This Vegan KFC-Style Fried Chicken is crispy, crunchy, juicy, and packed with bold savory flavor. Made with tofu, vegan buttermilk, seasoned flour, corn flakes, and a blend of classic fried chicken spices, this plant-based recipe gives you all the comfort of fried chicken without the meat.
The tofu is prepared in a special way to create a tender, layered texture that tears apart beautifully. After marinating in vegan chicken-style broth, each piece is double-coated in seasoned flour and crushed corn flakes, then fried until golden and crisp.
Serve it with vegan ranch, hot sauce, mashed potatoes, fries, coleslaw, or your favorite dipping sauce for the ultimate comfort food meal.
Why You’ll Love This Vegan Fried Chicken
This tofu fried chicken is crispy, flavorful, and satisfying.
You’ll love this recipe because it is:
- Crispy on the outside
- Tender and juicy inside
- Fully vegan
- Packed with savory spices
- Perfect for dipping
- Great for comfort food cravings
- Freezer-friendly after frying
- Delicious fried, baked, or air fried
What Makes This Vegan Fried Chicken So Crispy?
The crispiness comes from a double breading method. First, the tofu is dipped in vegan buttermilk and coated in seasoned flour. Then crushed corn flakes are added to the flour mixture for the second coating.
This gives the outside a flaky, crunchy texture while the tofu stays tender inside.
The tofu is also frozen and thawed twice before cooking. This changes the texture, making it chewier and more chicken-like.
Recipe Summary
Prep Time: 24 hours, mostly freezing and thawing
Cook Time: 10 minutes
Total Time: About 24 hours 10 minutes
Yield: 8–10 pieces
Course: Main Dish, Appetizer
Cuisine: American-Inspired
Diet: Vegan
Ingredients
For the Tofu
- 1 package medium-firm tofu, 16 ounces
- 2 cups vegan chicken-style broth or vegetable broth
For the Seasoned Flour
- 1 ½ cups all-purpose flour
- 1 tablespoon Italian seasoning
- ½ tablespoon paprika
- ½ tablespoon mustard powder
- ½ tablespoon garlic salt
- 1 teaspoon celery salt
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- ½ teaspoon white pepper
For the Vegan Buttermilk
- 1 ½ cups unsweetened plant-based milk
- 1 ½ tablespoons apple cider vinegar
For the Crunchy Coating
- 1 cup corn flakes, crushed
For Frying
- About 2 quarts vegetable oil or canola oil
For Serving
- Vegan ranch
- Hot sauce
- Barbecue sauce
- Honey-free mustard sauce
- Any favorite dipping sauce
Ingredient Notes
Tofu
Medium-firm tofu works best because it has a soft but sturdy texture. Freezing and thawing the tofu twice creates a more layered, chewy texture.
Vegan Chicken-Style Broth
A vegan chicken-style broth gives the tofu a savory flavor. You can use vegetable broth if that is what you have.
Plant-Based Milk
Use unsweetened plant milk, such as soy, oat, almond, or cashew milk. Avoid sweetened milk because it can change the flavor.
Apple Cider Vinegar
Apple cider vinegar turns the plant milk into a vegan buttermilk. This helps the breading stick to the tofu.
Flour and Spices
The flour mixture is loaded with spices for deep flavor. Paprika, garlic salt, celery salt, mustard powder, black pepper, white pepper, ginger, and Italian seasoning make the coating savory and aromatic.
Corn Flakes
Crushed corn flakes add extra crunch to the second coating.
How to Prepare the Tofu
Step 1: Freeze the Tofu
Place the entire unopened package of tofu in the freezer.
Freeze until solid.
Step 2: Thaw the Tofu
Remove the tofu from the freezer and let it thaw completely.
Step 3: Freeze Again
Freeze the tofu a second time.
Then thaw it completely again.
This double-freeze method helps create a meatier texture.
Step 4: Drain and Press
Open the tofu package and drain all liquid.
Press the tofu gently between two cutting boards or plates to remove as much liquid as possible.
Use a clean towel to absorb any remaining moisture.
Step 5: Tear Into Pieces
Tear the tofu into 8–10 medium pieces.
Let the tofu break naturally into uneven shapes. This helps it look more like fried chicken pieces.
