Tofu Fried Chicken (Printable)

Crispy outside, tender inside tofu bites with a golden, flavorful coating.

# What You'll Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and drained
02 - 2 tbsp soy sauce
03 - 1 tbsp apple cider vinegar

→ Buttermilk Marinade

04 - 3/4 cup unsweetened plant-based milk (soy or oat)
05 - 1 tbsp lemon juice
06 - 1 tbsp hot sauce (optional)

→ Flour Coating

07 - 1 cup all-purpose flour
08 - 1/3 cup cornstarch
09 - 2 tsp garlic powder
10 - 2 tsp onion powder
11 - 1 tsp smoked paprika
12 - 1 tsp salt
13 - 1/2 tsp black pepper
14 - 1/2 tsp ground white pepper
15 - 1/2 tsp cayenne pepper (optional)

→ For Frying

16 - 2 1/2 cups vegetable oil (for deep frying)

# Steps:

01 - Slice the pressed tofu into 3/4 inch thick slabs or cutlets. Use your hands to gently tear each cutlet into nugget-sized pieces for a more chicken-like texture.
02 - In a shallow dish, mix the soy sauce and apple cider vinegar. Add tofu pieces, tossing gently to coat. Let marinate for 10 minutes.
03 - In another bowl, combine plant-based milk with lemon juice and optional hot sauce. Let sit for 2 minutes to thicken slightly.
04 - In a separate large bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, white pepper, and cayenne pepper.
05 - Dip each tofu piece in the buttermilk marinade, then dredge thoroughly in the flour mixture, pressing gently to adhere. For extra crispiness, repeat the dip and dredge process one more time.
06 - Heat oil in a deep pan or fryer to 350°F. Fry tofu pieces in batches for 3–4 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate.
07 - Serve hot with your favorite dipping sauce.

# Expert Tips:

01 -
  • You get that incredibly satisfying crunch without any meat, proving comfort food does not need compromise.
  • The spices create a warm, savory depth that pairs perfectly with almost any dipping sauce you crave.
02 -
  • Do not skip pressing the tofu, otherwise the water inside will steam during frying and make the coating fall off.
  • Letting the dredged tofu sit for a minute before frying helps the coating set better, creating a sturdier crust.
03 -
  • Double dredging is the key to restaurant-style crunch, so do not be afraid to get your hands messy.
  • Use a thermometer to ensure your oil stays at the right temperature, preventing soggy or burnt results.

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