Having a boyfriend from the midwest means that you have to make biscuits, and make them well, pretty often. That also usually means fried chicken should also be required frequently as well. Fried Chicken Biscuits are one of our favorite foods, and y’all know me… I will use any excuse possible to add pickles to a recipe- thus this recipe being born. I’ve been seeing lots of biscuits and gravy, and fried chicken vegan style floating around the internet the last few weeks and have just been craving this delicious food, so decided to make this recipe for you guys. It’s a lot simpler than you probably think, and you’ll want to make these biscuits on a weekly basis, they’re that good.
So let’s talk biscuits. These are so easy to make, and are the fluffiest, most delicious biscuits ever. Start out by finely chopping your fresh sage & mincing your garlic. Add it to a small pan with your butter and cook on low for a few minutes until fragrant and the garlic starts to slightly brown. After that, transfer your sage & garlic to a paper towel to drain off the butter. While that’s cooling down, mix your half & half / soy creamer with your apple cider vinegar, whisk, and set aside to curdle and create buttermilk while you get the rest of your ingredients. Mix your dry ingredients together well, then add your sage / garlic, & buttermilk. Stir until the dough starts to come together and then use your hands and knead the dough on a floured surface for 2-3 minutes until it fully comes together. Roll the dough out to 3/4″ thick, and using a glass or round cookie cutter, cut the dough into 6-8 biscuits. Place on a parchment lined baking tray, brush the tops of the biscuits with more plain soy creamer / half & half, and bake at 450F for 12-15 minutes until slightly golden brown on the top.
This fried chicken is my absolute favorite thing in the entire world I think. It is sure to fool any non vegan, and is time and time again carnivore approved. Making fried chicken is sometimes daunting to people who don’t cook often, but I promise it’s super easy and the results are well worth the work!
You’re going to start by preparing your dredge. Combine all of your dry ingredients except for the baking powder into a bowl, and whisk until combined. Then in a separate bowl, combine your mustard, water, and 1/3 cup of the flour mixture you just made previously. Once you’ve mixed that into a thin pancake batter consistency, add your baking powder to your dry flour mix and stir to combine. Take your vegan chicken (we used gardein, but you could use any brand you like or sub out for tofu, cauliflower, seitan, tempeh, eggplant, etc.) & fully coat it in the mustard mixture, then fully coat in the flour mixture immediately after. I chose to only dip in each bowl once, but you can do it twice for an extra thick coating. Set these on a parchment lined baking tray while you repeat this process on all of your pieces of chicken.
Heat up your oil in a deep fryer or large pot to 350F and fry 2-3 pieces of chicken at a time for about 4-6 minutes or until golden brown. Transfer to a double paper towel lined plate once they’re done cooking to drain off excess oil, and slightly salt them immediately after removing from the fryer. Repeat this process until all of your chicken pieces are cooked.
Making the other components for this recipe are super easy. For your sage butter, simply heat your sage and vegan butter in a saucepan for 10 minutes over low heat until infused, and then remove and discard the sage. For the hot sauce, mix your jalapeno hot sauce (or any kind you like) with your vegan butter in a saucepan on low for 5-10 minutes until the butter is melted and combined with the sauce. You can make your own dill pickles like we did (recipe coming soon!) or use store bought, but they’re pretty easy regardless of how you get them. And we used bee free honee for this recipe as well, because let’s face it, you can’t have biscuits without honey… but you can also substitute maple syrup, coconut nectar, or agave if you aren’t able to find vegan honey near you!
I usually make my fried chicken pieces a bit bigger than the biscuits because I’m typically working with frozen vegan meat substitutes, but you can cut them in half before dredging & frying if you want this to be a proper biscuit sandwich. I like the pieces being bigger, and eating this with a knife and fork more though because then you’re in control of what you get in every bite.
These Fried Chicken & Sage Biscuits are by far the most delicious thing I’ve eaten in a while, and editing this post is only making me want to make another batch. If you create these babies at home, make sure to tag me on social media @plvntfood #plvntfood so that I can see all of your recreations! These are definitely photo & bragging worthy.
