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0 from 45 votes

The Best Vegan Nashville Fried Chicken

Spicy hot fried chicken with a crunchy coating and a delicious sweet to spicy flavor. Just like the real thing, only no birds were harmed.

Prep Time
20 mins
Cook Time
20 mins
Make the seitan cutlets:
45 mins
Total Time
30 mins
Servings: 6 servings
Calories: 533 kcal
Course: Main Course
Cuisine: American , Vegan

Ingredients

  • 6 vegan chicken cutlets link to recipe is in the instructions.
  • canola or corn oil
  • EGG MIXTURE
  • 2 vegan eggs see note
  • 1 cup unsweetened plant milk almond, soy, cashew, or pea protein will work. Do not use coconut milk
  • 2 tablespoon lemon juice
  • 1 tablespoon plus 1 teaspoon Hot sauce
  • FLOUR MIXTURE
  • 2 cups all-purpose flour
  • salt and pepper to taste
  • sauce
  • ½ cup vegan butter melted see note
  • 2 tablespoon plus 1 teaspoon cayenne pepper use less if you don’t like super spicy food.
  • 1 tablespoon packed brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • ¼ cup oil from the chicken

Instructions

    Cup of Yum
  1. Line a cooking rack or plate with paper towels. This will absorb the excess oil from the fried chicken.
  2. Make the chicken cutlets. Make sure that they’re at room temperature before frying.
  3. In a shallow bowl, whisk the 2 vegan eggs, 1 cup plant milk, 2 tablespoon lemon juice, and 1 tablespoon plus 1 teaspoon hot sauce until combined.
  4. In a shallow bowl, whisk the 2 cups all-purpose flour and salt and pepper to taste until completely combined.
  5. In a small bowl whisk the ½ cup melted vegan butter, 2 tablespoon plus 1 teaspoon cayenne pepper (use less if you don’t like super spicy food), 1 tablespoon packed brown sugar, 1 teaspoon paprika, 1 teaspoon garlic powder, and salt and pepper to taste until completely combined. Set aside.
  6. Fill a heavy skillet with approximately 2 inches of canola or corn oil and heat to 350°F (176°C). The temperature will fall when you add the chicken, that’s fine. DON’T turn the heat up.
  7. Dredge the chicken cutlets in the flour, then the egg and milk mixture, then again in the flour. Shake off excess flour.
  8. When the oil is ready, carefully put the cutlets in the oil, leaving room between each one, and cook for approximately 4 to 5 minutes per side, or until golden brown and crispy.
  9. Remove from the oil and place on a cooling rack or plate that’s lined with paper towels.
  10. When all of the chicken is done. Turn off the heat and wait 3 minutes so the oil cools slightly.
  11. CAREFULLY spoon a ¼ cup of the oil from the pan into the cayenne and butter sauce. Stir until completely blended.
  12. Liberally brush the sauce on the fried chicken and serve as is or on a bun with pickles and slaw.
  13. Best when eaten immediately.
  14. Enjoy!

Notes

  • NUTRITION DISCLAIMER
  • For the vegan eggs, we suggest using JUST egg or Follow Your Heart vegan egg replacers. Do NOT use chia, flax, or aquafaba as a replacer or you won't get the desired result. 
  • We recommend Miyoko's or Earth Balance vegan butter. 

Nutrition Information

Serving 1piece Calories 533kcal (27%) Carbohydrates 44g (15%) Protein 29g (58%) Fat 27g (42%) Saturated Fat 11g (55%) Cholesterol 2mg (1%) Sodium 721mg (30%) Potassium 171mg (5%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1643IU (33%) Vitamin C 5mg (6%) Calcium 12mg (1%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 533

% Daily Value*

Serving 1piece
Calories 533kcal 27%
Carbohydrates 44g 15%
Protein 29g 58%
Fat 27g 42%
Saturated Fat 11g 55%
Cholesterol 2mg 1%
Sodium 721mg 30%
Potassium 171mg 4%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 1643IU 33%
Vitamin C 5mg 6%
Calcium 12mg 1%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.