Recipe courtesy of Kardea Brown
Lemon-Pepper Fried "Chicken" Tenders
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- Level: Intermediate
- Total: 2 hr 30 min (includes drying and soaking time)
- Active: 55 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 726
- Total Fat
- 55 g
- Saturated Fat
- 5 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 24 g
- Cholesterol
- 3 mg
- Sodium
- 812 mg
Crispy on the outside and tender on the inside, these not-so-chicken tenders satisfy that craving because the tofu is soaked in a "not chicken" broth, yielding an umami flavor. Don't be tempted to skip the pressing of the tofu—that's crucial in removing its liquid so it can soak up that broth.
- Level: Intermediate
- Total: 2 hr 30 min (includes drying and soaking time)
- Active: 55 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 726
- Total Fat
- 55 g
- Saturated Fat
- 5 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 24 g
- Cholesterol
- 3 mg
- Sodium
- 812 mg
Ingredients
Lemon-Pepper "Chicken":
Dairy-Free Ranch Dip:
Directions
Special equipment:
a deep-fry thermometer- For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
- Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
- Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
- For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
- Make the “buttermilk” by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
- Dip the tofu strips in the “buttermilk,” then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.
