With a double batter, classic fried chicken seasonings, and a crisp, crunchy exterior, it’s always a great time for Vegan Fried Chicken! The star ingredient is cauliflower — a versatile vegetable that’s juicy, hearty, and tender, making this recipe satisfyingly close to the real thing.
This recipe was originally published on April 30, 2017 and updated with new information on April 9, 2024.
Becoming vegan opened my eyes to how many Southern classics can be made without animal products. Often what makes a dish memorable is the seasoning and technique, and this cauliflower fried chicken uses both: traditional fried chicken spices (accidentally vegan) and a double dredge, just like my Nana used to do. The result is crunchy, spicy, and perfectly seasoned vegan “chicken” that even meat-eaters love.
Ingredients
Cauliflower: Choose a dense head with tight leaves. A whole head is best so you can cut large, fresh florets; pre-cut florets work if needed.
All-Purpose Flour: Provides starch and forms most of the crispy batter.
Arrowroot Powder: Helps create an egg-free, ultra-crispy coating. If you can’t find arrowroot, use cornstarch.
Seasonings: Salt, cayenne, white pepper, onion powder, garlic powder, paprika, and Old Bay for a classic Southern flavor.
Nutritional Yeast: Adds savory, cheesy depth and extra nutrients.
Hot Sauce: Use your favorite brand (Crystal or Louisiana are authentic choices); you’ll need 1/3 cup.
Dijon Mustard: Use smooth Dijon for an even batter.
Non-Dairy Milk: Unsweetened soy, oat, almond, or other plain non-dairy milk works.
Vegetable Oil: Use a high smoke point oil like safflower, vegetable, canola, or peanut oil for frying at high temperature.
How to Make Vegan Fried Chicken
- Whisk dry ingredients. In a medium bowl combine flour, arrowroot (or cornstarch), salt, cayenne, white pepper, onion powder, garlic powder, paprika, Old Bay, and nutritional yeast.
- Mix wet ingredients. Whisk together hot sauce, non-dairy milk, and Dijon mustard until smooth.
- Dredge the cauliflower. Use one hand for the wet mixture and the other for the dry: dip a floret into the wet mix, then drop it into the dry mix and turn to coat. Repeat the wet-and-dry dredge a second time for a thick, crunchy crust. Place dredged florets on a parchment-lined baking sheet.
- Fry in hot oil. Heat oil in a large Dutch oven or fryer to 350°F (175°C). Carefully add enough florets so they are submerged and fry for 4–5 minutes, turning gently, until golden brown.
- Drain. Use a spider or slotted spoon to transfer fried florets to a paper towel–lined plate or baking sheet to drain excess oil.
- Finish remaining batches. Return oil to 350°F between batches and fry the rest of the florets as directed.
- Serve hot. Plate immediately and serve with your favorite dipping sauces.
Recipe Pro-Tips
- Use both hands to dredge. One hand stays wet and the other stays dry to keep the process tidy and efficient.
- Monitor oil temperature. Maintain 350°F for crisp, evenly cooked florets. A clip-on candy thermometer helps, otherwise check frequently and adjust heat.
- Drain well. Transfer fried florets to paper towels to absorb excess oil and prevent sogginess.
- Fry in batches. Don’t overcrowd the pot; fully submerged florets fry more evenly.
- Serving suggestions. Serve immediately with vegan ranch, hot sauce, or vegan aioli for dipping.
Recipe Variations
- Buffalo Cauliflower: Toss fried florets in buffalo sauce mixed with melted vegan butter for a spicy-saucy version.
- BBQ Cauliflower Wings: Coat freshly fried florets in your favorite barbecue sauce for a sweet and tangy option.
- Air Fryer: Follow the battering steps, lightly oil the basket and battered florets, then air fry at 400°F for 6–8 minutes until golden and tender.
- Baked: Arrange battered florets on a parchment-lined sheet with 1 inch between pieces. Bake at 450°F for 20 minutes, turning once. Spray with oil before baking for extra crispiness.
Storage Directions
- Refrigerate: Store leftovers in an airtight container in the fridge for 2–3 days.
- Freeze: Freeze spread out on a parchment-lined sheet for 1–2 hours, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
- Reheat: Re-crisp in an air fryer at 375°F for 3–6 minutes or in a 400°F oven for 10–12 minutes until warmed and crispy.
Frequently Asked Questions
Vegan fried chicken can be made from seitan, tofu, cauliflower, oyster mushrooms, and other plant-based ingredients.
A flax egg can be used, but adding arrowroot powder or cornstarch to the breading can eliminate the need for an egg substitute and yields a very crunchy coating.
High smoke point plant oils like vegetable, canola, safflower, and avocado oil are excellent for frying.
More Vegan Soul Food Recipes
- Vegan Collard Greens
- Black Eyed Pea Salad
- Vegan Black-Eyed Peas
- Vegan Sweet Potato Biscuits
- Vegan Sweet Potato Pie
For more of my best vegan soul food recipes, check out my cookbook SWEET POTATO SOUL.
Vegan Fried Chicken
Video
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon arrowroot powder (or cornstarch)
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon ground white pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sweet or smoked paprika
- ¼ teaspoon Old Bay seasoning
- 1 tablespoon nutritional yeast
- ⅓ cup hot sauce
- ¼ cup unsweetened plain non-dairy milk
- 1 tablespoon smooth Dijon mustard
- 5 cups vegetable oil (for frying)
- 1 large head cauliflower, cut into large florets
Instructions
- Whisk the flour, arrowroot powder, salt, cayenne, white pepper, onion powder, garlic powder, paprika, Old Bay, and nutritional yeast together in a medium bowl.
- Whisk the hot sauce, non-dairy milk, and Dijon mustard together in another bowl until smooth.
- Heat the vegetable oil in a large Dutch oven or fryer over medium heat until it reaches 350°F. Line a baking sheet with paper towels.
- Using both hands, dredge the cauliflower: dip a floret into the wet mixture, then into the dry mixture, and repeat the wet-and-dry process a second time. Place dredged florets on the lined baking sheet.
- Carefully add florets to the hot oil so they are fully submerged. Cook about 4–5 minutes, turning gently, until golden.
- Transfer fried florets to the paper towel–lined sheet to drain.
- Return oil to 350°F for remaining batches. Fry remaining florets, drain, and serve hot with your favorite sauces.
Notes
- Refrigeration: Store leftovers in an airtight container for 2–3 days.
- Freezing: Freeze spread out on a parchment-lined sheet for 1–2 hours, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Re-crisp in an air fryer at 375°F for 3–6 minutes or in a 400°F oven for 10–12 minutes.
Recipe Pro-Tips
- Use one hand for wet and one for dry when dredging to keep things neat.
- Keep oil at 350°F for consistent results; a clip-on thermometer helps.
- Don’t overcrowd the pot—fry in batches so florets cook evenly.