Vegan KF"C"

Updated: Jan 22, 2019

You heard it... Vegan KFC... Kentucky Fried... Cauliflower?!

This stemmed from my weakest point during #Veganuary- SMACK DAMN in the middle of the month. I wanted a KFC. I wanted it so desperately that I got extremely upset, and went to bed without dinner (Call me a drama queen).

Come the morning, when I woke up feeling famished and disappointed and just went about my day as usual. After work in the evening I decided I was going to experiment with what I could find in the supermarket to MAKE my very own "KFC.

Now this was quite the challenge because to be completely honest- I couldn't find much. That was when I remembered watching a video by Tasty of them making 'Buffalo Cauliflower'. As much I know this hasn't been 'invented' by me I know that this version is genuinely bang on what the Skin of KFC tastes like. And I'm going to tell you how to make it. Firstly, You want to chop up your Cauliflower, making sure you trim the stems. The more 'together' the chunks are- The more convincing they look. Once made, they resemble KFC's popcorn chicken. I also made some bigger bits that almost looked like hot wings! Start heating enough oil in a pot to deepfry your cauliflower. You want to get the tempurature to about ~160C to Deep Fry.

Whilst that's heating you'll want to get 2 bowls:

Bowl Number 1: The "Buttermilk" Whizz these ingredients until slightly thickened, but hella smooth

  • 150ml Milk Alternative (I used Wholebean Alpro Soya Milk)

  • 2Tbs of Vegan Hellman's Mayonnaise (This gives it the Buttermilk Tang)

  • 1Tbs of Dairy Free Sunflower Spread

  • A small squeeze of Lemon (Less than a teaspoon will do)

Once that's all mixed, dunk in your Cauliflower and coat well, I just poured them all in and poked them around until they looked evenly covered.

Bowl Number 2: The Dry Coating Mix these together until well combined

  • 2 cup Plain Flour

  • 2 Tbs Panko Breadcrumbs (to get little crispy flakes)

  • 1 Tbs Paprika (Unsmoked)

  • 2 tsp Garlic Salt

  • 1 tsp Celery Salt

  • 1 tsp Ground Ginger

  • 1 tsp Dried Mustard

  • 1/2 tsp Ground Thyme

  • 1/2 tsp Dried Basil

  • 1/2 tsp Oregano

  • 1/2 tsp Thyme

  • 1/2 tsp All purpose Seasoning / Old Bay

  • 1 tsp Black Pepper

So I got messy and used my fingers to do this but feel free to use tongs to grab your cauliflower chunks and transfer them to your dry coating. Coat generously. Now repeat, back in the buttermilk and then in the dry coating. Your oil should be nice and hot now but be sure to test it first with a thermometer OR do what I do and make a 'Test' piece. You want it to float and bubble quite wildly. Deep fry for about 5-6 minutes or until nice and golden. Once golden let them drain on either a rack or some paper towel before serving. And Voila! Vegan KF"C".

If you do try this recipe I'd love to hear what you thought of it so please be sure to comment what you thought! (Aswell, it means if I've forgotten anything- I can update it because I'm a newbie to the blogging world hur hur)

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