Fried “Chicken” Fingers
Just looking at this photo makes my mouth water. I really, really, really used to love fried chicken. Love it like it was actually my favorite food kind of love. Throw in some mashed potatoes and biscuits and I was in heaven. Fried chicken was definitely one of the hardest foods for me to give up when I stopped eating meat. But the first time I tried this recipe, I knew I had the food love of my life back.
And don’t think it’s just because I lost the taste for meat or something like that. I’ve served these to a Kentucky boy who knows his way around a fried chicken, and also to our good friend, Justin, who is an full-on meat eater. Both of them loved these bites and didn’t miss the real chicken one bit.
And the best part is that they’re not hard to make. Yes, they’re fried, so you might not want to eat them for dinner every night. But for Super Bowl Sunday or other days that call for bringing on the fried food, it’s not a big deal. Even if you eat meat, please try this recipe! I promise that you won’t miss the real chicken at all, and you can feel good about at least eating a healthier version of something that certainly isn’t health food.
This is a recipe from PETA’s food site, vegcooking.com. The site is a great resource for recipes – particularly if you’re cooking for non-vegans. I’ve served many of the recipes on the site to people who aren’t even vegetarian, and they’re always blown away when they realize how good vegan food can taste!
1 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon pepper
1 teaspoon garlic powder
2 cups unbleached all-purpose flour
4 tablespoons nutritional yeast (optional)
3 tablespoons yellow mustard
1/2 cup water
2 tablespoons baking powder
1 pound mock chicken (try White Wave wheat meat, Gardein or your favorite chicken substitute)
3 1/2 cups vegetable oil
Mix together the salt, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl. In a separate bowl, dilute the mustard with 1/2 cup water.
Add 1/3 cup of the flour mixture to the mustard mixture and stir. Add the baking powder to the dry flour mixture and mix.
Dip chunks of the mock chicken into the mustard batter, then drop each chunk into the flour mixture and coat with the desired amount of “crust.”
Fry the chunks in hot oil on medium-high heat in a large skillet or deep fryer until crispy and golden brown, turning as needed.
Makes 4 servings
Notes: I would at least double this recipe if you’re cooking for a crowd. The bites keep well in the fridge once fried. Just heat them in a 350 degree oven for 8 – 10 minutes, or until hot. Serve these babies up with some barbecue, ranch or wing sauce, and you’re good to go!