Crispy Coconut Chicken
A vegan-friendly twist on classic fried chicken, this recipe features a crispy coating made from crunchy Frosted Flakes and shredded coconut. Enjoy the perfect balance of sweet and savory flavors in every bite, and indulge in this mouthwatering plant-based delight.
ingredients
- 1 cup all-purpose flour
- 1 cup unsweetened almond milk
- 1 tablespoon cornstarch
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups Frosted Flakes cereal
- 1 cup shredded coconut
- 1 package extra firm tofu, drained and pressed
- Vegetable oil, for frying
steps
- 1.
In a bowl, whisk together the flour, almond milk, cornstarch, nutritional yeast, garlic powder, paprika, salt, and black pepper until smooth. Set aside.
- 2.
Place the Frosted Flakes cereal in a sealable plastic bag and crush them into small pieces using a rolling pin or your hands. Transfer the crushed cereal to a shallow dish and mix in the shredded coconut.
- 3.
Cut the tofu into bite-sized pieces and dip each piece into the flour mixture, ensuring it is coated evenly. Then, roll the tofu in the Frosted Flakes and coconut mixture, pressing gently to adhere the coating.
- 4.
Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the coated tofu pieces and cook until golden brown and crispy, about 2-3 minutes per side. Work in batches as needed.
- 5.
Transfer the cooked tofu to a paper towel-lined plate to remove excess oil.
- 6.
Serve the crispy coconut chicken alongside your favorite vegan dipping sauces or as a topping for salads or sandwiches.
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