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A spicy fried chicken sandwich on parchment paper with a pastry brush dripping spicy sauce next to it.

The Best Vegan Nashville Fried Chicken

Spicy hot fried chicken with a crunchy coating and a delicious sweet to spicy flavor. Just like the real thing, only no birds were harmed.
4.50 from 10 votes
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Course: Entree, Main Course
Cuisine: American, Vegan
Prep Time: 20 minutes
Cook Time: 10 minutes
Make the seitan cutlets: 45 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 533kcal
Author: Linda & Alex


  • heavy skillet


  • 6 vegan chicken cutlets link to recipe is in the instructions.
  • Canola or corn oil
  • 2 vegan eggs see note
  • 1 cup unsweetened plant milk almond, soy, cashew, or pea protein will work. Do not use coconut milk
  • 2 tablespoon lemon juice
  • 1 tablespoon plus 1 teaspoon Hot sauce
  • 2 cups all-purpose flour
  • Salt and pepper to taste
  • ½ cup vegan butter melted see note
  • 2 tablespoon plus 1 teaspoon cayenne pepper use less if you don’t like super spicy food.
  • 1 tablespoon packed brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • ¼ cup oil from the chicken


  • Line a cooking rack or plate with paper towels. This will absorb the excess oil from the fried chicken.
  • Make the chicken cutlets. Make sure that they’re at room temperature before frying.
  • In a shallow bowl, whisk the 2 vegan eggs, 1 cup plant milk, 2 tablespoon lemon juice, and 1 tablespoon plus 1 teaspoon hot sauce until combined.
  • In a shallow bowl, whisk the 2 cups all-purpose flour and salt and pepper to taste until completely combined.
  • In a small bowl whisk the ½ cup melted vegan butter, 2 tablespoon plus 1 teaspoon cayenne pepper (use less if you don’t like super spicy food), 1 tablespoon packed brown sugar, 1 teaspoon paprika, 1 teaspoon garlic powder, and salt and pepper to taste until completely combined. Set aside.
  • Fill a heavy skillet with approximately 2 inches of canola or corn oil and heat to 350°F (176°C). The temperature will fall when you add the chicken, that’s fine. DON’T turn the heat up.
  • Dredge the chicken cutlets in the flour, then the egg and milk mixture, then again in the flour. Shake off excess flour.
  • When the oil is ready, carefully put the cutlets in the oil, leaving room between each one, and cook for approximately 4 to 5 minutes per side, or until golden brown and crispy.
  • Remove from the oil and place on a cooling rack or plate that’s lined with paper towels.
  • When all of the chicken is done. Turn off the heat and wait 3 minutes so the oil cools slightly.
  • CAREFULLY spoon a ¼ cup of the oil from the pan into the cayenne and butter sauce. Stir until completely blended.
  • Liberally brush the sauce on the fried chicken and serve as is or on a bun with pickles and slaw.
  • Best when eaten immediately.
  • Enjoy!



For the vegan eggs, we suggest using JUST egg or Follow Your Heart vegan egg replacers. Do NOT use chia, flax, or aquafaba as a replacer or you won't get the desired result. 
We recommend Miyoko's or Earth Balance vegan butter. 


Serving: 1piece | Calories: 533kcal | Carbohydrates: 44g | Protein: 29g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 2mg | Sodium: 721mg | Potassium: 171mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1643IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 4mg
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