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+ servings
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5 from 10 votes


It's shocking how close some vegan proteins are to the taste and texture of chicken. We've been experimenting and came up with a perfect recipe for tasting our fried 'chicken' whilst keeping it vegan. We call it Vegan Faux Chicken.
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Appetizer, Main Course, Snack
Cuisine: American, Vegan
Keyword: Vegan
Servings: 4 people
Author: White's Gourmet Fried Chicken


  • If Deep Frying: Fryer filled with Oil OR a Pan filled with about an inch of rapeseed oil
  • If Baking: an Oven or Air Fryer


Vegan Faux Chicken

  • 600 grams Quorn OR Seitan in Cubes or Strips
  • 250 ml Sweetened Almond Milk
  • 1 tbsp (Optional) Apple Cider OR White Wine Vinegar



  • Cut your Quorn or Seitan into cubes or slices
  • (Optional) Mix the vinegar with the Almond Milk - this makes the almond milk a little sour to give a similar taste to buttermilk.
  • Dip the cut pieces into the Almond Milk
  • Spread our Bird Dust onto a plate, then press the pieces firmly into the coating
  • (Optional) Want it crunchier? Dip the coated pieces back into the almond milk and then back into the coating one more time.
  • Once the the pieces are fully coated, let them rest for 5-10 minutes.
  • (Optional) If you're like us and you don't like small patches that aren't coated. Use any leftover coating to give it a final coating, just before cooking


  • Deep fry at 165°C (350°F) until coating crisps up. Want less oil? Use our Spray & Bake Oil (see our shop) and oven bake at 200°C (390°F) or Air Fry until cooked
  • Your Vegan Faux Chicken is ready. Try it in a burger bun or eat plain with some vegan mayo or sweet chilli sauce