Vegan Southern Fried 'Chicken' Salad Bosh TV

Southern Fried 'Chicken' Salad

  • Simple
  • 0:20 m
  • 22 ingredients

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.

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Serves: 4

Ingredients

For the southern fried 'chicken'

  • 1 tbsp apple cider vinegar
  • 1 tbsp Sriracha
  • 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
  • 300g plant-based 'chicken'
  • 250ml plant-based milk
  • 120g plain flour
  • 30g cornflour
  • vegetable oil for frying

For the salad dressing

  • 3 tbsp plant-based mayonnaise
  • 2 tbsp maple syrup
  • 2 tbsp wholegrain mustard
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 garlic clove
  • Salt & pepper to taste
  • 2 avocados

For the salad

  • 2 head(s) of romaine lettuce
  • 200g cherry tomatoes
  • 2 banana shallots

Before you start

Mixing bowls | Wok | Plate lined with kitchen roll

Step 1

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

Ingredients

  • 1 tbsp Sriracha
  • 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
  • 1 tbsp apple cider vinegar
  • 300g plant-based 'chicken'
  • 250ml plant-based milk
  • 120g plain flour
  • 30g cornflour

Step 2

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

Ingredients

  • 1 tbsp apple cider vinegar
  • 3 tbsp plant-based mayonnaise
  • 2 tbsp maple syrup
  • 2 tbsp wholegrain mustard
  • 1 tbsp olive oil
  • 1 garlic clove
  • Salt & pepper to taste
  • 2 head(s) of romaine lettuce
  • 200g cherry tomatoes
  • 2 banana shallots
  • 2 avocados

Step 3

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

Ingredients

  • vegetable oil for frying

Step 4

Time to serve

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

Say hello to BOSH! Ready Meals now at Tesco.

Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

Shop Now

BOSH! Ready Meals
Available at Tesco