Oven Fried Chicken Recipe

All-purpose flour: This is the base for your coating, giving the chicken strips a nice, crispy texture.

Unsweetened almond milk: Used to create a buttermilk-like mixture when combined with vinegar, helping the coating stick to the chicken strips.

Apple cider vinegar: When mixed with almond milk, it curdles to form a vegan buttermilk substitute.

Breadcrumbs: Adds an extra layer of crunch to the coating.

Paprika: Provides a mild, smoky flavor to the coating.

Garlic powder: Adds a savory depth of flavor.

Onion powder: Enhances the overall taste with a hint of sweetness.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a touch of heat and complexity.

Vegan chicken strips: The main ingredient, providing a plant-based alternative to traditional chicken.

For an extra crispy texture, try double-dipping the vegan chicken strips. After the first coating of flour mixture, dip them back into the almond milk mixture and then coat them again with the flour mixture. This creates a thicker, crunchier crust that mimics traditional fried chicken.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour is a great gluten-free alternative that adds a slightly nutty flavor and works well for coating.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative for coating.

• apple cider vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity to help curdle the plant milk, mimicking buttermilk.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a crispy texture similar to breadcrumbs and are naturally gluten-free.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that enhances the overall taste of the dish.

• garlic powder - Substitute with granulated garlic: Granulated garlic provides a similar flavor profile and can be used in the same quantity.

• onion powder - Substitute with dried minced onion: Dried minced onion offers a similar onion flavor and adds a bit of texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the seasoning profile.

• vegan chicken strips - Substitute with cauliflower florets: Cauliflower florets provide a similar texture when coated and baked, making them a great plant-based alternative.

• Allow the oven fried chicken strips to cool completely before storing. This prevents condensation, which can make the coating soggy.

• For short-term storage, place the cooled vegan chicken strips in an airtight container. Store them in the refrigerator for up to 3-4 days.

• To freeze, arrange the cooled strips in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours, or until the strips are solid.

• Once frozen, transfer the strips to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2-3 months.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen strips on a baking sheet lined with parchment paper.

• Bake for 15-20 minutes, flipping halfway through, until heated through and crispy. For extra crispiness, you can broil the strips for the last 2-3 minutes.

• Alternatively, you can reheat the strips in an air fryer at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through.

• Avoid microwaving the strips, as this can make the coating soggy and less enjoyable.

• Preheat your oven to 350°F (175°C). Place the leftover oven fried chicken on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until heated through and crispy.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the chicken strips on the rack. Heat for about 8-10 minutes, flipping halfway, until warm and crispy.

• If you prefer using a microwave, place the chicken strips on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as the oven.

• For an air fryer, preheat to 350°F (175°C). Place the oven fried chicken in the basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through, until hot and crispy.

• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegetable oil. Place the chicken strips in the skillet and cook for 3-5 minutes on each side, until heated through and crispy.

• Oven: Used to bake the vegan chicken strips at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to combine the almond milk and apple cider vinegar, as well as to mix the flour and spices.

• Whisk: Helps to mix the almond milk and apple cider vinegar thoroughly.

• Measuring cups: Essential for accurately measuring the flour, almond milk, and breadcrumbs.

• Measuring spoons: Used to measure out the paprika, garlic powder, onion powder, salt, and black pepper.

• Baking sheet: Provides a flat surface to place the coated vegan chicken strips for baking.

• Parchment paper: Prevents the vegan chicken strips from sticking to the baking sheet and makes for easy cleanup.

• Tongs: Useful for flipping the vegan chicken strips halfway through the baking process.

• Small bowl: Used to hold the flour mixture for coating the vegan chicken strips.

Prepare the almond milk mixture ahead: Mix the almond milk and apple cider vinegar in advance to save time during assembly.

Use pre-seasoned breadcrumbs: Opt for pre-seasoned breadcrumbs to skip the step of mixing spices into the coating.

Line the baking sheet: Prepare your baking sheet with parchment paper before starting to keep the process smooth.

Double coat efficiently: Set up a dipping station with the almond milk mixture and flour mixture side by side for quick and easy coating.

Batch bake: Bake multiple vegan chicken strips at once to save time and energy.