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Vegan Fried Chicken

Crispy, spicy battered cauliflower florets that mimic fried chicken for a flavorful vegan main or snack.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon arrowroot powder or cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sweet or smoked paprika
  • 1/4 teaspoon Old Bay seasoning
  • 1 tablespoon nutritional yeast
  • 1/3 cup hot sauce (e.g., Crystal's, Louisiana, or favorite brand)
  • 1/4 cup unsweetened plain non-dairy milk (soy, oat, almond, or other)
  • 1 tablespoon smooth Dijon mustard
  • 5 cups vegetable oil (vegetable, safflower, or canola) for frying
  • 1 large head cauliflower, cut into large florets

Instructions

  • In a medium bowl, whisk together the flour, arrowroot (or cornstarch), salt, cayenne, white pepper, onion powder, garlic powder, paprika, Old Bay, and nutritional yeast until evenly combined.
  • In a separate bowl, whisk the hot sauce, non-dairy milk, and Dijon mustard until smooth to create the wet batter.
  • Heat the vegetable oil in a large Dutch oven or deep pot over medium heat until it reaches 350°F (use a candy or deep-fry thermometer to monitor).
  • Prepare a baking sheet or plate lined with at least two layers of paper towels and set aside for draining the fried cauliflower.
  • Working with one floret at a time, use one hand to dip the cauliflower into the wet batter, then transfer it to the dry flour mixture and use your other hand to coat completely.
  • Repeat the dredging process a second time for each floret: dip again in the wet batter and then coat in the dry mixture; place dredged florets on a parchment-lined baking sheet as you go.
  • Carefully add enough florets to the hot oil so they are fully submerged but not crowded, and fry for about 4–5 minutes, turning gently until golden and crisp.
  • Using a spider or slotted spoon, transfer the fried cauliflower to the paper towel-lined baking sheet to drain.
  • Allow the oil to return to 350°F between batches, then continue frying the remaining florets in the same manner.
  • Serve the fried cauliflower hot with your favorite dipping sauces.

Equipment

  • large Dutch oven or deep pot
  • candy or deep-fry thermometer
  • two medium mixing bowls
  • baking sheet lined with parchment
  • spider or slotted spoon
  • Paper Towels

Notes

  • Store leftovers covered in the refrigerator for 2–3 days.
  • Freeze on a parchment-lined sheet first, then transfer to a container for up to 2 months.
  • Defrost overnight in the refrigerator before reheating.
  • Reheat in an air fryer at 375°F for 3–6 minutes or in an oven at 400°F for 10–12 minutes.
  • Use one hand for wet batter and the other for dry coating to keep the process tidy.
  • Fry in batches and maintain oil temperature at 350°F for best results.