“That’s unbelievable–one of the best things I’ve ever tried in my life.” – actual quote from Daring Logistics Manager + part-time recipe video taste tester, Cam. Well, you could take Cam’s word for it, but we highly recommend trying this Dairy-Free Parmesan Crusted Plant Chicken for yourself. You’ll thank us for this one later.
In a bowl, whisk together the ingredients for the batter. In another bowl, combine the ingredients for the parmesan breading.
Dip Plant Chicken pieces into the batter, then roll in the breading mixture until well-coated. Repeat this process a second time, dipping the same piece into the batter, then into the breading mixture. Allow any excess ingredients to fall off into each bowl.
Place a 10” skillet with 1/2” of cooking oil (about 1 cup) over high heat. Heat until the oil registers 325ºF with an instant-read thermometer.
Working in batches, shallow fry coated Plant Chicken for 2-3 minutes on each side, or until golden brown and crispy.
Remove fried Plant Chicken to a wire rack set over paper towels to drain.
Meanwhile, in a separate saucepan, melt vegan butter and garlic, cook until fragrant. Add the veggie broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes.
Pour the sauce over the cooked Plant Chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.