Kentucky Fried Jackfruit! You know that song by The Cars, You Might Think I’m Crazy? I was singing it as I had another one of those moments where I decided to tackle a recipe that I had never tried before. I had also never seen anyone else try it before, but I feel certain I can’t be the only one who comes up with these crazy ideas.
And, I’m also sure there will be some of you who are thinking…can’t this girl just make tofu? Nope. Can’t do it. I don’t like tofu…yuck! Please note: If you are opposed to oil, walk away. However, if you have an air fryer….I am sooooooo jealous! This recipe would be awesome cooked in it. Regardless, if you fry at the right temperature, your food absorbs very little and any remaining can be drained on paper towels.
Now that we have all of that settled, let me introduce you to Kentucky Fried Jackfruit. Yes, jackfruit! I just heard a reader say that she tackled cutting open a 20# whole jackfruit and all I can say to that, is “e” for effort girl! All I did was buy case of the canned stuff 🙂 I do have to say that idea in my head worked SO well and these were crispy, tender and delicious. Perfectly paired with my homemade bee-free “honee” mustard sauce. I was super proud of myself. The neighbors probably heard me squeal.
But let’s start at the beginning. Some of you may not be familiar with jackfruit. Jackfruit is grown on a tree and is actually in the fig and mulberry family. It is the fruit of the Jack tree that we consume. Native to Asia, it is the largest tree-borne fruit. Very mild in flavor, it’s starchy and fibrous. That is why it is heralded as a vegan meat substitute. Here are a few canned options:
It comes packed in brine, in water or in syrup. We do not want syrup – that’s for dessert recipes. I buy mine in brine and just omitted salt in the recipe. If you can get the one in water, you can adjust salt to taste. Here are two different brands below. I picked out the largest pieces for this recipe and the rest, I pulled apart to make my Tortilla Soup (recipe coming soon!) You’ll see the edges are, by design, perfectly ready to pull apart. They are tender and moist and by itself, jackfruit really doesn’t have much of it’s own flavor. Which is great because it takes on the flavor of what WE want it to. For instance, my Jackfruit Flautas with Sweet Corn Sauce, Pulled Barbecue Jackfruit and most recently, Teryaki Jackfruit.
I carefully remove the fruit from the can, drain and rinse. Then, they go into a buttermilk bath (homemade from almond milk and vinegar) while everything else is prepared. Toss them in the seasoned flour, back into the buttermilk and back into the flour before hitting that hot oil. It looks like a lot of oil, but this is a small saucepan. Again, keep the temperature up, fry fast and turn often then drain on towels. You’d be surprised just how little of the oil gets into your food. Use an air fryer if you have one and just lightly brush or spray with a bit of oil and you’ll use even less!
Here’s a little tip I learned as I went along. My first batch didn’t have much personality. I like that craggy, rough exterior. BUT, the second time around, some of the buttermilk mixture had gotten into the flour which stuck to the next batch and bam! Perfect 🙂 That’s where all of the crispiness happens.
I preferred the ones that had accumulated more of the batter/coating…whatever you want to call it.
This is what they look like after frying. They are tender and juicy, cooked just enough. And that vegan Honee Mustard Sauce was a great choice for dipping. Even my non-vegan mother was eating them!
Here is an interior shot for you. Isn’t it the craziest thing? I am infatuated with jackfruit. The more I make with it, the more ideas I come up with TO make with it. It’s really affordable and I tried to link to several options for you on Amazon, so I hope you try some recipes along with me.
Yum…I think I ate about half of these.
If you made this recipe for Kentucky Fried Jackfruit, let me know in the comments section below.
If you liked this recipe, PIN IT FOR LATER!
Kentucky Fried Jackfruit
Ingredients
- 2 14 oz. Cans Jackfruit in Brine (or better yet, water if you can find it)
FOR THE VEGAN BUTTERMILK MIXTURE:
- 1 c Almond Milk
- 1-1/2 tbsp Apple Cider Vinegar let sit for 5 minutes
- 1 tsp Hot Sauce OPTIONAL
FOR THE BATTER:
- 3/4 c All Purpose Flour
- 1/4 c Cornstarch
- 1 tbsp Baking Powder
- 1 tbsp Your favorite SALT-FREE seasoning blend (if you are using Jackfruit in WATER, feel free to use Season Salt)
FOR FRYING:
- Any oil suitable for frying at high temperatures
FOR THE VEGAN HONEE-MUSTARD DIPPING SAUCE:
- 1/2 c Vegan Mayonnaise or more to taste
- 2-3 tbsp Yellow Mustard or more to taste
- 2 tbsp Agave Nectar or more to taste
Instructions
TO PREPARE THE JACKFRUIT:
- Drain and rinse the jackfruit pieces taking care not to break them up.