How to Make Vegan KFC-Style Fried Chicken
Step 1: Marinate the Tofu
Place the torn tofu pieces in a casserole dish or shallow container.
Pour the vegan chicken-style broth over the tofu.
Let the tofu marinate while you prepare the breading station.
Step 2: Make the Vegan Buttermilk
In a medium bowl, mix the plant-based milk and apple cider vinegar.
Let it sit for a few minutes until slightly thickened.
Step 3: Make the Seasoned Flour
In another bowl, combine the flour, Italian seasoning, paprika, mustard powder, garlic salt, celery salt, ginger, black pepper, and white pepper.
Mix well.
Step 4: Set Up the Breading Station
Arrange the marinated tofu, vegan buttermilk, seasoned flour, and a clean plate in a line.
This will make the breading process easier.
Step 5: First Coating
Take one piece of tofu from the broth and gently squeeze out excess liquid.
Dip it into the vegan buttermilk.
Then coat it in the seasoned flour mixture.
Place it on the plate.
Repeat with all tofu pieces.
Step 6: Add Corn Flakes
Crush the corn flakes with your hands and mix them into the remaining seasoned flour.
This will create a crispy second coating.
Step 7: Second Coating
Dip each breaded tofu piece back into the vegan buttermilk.
Then coat it in the flour and corn flake mixture.
Make sure each piece is well covered.
Step 8: Heat the Oil
Heat vegetable oil or canola oil in a deep pan to 350°F–375°F.
Line a plate with paper towels and set aside.
Step 9: Fry the Tofu
Carefully place tofu pieces into the hot oil.
Fry for 4–7 minutes, turning as needed, until golden brown and crispy on all sides.
Do not overcrowd the pan.
Step 10: Drain and Serve
Transfer the fried tofu to the paper towel-lined plate.
Let it cool slightly.
Serve warm with your favorite dipping sauce.
Baking Instructions
Preheat the oven to 425°F.
Place the breaded tofu pieces on a lined baking sheet.
Lightly brush or spray each piece with oil.
Bake for 20–30 minutes, flipping halfway through, until crispy and golden.
Air Fryer Instructions
Lightly spray or brush each breaded tofu piece with oil.
Place in the air fryer basket in a single layer.
Air fry at 400°F for 8–10 minutes, flipping halfway through, until crispy.
Tips for the Best Vegan Fried Chicken
Freeze and thaw the tofu twice for the best texture.
Press the tofu well so it can absorb the broth and hold the coating.
Use unsweetened plant milk for the vegan buttermilk.
Do not skip the double coating for extra crunch.
Add crushed corn flakes to the second coating for a crispier crust.
Keep the oil between 350°F and 375°F.
Fry in batches so the oil temperature does not drop too much.
Serve immediately for the crispiest texture.
Easy Variations
Spicy Vegan Fried Chicken
Add cayenne pepper, chili powder, or hot sauce to the buttermilk.
Extra Crispy Version
Use more crushed corn flakes or add panko breadcrumbs to the flour mixture.
Smoky Vegan Fried Chicken
Add smoked paprika to the seasoned flour.
Gluten-Free Version
Use gluten-free all-purpose flour and gluten-free corn flakes.
Baked Vegan Fried Chicken
Bake instead of frying for a lighter version.
Air Fryer Vegan Fried Chicken
Use the air fryer for a crisp coating with less oil.
What to Serve with Vegan Fried Chicken
This vegan fried chicken is delicious with classic comfort food sides.
Serve it with:
- Vegan ranch
- Hot sauce
- Mashed potatoes
- Vegan gravy
- Coleslaw
- French fries
- Mac and cheese
- Cornbread
- Pickles
- Potato salad
- Green salad
- Baked beans
Storage Instructions
Store leftover fried tofu in an airtight container in the refrigerator for up to 3 days.
The coating will soften as it sits, but it can crisp up again when reheated.
Freezing Instructions
Once fried and cooled, place the tofu pieces in a freezer-safe container or bag.
Freeze for up to 2 months.
Reheat from frozen in an oven, toaster oven, or air fryer until hot and crispy.
Reheating Tips
For best results, reheat in an air fryer or oven.
