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Breaded soy curls ready to serve in a plate on the white marble cooktop

Vegan Popcorn Chicken Recipe

This crispy vegan popcorn chicken is a guilt-free comfort food that’s crunchy, flavorful, and perfect for snacking. Made with soy curls or your favorite chicken substitute, it’s fried or baked to perfection!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Snack
Cuisine vegan
Servings 4
Calories 220 kcal

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.
    Action shot of hands whisking the coating mixture in a large mixing bowl, combining flour, cornmeal, and seasonings. Scattered spices on the countertop add a detailed and vibrant touch.
  • Rehydrate Soy Curls: Soak soy curls in hot vegan broth for 5 minutes, then toss them in the dry coating mixture.
    Close-up of soy curls soaking in hot vegan broth in a glass bowl. Steam rises gently from the mixture, and a spoon rests beside the bowl, creating a warm and cozy kitchen atmosphere.
  • Bread the Chicken Substitute: Wet tofu, vegan chicken strips, or thawed frozen substitutes and coat them in the breading mixture.
    Close-up of soy curls being tossed in a seasoned breading mixture. A few fully coated soy curls sit on a parchment-lined tray nearby, ready for frying
  • Deep Fry: Heat oil in a deep fryer to 370°F (188°C) and fry breaded pieces for 3 minutes or until golden.
    Dynamic view of soy curls frying in hot oil inside a deep fryer. Golden bubbles surround the crispy pieces, and a slotted spoon lifts one piece out of the oil.
  • Pan Fry: Heat oil in a frying pan, fry breaded pieces for 3-4 minutes per side, and drain on paper towels.
    Breaded soy curls arranged on a parchment-lined baking sheet, lightly sprayed with oil, just before being placed in the oven. The oven door is slightly ajar, glowing warmly from the inside
  • 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!
    Breaded soy curls ready to serve in a plate on the white marble cooktop