My new waffle maker is proving to be a great $10.00 investment.
I have made “fried chicken” several times, it is always excellent. It’s creepy how close it is in texture to fried chicken, this is coming from someone who hasn’t eaten a piece of chicken for 17 years, but this is good stuff.
Gardein chicken scallopini
rice paper wrappers (clear spring roll wrappers)
plain, unsweetened soy milk
lemon juice or vinegar
canola oil for frying
Thaw the chicken.
On a deep plate or in a shallow bowl, mix flour, salt, pepper, marjoram, cayenne pepper, paprika, cumin and garlic.
Make a vegan buttermilk by measuring 1 tablespoon of lemon juice or vinegar into a 1 cup measuring cup, fill the rest of the way with soy milk. Pour into a bowl and whisk, let sit for 5-10 minutes.
Soak 1 rice paper in hot water until it is soft enough to work with. Lay flat on a dry surface and wrap each piece of chicken, one at a time, then set on a floured surface.
Heat a large fry pan with enough canola oil to cover 1/2 of the chicken once it’s in the pan.
Coat the chicken in the flour mixture, shake off excess, dip in buttermilk, then put back in flour and coat again. Carefully place into hot oil one piece at a time. Fry until golden brown and crispy, turn and brown the other side. Take out of oil and place on a cooling rack.
Vegan waffle batter
1 3/4 cup all purpose flour
1/4 cup corn starch
3 tbsp brown sugar
1 tbsp baking powder
1/4 tsp salt
Ener G egg-replacer equivalent to 2 eggs
1 3/4 cup vanilla soy milk
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
Whisk all ingredients together. Pour into waffle maker, cook until golden brown and crisp on the outside, 6-8 minutes.
Serve with maple syrup and earth balance buttery spread.