Fried Chicken Biscuit
Vegan Fried Chicken Biscuit with Sage Butter, "Honey", Fermented Jalapeno Hot Sauce, House Dill Pickles, Tangy Fried Chicken, & Garlic Sage Biscuits.
Garlic Sage Biscuits
- 2 cups soy creamer / half & half we used Ripple plain half & half
- 2 tsp apple cider vinegar
- 1/2 cup fresh sage finely chopped
- 4 large garlic cloves minced
- 4 tbsp vegan butter we used miyokos butter
- 4 1/2 cups all purpose flour can sub gluten free
- 2 tbsp organic cane sugar
- 2 tbsp baking powder
- 1 tsp sea salt
- 1 tbsp sea salt
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp ground sage
- 2 tbsp poultry seasoning
- 1 tbsp paprika
- 2 cups all purpose flour can sub gluten free
- 4 tbsp nutritional yeast
- 3 tbsp yellow mustard
- 1/2 cup water
- 2 tbsp baking powder
- 1-2 lbs vegan chicken we used gardein chicken scallopini
- canola oil for frying
- 1 cup vegan butter we used miyokos butter
- 1/2 cup fresh sage
Jalapeno Hot Sauce
- 1 cup jalapeno hot sauce we used trader joes brand
- 1/2 cup vegan butter we used miyokos butter
- vegan honey can sub coconut nectar or maple syrup
- dill pickles
Garlic Sage Biscuits
Preheat oven to 450F. Line a baking tray with parchment paper and set aside.
In a small bowl whisk together the soy creamer / half and half & apple cider vinegar. Set aside and let curdle while preparing the rest of the ingredients.
In a small skillet melt the butter. Once its hot, add the sage & garlic. Saute for 1-2 minutes until fragrant and the garlic begins to brown slightly. Remove from the heat immediately and transfer to a paper towel to drain the butter off & let cool.
In a larger bowl, combine flour, sugar, baking powder, and salt. Mix in cooled garlic & sage. Add the soy creamer / half & half mixture and mix until the sough is uniformly mixed. You will need to use your hands to properly mix.
Knead the dough for about a minute on a floured surface until it comes together fully. Roll the dough out with a rolling pin to 3/4" thick, and using a glass or round cutter, cut out 6-8 biscuits.
Place them on your parchment lined baking tray, and brush the tops with more soy creamer or half & half. Place them in your 450F oven and bake for 12-15 minutes until lightly golden brown.
Remove from the oven and let cool.
Mix together salt, onion powder, black pepper, garlic powder, ground sage, poultry seasoning, paprika, nutritional yeast, and all purpose flour together.
In a separate bowl, mix together your mustard, water and 1/3 cup of the seasoned flour mixture & whisk to combine. This mixture should be roughly the consistency of pancake batter, a little thinner.
Add your baking powder to your seasoned flour mixture, and whisk to combine.
Line a baking tray with parchment paper to rest your chicken on when you're done dredging.
Dip your chunks of frozen gardein chicken scallopini into your mustard mixture, make sure its fully coated, and then dip into the flour mixture to fully coat in that as well. You can dip twice in each mixture if you'd like, but I only did once. Place on your parchment lined baking sheet until you're ready to deep fry.
Heat up your oil in a deep fryer or deep pot to 350F. Place 2-3 pieces of chicken in at a time, and cook for 4-6 minutes or until crispy and golden brown. Transfer to a paper towel lined plate and allow to drain while you fry the rest of your chicken.
Melt your butter and add your fresh sage to a small pot over low heat. Allow to cook for 10 minutes, and then remove the whole fresh sage.
Jalapeno Hot Sauce
Mix your hot sauce & vegan butter together and heat over low until the butter melts. Whisk well to combine.
Cut a biscuit in half, and brush with sage butter.
Add your fried chicken piece, drizzle some hot sauce, & then top with dill pickles and vegan honey (or coconut nectar / maple syrup.)