the waffle iron to high and then lightly brush with oil.
- Pour in the waffle mixture and close the iron. They will take 4–5 minutes to cook.
- You can keep the cooked waffles warm in a preheated oven while you finish cooking the whole batch or just put the waffle iron on the table and eat as you go.
- Make the fried 'chicken'. Heat the vegetable oil for frying in a frying pan to about 180°C/350°F/gas mark 4 or until a cube of bread browns in 30 seconds.
- While the oil is heating up, mix all the ingredients for dusting together in a bowl. Place the yogurt in a separate bowl.
- Dip each vegan 'chicken' piece in the yogurt and then shake off any excess. Cover with the dusting mixture, patting it down gently to make sure the entire piece is well coated.
- Then add to the hot oil in the pan slowly and gently so that it begins to crisp up and doesn’t stick to the base of the pan.
- Fry the coated 'chicken', in batches, for 2–3 minutes on each side until deep golden brown and crispy. Be careful not to overcrowd the pan, as this will reduce the temperature of the oil and the coating won’t be crispy. Drain on to kitchen paper to absorb the excess oil.
- Serve the crispy 'chicken' on top of the waffles with a drizzle of maple syrup.
Recipe from Mildred’s Vegan by Daniel Acevedo & Sarah Wasserman (published by Mitchell Beazley, £25). Photography by Matt Russell.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature