Vegan Chicken

Are you ready for this recipe? 🤭

It's one of those out of the box recipes that you might be a little confused about but trust me it's completely worth the effort!! Once you've tried it, you'll be amazed how delicious and simple it was to put together, yourself!!

So first things first you are going to want to grab some large grapefruits, you're looking for the red grapefruits that have a thick peel!

The thicker the peel the thicker the pith (white interior between the peel and grapefruit) will be, making it easier to remove in a bigger full sized piece. This is what you'll use for your chicken!

I used a total of 4 large and 2 small grapefruits and this is how much pith, I was able to get to make chicken with. Again don't stress too much about getting everything out in one piece, just as much as you can!

Cut grapefruits in half then remove the grapefruit itself, I add mine to a freezer bag to add to smoothies or make marmalade with at a later time. Using one hand cup to hold the peel of the grapefruit and with the other hand, use your fingers or a spoon and gently start to pull the pith away from the peel, until you have removed as much pith as possible from each grapefruit.

Now that you have your chicken pieces, add water to a large enough pot to boil the piths in. Bring the WATER only to a full boil then add all the chicken pieces and stir them around until they all begin to absorb the boiling water.

This is what you're looking for after the first boil is completed.

Remove from heat and strain completely. Add cold water (whatch the hot pot doesn't cool warm the water up) set pot aside.

Take each chicken piece and lightly press the water out of each piece and set them aside until you're done all of them. Just a light press to remove the extra water without losing all the moisture.

Now check that the water in the pot is still cold, then add the chicken pieces, then put on stove and bring to a light roiling boil. Strain chicken, add cold water to pot one more time, press the chicken pieces again, then add all pieces once more to the pot of cold water and bring to a light roiling boil, one last time, strain, press and set chicken aside.

This is what your chicken pieces will look like at the beginning of the last boiling process.

This is basically the chicken resting for 5 minutes then adding to the chicken broth to marinade overnight in the fridge.

Add 2 cups of hot water and 2 chicken broth cubes (use vegan if required), stir until the cubes dissolved, then add chicken pieces and stir until coated. Place lid on container and refrigerate at least 4 hours but overnight is better to allow fully marinade in broth.

Time to press the chicken!! I did a short video just to show you how I lightly press the chicken pieces. You're going to use the exact pressing method in between the boiling process.

Batter for chicken

1 cup of flour

1 1/2 to 2 cups of almond milk

1 teaspoon of salt

1 teaspoon of pepper

1 tablespoon of corn starch

1 teaspoon of smoked paprika

2 tablespoons of sriracha sauce

Mix all dry ingredients in a bowl add a cup of milk and stir well continue to add other half cup of milk and stir until you have a thicker pancake batter (might need another half cup extra of milk to thin batter). Add sriracha sauce and stir again until well combined.

In a separate bowl add 1 to 2 cups of breadcrumbs.

Now add each piece of chicken to the pancake batter then to the breadcrumbs and then place each piece on a tray to allow them to rest about 10 minutes before frying. Repeat until all pieces are done.

In a large pan or pot add enough oil to fry the chicken, heat on high temperature for several minutes until the oil begins to bubble.

Carefully add a few pieces of breaded chicken at a time and cook until golden brown on bottom then carefully flip to cook other side to a golden brown.

Continue until all pieces are done, allowing the cooked chicken to cool on paper towel.

I made a beautiful vegan chicken Parmesan sandwich with a potato salad on the side!!

Darn Good Stuff 🤤🤤🤤