In a medium-size pot, whisk together
Better Than Bouillon, No Chicken Base (3 cups)
Nutritional Yeast (1 Tbsp)
Poultry Seasoning (1/2 Tbsp)
Onion Powder (1/2 Tbsp)
Liquid Smoke (20 drops)
Young Green Jackfruit in Water (4 cans)
, and bring to a boil, stirring constantly. Reduce heat to medium and cook for 10 minutes.
Reduce heat to low and simmer, covered for another 10 minutes or until the liquid has evaporated. Remove from heat and set aside.
In a small blender or bowl with a whisk, whip together
Tapioca Starch (1/4 cup)
Silken Tofu (2 Tbsp)
Water (1/2 Tbsp)
1 teaspoon at a time as needed (if any). Add to the jackfruit mixture 1 tablespoon at a time and mix until it starts to come together.
Fill a shallow bowl with warm water and soften the
Rice Paper Wrappers (24 sheets)
by soaking each sheet for about 30 seconds.
Remove from the bowl and place the rice paper on a flat surface. Place 2-3 tablespoons of the jackfruit mixture onto the rice paper and wrap the rice paper around the jackfruit flesh, making large bundles.
All-Purpose Flour (2 cups)
Dried Thyme (1/2 Tbsp)
Dried Basil (1/2 Tbsp)
Dried Oregano (1 tsp)
Celery Salt (1 Tbsp)
Ground Black Pepper (1 Tbsp)
Dry Mustard (1 Tbsp)
Paprika (1/4 cup)
Garlic Salt (2 Tbsp)
Ground Ginger (1 Tbsp)
Ground White Pepper (3 Tbsp)
Sea Salt (1/2 Tbsp)
MSG (1 Tbsp)
to a bowl and whisk together until smooth. Transfer to a large bowl.
Next, whisk together the
Unsweetened Soy Milk (1 cup)
Apple Cider Vinegar (1 Tbsp)
. Let sit for a couple of minutes.
Aquafaba (3 Tbsp)
into a sperate bowl and whisk it until it's foamed.
Now slowly add your soy milk and apple cider vinegar buttermilk into the foamed aquafaba while whisking it at the same time. Set aside.
To cook your vegan chicken, you can use a deep fryer or a deep pan with a lid. If using a deep fryer: heat
Frying Oil (to taste)
to 325 degrees F (160 degrees C). If using a deep pan: pour enough oil to measure 3 inches inside the pan. Cover with a lid and heat oil over medium-high heat to 325 degrees F (160 degrees C).
Dredge the vegan chicken in the flour mixture and shake off any excess. Then dip them in your aquafaba buttermilk mixture. Repeat. And lay to rest on a wire rack for 10 minutes.
Cook 3 to 4 pieces in the hot oil at once. In a deep fryer: this should cook up golden brown and crispy in about 3-4 minutes. If you are using a deep pan with a lid: turn the pieces occasionally. This should take about 3 to 6 minutes.
Keep an eye on the pieces and remove when golden brown and crispy. Place finished vegan chicken on a wire lined rack. Continue to fry your vegan chicken in batches of 3 or 4, allowing the oil to return to 325 degrees F (160 degrees C) between batches.
Vegan Butter (to taste)
each half of the
Hamburger Buns (4)
and toast the buttered sides on a pan over medium heat, until lightly browned.
Spread roughly 1/2 tablespoon
Vegan Mayo (1/4 cup)
onto the top and bottom of each bun.
Place 3 to 4
Dill Pickle Coins (10 slices)
on the bottom of each bun, and top with vegan fried chicken.
Add the top bun and serve with a side of fries or veggies, or other sides.