Southern Buttermilk Fried Chicken Recipe

Unsweetened soy milk: This plant-based milk is used to create the 'buttermilk' mixture when combined with vinegar.

Apple cider vinegar: This vinegar helps to curdle the soy milk, mimicking the tangy flavor of buttermilk.

All-purpose flour: A staple for creating the crispy coating on the tofu.

Paprika: Adds a mild, sweet pepper flavor to the coating.

Garlic powder: Provides a savory, aromatic depth to the seasoning mix.

Onion powder: Enhances the flavor with a subtle onion taste.

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

Black pepper: Adds a touch of heat and complexity to the coating.

Cayenne pepper: Gives the dish a spicy kick, adjustable to your taste.

Extra firm tofu: The main ingredient, providing a hearty and satisfying texture.

Breadcrumbs: Helps to create an extra crispy exterior on the tofu.

Vegetable oil: Used for frying the tofu to a golden brown perfection.

When preparing the tofu, ensure it is well-pressed to remove excess moisture. This will help the coating adhere better and result in a crispier texture. Use a tofu press or place the tofu between paper towels and weigh it down with a heavy object for at least 30 minutes before slicing.

• Unsweetened soy milk - Substitute with unsweetened almond milk: Almond milk has a neutral flavor and similar consistency, making it a good alternative for creating a vegan buttermilk mixture.

• Apple cider vinegar - Substitute with lemon juice: Lemon juice can also curdle the plant-based milk to create a tangy, buttermilk-like effect.

• All-purpose flour - Substitute with chickpea flour: Chickpea flour is a gluten-free option that provides a similar texture and binding quality for the coating.

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

• Garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• Onion powder - Substitute with finely chopped onions: Finely chopped onions can add a more robust and fresh onion flavor to the coating.

• Salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste profile.

• Black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can add a subtle, earthy flavor.

• Cayenne pepper - Substitute with red chili flakes: Red chili flakes provide a similar level of heat and can add a bit of texture to the coating.

• Pressed and sliced extra firm tofu - Substitute with seitan: Seitan has a meatier texture and can mimic the chewiness of chicken more closely.

• Breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a better texture for the fried coating.

• Vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

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

• Place the cooled tofu slices in an airtight container. If stacking, separate layers with parchment paper to maintain crispiness.

• Store in the refrigerator for up to 3-4 days. Reheat in an oven or air fryer to restore crispiness.

• For longer storage, freeze the fried tofu. Lay the slices on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours.

• Transfer the frozen tofu slices to a freezer-safe bag or container. Label with the date and use within 1-2 months for best quality.

• To reheat from frozen, preheat your oven to 375°F (190°C). Place the tofu slices on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, reheat in an air fryer at 350°F (175°C) for 10-12 minutes, shaking the basket halfway through.

• Avoid microwaving, as it can make the tofu coating soggy.

• Oven Method: Preheat your oven to 375°F (190°C). Place the fried tofu on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until the tofu is heated through and crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the fried tofu in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Stovetop Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the fried tofu slices and cook for 2-3 minutes on each side until they are heated through and regain their crispiness.

• Microwave Method: Place the fried tofu on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as others.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the fried tofu on the toaster oven tray. Heat for 8-10 minutes, flipping halfway through, until the tofu is hot and crispy.

• Mixing bowl: Use this to combine the soy milk and apple cider vinegar, allowing it to curdle.

• Mixing bowl: Use another one to mix the flour and spices together.

• Whisk: This will help you mix the soy milk and apple cider vinegar thoroughly.

• Whisk: Use another one to blend the flour and spices evenly.

• Frying pan: Essential for frying the tofu slices until they are golden brown and crispy.

• Tongs: Handy for flipping the tofu slices in the frying pan to ensure even cooking.

• Paper towels: Place these on a plate to drain excess oil from the fried tofu slices.

• Plate: Use this to hold the tofu slices after they are fried and drained.

• Knife: Necessary for slicing the block of extra firm tofu into appropriate pieces.

• Cutting board: Provides a safe surface for slicing the tofu.

• Measuring cups: Use these to measure out the soy milk, flour, and breadcrumbs accurately.

• Measuring spoons: These will help you measure out the spices and apple cider vinegar precisely.

Prepare the buttermilk: Mix soy milk and apple cider vinegar ahead of time to let it curdle while you prep other ingredients.

Use a large bowl: Combine all dry ingredients in a large bowl to make coating the tofu slices quicker and less messy.

Double coat efficiently: Set up an assembly line with the soy milk mixture and flour mixture side by side to streamline the double coating process.

Preheat the oil: Start heating the vegetable oil while you coat the tofu to save time.

Drain properly: Use a wire rack over paper towels to drain the fried tofu, ensuring it stays crispy.