Vegan Chicken Strips make a tasty appetizer or a quick lunch for the kids.
1 lb of vegan chicken, cut into strips
1 1/2 cups of flour (+ an additional 1/4 cup for the buttermilk mixture)
2 tbsp of nutritional yeast
2 tbsp baking powder
1 tsp salt
1 tsp pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika
juice from half a lemon
1 cup soy or almond milk, plain
2 tbsp mustard
1 cup coconut oil
Add 1 1/2 cups of flour, nutritional yeast, baking powder, salt, pepper, garlic powder, onion powder and paprika to a large bowl. Mix well.
In a separate bowl, squeeze juice from lemon. Add milk. Wait 1 or 2 minutes while the vegan buttermilk thickens and begins to curdle. Add mustard, and whisk in the remaining 1/4 cup of flour.
Dip the strips of vegan chicken into buttermilk mixture and completely coat. Drop each piece into the flour mixture and cover. (The more little bits of buttermilk flour sticking to your strips, the better! These will turn into the crunchy breading.)
Heat coconut oil in a large skillet. Carefully fry the first round of chicken strips on medium-high heat until crispy and golden brown, turning as needed. Cook a minute or two on each side; they don't take long!
When done, place chicken on a plate lined with paper towel and allow to cool. Repeat the process with the remaining strips. Serve with your favorite vegan dips and enjoy!
Thank you to Carly and Blake from We Are Meatless for creating this meal!
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