Vegan 'popcorn chicken' (KFC-style)

A recipe for a vegan KFC-style popcorn chicken
KFC Vegan


All ingredients are of the ground type and should ideally be combined in a sealed container before-hand and allowed to sit for a few days to allow the flavours to meld.


These can be adjusted to taste. Some people prefer a sweeter coating, others (like me) prefer a more salty coating.

The MSG can be left out if you’re opposed to it but the flavours will be diminished without it.


Standard wheat flour sold in the UK is softer than that sold in the US so it is unnecessary to cut the flour with Corn flour.

“Popcorn chicken”

What i use for the popcorn are little chunks of dehydrated Soya (commonly known as Textured Vegetable Protein or TVP).

This is extremely inexpensive (around £2 for 400g) and, once rehydrated, bulks out to around 4 times its original mass.


Dry mix

Combine the spice blend with the Extras blend in the bowl then add the flour and mix throughly.

The quantities in this recipe should be more than enough for 100 popcorn pieces.

The popcorn

Soak the TVP pieces in warm water for at least 30 minutes (i usually leave them in for between 1 and 2 hours).


Heat your deep fryer to 180ºC (360ºF).

While the fryer is heating remove the TVP from the water and shake off any excess. Throw it into the dry mix and stir, shake and otherwise completely coat the TVP pieces.

When the fryer is heated to the correct temperature remove the TVP pieces from the dry mix and shake off any excess flour mixture. Deep fry the pieces for 2 12 to 3 minutes.


There’s no reason this can’t also be used for cooking flesh, although you may wish to add a brining and dredging step before coating the meat. You’ll also want to cook meat for longer.

Blog revisit: Lapsed Ideals

A revisit of an earlier blog entry on KFC and vegetarianism
Blog Revisit KFC Random Musings

Lapsed ideals

On KFC and vegetarianism
KFC Random Musings