How To Make Jackfruit Fried Chicken (Vegan + Gluten-Free)
Servings: 4 servings
Calories: 588kcal
Equipment
- deep fryer or air fryer
- Large Pot or Dutch Oven
- Paper Towels
- Tongs
Ingredients
- 2 20 oz Green Jackfruit in brine Drain brine off and rinse (We use the Trader Joe’s brand)
- Salt and pepper to taste
- 1 cup Vegetable oil or any oil suitable for frying at high temperature
Vegan Buttermilk Mixture
- 1 cup Almond milk
- 1 1/2 tablespoon Apple Cider vinegar
- 1/2 teaspoon cayenne pepper or 1 teaspoon hot sauce optional
- 1/2 teaspoon salt
Jackfruit Batter
- 3/4 cup Gluten-free flour
- 1/4 cup Cornstarch
- 1 tablespoon Baking powder
- 1/2 teaspoon Paprika, Salt, Onion, Thyme and Garlic powder each
- 1/4 teaspoon Chili powder
Instructions
- Drain brine, then rinse jackfruit and set aside
- Prepare buttermilk bath. Mix almond milk, apple cider vinegar and hot sauce (optional). Set aside for 10 minutes to form buttermilk while you prepare coating.
- Mix flour, cornstarch, baking powder, seasonings and spice in bowl.
- Preheat oil on medium high heat.
- Add jackfruit to buttermilk mixture and let soak for 20 minutes.
- In a large resealable plastic zip lock bag add flour mixture and wet jackfruit pieces, their will be buttermilk leave in bottom of bowl. Shake until evenly coated.
Frying
- Heat oil over medium heat. Test with a pinch of flour and if it sizzles, its ready.
- Add nuggets in small batches to oil being careful not to overcrowd pan. (Overcrowding can lend to streaming instead of frying for a crispy crust). Turn occasionally, Cook until golden brown about 5 minutes. Keep the temperature of the oil up as you continue frying batches.
- Remove nuggets with strainer and place on paper towel to drain excess oil.
Nutrition
Calories: 588kcal | Carbohydrates: 25g | Protein: 3g | Fat: 56g | Saturated Fat: 44g | Sodium: 693mg | Fiber: 3g | Sugar: 1g | Vitamin A: 37IU | Calcium: 266mg | Iron: 1mg