Kentucky Fried Jackfruit
This is our version of Kentucky Fried Chicken. You may find fresh Jackfruit in some grocery stores, like the Asian and/or South American grocers, but I find it most accessible in the canned version. I'm told that the fresh fruit tastes better, but to handle the actual fruit is a slimy affair, so I buy the organic canned Jackfruit in water.
According to the United States Department of Agriculture,
a cup of raw, sliced jackfruit contains:
- 157 calories
- 2.84 g of protein
- 1.06 g of fat
- 38.36 g of carbohydrates
- 2.5 g of dietary fiber
- 31.48 g of sugars
- 48 mg of magnesium
- 739 mg of potassium
This recipe was a thrill for all who ate it and I am so excited to share it with you. To get directly to the recipe, just scroll down to the bottom of the page for Kentucky Fried Jackfruit.
Servings: 8
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Equipment Needed: 3 Bowls, 1 Whisk, Skillet, Spatula, Paper Towels, Plate
Ingredients:
2 14 oz Cans Jackfruit in Water
Vegan Buttermilk Mixture -
1 Cup Nut Milk (I used Almond Milk)
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon Mrs Dash Seasoning
1/2 teaspoon Cajun Seasoning (I used Slap Ya Mama)
2 Tablespoons Lemon Juice, Fresh
Flour Batter -
2 Cups All Purpose Flour
1/2 Cup Cornstarch
2 Tablespoons Your Favorite Salt-Free Seasoning
For Frying -
Any oil for frying at high temperatures
Directions:
1. Drain and rinse Jackfruit carefully. Set aside.
2. Make the Vegan Buttermilk Mixture: Nut Milk, Old Bay, Mrs Dash, Cajun Seasoning, Lemon Juice in a large bowl. Add Jackfruit to the Buttermilk Mixture to allow the flavors to marinate for 10 Minutes.
3. Then, Make Flour Batter in separate bowl.
4. You might want to use your hands to make sure the pieces in the bottom receive some Buttermilk Mixture. NOTE: It is called BUTTERMILK because of the lemon juice. Buttermilk, by nature, is slightly sour to the taste, but that is why it is so desirable to the taste buds.
5. For Frying, heat oil at Medium-High Heat. Test with a pinch of Flour to see if it sizzles - food will absorb more oil if oil is too cool - too hot and it will scorch.
6. Take a few pieces at a time from the Buttermilk Mixture and drop them into the Flour Batter, coating completely, then quickly coat in Buttermilk Mixture again (the double dip system) and thoroughly coat in Flour Batter.
7. Gently place them into the oil, tossing them occasionally and remove when golden brown onto paper towels to drain excess oil.
8. Eat & Enjoy!
Fresh Jackfruit
Servings: 8
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Equipment Needed: 3 Bowls, 1 Whisk, Skillet, Spatula, Paper Towels, Plate
Ingredients:
2 14 oz Cans Jackfruit in Water
Vegan Buttermilk Mixture -
1 Cup Nut Milk (I used Almond Milk)
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon Mrs Dash Seasoning
1/2 teaspoon Cajun Seasoning (I used Slap Ya Mama)
2 Tablespoons Lemon Juice, Fresh
Flour Batter -
2 Cups All Purpose Flour
1/2 Cup Cornstarch
2 Tablespoons Your Favorite Salt-Free Seasoning
For Frying -
Any oil for frying at high temperatures
Directions:
1. Drain and rinse Jackfruit carefully. Set aside.
2. Make the Vegan Buttermilk Mixture: Nut Milk, Old Bay, Mrs Dash, Cajun Seasoning, Lemon Juice in a large bowl. Add Jackfruit to the Buttermilk Mixture to allow the flavors to marinate for 10 Minutes.
3. Then, Make Flour Batter in separate bowl.
4. You might want to use your hands to make sure the pieces in the bottom receive some Buttermilk Mixture. NOTE: It is called BUTTERMILK because of the lemon juice. Buttermilk, by nature, is slightly sour to the taste, but that is why it is so desirable to the taste buds.
5. For Frying, heat oil at Medium-High Heat. Test with a pinch of Flour to see if it sizzles - food will absorb more oil if oil is too cool - too hot and it will scorch.
6. Take a few pieces at a time from the Buttermilk Mixture and drop them into the Flour Batter, coating completely, then quickly coat in Buttermilk Mixture again (the double dip system) and thoroughly coat in Flour Batter.
7. Gently place them into the oil, tossing them occasionally and remove when golden brown onto paper towels to drain excess oil.
8. Eat & Enjoy!
