Vegan chicken and waffles… yes, you read that right. This fried chicken is SO realistic, maybe even too realistic for some of you! I’m also showing you how to make my vanilla waffles and cajun maple butter dipping sauce. This is DELICIOUS!
CONTACT ME AT:
summerstormholzbauer@gmail.com
INSTAGRAM: summerstormh
****
C=cup
T=tablespoon
t=teaspoon
****
FRIED CHICKEN RECIPE (Yields 8 pieces)
YOU WILL NEED:
-One 10 ounce package Gardein Lightly Seasoned Chick’n Scallopini
-Vegan poultry seasoning
DRY BATTER INGREDIENTS:
-1 C all-purpose flour
-1 T cornstarch
-1 T nutritional yeast
-1 t garlic powder
-1 t onion powder
-1/2 t smoked paprika
-1 t cajun seasoning + more for sprinkling on top of chicken (I use “Slap Ya Mama’s”)
-1/4 t celery salt
-1/4 t kosher salt
-1/2 t black pepper
WET BATTER INGREDIENTS:
-1/4 C plain, unsweetened almond milk
-2 T Frank’s Red hot sauce
-1 T pure maple syrup
-1 T dijon mustard
DIRECTIONS:
-Thaw the chick’n scallopini in the refrigerator. Once mostly thawed, cut each piece in half and then mould them to make them look a bit more realistic.
-Lightly sprinkle both sides of the chick’n with poultry seasoning. Set aside.
-Preheat a deep fryer or a pot with at least 6 inches of vegetable oil to 350 degrees Fahrenheit. *Use a thermometer!!!
-In a wide, shallow bowl combine all of the dry batter ingredients.
-In another wide, shallow bowl combine all of the wet batter ingredients.
-Dip a piece of chick’n into the wet, then into the dry, then back into the wet, and then back into the dry. ***Only bread a few pieces of chick’n at a time. Do not bread them all unless you can deep fry them all at the same time, because they will get soggy if they sit out for too long.
-Deep fry a few pieces at a time for 5 minutes, flipping them over halfway through.
-Place on a wire rack above a sheet pan to drip off excess oil.
-Immediately season with a dash of cajun seasoning.
***I have tried air frying these, and, unfortunately, I just don’t recommend it! It kind of made the crust feel like stiff cardboard…
VANILLA WAFFLES RECIPE (Yields roughly 2 large waffles/8 small pieces)
WET INGREDIENTS:
-3/4 C plain, unsweetened almond milk, room temperature
-1 T raw apple cider vinegar
-1 T vanilla extract
-1/4 C coconut oil, melted
DRY INGREDIENTS:
-1 C all-purpose flour
-1/4 C organic cane sugar
-1 T baking powder
-1/2 t kosher salt
DIRECTIONS:
-In a small bowl combine the almond milk and apple cider vinegar. Let rest for 10 minutes to create a buttermilk.
-Then, add the vanilla extract and coconut oil into the buttermilk and whisk well. *Make sure the milk is room temperature/slightly warm, or the coconut oil may solidify!
-In another bowl combine all of the dry ingredients, whisk well.
-Add the wet mixture into the dry mixture and stir just until combined and there is no visible flour. Do NOT over mix, though, lumps are good!
-Let batter rest for 10 minutes to activate the baking powder.
-Preheat waffle maker. I set mine to medium-high/high.
-Spray the top and bottom of the waffle maker with coconut oil.
-All waffle makers are slightly different in size, but I use about 1 cup of batter for one waffle. This may need adjustment according to your size!
-Spread the batter around a bit quickly to even it out.
-Cook for 4-5 minutes.
CAJUN MAPLE BUTTER RECIPE
INGREDIENTS:
-3 T vegan butter, melted
-3 T pure maple syrup
-1/4 t cajun seasoning (I use “Slap Ya Mama’s”)
-DIRECTIONS:
-Whisk all ingredients together until well combined.
*Add more cajun seasoning if you’d like! I always do a 1/2 teaspoon because I like mine super spicy!
HOW TO SERVE CHICK’N & WAFFLES:
-Simply pile the chicken and waffles on a plate and dust them with some powdered sugar and a little more cajun seasoning.
-Dip in the cajun maple butter!
ENJOYYYY!
Original of the video here
Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes