Vegan Chicken Fingers

🥘 Ingredients

• ?cajun or creole seasoning (to taste)
• apple cider vinegar
  1 tbsp
• baking powder
  1 tbsp
• black pepper
  1 tsp
• canola oil
• cayenne
  1/4 tsp
• cornstarch
  1/2 cup
• flour
  1/2 cup
• garlic powder
  1.5 tsp
• hot sauce
  2 tbsp
• neutral oil
• nutritional yeast
  2 tbsp
• onion powder
  1.5 tsp
• peanut oil
• plant milk (unsweetened)
  1 cup
• salt
  1/2 - 1 tsp
• smoked paprika
  1.5 tsp
• soy sauce
  2 tbsp
• tofu
  16 oz
• vegan mayo
  2 tbsp
• vegetable oil
• water
  1 tbsp
• white pepper
  1/8 tsp

🍳 Cookware

• pan
• dutch oven
• skillet

1. 1

   Cut the block of tofu into 4 - 5 filets. Cut each filet in half lengthwise. Carve each filet into a chicken tender type shape. Use the scraps in a Tofu Scramble or other dish.

   tofu: 16 oz
2. 2

   Make the marinade by combining soy sauce , nutritional yeast , garlic powder , onion powder , smoked paprika , hot sauce , vegan mayo (or neutral oil ), and water in a bowl, then marinate the tenders in it for about ⏱️ 30 minutes or up to overnight.

   soy sauce: 2 tbsp, nutritional yeast: 2 tbsp, garlic powder: 1/2 tsp, onion powder: 1/2 tsp, smoked paprika: 1/2 tsp, hot sauce: 1 tbsp, vegan mayo: 2 tbsp, neutral oil, water: 1 tbsp
3. 3

   In a pan over medium heat, grill the tenders for about ⏱️ 4 minutes per side. I like to brush on any extra marinade every time I flip the tenders. You can honestly cook them and flip them as much as you'd like! The marinade will caramelize as well! Remove from the heat and let them cool.
4. 4

   Prepare the dry and wet dredges by mixing flour , cornstarch , baking powder , garlic powder , onion powder , smoked paprika , cayenne , white pepper , black pepper , and salt in separate bowls/containers. Add ?cajun or creole seasoning .

   flour: 1/2 cup, cornstarch: 1/2 cup, baking powder: 1 tbsp, garlic powder: 1 tsp, onion powder: 1 tsp, smoked paprika: 1 tsp, cayenne: 1/4 tsp, white pepper: 1/8 tsp, black pepper: 1 tsp, salt: 1/2 - 1 tsp, ?cajun or creole seasoning (to taste)
5. 5

   In another bowl, combine plant milk and apple cider vinegar . Add hot sauce and mix well.

   plant milk: 1 cup (unsweetened), apple cider vinegar: 1 tbsp, hot sauce: 1 tbsp
6. 6

   Fill up a dutch oven or large skillet no more than half way with a neutral high smoke point oil (such as peanut oil , canola oil , or vegetable oil ). You just need enough oil to cover the tenders, so about 2-3 inches worth. Heat to 375 F (I highly recommend using a thermometer).

   peanut oil, canola oil, vegetable oil
7. 7

   Dredge each tender first in the dry mixture, then in the wet, and then back into the dry. Shake off the excess each time you dredge it and make sure you thoroughly coat it. If you want to double dredge for a thicker breading, start in the wet, then the dry, and then repeat. You may need to adjust and increase the wet mixture if you go this route but I haven't needed to.
8. 8

   Protip: Fry up a test tender to test out the seasoning of the breading and adjust if needed!
9. 9

   Once the tenders are coated and the oil is up to temperature, carefully add them to the pot. Don't overcrowd, I would say do 4 - 5 at a time maximum. The oil temperature will drop but as long as it stays above 350 F you should be fine.
10. 10

    Fry them for about ⏱️ 4-5 minutes or until golden brown and beautiful. Let them rest on a wire rack to cool for a couple minutes.
11. 📝

    ENJOY with some dipping sauce!!