Buttermilk Fried NoChicken with ranch sauce

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

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.
For the coating:
- Combine all the costing ingredients
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.
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.