Parmesan Crusted Lemon Plant Chicken

“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.


15 minCook

5 minPrep



  • ¾ cup vegan egg substitute
  • 1 garlic clove, minced
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper


  • 1 cup Follow Your Heart Dairy-Free Shredded Parmesan
  • 3 TBSP gluten-free flour


  • 8 Tbsp unsalted vegan butter
  • 2 garlic cloves, minced
  • 1/4 cup lemon juice
  • 1/4 cup vegetable broth
  • 1/4 tsp ground black pepper


  • 1 TBSP parsley, to garnish
  • 1/2 lemon, sliced for garnish

Step 1

In a bowl, whisk together the ingredients for the batter. In another bowl, combine the ingredients for the parmesan breading.

Step 2

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.

Step 3

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.

Step 4

Working in batches, shallow fry coated Plant Chicken for 2-3 minutes on each side, or until golden brown and crispy.

Step 5

Remove fried Plant Chicken to a wire rack set over paper towels to drain.

Step 6

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.

Step 7

Pour the sauce over the cooked Plant Chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.

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