VEGAN FRIED CHICKEN RECIPE
3 1/2 cups Canola oil, for frying
2 teaspoons salt-free seasoning blend
1 1/2 cups all-purpose flour
3 tablespoons nutritional yeast
3 tablespoons yellow mustard
1/2 cup water
2 tablespoons baking powder
2 vegan chicken breasts (Gardein is the cook’s preferred brand)
Heat Canola oil over medium heat in a large pot or deep fryer.
Whisk the salt-free seasoning, all-purpose flour, and nutritional yeast in a shallow bowl.
Mix together mustard and water in a separate bowl. Stir 1/3 cup of the flour mixture into the mustard.
Whisk baking powder into the remaining flour mixture.
Dredge, dip, and coat the chicken breasts into the mustard and then the flour, one at a time.
Fry the chicken until crispy and golden brown.