Ingredients:

  • 450 g (1 block) Extra-Firm or Super-Firm Tofu
  • 240 mL (1 cup) Dill pickle juice
  • 120 mL (1/2 cup) Unsweetened plant milk (soy or oat preferred)
  • 160 g (1 1/4 cups) All-purpose flour
  • 60 g (1/2 cup) Cornstarch
  • 1 tbsp Smoked paprika
  • 1 tbsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Dried celery seed (essential)
  • 1 tsp Fine sea salt (plus more for seasoning after frying)
  • 1/2 tsp Freshly ground black pepper
  • 1/2 tsp Nutritional yeast (optional)
  • 750 mL – 1 L (3–4 cups) High smoke-point oil (peanut or canola/rapeseed oil)
  • 4 Vegan brioche or potato buns
  • 4 tbsp Vegan butter or margarine
  • 12–16 Thinly sliced dill pickles
  • Sauce of choice (e.g., vegan mayo, hot sauce)

Instructions:

  1. Prep and Press the Tofu: Wrap the block of tofu and press for at least 4 hours, or ideally overnight, to remove moisture. Once pressed, slice the block horizontally into four even, cutlet-sized pieces (roughly 1 cm thick).
  2. Brine the 'Chik'n': Place the sliced tofu cutlets into a zip-top bag or shallow container. Pour the 240 mL (1 cup) of dill pickle juice over the tofu. Seal and refrigerate for a minimum of 4 hours, or up to 8 hours. Flip halfway through if not completely submerged.
  3. Prepare the Dredging Station and Oil: Set up the Wet station by pouring 1/2 cup of plant milk into the first shallow dish. Set up the Dry station by whisking together the flour, cornstarch, paprika, garlic powder, onion powder, celery seed, salt, pepper, and nutritional yeast in the second shallow dish. Heat the frying oil in a heavy pan or Dutch oven slowly to 175°C (350°F).
  4. The Triple Dredge: Remove the tofu cutlets from the brine and lightly pat dry. Dip one cutlet into the Dry Dredge, transfer immediately to the Plant Milk (Wet) mixture, and then return the cutlet to the Dry Dredge, pressing firmly to ensure the coating adheres thickly and creates craggy bits. Repeat for all four cutlets.
  5. Fry the 'Chik'n': Carefully lower 2 cutlets (do not overcrowd) into the hot oil, maintaining 175°C (350°F). Fry for 3–5 minutes per side, until deeply golden brown and very crispy. Remove and immediately place on a wire rack to drain. Lightly sprinkle with additional salt while still hot. Repeat with remaining cutlets, ensuring oil temperature stabilizes between batches.
  6. Assemble the Sandwich: Spread vegan butter on the inside of the buns and toast them lightly. Place a crispy 'chik'n' cutlet on the bottom bun. Top generously with the dill pickle slices, add sauce of choice to the top bun, and serve immediately.