TO PREPARE THE VEGAN BUTTERMILK MIXTURE:
- Combine 1 cup of almond milk with 1-1/2 tablespoons of apple cider vinegar and allow to sit for about 5 minutes. After 5 minutes, add the jackfruit pieces. Set aside.
TO MAKE THE BATTER:
- Whisk together all of the dry ingredients.
TO MAKE THE VEGAN HONEE MUSTARD DIPPING SAUCE:
- Whisk together the ingredients and set aside.
FOR FRYING:
- Heat oil over medium high heat. Test with a pinch of flour and if it sizzles, it's ready. Food will absorb more oil if it is too cool. Too hot and it will scorch.
- Take a few pieces at a time from the buttermilk mixture and drop in the flour. Coat completely. Quickly coat in the buttermilk again and thoroughly coat in the flour mixture.
- Gently place into the oil, toss occasionally and remove with a strainer when golden brown to paper towels to drain any excess oil.
Video
Jim Webster says
This is great. I cooked it the night before last. Delicious!
aimee says
I’m so glad you tried it (and liked it)! It’s one of my new favorites as well. Thank you for the feedback. I really appreciate it 🙂
China says
Quick questiom can you use frozen jack fruit to cook them
aimee says
So long as you defrost it and pat it dry, I don’t see any reason why this wouldn’t work 🙂
Rebekah Eisenman says
Can you freeze the fried nuggets?
aimee says
Hi Rebekah, I am going to have to say no on this one. I have never heard of anyone freezing jackfruit, let alone breaded jackfruit. Pretty sure the texture would be just awful. Sorry ;(
Greg says
How do you do this with all of the jackfruit seeds and core? So confused 😅
Jack Nimble says
The only way to eat jack fruit is fresh from the tree like i did yesterday. Grown in my backyard in florida. Just making you jealous dear.
aimee says
I had no idea you could grow them in Florida! Would love to see a picture of the tree 🙂
Trish Hart says
What kind of oil do you suggest?I am vegan. And how much?
aimee says
Hi Trish, peanut oil is great due to its neutral taste and ability to withstand the higher temperatures (unless you have a nut allergy). I use either vegetable or grapeseed. Safflower oil is really good as well. Your are mainly looking for oils that are able to withstand the higher temperatures and impart little flavor. As for volume, I used a very small sauce pan and worked in batches. You don’t need to cover the nuggets, so maybe a 1/2 inch of oil. Be sure the oil stays consistently hot and it won’t absorb into the nuggets. Drain any excess on paper towels. If you make them, I would love to hear what you think! 🙂
Vegan Town - אוכל טבעוני says
Awesome! Thanks for the idea 🙂
LaToya says
This sounds amazing! I am eager to make these for my family, However I am an Alkaline Vegan so the vinegar is a no no for me. Is there something else that I could switch out with?
aimee says
The only other thing that would work would be lemon or lime juice in the same quantity. I’m not familiar with the alkaline diet, so also not sure if this is a suitable substitute for you.
Angee says
Key lime subs the vinegar
Deanna says
Saw a recipe on Pinterest for Kentucky fried jackfruit chicken legs. Your recipe seems a lot less labor intensive. Lol ?
Carmen says
How do make in a AirFryer
aimee says
Hi Carmen, I actually don’t have an air fryer but as far as the recipe goes, you would make it the same right up until you cook them. I would recommend finding a setting on the air fryer for something similar in size and/or do a test batch to see how long they take to cook. I would absolutely love to hear how they turn out if you try this. I have been wanting to get an air fryer for awhile now 🙂
Linda says
I tried my air fryer….it was a no go, maybe I will adjust the recipe to a panko coating instead…but this recipe was awesome pan fried! Thx
Cassandra says
Question about the seeds in the jackfruit when preparing this meal, how were you able to eliminate them if you did not break them open…
aimee says
Hi Cassandra, I used canned jackfruit and in the brand I buy, the little seeds (what are left in the jackfruit wedges after processing) pretty much fall out as I am rinsing them. If you are using fresh, you most definitely would have to remove them.
