Chicken Entertaining

'KFJ' Kentucky fried jackfruit

Name: Vegan Kentucky fried chicken recipe
Yield: 4
Ingredients: 540 g canned young jackfruit in water coconut oil, for frying; Sea salt & freshly ground black pepper; Vegan mayonnaise (see below), to serve; 250 ml (1 cup) coconut milk; 1½ tablespoons apple cider vinegar; 140 g arrowroot or tapioca flour; 50 g (½ cup) almond meal; 1½ teaspoons sea salt; 1 teaspoon freshly ground black pepper; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon ground ginger; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; ½ teaspoon cayenne pepper; ½ teaspoon chilli flakes (optional); 3 tablespoons extra-virgin olive or macadamia oil; 3 tablespoons avocado or hemp seed oil; 125 ml (1⁄2 cup) coconut oil, chilled; 2 teaspoons dijon mustard; 1⁄2 teaspoon sea salt; 2 tablespoons apple cider vinegar; Juice of 1⁄2 lemon; 1 tablespoon maple syrup or coconut nectar

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https://healthimprovements.info/recipes/vegan-kentucky-fried-chicken-recipe/09bdm6pi — 'KFJ' Kentucky fried jackfruit

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by Luke Hines

Sep 12, 2019

This vegan take on Kentucky Fried Chicken tastes so close to the original you’ll be triple checking what ingredients you used. This is an edited extract from 'Eat More Vegan by Luke Hines, Published by Plum, RRP $39.99, Photography by Mark Ropper.'

540 g canned young jackfruit in water coconut oil, for frying
Sea salt & freshly ground black pepper
Vegan mayonnaise (see below), to serve

Buttermilk

250 ml (1 cup) coconut milk
1½ tablespoons apple cider vinegar

Crumb

140 g arrowroot or tapioca flour
50 g (½ cup) almond meal
1½ teaspoons sea salt
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground ginger
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon chilli flakes (optional)

Vegan mayo (makes 560g)

3 tablespoons extra-virgin olive or macadamia oil
3 tablespoons avocado or hemp seed oil
125 ml (1⁄2 cup) coconut oil, chilled
2 teaspoons dijon mustard
1⁄2 teaspoon sea salt
2 tablespoons apple cider vinegar
Juice of 1⁄2 lemon
1 tablespoon maple syrup or coconut nectar

Method

1.

Combine the buttermilk ingredients in a large bowl. Set aside.
2.

In a second large bowl, combine the crumb ingredients. Set aside.
3.

Drain and rinse the jackfruit pieces really well. Using a sharp knife, cut off and discard any parts of the jackfruit that are hard or contain seeds (you want to try to use only the parts that are stringy or soft, as this will help to provide a similar texture to chicken).
4.

Dip the trimmed jackfruit pieces first in the buttermilk, then in the crumb, then return to the buttermilk before finally dipping in the crumb mixture once again.
5.

Place a large, heavy-based frying pan over medium heat and fill with coconut oil to a depth of 2.5 cm. Heat the oil to 180°C. (To test if the oil is hot enough, simply drop a small piece of bread into it – if it sizzles and bubbles, you’re good to go.) Add the crumbed jackfruit in batches, being careful not to overcrowd the pan. Fry for 4–6 minutes, turning halfway through, until golden brown and crispy. Once cooked, remove with a slotted spoon and place on paper towel to drain.
6.

Pile the jackfruit pieces onto a platter, season well with salt and pepper and serve with the vegan mayo for dipping. Enjoy!