For the marinade:

For the coating:

  • Plain flour 500.0 g
  • Smoked paprika 15.0 g
  • Onion Powder 8.0 g
  • Garlic Powder 8.0 g
  • Cayenne pepper 8.0 g
  • Ground black pepper 4.0 g
  • Salt 8.0 g

For the dressing:

Crunchy fried pieces of The Vegetarian Butcher NoChicken served with a creamy Ranch sauce made using Hellmann’s Vegan Mayo.



  1. For the marinade:

    • Mix the Soya milk and vinegar together then leave to stand for 10 minutes.
    • Whisk in the Hellman's Vegan Mayo.
    • Add the NoChicken Chunks into the “buttermilk” and place in the fridge until needed.
  2. For the coating:

    • Combine all the costing ingredients
  3. For the dressing:

    • In a bowl, mix the Knorr Professional Garlic Puree, onion powder, lemon juice, Coleman's English Mustard Powder and salt into a paste.
    • Finely chop the parley, dill and chives.
    • Add the Hellmanns Vegan mayo to the bowl then add the herbs and lemon zest then mix well.
  4. To Serve:

    • Preheat fryer to 180c
    • Remove the marinaded NoChicken Chunks from the fridge then tap off excess liquid, then dip into the coating.
    • Place on a tray and repeat until all the NoChicken Chunks have been coated.
    • Cook the NoChicken Chunks in small batches in the fryer until golden brown, (approximately 2-3 minutes).
    • Place the cooked pieces onto absorbent paper to drain any access oil.
    • Pile into a small serving bowl with shards of the charred corn and chargrilled baby gem alongsidethe ranch dressing.