Ingredients
For the marinade:
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Soya Milk (unsweetened) 800 ml
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Cider vinegar 50 g
For the coating:
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Plain flour 500 g
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Smoked paprika 15 g
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Onion Powder 8 g
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Garlic Powder 8 g
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Cayenne pepper 8 g
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Ground black pepper 4 g
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Salt 8 g
For the dressing:
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Onion Powder 6 g
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Lemon juice 30 ml
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COLMAN'S English Mustard Powder 454g 4 g
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flat parsley 10 g
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Dill 10 g
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Chives 10 g
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Lemon zest 6 g
Preparation
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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.
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For the coating:
- Combine all the costing ingredients
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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.
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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.
