Vegan Popcorn Chicken

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Make these insanely easy, crunchy and juicy Vegan Popcorn Chicken. This recipe is extremely versatile, perfect for any occasion and it’s one of those Southern inspired dishes that appeals to people of all ages. 

Vegan | Gluten-free

Vegan “chicken” recipes will always surprise anyone, and a clear example of that is this recipe for Vegan Popcorn Chick’n. This is one of those Southern inspired dishes that appeals to people of all ages. Seriously, this recipe ended up being so good, my non-vegan family approved and thought they tasted exactly like the classic fast food option. The crispy flavorful breading and seasoning takes TVP (textured vegetable protein) to a whole other level.

This recipe is extremely versatile and perfect for any occasion; snack, appetizer for game days/parties, salad topping, etc. As well as being pantry friendly, you probably already have all the ingredients in your kitchen. 

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What is popcorn chick’n and where did it come from?

History Check!

Popcorn Chicken is a popular American dish, similar to nuggets, but smaller; think of literally popcorn. The bite-sized chicken are breaded and fried, resulting in a crunchy finger food. It’s important to know that even though this recipe (and many others) were popularized by places like Popeyes, KFC & Church’s, this is a Southern-American recipe. Meaning that it’s of African-American descent; slaves stretched every single bit of food, hence creating the Popcorn Chicken. 

How to veganize Popcorn Chick’n?

For this recipe, I recommend using TVP in chunks. I’ve tried this recipe with seitan chicken & tofu, and it just doesn’t work; both don’t marinate too well. With the TVP, you’ll be able to control the seasoning; this also guarantees that every single bite will be flavorful. 

This recipe is insanely simple, and takes a total of 30 minutes or less to make. First you rehydrate the TVP chunks with veggie stock. Then you’ll double coat each chunk; first with the batter and then with a flour breading. After coating every TVP chunk, you can either fry them, bake them, or air-fry them; I’ve included instructions for all techniques. 

The result is a mega juicy, crunchy, exploding flavor dish. Great as a practical snack, a whole meal (like I did lol), or as an entertaining appetizer. Serve with your favorite dipping sauces & sides, and ENJOY!

How to serve with Popcorn Chicken?

Likes I said before, this recipe is very versatile, it can be served as an appetizer or as a scrumptious main dish. Here are some delicious side options:  

• We all know that potatoes and fried chicken are a match made in heaven! Try these popcorn chick’n with classic mashed potatoes, with fries or with baked potatoes.
• Take your vegan mac & cheese to a whole new level by using these vegan popcorn chicken as a topping. 
• Pair up these popcorn chick’n with some delicious veggies: roasted carrots, squash, broccoli & corn.
• This may sound counterproductive, but I guarantee you that these popcorn chick’n are going to take your salad to a whole new level. I don’t know about you, but my salads always need something crunchy.
• Make these Vegan Popcorn Chicken a whole meal with different dipping sauces. 

Dipping Sauces

• BBQ Sauce
• Vegan Ranch
• Vegan Mayo Ketchup
• Vegan Honey Mustard

Different Cooking Methods

I prefer frying this recipe, however it works just as well in the oven & air fryer. Here are the cooking instructions.

Frying: After coating, place the chick’n pieces in the hot oil. Fry for 3-4 minutes on each side or until golden brown; I recommend working in batches. Once the pieces are done use tongs to remove them from the oil and place them on the paper towel-lined plate.

Oven Baked: Preheat the oven to 400°F and line a baking tray with parchment paper. After coating, place all pieces in the baking tray, without overcrowding. Bake for 8-10 minutes flip and bake for another 8-10 minutes. If you want a bit more crunch, finish them using the broil setting for about 2-3 minutes, and I strongly suggest keeping a close eye as they burn easily. 

Air fryer: Spray cooking oil on the air fryer basket, and set the temperature to 400°F. After coating, arrange the popcorn chick’n in a single layer without the pieces touching. For a bit more crunch, you can lightly spray the tops of the chick’n with cooking spray. Cook for about 5 minutes, flip them and cook for 5 more minutes. 

Notes:

• To keep this recipe gluten-free, use gluten-free flour like garbanzo bean flour.
• Make sure you season every element of the dish: TVP chunks, batter and breading. 
• You can substitute the TVP chunks for seitan (non gluten-free) or tofu, but I find that TVP works best.
• You can also bake or air-fry the popcorn chick’n, however you might have to spray the chunks with oil so they don’t end up dry. 
• For an extra crunch, try adding some vegan panko to the breading mix.

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Recipe: Vegan Popcorn Chicken

Ingredients:

Chick’n

• 1 ½ cups dried TVP (textured vegetable protein) chunks
• 1 ¼  cup of veggie stock (or 1 veggie bouillon cube dissolved in 1 cup of water)

Batter 

• 1 cup all-purpose flour (or garbanzo bean flour to keep this gluten-free)
• 1 cup unsweetened plant-based milk
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp cumin
• 1 tbsp of paprika
• Salt & pepper to taste

Breading

• ½ cup all-purpose flour (or garbanzo bean flour to keep this gluten-free)
• Salt & pepper to taste
• 1 tsp garlic powder
• 2 tsp parsley flakes

Procedure:

1. First, warm up the veggie stock. To a mixing bowl, add TVP and veggie stock; let rest for about 5 minutes or until the TVP is fluffy & soft. Drain chick’n chunks and set aside. 
2. In a large bowl, combine flour, garlic powder, onion powder, cumin, paprika and, salt & pepper. Whisk in the milk until the batter is completely clump-free. It should have the consistency of pancake batter. Taste the batter and decide if you feel like it needs more of the spices (ex. more garlic powder, more salt or pepper, etc.).
3. In a smaller bowl or plate, mix all of the breading ingredients: flour, salt & pepper, garlic powder and parsley flakes.
4. Then gently toss each chick’n chunk in the batter and coat each piece evenly. Tap off the excess a couple of times on the side of the bowl. Transfer pieces to the breading bowl and coat the chick’n chunks on all sides. 
5. After coating, place the chick’n pieces in the hot oil. Fry for 3-4 minutes on each side or until golden brown; I recommend working in batches. Once the pieces are done use tongs to remove them from the oil and place them on the paper towel lined plate.
6. When done, remove chunks form oil and place on a paper towel lined plate to drain.
7. Serve with your favorite sides & dipping sauces, and ENJOY!!

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Previous Previous Dip Recipes:

• Vegan Caramelized Onion Dip
• Garlic & Herb Bread Dip
• Vegan Chick’n Dip

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