Chicken Fried Chicken

Chicken Fried Chicken is the ultimate comfort dish. With Hungry Planet plant-based chicken, your comfort dish is nutritious and extra delicious.

  • 12 min

  • 36 min

  • 48 min

    Total time
  • 4

  • Easy

  • 21


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 16 ounce Hungry Planet Chicken™ Plant-Based GroundBuy Now
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 cup hemp milk
  • ¼ cup Just Egg
  • 1½ cups flour, plus 2 tablespoons
  • 1 teaspoon baking powder
  • 1 tablespoons fresh thyme, chopped
  • 2 teaspoons seasoning salt
  • 1 teaspoon fresh cracked pepper
  • ¼ cup vegan butter
  • ⅓ cup flour
  • 2 cups hemp, or oat milk
  • 1 teaspoon vegan chicken bouillon, powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    Preheat fryer to 325℉.

  • Step 2.

    In a large bowl, combine Hungry Planet Chicken™, salt, black pepper, garlic powder, and onion powder. Mix, until well combined. Once mixed, separate chicken into 4- 4 ounce portions. Shape chicken patties into cutlets, being sure not to make them look too uniform for a more “conventional chicken” look. Each patty should be about ¾ of an inch thick and about 4 to 5 inches long. Once formed, place patties onto a plate, and place them into the refrigerator for about 10 minutes or until ready to use.

  • Step 3.

    Place milk and egg in a shallow baking dish and stir to combine. In another baking dish combine flour, thyme, baking powder, pepper, and seasoning salt in a bowl and mix until well combined.

  • Step 4.

    Take cutlets out of the refrigerator and dip them into a slurry mixture to coat. This will help the breading stick to the chicken while frying. Once all cutlets are evenly coated, dredge each piece in flour mixture and evenly coat.

  • Step 5.

    Place chicken cutlet into the fryer, and cook until golden brown and the internal temperature reaches 165℉.

  • Step 6.

    To make your gravy, in a large pan add butter and heat on medium-high, stir in your flour until absorbed, and cook for about 1 minute.

  • Step 7.

    Slowly add in your milk, bouillon, thyme, rosemary, salt, and pepper whisking to blend. Cook mixture for 2 minutes on low, until thickened. Cover and keep warm until ready to use.

  • Step 8.

    Once finished, place on paper towels to remove excess oil. Serve with mashed potatoes, gravy, and your favorite vegetable.

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