After three attempts, I finally cracked the code. I figured out how to make the best vegan air fried chicken ever, and it’s oil free.
Let’s start from the beginning…
I’ve been hearing a lot of buzz around air fryers, so I watched a few videos and perused a few blogs so that I could figure out my plan of attack. My first attempt was pitiful, a waste of cauliflower lol. My second attempt was a bit better, but I still wasn’t satisfied.
I got the idea to marinate the cauliflower beforehand (4 hours or overnight if possible) and I knew that this was going to be a game changer. I also separated the wet and the dry batter because, well…duh! I’m not sure what I was thinking when I combined the two, that was the super bland 1st attempt.
I bought my airfryer on Amazon. It’s generic, the instructions are in terrible English, and the box sat in my apartment just for two weeks just in case I hated it. Vegan fried chicken was my air fryer’s final exam and it passed with flying colors. It cost me $56 and you can purchase it here. Air fryers work by circulating air at extremely high temperatures in order to fry foods without using oil. Air frying uses 80% less fat than traditional frying and there’s less waste and easier cleanup.
The results were a-maze-ing! Marinating the cauliflower made the ‘meat’ so juicy and tender and it even pulled apart the way chicken tenders do. The air fryer perfectly crisped all sides of every piece. However, please, please, please make sure your shaking off-excess-batter skills are on point so you can avoid having random mushy pieces. Also, tongs! You will definitely want to use them for this recipe instead of getting thick, sticky batter all over your fingers. I will definitely be doing more air fryer recipes, so stay tuned!
Check out the final recipe below. I promise it will be the best you’ve ever tasted.