Plant-Based Persian-Style Fried Chicken with Creamy Dill Sauce
Plant-Based Persian-Style Fried Chicken with Creamy Dill Sauce
Ingredients
For the Saffron Marinade
- 1 1/2 cups plant-based milk, (e.g., oat milk)
- 2 tablespoons pickle juice
- 1 lime, juiced
- 1/4 teaspoon saffron threads, steeped in 1/4 cup hot water for 10 minutes
- 1/4 cup plant-based egg substitute, or equivalent of 1 large egg
For the Dry Coating
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pink salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried herbs, (e.g., thyme, oregano, or a blend)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Creamy Dill Sauce
- 12 ounces silken tofu, drained
- 1/2 teaspoon salt, or to taste
- 1 tablespoon dried dill
For the 'Chicken'
- 1 1/2 pounds pink oyster mushrooms, large clusters, gently cleaned
- 4 cups cooking oil, for deep frying (e.g., canola, vegetable, or peanut oil)
Instructions
- 1
Prepare the Saffron Marinade: In a large wooden bowl or mixing bowl, combine the plant-based milk, pickle juice, and fresh lime juice. Add the steeped saffron water (saffron threads included). Crack in the plant-based egg substitute and whisk thoroughly until well combined and a uniform yellowish liquid forms.
⏱️ 5 min
- 2
Prepare the Dry Coating: In a rectangular glass dish or shallow pan, combine the all-purpose flour, baking powder, pink salt, black pepper, dried herbs, garlic powder, and onion powder. Whisk well to ensure all ingredients are evenly distributed.
⏱️ 3 min
- 3
Prepare the Creamy Dill Sauce: Drain the silken tofu and place it into a measuring cup or a narrow container suitable for an immersion blender. Add the salt. Blend with an immersion blender until completely smooth and creamy. Stir in the dried dill. Set aside.
⏱️ 5 min
- 4
Marinate the Mushrooms: Gently clean the pink oyster mushroom clusters, removing any visible debris. Submerge the mushroom clusters completely into the saffron marinade, ensuring they are fully coated. Let them marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min
- 5
Set up for Frying: Pour the cooking oil into a deep pan or Dutch oven, ensuring there is at least 2-3 inches of oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 6
Double-Dredge the Mushrooms: Working with one mushroom cluster at a time, remove it from the marinade, allowing excess liquid to drip off. First, coat it thoroughly in the dry flour mixture, pressing gently to adhere. Second, dip it back into the wet marinade. Third, coat it again thoroughly in the dry flour mixture, ensuring a thick, even coating. Repeat for all mushroom clusters.
⏱️ 10 min
- 7
Fry the Mushrooms: Carefully place the breaded mushroom clusters into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary. Cook for 4-6 minutes per side, or until golden brown and crispy. Use tongs to carefully flip them as needed.
⏱️ 10 min•🌡️ 350
- 8
Drain and Serve: Once fried, remove the mushroom 'chicken' from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Serve immediately with the creamy dill sauce for dipping. Enjoy with a hearty "noosh-e Joon!"
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Plant-Based Persian-Style Fried Chicken with Creamy Dill Sauce
Ingredients
For the Saffron Marinade
- 1 1/2 cups plant-based milk, (e.g., oat milk)
- 2 tablespoons pickle juice
- 1 lime, juiced
- 1/4 teaspoon saffron threads, steeped in 1/4 cup hot water for 10 minutes
- 1/4 cup plant-based egg substitute, or equivalent of 1 large egg
For the Dry Coating
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pink salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried herbs, (e.g., thyme, oregano, or a blend)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Creamy Dill Sauce
- 12 ounces silken tofu, drained
- 1/2 teaspoon salt, or to taste
- 1 tablespoon dried dill
For the 'Chicken'
- 1 1/2 pounds pink oyster mushrooms, large clusters, gently cleaned
- 4 cups cooking oil, for deep frying (e.g., canola, vegetable, or peanut oil)
Instructions
- 1
Prepare the Saffron Marinade: In a large wooden bowl or mixing bowl, combine the plant-based milk, pickle juice, and fresh lime juice. Add the steeped saffron water (saffron threads included). Crack in the plant-based egg substitute and whisk thoroughly until well combined and a uniform yellowish liquid forms.
⏱️ 5 min - 2
Prepare the Dry Coating: In a rectangular glass dish or shallow pan, combine the all-purpose flour, baking powder, pink salt, black pepper, dried herbs, garlic powder, and onion powder. Whisk well to ensure all ingredients are evenly distributed.
⏱️ 3 min - 3
Prepare the Creamy Dill Sauce: Drain the silken tofu and place it into a measuring cup or a narrow container suitable for an immersion blender. Add the salt. Blend with an immersion blender until completely smooth and creamy. Stir in the dried dill. Set aside.
⏱️ 5 min - 4
Marinate the Mushrooms: Gently clean the pink oyster mushroom clusters, removing any visible debris. Submerge the mushroom clusters completely into the saffron marinade, ensuring they are fully coated. Let them marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min - 5
Set up for Frying: Pour the cooking oil into a deep pan or Dutch oven, ensuring there is at least 2-3 inches of oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 6
Double-Dredge the Mushrooms: Working with one mushroom cluster at a time, remove it from the marinade, allowing excess liquid to drip off. First, coat it thoroughly in the dry flour mixture, pressing gently to adhere. Second, dip it back into the wet marinade. Third, coat it again thoroughly in the dry flour mixture, ensuring a thick, even coating. Repeat for all mushroom clusters.
⏱️ 10 min - 7
Fry the Mushrooms: Carefully place the breaded mushroom clusters into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary. Cook for 4-6 minutes per side, or until golden brown and crispy. Use tongs to carefully flip them as needed.
⏱️ 10 min•🌡️ 350 - 8
Drain and Serve: Once fried, remove the mushroom 'chicken' from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Serve immediately with the creamy dill sauce for dipping. Enjoy with a hearty "noosh-e Joon!"
⏱️ 2 min