Air fry at 375°F until hot and crispy.
Or bake at 375°F for 10–15 minutes.
Avoid microwaving if you want to keep the outside crispy.
Frequently Asked Questions
What kind of tofu should I use?
Medium-firm tofu works best for this recipe. It gives a tender texture while still holding its shape.
Why freeze and thaw the tofu twice?
Freezing changes the texture of tofu, making it more chewy and layered. This helps it feel more like fried chicken.
Can I use extra-firm tofu?
Yes, but the texture may be firmer and less tender. Medium-firm gives a softer, juicier result.
Can I bake this instead of frying?
Yes. Bake at 425°F for 20–30 minutes, flipping halfway through.
Can I air fry it?
Yes. Air fry at 400°F for 8–10 minutes after lightly coating the breaded tofu with oil.
Can I make it gluten-free?
Yes. Use gluten-free flour and gluten-free corn flakes.
What dipping sauce goes best with vegan fried chicken?
Vegan ranch, barbecue sauce, hot sauce, mustard sauce, and vegan honey mustard all work well.
Recipe Card
Vegan KFC-Style Fried Chicken
Crispy, crunchy vegan fried chicken made with tofu, seasoned flour, vegan buttermilk, and corn flakes. A flavorful plant-based comfort food recipe perfect for dipping.
Prep Time: 24 hours
Cook Time: 10 minutes
Total Time: About 24 hours 10 minutes
Yield: 8–10 pieces
Ingredients
Tofu
- 1 package medium-firm tofu, 16 ounces
- 2 cups vegan chicken-style broth or vegetable broth
Seasoned Flour
- 1 ½ cups all-purpose flour
- 1 tablespoon Italian seasoning
- ½ tablespoon paprika
- ½ tablespoon mustard powder
- ½ tablespoon garlic salt
- 1 teaspoon celery salt
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- ½ teaspoon white pepper
Vegan Buttermilk
- 1 ½ cups unsweetened plant-based milk
- 1 ½ tablespoons apple cider vinegar
Crunchy Coating
- 1 cup corn flakes, crushed
Frying
- About 2 quarts vegetable oil or canola oil
Instructions
- Freeze the entire package of tofu until solid.
- Thaw completely.
- Freeze the tofu a second time, then thaw again.
- Open the tofu package and drain all liquid.
- Press the tofu until as dry as possible.
- Tear tofu into 8–10 medium pieces.
- Place tofu pieces in a shallow dish and pour broth over them.
- In a bowl, mix plant milk and apple cider vinegar to make vegan buttermilk.
- In another bowl, mix flour, Italian seasoning, paprika, mustard powder, garlic salt, celery salt, ginger, black pepper, and white pepper.
- Remove one tofu piece from the broth and gently squeeze out excess liquid.
- Dip into the vegan buttermilk.
- Coat in seasoned flour and set aside.
- Repeat with all tofu pieces.
- Crush corn flakes and mix them into the remaining seasoned flour.
- Dip each tofu piece again into the vegan buttermilk.
- Coat in the flour and corn flake mixture.
- Heat oil in a deep pan to 350°F–375°F.
- Fry tofu pieces in batches for 4–7 minutes, turning as needed, until golden and crispy.
- Drain on a paper towel-lined plate.
- Serve warm with your favorite dipping sauce.
Notes
For best texture, freeze and thaw the tofu twice.
Keep the oil hot for the crispiest coating.
Do not overcrowd the pan while frying.
For baking, bake at 425°F for 20–30 minutes, flipping halfway.
For air frying, air fry at 400°F for 8–10 minutes.
Nutrition Estimate
Per piece:
- Calories: 220
- Carbohydrates: 22g
- Protein: 9g
- Fat: 11g
- Fiber: 2g
- Sugar: 1g
Nutrition values are approximate and may vary depending on cooking method and oil absorption.
Final Thoughts
This Vegan KFC-Style Fried Chicken is crispy, flavorful, and surprisingly satisfying. The double-frozen tofu creates a tender, juicy texture, while the seasoned flour and corn flakes make the outside crunchy and golden.
Whether you fry it, bake it, or air fry it, this recipe is a fun and delicious way to enjoy plant-based comfort food at home.