Kentucky Fried Jackfruit
- Carolyn
- Jun 1, 2020
- 4 min read
Updated: Dec 4
This is our plant-based version of Kentucky Fried Chicken—crispy, comforting, and shockingly close to the real thing. Jackfruit has become one of the most popular meat substitutes in vegan cooking, and for good reason: when shredded and seasoned properly, it mimics the texture of pulled chicken beautifully. You may find fresh jackfruit in some Asian, Indian, or South American grocery stores, but I personally find the canned version far more accessible and much easier to work with. Fresh jackfruit may taste better, but handling the whole fruit can be a very slimy, sticky affair—so I stick with organic canned jackfruit in water, which delivers great results without the mess.
Jackfruit is also surprisingly nutritious. According to the United States Department of Agriculture, one cup of raw, sliced jackfruit contains approximately:
157 calories
2.84 g protein
1.06 g fat
38.36 g carbohydrates
2.5 g dietary fiber
31.48 g sugars
48 mg magnesium
739 mg potassium
These nutrients support everything from digestion to energy to heart health—making jackfruit both delicious and wholesome.
This recipe was an absolute thrill for everyone who tasted it, and I am genuinely excited to share it with you. If you’ve been craving something crunchy, savory, and satisfying—but still completely vegan—this Kentucky Fried Jackfruit just might become your new go-to comfort food.
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 OR Seafood 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.Use your hands to gently ensure that all pieces—especially those at the bottom—are fully coated with the Buttermilk Mixture. Note: It’s called “buttermilk” because the lemon juice creates a slightly tangy, sour flavor. This mild sourness is exactly what gives the dish its irresistible, well-balanced taste.
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 OR Seafood 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. Use your hands to gently ensure that all pieces—especially those at the bottom—are fully coated with the Buttermilk Mixture. Note: It’s called “buttermilk” because the lemon juice creates a slightly tangy, sour flavor. This mild sourness is exactly what gives the dish its irresistible, well-balanced taste.
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!
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