Hey, so I wanted to make a fried chickun and waffles recipe using my air fryer. I based the recipe off of this and this, but made several big tweaks to them. For the chickun, I used Gardein chick’n scallopini, and I didn’t have the Follow Your Heart vegan egg so I used Ener-g and added more ingredients to make it taste better, among some other changes, such as using beer and changing the spices to suit my tastes better. For the waffles, I used less (not gluten free) flour, almond milk yogurt, avocado oil, and changed the method a bit.

It was SO AMAZINGLY GOOD! OMG.

I’m hoping to be back on my blog a lot more now that I’m in a good place with my humane education master’s degree program, so keep a look out for new posts! I know I often say I’ll be posting more frequently and then never end up doing so, but this time I think I mean it!

Here’s the recipe:

Ingredients:

For the chickun:

• 1 package of Gardein Chick’n Scallopini, slightly defrosted, just enough to be able to cut in half, not enough to be mushy.

Dry mix

• 1 1/2 cup flour
• 1/3 cup cornstarch
• 1/4 tsp pepper
• 1 tbsp garlic powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tbsp paprika
• 1 tsp cayenne pepper

Wet Mix

• 1 cup plain unsweetened almond milk
• 1 tbsp Ener-g Egg Replacer + 4 tbsp water
• 1/4 tsp Kala Namak (Indian Black Salt)
• 1 tbsp nutritional yeast
• 1/4 tsp turmeric
• 1 tbsp hot sauce
• 2 tbsp vegan beer

For the waffles:

• 1 1/4 cup unsweetened vanilla almond milk with 1 tsp apple cider vinegar added
• 1/2 cup rolled oats
• 1 1/2 cup flour
• 1 1/2 tsp baking powder
• 1 tbsp sugar
• 1/4 tsp salt
• 1 tbsp flax meal
• 1/4 cup avocado oil
• 1 small container Kite Hill almond vanilla yogurt
• 1 tsp vanilla extract

Toppings:

• Maple syrup and vegan butter, as desired

Directions:

1. Start by making the chickun first. In one bowl, mix together the dry ingredients.
2. Mix together the egg replacer, water, black salt, nutritional yeast, and turmeric.
3. In another bowl, add the egg replacer mixture into the rest of the ingredients for the wet mix.
4. Slice each piece of scallopini in half vertically.
5. Coat the scallopini pieces in the dry mix first, until each piece is coated. Place on a plate or tray.
6. Add 3 tbsp of the liquid mix into the dry mix. Coat the floury scallopini pieces in the liquid, then place them into the wetted dry mix until covered. Put them back on the tray or plate and place in the fridge while you start preparing the waffles.
7. Preheat your waffle iron.
8. Add the apple cider vinegar to the almond milk, stir, and let sit for 5 minutes.
9. Meanwhile, in a large bowl, stir together all the dry ingredients.
10. When the almond milk and vinegar is done, pour the mixture into the dry mix, along with the oil, yogurt, and vanilla. Stir well. The mixture will look clumpy, that’s totally okay.
11. Place the coated chick’n scallopini into the air fryer basket in a single layer. Heat at 400 degrees 4, for a total of 10 minutes. Check on them and shake the basket after five minutes of cooking. You may need to cook in batches if your air fryer is small like mine is.
12. While the chickun is cooking, place a good amount (depending on your waffle iron) of batter after spraying the iron with coconut oil. Cook according to the instructions for your waffle iron.
13. Keep waffles in a pouch of aluminum foil until ready to serve.
14. Serve with the chickun atop the waffles with maple syrup and vegan butter if you like.

Bon Appetit, don’t eat your feet!