Southern Fried 'Chicken' Salad — a plant-based American recipe by BOSH!
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Southern Fried 'Chicken' Salad

We've made a lot of salads over the years but this one genuinely surprises people every single time. Crispy, golden, southern fried plant-based chicken sitting on top of a fresh, crunchy salad with that hit of sriracha heat coming through the batter. It's the kind of thing that makes you forget you're eating plants. If you've ever missed a proper fried chicken salad, this is exactly what you've been waiting for, and we reckon you'll be making it on repeat.

Cook: 20 min
Serves 4

Before You Start

  • 2x mixing bowls
  • Wok
  • Plant-based milk, apple cider vinegar & sriracha rested for 3-4 minutes
  • Plant-based 'chicken' marinated in buttermilk for 5 minutes
  • Plate lined with kitchen roll

Ingredients

  • 1 tbsp apple cider vinegar
  • 1 tbsp Sriracha
  • 1 tbsp salt
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 2 tsp onion granules
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp pepper
  • 300g plant-based 'chicken'
  • 250ml plant-based milk
  • 120g plain flour
  • 30g cornflour
  • vegetable oil for frying
  • 3 tbsp plant-based mayonnaise
  • 2 tbsp maple syrup
  • 2 tbsp wholegrain mustard
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 garlic clove
  • Salt & pepper to taste
  • 2 avocados
  • 2 head(s) of romaine lettuce
  • 200g cherry tomatoes
  • 2 banana shallots

Method

1

Batter and bread the chicken

  • Add the plant based milk, apple cider vinegar and sriracha to a mixing bowl, stir to combine and leave to rest for 3-4 minutes
  • Put the chicken in the bowl, fold to coat and marinate for 5 minutes
  • Add the plain flour, cornflour, all the spices and herbs to another mixing bowl and stir to combine
  • Spoon the chick’n pieces into bowl of seasoned flour, toss to coat, remove from the bowl and set to one side
  • One by one quickly dip the prepared chicken back into the buttermilk and then back into the bowl of seasoned flour
  • This double dip technique will give a really crunchy crust
  • Set the prepared southern fried chicken to one side
2

Prepare the salad and dressing 

  • Peel and grate the garlic clove into a mixing bowl
  • Add the rest of the dressing ingredients to the bowl and stir to combine
  • Taste and season to perfection with salt and pepper
  • Core and ribbon the lettuce
  • Halve the cherry tomatoes
  • Halve, core, peel and cube the avocado
  • Peel, halve and thinly slice the shallots
  • Add the all the salad ingredients and half the dressing to a bowl and toss to coat
3

Cook the chicken

  • Warm 2 inches oil in a wok over a high heat 180°C (or until the end of wooden spoon bubbles)
  • Add the chicken pieces to the wok and fry for 5-6 minutes until golden and crispy
  • Transfer the chicken to the plate lined with kitchen roll
4

Time to serve

  • Transfer the salad to 4 serving bowls, top with the southern fried chicken, drizzle over the remaining dressing and serve immediately

Tips & Variations

  • Don't skip the rest: Let that plant milk and vinegar mixture sit for 3-4 minutes before you add the chick'n. It thickens slightly and clings to the pieces way better.
  • Spice it your way: If you're cooking for people who don't love heat, dial back the sriracha in the batter. You can always serve extra hot sauce on the side so everyone's happy.
  • Make it a full meal: This is listed as a side but honestly pile it high with some extra toppings, avocado, cherry tomatoes, a drizzle of vegan ranch, and it's a proper main event.

Why This Works

The trick here is the buttermilk-style marinade. Mixing plant-based milk with apple cider vinegar and sriracha creates this tangy, spicy coating that helps the seasoned flour stick and gives you that deep flavour all the way through. Don't rush the marinating step, those 5 minutes make a real difference to how the batter grips and crisps up.