Vegan KFC Chicken

subheading: KFC SPICE MIX - MAKES ABOUT ½ CUP:

2⁄3 Tbsp Salt

1⁄2 Tbsp Thyme

1⁄2 Tbsp Basil

1⁄3 Tbsp Oregano

1 tsp Celery salt

1 tsp Black pepper

1 tsp Dried mustard

4 Tbsp Paprika

2 Tbsp Garlic salt

1 Tbsp Ground ginger

3 Tbsp White pepper

1 tsp Accent Seasoning (optional)

subheading: VEGAN HONEY MUSTARD:

½ cup vegan mayo

2 Tbsp dijon mustard

2 Tbsp yellow mustard

2 Tbsp vegan honey (agave, maple syrup)

Juice of half a lemon

subheading: KFC SAUCE:

1 cup vegan mayo

1 Tbsp vinegar

½ Tbsp KFC spice mix

2 Tbsp Ketchup

2 Tbsp Mustard

¼ cup BBQ sauce

subheading: BEYOND CHICKEN METHOD:

2 blocks of extra firm (or medium firm) tofu

subheading: DRY DREDGE:

1 cup (120 grams) flour

1 cup (120 grams) cornstarch

1 Tbsp baking powder

1 Tbsp vegan chicken powder (optional but recommended)

3 Tbsp KFC Spice Mix (recipe above)

subheading: WET DREDGE:

1 cup unsweetened plant milk

1 Tbsp apple cider vinegar

1 Tbsp vegan chicken powder (optional but recommended)

2 Tbsp of the Dry Dredge mixture

subheading: BIG BUCKET METHOD:

4 bags Gardein Chick’n Scallopini (thawed)

2 cups plant milk

8 oz vegan egg (or use 1 more cup of plant milk)

2 Tbsp hot sauce

3 cups flour

3 cups cornstarch

3 Tbsp baking powder

8 Tbsp KFC Spice Mix (recipe below)

Directions at theeburgerdude.com

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