u/theinvisibleworm

I was craving KFC… so came up with something similar. Here’s how I did it:

Southern-fried Soy Curls

Ingredients:

For rehydrating:

∙	1 bag soy curls (about 8 oz dry)

∙	4 cups hot “chicken” broth (I use Frontier’s stock powders)

For marinade:

∙	½ cup buttermilk (I used cashew milk and buttermilk powder because that’s what I had in stock)

∙	½ cup pickle juice

∙	3 eggs

∙	Blend until smooth

For seasoned flour dredge:

∙	2 cups all-purpose flour

∙	2 teaspoons salt

∙	1 tablespoon black pepper (coarse ground)

∙	2 teaspoons paprika

∙	1½ teaspoons garlic powder

∙	1½ teaspoons onion powder

∙	1 teaspoon MSG

∙	1 teaspoon dried thyme

∙	½ teaspoon cayenne pepper

∙	½ teaspoon dried oregano

∙	½ teaspoon dried basil

For frying:

∙	Neutral oil (I use canola)

Instructions:

1.	Rehydrate soy curls in hot broth for 10-15 minutes until soft. Drain and pat dry on a towel. Use the leftover broth for mashed potatoes and/or gravy

2.	Blend cashew milk, pickle juice, and eggs until smooth. Pour over squeezed soy curls and marinate 15-30 minutes.

3.	Mix all flour dredge ingredients thoroughly in a shallow bowl.

4.	Remove soy curls from marinade, letting excess drip off. Dredge in seasoned flour, coating completely. Leave in there, tossing occasionally.

5.	Heat 2-3 inches of oil in a heavy pot or deep skillet to 350-375°F.

6.	Fry in batches without crowding, 3-4 minutes per batch until golden brown and crispy.

7.	Drain on a wire rack (not paper towels) to keep coating crispy.

Notes:

∙	Wire rack drainage prevents soggy coating

∙	Adjust cayenne to taste for heat level

∙	Best served immediately while hot and crispy 

∙	Air-fry or bake after refrigeration or freezing to crisp them up again