- It's chicken.
- What the (beep).
(electronic music)
- All right, friends, we have successfully made chicken
with chicken skin.
We have successfully breaded cauliflower to make KFC.
We have successfully turned bean juice
into an egg substitute.
So what happens when we mix all of those together?
We get the most life-like Kentucky Fried Chicken
you've ever had.
So, today I thought it would be fun
for you and I, together, to test that to see
if we can take that big fried chicken recipe
with the drum sticks
and combine it with a couple of other techniques
that I've learned over the years
to make the best vegan fried chicken ever.
I mean, I think it'll work.
I found a leaked KFC recipe, veganized that.
For that, I'm going to use soy milk
and aquafaba as the binder.
I've combined the famous secret 11 spices
along with some flour,
and I hope that this rice paper skin acts like
the crackling, crispy skin that is Kentucky Fried Chicken.
All right, guys, if you are new here, I'm Candice.
Hello, welcome to my channel
for the first time, or welcome back.
If you're new here, hit that subscribe button,
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and let me know in the comment section below,
if you're loving this type of video,
and also what you would like me to veganize next.
The first thing I'm going to do,
last night I cooked up whole jackfruit,
just in the same broth, the same technique,
that I made my fried chicken recipe out of.
I'm going to mash that together.
The reason why I did this is because I wanted it
to be a bit odd in shape,
and I wanted it to have more structural integrity.
So that's why I'm doing it this way,
and then I'm just going to do everything else the same.
I'm going to wrap it in rice paper,
I'm gonna set them here, let them sit there,
and then put together the breading agent,
and then also the breaded flour.
Alright, so what I'm doing here
is I'm just squeezing out as much
of the liquid as possible.
I'm also popping out any of the little seeds
that are left over.
After doing this recipe a couple of times,
I found that I was just wasting so much time just cutting it
and trying to squeeze everything out when it was hard.
When it's soft like this, it's a lot easier
and you can pop out,
look at that seed,
it kinda looks a kidney. (laughs)
- [Man] Just a bit.
- And you wanna make sure
that you're getting as much of the liquid out
of here as possible.
All right, fun little fact, Juicy Fruit, the gum,
was actually inspired by jackfruit.
So the flavor itself was inspired by jackfruit,
ripe jackfruits specifically,
not the young stuff that we're using,
but ripe jackfruit, like, if you can find it,
is one of the most delicious things I've ever eaten.
It's so good.
You can also get it dried as well.
I have my bowl of water here,
I am just softening my rice paper,
and we're going to take oddly shaped combinations
of these guys and wrap them up
so we get a nice fried chicken feel.
So, the great thing about the original recipe for this,
is that you have your original chicken flavor now,
and then you can tailor it
to be whatever kind of chicken that you want.
So just using different spices and techniques,
you can really make it your own
and mimic really popular dishes
that maybe you miss since you've gone vegan
since so many of us go vegan,
not because we don't like meat,
but because we're not here for the animal cruelty,
or we're doing it for the environment.
So this is a really great way
to keep some of those favorite flavors
that you love so much.
(upbeat music)
All right, we have our spices here, herbs and spices.
So we have salt, dried thyme, dried basil,
oregano, celery, salt, black pepper, dried mustard powder,
paprika, garlic salt, ground ginger, white pepper,
so you have two different types of pepper,
and two different types of salt.
Also, MSG.
So, the MSG is completely optional, you can leave it out.
If you do add it, definitely reduce the salt by half.
But I want it to be the most authentic that it could be,
so the recipe called for MSG, so I'm using MSG.
(upbeat music)
(blender whirring)
Now I'm going to take two cups of flour
and add it to a bowl, and then add our spices.
We are whisking.
You wanna make sure that that is well-combined.
Look at that.
There's so many spices,
it completely changed the color of the flour.
It's super fragrant.
It's very pungent.
Now let's mix together the wet portion
of our wet to dry mixture.
All right, step one, we are making vegan buttermilk.
All you have to do is take one cup of soy milk
and one tablespoon of apple cider vinegar
and mix it together and let it sit for a couple minutes.
We are going to take our aquafaba, put it into a bowl.
This is going to be our binding agent,
and I'm just going to whisk that.
Now, while I'm whisking,
I'm going to add in the vegan buttermilk.
(whisking)
Alright, I'm going to bread it now.
