Vegan chicken tenders with ranch dip
Crispy fried vegan chicken tenders with a creamy, tangy ranch dip. Perfect for those fast food cravings- give them a go!
Ingredients
- 600 ml Vegan chicken broth
- 200 ml Soy milk
For the chicken-
- 1 cup Vital wheat gluten flour
- 1 cup Vegan chicken broth
- 1/3 cup Plain flour
- 1/3 cup Nutritional yeast
- 1 tsp Sage
- 1 tsp Italian seasoning
- 1 tbsp Vegan chicken stock powder
- 1 tsp Garlic granules
For the flour mix-
- 1.5 cups Plain flour
- 1 tsp Salt
- 1 tsp MSG
- 1 tsp Thyme
- 1 tsp Oregano
- 1 tsp Black pepper
- 1 tsp Garlic granules
- 2 tsp White pepper
- 2 tsp Paprika
For the ranch dip-
- 2/3 cup Mayo
- 1/3 cup Soy milk
- 1 tsp Dried chives
- 1 tsp Dill
- 1 tsp Garlic granules
- 1 tsp Onion granules
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tbsp Apple cider vinegar
Instructions
- To make the chicken add all of the chicken ingredients to a bowl and mix to combine.
- Once the ball comes together knead on the counter for a few minutes and cut into 4 pieces.
- Get the vegan chicken stock boiling in a pan.
- Flatten the chicken pieces and add to the broth- simmer on low for 30 minutes.
- To make the ranch mix all of the ranch ingredients and leave in the fridge until needed.
- Remove the chicken from the stock, pat dry with a paper towel and leave to cool whilst you make the coating.
- Grab two bowls and add all of the flour mix to one of the bowls, mix well to combine.
- Divide the flour in half into the two bowls and mix the soy milk into one bowl.
- Cut the chicken pieces into tenders shape and dip in the dry flour, then the wet, then back into the dry and place on a clean dry plate.
- Repeat for all of the tenders.
- Heat up some oil in a large frying pan and fry each piece until golden brown.
- Serve up with the ranch and enjoy!
Notes
Frying- These will work best deep fried of course however I cant stand the mess of deep frying so I just shallow fry mine.