The other day, we were having a hard time deciding what to make for breakfast… We knew we wanted something savory, but we weren’t sure what. Eventually, I remembered we had a bag of Beyond Meat chicken strips in the freezer, and when I asked Taryn what we could do with those, she immediately replied, “I can make biscuits!!!” And thus, this recipe was born.
As I’ve mentioned before, I’ve been trying out recipes on my parents. I’m lucky if I can even get them to try something vegan, let alone like it… Well, my mom and my dad loved these chicken biscuit sliders. My dad ate a few of them and said, “I completely forgot I wasn’t eating real chicken!”
Typically, when you southern-fry something, you dredge in buttermilk or eggs and flour and/or bread crumbs. To veganize this recipe, I used cashew cream instead of dairy or eggs. It wasn’t quite a buttermilk or an egg substitute, but it worked perfectly!
Crispy southern-fried vegan chicken strips served on a fresh baked biscuit.
- Chicken substitute of choice (we used Beyond Meat)
- 1 cup flour
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tsp salt
- 2 tsp pepper
- 1 cup cashew cream (1/2 cup raw cashews soaked overnight or boiled 15 min + 3/4 water blended)
- 2 tbsp Louisiana hot sauce
- We used Minimalist Baker's recipe, but you can use any recipe or mix you like.
- In a large bowl, mix flour, smoked paprika, garlic, salt, and pepper.
- In a separate bowl, mix cashew cream and hot sauce.
- Fill a heavy-bottom pan with 1/4 inch of oil and heat for 5 min over medium heat.
- Dredge the chicken strips in flour, then cream, then flour again, and drop in the oil.
- Fry on each side for about 2 min.
- Set on a plate lined with paper towels or a cooling rack to cool and drain for a few minutes before serving, and sprinkle with salt.
The prep and cook time also include the time it will take to make the biscuits.
Special thanks to Gourmet Nuts and Dried Fruit for providing the cashews for this recipe!