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Southern Fried 'Chicken' Salad

Southern Fried 'Chicken' Salad
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.


Before you start

Mixing bowls | Wok | Plate lined with kitchen roll


Southern Fried Chicken

  • 300g vegan chicken pieces
  • 250ml plant based milk (we used oat milk)
  • 1 tbsp apple cider vinegar
  • 1 tbsp sriracha
  • 120g plain flour
  • 30g cornflour
  • 1 tbsp salt
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 2 tsp onion granules
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp pepper
  • Oil for frying

Salad Dressing

  • 3 tbsp vegan mayo
  • 2 tbsp maple syrup
  • 2 tbsp whole grain mustard
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 clove garlic
  • Salt and pepper to taste


  • 2 romaine lettuce
  • 200g cherry tomatoes
  • 2 large avocados
  • 2 banana shallots


  1. 1.

    Batter 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

  2. 2.

    Bread the chicken | 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

  3. 3.

    Prepare the salad 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

  4. 4.

    Prepare the salad | 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

  5. 5.

    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

  6. 6.

    Time to serve | Transfer the salad to 4 serving bowls, top with the southern fried chicken, drizzle over the remaining dressing and serve immediately