If you’ve been missing those addictive little bites of popcorn chicken, this vegan recipe is here to make your day. Made with Butler Soy Curls or your favorite vegan “chicken” substitute, this dish is crispy on the outside, tender on the inside, and bursting with flavor.
Each bite is coated in a seasoned crust featuring Creole spices and a touch of nutritional yeast, creating a snack that’s downright irresistible.
The magic begins with rehydrated soy curls, which soak up a warm, flavorful broth to create a juicy, chicken-like texture. The coating, made with a mix of flour, cornmeal, and cornstarch, ensures a crispy, golden-brown crust.
The seasoning adds a spicy Creole kick that keeps things exciting. Perfect for dipping, snacking, or piling onto a plate with your favorite sides, this vegan popcorn chicken is a comfort food favorite that will win over everyone—plant-based or not.
Why I Love This Recipe?
- Incredible texture: Whether you use soy curls, tofu, or chicken strips, the hot broth soak guarantees a juicy, tender “chicken” bite.
- Seasoned to perfection: The Creole seasoning takes this recipe to the next level with bold, spicy flavors.
- Crispy and satisfying: The combination of cornmeal and cornstarch creates the perfect crunch in every bite.
- Customizable: Not a fan of frying? You can bake or air-fry these for a lighter version without sacrificing flavor.
- Perfect for sharing: These bite-sized treats are ideal for parties, game days, or family snacking sessions.
Vegan Popcorn Chicken Recipe
Equipment
- Mixing bowls (for coating and breading)
- Deep fryer or frying pan (for frying)
- Tongs (for flipping and handling)
- Slotted spoon (for soy curls or frying)
- Baking sheet (if baking)
- Paper towels (to absorb excess oil)
Ingredients
Fried "Chicken" Coating
- 1/4 cup flour (gluten free if desired)
- 1/4 cup cornmeal
- 2 tablespoons cornstarch or potato starch
- 1 teaspoon nutritional yeast
- 2 teaspoons Tony Chachere’s seasoning or creole seasoning
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt (If using salt free seasoning)
"Chicken"
- 1 cup Not chick’n Broth (hot)
- 2 cups Butler Soy Curls
- 3 cups vegan “chicken” substitute If not using soy curls, (Like chick’n strips, patties, or tofu)
For Frying
- 3 cups oil for frying
Instructions
- Prepare Coating: Mix flour, cornmeal, cornstarch, nutritional yeast, seasoning, baking soda, and salt in a bowl.
- Rehydrate Soy Curls: Soak soy curls in hot vegan broth for 5 minutes, then toss them in the dry coating mixture.
- Bread the Chicken Substitute: Wet tofu, vegan chicken strips, or thawed frozen substitutes and coat them in the breading mixture.
- Deep Fry: Heat oil in a deep fryer to 370°F (188°C) and fry breaded pieces for 3 minutes or until golden.
- Pan Fry: Heat oil in a frying pan, fry breaded pieces for 3-4 minutes per side, and drain on paper towels.
- Bake (Optional): Bake breaded pieces on a parchment-lined baking sheet at 425°F (220°C) for 7 minutes per side, spraying with oil.
- Serve warm and enjoy your crispy vegan popcorn chicken!
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 220kcal |
| Carbohydrates | 26g |
| Fibre | 8g |
| Fat | 1g |
| Protein | 24g |
| Sugar | 5g |
Tips for Perfect Vegan Popcorn Chicken Recipe!
- Hydrate Soy Curls Properly:
- Make sure to soak soy curls in hot vegan broth until fully rehydrated, about 5–10 minutes. Squeeze out any excess liquid to prevent soggy breading.
- Season the Broth:
- Use a flavorful broth (like Not Chicken Broth) to infuse the soy curls or chicken substitute with a savory base flavor. You can add a dash of garlic powder, smoked paprika, or hot sauce to elevate it further.
- Double Dip for Extra Crunch:
- Dip the rehydrated soy curls or substitutes in the dry coating, then lightly mist with water or broth and repeat. This creates a thicker, crunchier crust.
- Control Oil Temperature:
- For frying, maintain oil at 370°F (188°C) to ensure crispy results without absorbing excess oil. Use a thermometer to keep it consistent.
- For Baked or Air-Fried Versions:
- Spray the breaded pieces lightly with oil to ensure crispiness while baking or air frying. Flip halfway for even cooking.
- Mix Up the Seasonings:
- If Tony Chachere’s seasoning is unavailable, substitute with a blend of paprika, cayenne, garlic powder, onion powder, and dried herbs like thyme or oregano. Adjust the salt level based on your preferences.
- Choose the Right Substitutes:
- For non-soy curl options, use firm tofu, thawed vegan chicken patties, or pre-seasoned vegan strips for a meat-like texture.
- Achieving Perfect Breading:
- Ensure the substitute is slightly damp before tossing in the breading mixture so it sticks evenly. Shake off the excess coating to avoid clumping.
- Deep Fry vs. Pan Fry:
- Deep frying creates the most consistent, golden crust, while pan frying is a less oil-intensive option. For pan frying, ensure the oil covers at least half of the breaded pieces for even results.
- Drain Properly:
- After frying, place the cooked pieces on a wire rack rather than paper towels. This prevents the bottom from becoming soggy from trapped steam.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