First thing I'm going to do
is toss it into the seasoned flour.
I'm using the dry hand and wet hand method here.
So with my dry hand, which is this hand,
I'm just tossing it completely in the flour.
Then I'm placing it into the aquafaba mixture,
and I'm using this hand, which is my wet hand.
Just coating it completely, tossing it back in there,
using my opposite hand again, the dry hand.
Just making sure it's completely coated.
Mm, mm, mm.
All right, again, dusting it off, placing it back in here.
And one more time into the flour.
And then lay it onto the wire cooking rack or cooling rack
to rest for a couple minutes while you do the rest
of your cutlets or drumsticks or breasts
or whatever you wanna call these guys.
They look so good, they're just, you know,
they're sitting here, they're getting their R and R,
I'm letting them rest instead of throwing
the cutlets into the oil
and then kind of having the breading fly all over the place.
Have you ever deep fried something
and it just slides away from the breading?
This is allowing the breading
to adhere to the rice paper skin.
(orchestra music)
So, fun fact, when you are deep frying,
if you don't have a deep fryer
and you're doing it on the stove,
pop a popcorn kernel into your oil,
and at 325, it pops, and then your oil's ready.
(orchestra music)
This looks amazing.
It smells like a KFC in here.
Don't know how I feel about that.
I definitely will probably have to wash my hair later.
What if we tried to make that chicken sandwich?
You know how everyone is like losing their minds
about the best chicken sandwich?
Who has the best chicken sandwich?
Now, I know that this is KFC style chicken,
but I was thinking of replicating
that Popeye's chicken sandwich
that everybody was freaking out about.
So that is just a bun that's slathered in butter, toasted,
then lettuce, pickles and mayo.
All right, so I was wrong and there's no lettuce.
Yeah, okay, no lettuce.
Mayo, pickles, butter, buns.
Okay, I have all my ingredients here.
I have my list.
So we have to slather mayo on both buns,
even though they are already covered in butter, that's fine.
What I like about toasting the bun this way,
it's actually gonna make it nice and soft, it steams the bun
so it's a lot less dense when you're biting into it.
Also, I find that this vegan mayo
is the best mayo I've ever used for this.
Any sort of sandwich recipe.
Okay, and then it says pickles.
So because we just decided to do this on the fly,
I don't have a ton of pickles,
so we're using all the pickles
that I have left in my fridge,
which is a mish-mash of pickles.
All right, now we're gonna plop that guy on top,
and then put the lid on.
(upbeat dance music)
I think we've hit crackle skin.
Like, look, what?
Oh my god, you need to try this!
What the hell?
- [Man] That looks so good!
- It's chicken!
It's chicken.
(crunching)
Can you hear that?
Oh my god, it's so good.
I have not had KFC in ten years,
but this is, it smells like I remember.
It has that, like, crunchy,
like if I was to pull the skin,
like I would the chicken skin back in the day.
Like, look at that.
- So you looked shook eating this.
- [Candice] I'm so confused.
- Let's try it.
(Candice laughing)
What the fuck?
This is ridiculous.
- [Candice] A lot of chicken burgers
can be really heavy, right?
- Yeah. - If it's seitan or whatever.
- No, it doesn't feel like that at all.
- [Candice] Yeah, this is not that.
- I really wanna try just
when you're ripping the skin off.
Here, let's try one.
Yeah, that's wild.
Even just the skin by itself.
(crunching)
You can hear that, right?
- [Candice] Yeah.
That crackle crunch?
- Yeah, that's nuts.
Texturally, it's really close.
I think the chicken sandwich, though, is supreme.
- [Candice] It's so good.
- This is single-handedly the best chicken sandwich
you've ever made.
- [Candice] Yes!
- This is what Popeye's wishes it could be.
- All right, guys, there you have it.
KFC chicken, completely vegan.
Things I would change,
if you are using MSG, don't add the extra salt.
It is way too salty with the salt and the MSG.
So if you're not using the MSG,
keep the salt as is written.
If not, omit the salt and just use the MSG.
Other than that, I wouldn't change anything.
It's delicious, it's so good.
It's so salty, you really get
that crunchy flavor and texture.
So, yeah, there it is.
I'm gonna go and eat all of this,
but if you're new here, hit that subscribe button.
If you like this video, give this video a big thumbs up,
and let me know in the comments section below
what you want me to veganize next.
Okay, bye!