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  • Writer's pictureSam Deetjen

Fried Tempeh Chikn

Updated: Jan 2, 2021

I’m not a fan of vegan meats (or meat in general before going vegan), but tempeh has always been the one thing I love! Nutty, firm, and delicious. I love adding this to pasta, salad, eating it with mashed potatoes, or just dipping it in BBQ sauce!


1 block tempeh

Dry Batter

1/4 cup cornstarch

1/4 cup brown rice flour (I’ve used oat flour and white rice flour here too with good results)

1 teaspoon baking powder

1/2 teaspoon thyme

1/2 teaspoon sage

1/2 teaspoon rosemary

1/2 teaspoon white pepper

1 teaspoon salt

Wet Batter

1 teaspoon baking powder

1 tablespoon chickpea flour (or ground flax, but it will sputter a bit more while frying. Be careful!)

1/4 cup unsweetened cashew milk

oil for frying

-Heat about an inch of vegetable oil in a pan at medium-low heat.

-Slice your tempeh. I did 10 chikn strips.

-Mix dry batter ingredients in one bowl and wet batter ingredients in another bowl, let sit for 5 minutes.

-Do one strip at a time. Put it in the dry mix, then the wet mix, then back in the dry mix.

-Place in the hot oil. Do 3 or 4 at a time so you don’t crowd the pan.

-Fry for 4-5 minutes, flip and fry for 4-5 more. Place on a wire rack or paper towel to drain some oil.

-Repeat until all are cooked and enjoy!

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