KFC and All Fried Chicken

This one is sooooo yummy:

Mock Southern Fried Chicken
1 12 oz pkg of tofu
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
vegetable shortening for frying

Leave tofu in original package and place in freezer for 72 hours.
Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.

In a heavy brown paper bag or large food storage bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl.

Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375° F.

When a drop of water spatters when it hits the hot oil, dip some of the tofu pieces into the milk then place in the bag and shake to coat evenly. Arrange the tofu pieces in the fat, making sure not to overcrowd. Fry the tofu until outside is golden brown and crisp, turning once to brown both sides. Turn once. Drain tofu on brown paper or paper towels

* 1 tsp salt or seasoned salt
* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp black pepper
* dash cayenne (optional)
* 1 1/2 cups flour
* 1/4 cup nutritional yeast (optional)
* 1/4 cup prepared mustard
* 2 tbsp baking powder
* 1/2 cup water
* 1 lb seitan or other chicken substitute, cut into 1-2″ square pieces
* oil for frying

PREPARATION:
In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne and nutritional yeast.

In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.

Add baking powder to the flour mixture and combine well.

Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.

Fry chunks of “chicken” in the oil on medium-high heat in a large skillet for 3-5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup or barbeque sauce and enjoy!

Tip: If your chunks are turning brown or black rather than a crispy golden brown, your oil is probably too hot! Reduce the heat a small amount and try again.

Yield: 6 servings
¼ cup Buttermilk
½ teaspoon Salt
½ teaspoon Fresh Ground Pepper
¼ teaspoon Ground Nutmeg
3 ½ pounds Chicken, Skinned, Cut Up
1 cup Fine Bread Crumbs

Preheat oven to 400øF. Mix buttermilk, salt, pepper and nutmeg in a large bowl. Add chicken pieces, turning to coat. Place bread crumbs in a shallow bowl. Turn chicken, one piece at a time, in bread crumbs until evenly coated. Place chicken on foil lined baking sheet. Bake until coating is crisp and juice runs clear when thigh is pierced with a fork, about 50 minutes.

Fried “Chicken”

1 tsp. salt
1/2 tsp. onion powder
1 tsp. pepper
1 tsp. garlic powder
2 c. unbleached flour
4 Tbsp. nutritional yeast (optional)
3 Tbsp. yellow mustard
1/2 c. water
2 Tbsp. baking powder
1 lb. mock chicken
3 1/2 c. veg oil

Mix together salt, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl. In a separated bowl, dilute the mustard wiht 1/2 cup water. Add 1/3 cup of flour mixture to the mustard mixture and stir. Add baking powder to dry flour mixture and mix.

Dip chunks of mock chicken into the mustard batter, then drop each chunk into the flour mixture and coat with the desired amount of “crust.” Fry the chunks in hot oil on medium-high heat in a large skillet or deep fryer until crispy and golden brown, turning as needed.

Southern-Fried Tofu

1 pound regular/firm tofu, rinsed and patted dry

Seasoning:
1 1/2 c. nutritional yeast flakes
2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried parsely flakes
1/2 tsp. paprika
1/2 tsp. dried tarragon
1/2 tsp. dried dill weed
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano
1/2 tsp. curry powder
1/4 tsp. dry mustard
1/4 tsp. ground rosemary
1/4 tsp. ground celery seed
2/3 c. nondairy milk
2 tsp. fresh lemon juice
2/3 c. whole wheat pastry flour, as needed
1 Tbsp. canola oil, more or less as needed for browning

Cut tofu horizontally into three equal slabs. Wrap each slab in a clean tea towel or paper towel and press the tofu for 45 minutes. If time doesn’t permit, wrap tofu and press gently to extract as much moisture as possible.
For seasoning mix, place nutritional yeast, salt, herbs, and spices in a wide, shallow mixing bowl. Stir together well.
Stir the milk and lemon juice together in a small mixing bowl. Place the flour in mixing bowl.
Cut each slab of tofu into 4 triangles, making a total of 12 in all. Working with one piece at a time, dredge the tofu in the flour. Shake off any excess. Next, submerge the tofu in the milk mixture. Coat the tofu in the seasoning mix.
Coat a large skillet with canola oil and heat over medium-high. When the oil is hot, add the tofu pieces ina single layer. Cook until bottoms are well browned, then turn the pieces over and cook until browned. Add more canola oil between batches and adjust the heat as necessary.
As soon as tofu is removed from the skillet, place it on a plate lined with paper towels and blot off excess oil.

Enjoy!