Vegan Southern Fried 'Chicken' Salad Bosh TV

Southern Fried 'Chicken' Salad

  • Simple
  • 0:20 m
  • 22 ingredients

We used to love a southern fried chicken salad before we went vegan, so we thought we'd make an incredibly tasty plant-based version! These delicious, crispy 'chicken' pieces have an awesome flavour, and the technique works really well with tofu too.

Serves: 4

Ingredients

For the southern fried 'chicken'

  • 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

For the salad dressing

  • 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

For the salad

  • 2 head(s) of romaine lettuce
  • 200g cherry tomatoes
  • 2 banana shallots

Before you start

Mixing bowls | Wok | Plate lined with kitchen roll

Step 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

Ingredients

  • 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
  • 1 tbsp apple cider vinegar
  • 300g plant-based 'chicken'
  • 250ml plant-based milk
  • 120g plain flour
  • 30g cornflour

Step 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

Ingredients

  • 1 tbsp apple cider vinegar
  • 3 tbsp plant-based mayonnaise
  • 2 tbsp maple syrup
  • 2 tbsp wholegrain mustard
  • 1 tbsp olive oil
  • 1 garlic clove
  • Salt & pepper to taste
  • 2 head(s) of romaine lettuce
  • 200g cherry tomatoes
  • 2 banana shallots
  • 2 avocados

Step 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

Ingredients

  • vegetable oil for frying

Step 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