It’s no secret here that I love fried chicken, and tbh I think I’m the self-proclaimed vegan fried chicken queen. I’ve finally perfected my recipe, and using pickle brine in the batter really sends this over the top. It’s a lot easier to make than you probably think, so let’s get right into it!
This recipe is in collaboration with Grillo’s Pickles (@grillospickles), who let me tell y’all… make the BEST fucking pickles. And I’m not joking. Y’all know I take pickles very seriously in this house… but these are better than my homemade ones I swear. Perfectly tangy, crispy, and just fucking delicious, all made with super clean and minimal ingredients. I could literally bathe in the brine it’s so fucking good.
First we’re going to start with the seasoned flour mixture. Add your all purpose flour and spices to a bowl & mix well until combined. Reserve 1/3 cup of the seasoned flour & add that to a separate bowl. In the bowl with the the larger amount of seasoned flour, you can now add in the baking powder and mix again to combine. In the bowl with the reserved 1/3 cup of flour, add in your yellow mustard, pickle brine, and water and whisk together. You want this to be a little bit thinner than pancake batter.
Once you have your dredge station ready, take your vegan chicken and fully coat it in the wet mixture first, and then fully coat it in the seasoned flour mixture. I only dredge once but if you want it extra thick & crispy, you can repeat the dredge process again. Add them into a deep fryer or pot of oil at 350F (only a few at a time to not overcrowd them), for about 4-6 minutes or until crispy and golden brown. Once you take them out of the fryer, add to a cooling tray to drain, or paper towel coated plate, and season with salt immediately. Repeat until all of your chicken is fried.
And that’s it! Told you it is insanely easy. Serve with a dipping sauce of your choice (I personally recommend vegan honey mustard). Just wanted to give a huge thanks to Grillo’s for collaborating with me on this recipe, there will be a bunch more coming out this week along with a giveaway, so make sure to stay tuned in to win a months supply of pickles & gear from them! As always, if you make this make sure to tag me @plvntfood / #plvntfood on Instagram. Love y’all with my cold little heart.
Pickle Brined Fried Chicken
This VEGAN Pickle Brined Fried Chicken is honestly better than the real thing. Trust me.
- 1 tbsp sea salt
- 2 tbsp onion powder
- 2 tbsp black pepper
- 2 tbsp garlic powder
- 2 tbsp ground sage
- 4 tbsp poultry seasoning
- 2 tbsp paprika
- 2 cups all purpose flour *can sub gluten free
- 4 tbsp nutritional yeast
- 3 tbsp yellow mustard
- 3 tbsp pickle brine
- 1/2 cup water
- 2 tbsp baking powder
- 1-2 lbs vegan chicken *I used gardein chicken scallopini
- canola oil for frying
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, pickle brine, 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 or a cookie cooling rack 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 & make sure to salt each piece directly as it comes out of the fryer.