Make the coating

• Add 1/4 cup flour, 1/4 cup cornmeal, 2 tbsp corn starch, 1 tsp nutritional yeast, 2 tsp seasoning, 3/4 tsp baking soda, and 1/2 tsp salt (if using salt-free seasoning) to a mixing bowl.
• Stir the dry ingredients until well mixed.

Prepare the vegan chicken

For soy curls

• If using soy curls, rehydrate 2 cups of them in 1 cup of vegan chicken-style broth, like “Not Chick’n.”  Allow them to soak up the liquid for about 5 minutes.
• Scoop out the soy curls with a slotted spoon and toss them in the dry coating mixture.
• Shake the bowl to toss the soy curls until they are coated in the breading.

For store-bought frozen chicken products

• Allow them to thaw until they’re soft.
• Dip them into plant-based milk or aquafaba (the liquid from a can of chickpeas) to wet them so the coating will stick.
• Drop them into the bowl of dry ingredients and shake until they are coated in the breading.

For tofu

• Drain and press the tofu and cut it into the size you want.
• Add tofu into the dry breading mixture and toss until well coated.

Cook vegan fried chicken

Deep Fry – This method will give you the most traditional taste and fry the “chicken” evenly.

• Set your deep fryer to 370°F (188°C) and wait for it to reach that temperature. (Frying at a lower temperature will result in soggy chicken.)
• Add about 1 ½ cups of the breaded “chicken” to the frying basket and lower it into the oil.
• Fry for about 3 minutes until it they float to the top, the bubbling decreases, and they are a crispy golden color.
• Set on a paper towel to cool and soak up any additional oil. 

Pan Fry – This will also work well and taste authentic; however it is a little more difficult to get them evenly cooked.

• Put a generous amount of oil in the bottom of a frying pan and turn the heat to medium-high. Allow the oil to heat up to 370°F (188°C).  (If you don't have a thermometer, take one small piece and test it.  Put it in the pan and see if it sizzles and starts to brown after about 3 minutes of cooking).
• Place the breaded vegan chicken into the pan using tongs.  (It will spatter, and you don’t want to splash the oil).
• Fry on each side for about 3-4 minutes until golden brown and turn with tongs until all sides are golden brown.
• Set on a paper towel to cool and soak up any additional oil. 

Baked – This is definitely a healthier option, but it will not have that authentic fried chicken taste without the oil.

• Pre-heat your oven to 425°F (220°C).
• Place the breaded chicken on a cookie sheet lined with parchment paper.
• Spray the vegan chicken nuggets with spray oil.
• Bake at 425°F (220°C) for 7 minutes.
• Flip the vegan chicken and spray with oil again. Bake for another 7 minutes.