Creating perfect vegan fried chicken involves a careful approach similar to traditional methods, requiring precision in deep frying and breading. The right type of breadcrumbs is crucial for achieving the desired crispy texture. Trisha Gordon suggests using coarser coatings like panko for increased crunchiness and provides alternatives like crushed corn flakes. The plant-based substitutes like seitan stand out for their texture and can successfully support the weight of the breading during frying, helping to maintain the balance between crunch and a juicy interior.
"A coarser coating gives you a larger surface area which equates to more crispy crunchy bits forming when you fry the 'chicken.'"
"For fried chicken, you want a plant-based substitute that's sturdy enough to stand up to both the weight of the breading and the turbulent process of deep frying."
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