Vegan Chicken Drumsticks

Vegan fake meats are all the rage, but they’re nothing new. Vegan meat substitutes have been produced in Asia for over two thousand years. These are seriously fun, and delicious. I’ve served them to large groups of people, some comprised mostly of meat eaters, and everyone goes back for another. The texture is great, as is the flavor, but chewing on the sugar cane “bone” is as much fun as cotton candy at the fair..

These are most often served with a soy based glaze, but they’re not limited to Asian flavors and seasonings. We’re going to transform them into southern style buttermilk fried chicken drumsticks.

Once you manage to procure the necessary ingredients—tofu skins and sugar cane sticks—from an Asian market, these vegan drumsticks are fun to make. You may want to assemble them a day in advance, because putting them together is kind of like a craft project. I promise, it’s worth the time you’ll invest.

I used the method taught by WoonHeng on her website, Plant Based Deliciousness. Having tried several methods, I think hers is the best, and she explains the steps very well.

When your drumsticks have been assembled and cooked according to her instructions, proceed as follows:

vegan southern style buttermilk fried chicken

Ingredients:

for dipping

• 12 vegan chicken drumsticks, prepared as explained above

• 2 cups full fat plain coconut yogurt (I like Trader Joe’s or So Delicious™)

• a generous squeeze of fresh lemon juice

• 1 ½ teaspoons garlic powder

• 1 ½ teaspoons onion powder

• ¾ teaspoon smoked paprika

• ¾ teaspoon kosher salt

• a generous grind of black pepper

For the coating

• 1 ½ cups flour

• ⅓ cup cornstarch

• 1 ½ teaspoons baking powder

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 ½ teaspoons herbs de provence

• 1 teaspoon smoked paprika

• 1 teaspoon kosher salt

• a generous grind of black pepper

Neutral oil, such as avocado or sunflower, for frying.

Method:

• Combine all ingredients for the dip in a large bowl and mix well. 

• Combine all the ingredients for the coating on a flat plate.

• Preheat the oven to 200°.

  Have a metal drying rack at the ready.

• One by one, dip the drumsticks into the yogurt mix, avoiding the sugar cane “bone,” being sure to coat them well.

• Roll the drumstick in the flour mixture, avoiding the sugar cane “bone,” and set it on the rack. 

• When all the pieces are coated, take about a tablespoon of the leftover marinade and mix it into the remaining flour mixture. The goal here is to add some little lumps to your flour.

• Do a quick re-dip of each piece in the marinade, and a second coating of the flour mix, pressing on as much as will cling. Return the pieces to the rack and let them rest for about 15 minutes before frying.

• In a large skillet, heat a generous amount of oil, enough to come halfway up the drumsticks.

• When the oil shimmers, gently lay the drumsticks in the pan and fry them over medium heat until golden brown. Turn them often so that they cook evenly, all around. As they come out of the pan, return them to the rack.

• To keep them warm, slide the rack into the oven until you’re ready to sere them.

  You can serve the drumsticks with a drizzle of warmed honey, or offer warmed honey on the side. Some people like to add a bit of cayenne pepper or chili powder to the honey.

  Serve your fabulous vegan fried chicken with fluffy mashed potatoes dairy or pareve, or really go southern style and serve them with waffles, fresh off the iron.

Did you make it? Was it fabulous?