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Vegan Chick’n Fries

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I was admittedly dubious of these, but after dippin’ them, I GET IT! Vegan Chick’n Fries are all THE RAGE.

I never tried these before going vegan, mostly because I thought they were a silly gimmick. But after making them, I can see why everyone loves them. They are perfect for dipping, even better than Chick’n Nuggets! I will gladly admit when I’m wrong and this was one of those times!

I’ve made these with the Gardein Strips (any of there non-breaded chick’n products will work) and you can also make them with the Ground Chick’n by Emerge which is the Kroger / Ralphs brand. Both are good, but I do prefer the Gardein. You can also use Seitan or whatever vegan chick’n you can get your hands on. You could even just slice some tofu into strips!

The process is quite simple. Let your vegan chick’n strips thaw, smash two together, roll into a chick’n fry. Then freeze them to firm up as they’ll be quite fragile. After that we just need to put together a dredging station with some seasoned flour, a wet mixture (I used Just Egg but you could also use a vegan buttermilk mixture) and some panko breadcrumbs. Then just dredge and fry!

We’re also gonna whip up a couple of zip zappin’ sauces, since these Chick’n Fries are made for dippin’! First is a Creamy Buffalo Sauce, and then a classic Honey Mustard! Both of them were phenomenal! I really just eyeballed them, but I’ll leave approximate ingredients. These should really be done to taste anyhow!

HERE’S a HANDY DANDY video too!


  • Use a heavy bottomed pot (Stainless SteelCast IronCarbon Steel etc)
  • I highly recommend a Deep Fry Thermometer to monitor the oil temp.
  • Use a neutral tasting, high smoke point oil (Canola, Vegetable, Peanut etc.)
  • Make sure to use UNSWEETENED plant milk. I like RIPPLE the best.
  • Add flour as needed to thicken the vegan buttermilk mixture.
  • Shake off the excess flour and batter when you dredge.
  • Fry a test nugget to test the seasoning and adjust as needed.
  • Let the chick’n rest on a Wire Rack after frying to prevent soggy chick’n.


  • Don’t leave the pot unattended.
  • Keep children away from the pot.
  • Don’t fill the pot more than halfway with oil. Don’t overcrowd it as well.
  • Turn the handles of the pot away from you to avoid accidental spills.
  • Keep a lid nearby so you can cover the pot if it catches fire.
  • Never use water to put out an oil fire.
  • Get a Fire Extinguisher just to be extra safe. This isn’t just good for deep frying, but for having in the house in general!


If you want to see about alternatives to deep frying, check out my BEST WAYS TO FRY VEGAN CHICKEN post

If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!

Vegan Chick'n Fries

Vegan Chick’n Fries

Thee Burger Dude
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  • 2 pack of Gardein Meatless Strips or equal amounts of whatever Vegan Chicken you have available should make about 22 Chick’n Fries.
  • Panko Breadcrumbs about 1 cup

Dry Dredge

  • 1 cup flour
  • 1/2 Tbsp garlic salt
  • 1/2 Tbsp smoked paprika
  • 1/2 Tbsp cayenne
  • 1 tsp onion powder
  • 1/2 tsp white pepper
  • 1 tsp MSG

Wet Dredge

  • 1 cup vegan egg or
  • 1 cup unsweetened plant milk + 1 Tbsp apple cider vinegar

Creamy Buffalo Sauce (rough estimates, should be done to taste!)

  • 1/2 cup vegan sour cream
  • 1/4 cup Frank’s hot sauce more to taste
  • 1 Tbsp Frank’s seasoning optional

Honey Mustard (rough estimates, should be done to taste!)

  • 1/3 cup vegan mayo
  • 1 Tbsp Dijon mustard
  • 3 Tbsp yellow mustard
  • 1 tsp Chinese hot mustard optional
  • 2 Tbsp vegan honey or agave, maple syrup
  • 1 tsp white vinegar


  • Thaw your Gardein chick'n strips.
  • Smash two strips together and then roll out into a chick'n fry shape. I suggest using some parchment paper so they don't stick.
  • Freeze your Chick'n Fries for 1 hour.
  • While Chick'n freezes, combine ingredients for the Honey Mustard and Creamy Buffalo sauce respectively. Add to the fridge until needed.
  • Let's make our dredging station. For the wet dredge, in a shallow bowl or rimmed plate, add vegan egg or vegan buttermilk (1 cup plant milk and 1 Tbsp apple cider vinegar). In another bowl or rimmed plate, combine the ingredients for the dry dredge.⁣ In a third bowl, add your panko breadcrumbs.
  • When Chick'n Fries have been freezing for 45 minutes, heat up some oil in a pot to 350-375 F.
  • Once oil is up to 350 – 375 degrees, dredge your chick'n fries in the seasoned flour dredge, then the vegan egg / buttermilk, and lastly the panko, shaking off any excess flour and batter, and ensuring total coverage on each phase. Place carefully in oil and let them fry until golden brown. Let them rest on a cooling rack.
  • Once Chick'n Fries are all done, go ahead and get to dippin' them!
  • ENJOY!
Keyword vegan chick’n fries
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