Southern Fried 'Chicken' Salad
We used to love a southern fried chicken salad before we went vegan, so we thought we'd make an incredibly tasty plant-based version! These delicious, crispy 'chicken' pieces have an awesome flavour, and the technique works really well with tofu too.
Serves
Ingredients
For the southern fried 'chicken'
<item-todo-done>1 tbsp apple cider vinegar<item-todo-done><item-todo-done>1 tbsp Sriracha<item-todo-done><item-todo-done>1 tbsp salt<item-todo-done><item-todo-done>1 tbsp paprika<item-todo-done><item-todo-done>1 tsp cayenne pepper<item-todo-done><item-todo-done>2 tsp onion granules<item-todo-done><item-todo-done>2 tsp garlic powder<item-todo-done><item-todo-done>1 tsp dried oregano<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>300g plant-based 'chicken'<item-todo-done><item-todo-done>250ml plant-based milk<item-todo-done><item-todo-done>120g plain flour<item-todo-done><item-todo-done>30g cornflour<item-todo-done><item-todo-done> vegetable oil for frying<item-todo-done>
For the salad dressing
<item-todo-done>3 tbsp plant-based mayonnaise<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>2 tbsp wholegrain mustard<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp apple cider vinegar<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>2 avocados<item-todo-done>
For the salad
<item-todo-done>2 head(s) of romaine lettuce<item-todo-done><item-todo-done>200g cherry tomatoes<item-todo-done><item-todo-done>2 banana shallots<item-todo-done>
Before you start
Mixing bowls | Wok | Plate lined with kitchen roll
Batter and bread the chicken
- Add the plant based milk, apple cider vinegar and sriracha to a mixing bowl, stir to combine and leave to rest for 3-4 minutes
- Put the chicken in the bowl, fold to coat and marinate for 5 minutes
- Add the plain flour, cornflour, all the spices and herbs to another mixing bowl and stir to combine
- Spoon the chick’n pieces into bowl of seasoned flour, toss to coat, remove from the bowl and set to one side
- One by one quickly dip the prepared chicken back into the buttermilk and then back into the bowl of seasoned flour
- This double dip technique will give a really crunchy crust
- Set the prepared southern fried chicken to one side
Prepare the salad and dressing
- Peel and grate the garlic clove into a mixing bowl
- Add the rest of the dressing ingredients to the bowl and stir to combine
- Taste and season to perfection with salt and pepper
- Core and ribbon the lettuce
- Halve the cherry tomatoes
- Halve, core, peel and cube the avocado
- Peel, halve and thinly slice the shallots
- Add the all the salad ingredients and half the dressing to a bowl and toss to coat
Cook the chicken
- Warm 2 inches oil in a wok over a high heat 180°C (or until the end of wooden spoon bubbles)
- Add the chicken pieces to the wok and fry for 5-6 minutes until golden and crispy
- Transfer the chicken to the plate lined with kitchen roll
Time to serve
- Transfer the salad to 4 serving bowls, top with the southern fried chicken, drizzle over the remaining dressing and serve immediately