Miss Kardea Brown's Lemon-Pepper Fried “Chicken Tenders” with tofu, as seen on the Food Networks, Delicious Miss Brown, Season 6.
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
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.


Lemon-Pepper "Chicken":

Dairy-Free Ranch Dip:


Special equipment:
a deep-fry thermometer
  1. 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.
  2. Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
  3. 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.
  4. 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.
  5. 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.
  6. 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.