Contributed By: trippetta_23
vegcooking.com
This is our cruelty-free version of a Southern favorite. Serve it with freshly baked biscuits and mashed potatoes for a complete meal.
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Total Preparation Time: Less than 15 minutes
Ingredients: Other
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Kids can help make it
Vegetarian
Meal Type: Lunch
Entree
Ingredients
1 tsp. Salt
1/2 tsp. Onion powder
1 tsp. Pepper
1 tsp. Garlic powder
2 cups Unbleached white flour
4 tbsp. Nutritional yeast (optional)
3 tbsp. Yellow mustard
1/2 cup Water
2 tbsp. Baking powder
1 lb. Mock chicken (try Worthington Chic-Ketts or White Wave wheat meat)
3 1/2 cups Vegetable oil
Preparation
• Mix together the salt, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl.
• In a separate bowl, dilute the mustard with 1/2 cup water.
• Add 1/3 cup of the flour mixture to the mustard mixture and stir. Add the baking powder to the dry flour mixture and mix.
• Dip chunks of the mock chicken into the mustard batter, then drop each chunk into the flour mixture and coat with the desired amount of “crust.”
• Fry the chunks in hot oil on medium-high heat in a large skillet or deep fryer until crispy and golden brown, turning as needed.
Cook's Notes
I like using Quorn Chick N' Tenders, It makes popcorn "chicken".
Nutrition Information