Marie says
Made this last night and LOVED it! It’s amazing how the cooking softens the jackfruit just right to have a chicken-like texture. I followed the recipe exactly, but I felt like the batter needed more salt flavor so I added that. As I was eating it, I was wondering how it would be if I marinated the jackfruit instead of doing the milk soak. Very lightly, wouldn’t want it too over seasoned. Going to try that next time. Thanks for sharing this. An instant favorite!
aimee says
I’m so glad you enjoyed them! 🙂
Marie says
Oh, also meant to leave a tip for anyone who’s impatient like me. I would recommend coating all your pieces first and then cooking them all. Maybe put them on a baking sheet or something after you coat. I coated some pieces, put them in the pan, coated more, put more in the pan, etc. What happened was, I got so much batter on my fingers that I had to wash them each time in order to cook. Pain in the neck and a waste of good batter.
Dorn says
Wet hand, dry hand method 🙂
Maria says
I made this and it is delicious! Even my kids loved it.. and me, too! Thank you for sharing.. A must keep recipe❤️
aimee says
I’m so glad you enjoyed it! 🙂
ERIN KELLY-CODY says
Use apple cider vinegar.
Jazzmaica says
Delicious! Man this made me feel like I was eating real chicken! Flavorful, tender inside and with extra crispy outside! I’m in heaven!
Magnollia says
I have my reserves, but it`s kind of delicious! Thanks for the recipe, Aimee, I love trying new things in the kitchen!
aimee says
I’m so glad you enjoy them! 🙂
Matthew says
Carnivore here. Cooked this for my vegetarian friend and I loved it! The texture was perfect and it turned out great! I’d probably add a tsp of salt next time for a little bit of flavor but with dipping sauce I hardly noticed! Great recipe and approved for non vegans/vegetarians willing to give it a try but thinking that the texture would turn them off! One step closer to accepting a vegetarian diet. Thanks! ?
aimee says
Matthew, thank you so much for sharing. You just made my entire day 🙂 So glad you and your friend enjoyed the recipe!!
Kasey says
Can these be baked instead of fried? Trying to be almost oil free.
aimee says
Hi Kasey, with this recipe…I am going to say no. HOWEVER, just switch it up a bit. How about coating the jackfruit in a vegan mayonnaise (or vegan yogurt – anything that will stick to the jackfruit) and then into something like panko breadcrumbs. Bake at 350. If you are okay with a little spray of oil, that would help them get golden. I have been asked this by a few people, so I plan to experiment. Let me know if you try it. I’d love to hear how it turns out! Oh…one last thought. If you have an air-fryer, the mayo/panko method would work even better! 🙂
Jessica says
Made this last night and and some leftovers today. It was very good but I had wished it tasted like KFC.
J says
HOW CAN I MAKE THESE IN THE OVEN :/ Thanks!! 🙂
aimee says
Unfortunately, with this recipe, it just wouldn’t work. BUT, you might be interested to know I am working on a new recipe right now making Crispy Chickpea (and Jackfruit) tenders that you can definitely bake. Should be up within a week or so 🙂
Christine says
This is DELICIOUS! And the honey mustard put it over the top! I will be making this again!
aimee says
Hi Christine, I’m so glad you enjoyed them! 🙂
Iris says
How would I cook it with fresh jackfruit please explain
aimee says
Hi Iris, I have zero experience working with fresh jackfruit so I am a little uncertain how to direct you here. I did try to do some Googling and still really can’t decide how this would work with fresh jackfruit. You could experiment but I can’t guarantee results. Sorry I can’t be of more help with this one. I’m now very curious as well.
Nikea says
Possible to make these nuggets using almond flour? Super excited to give this a try.
aimee says
Hi Nikea, I think that almond flour should work just fine in this recipe! If you do try it, I would love to hear how they turned out 🙂
Kara Marotta says
Hi, I haven’t tried this recipe yet, but my fiancé is always taking about the thing she misses most about being vegan is fried chicken.
I have a question, I buy the jackfruit from Trader Joe’s, I often find large pieces of the core in them. Personally I don’t like the texture of the core when I do pulled jackfruit. Does the core soften up when it’s fried? Or would you recommend removing the core?
Marilyn says
Started the recipe & i just realized that i don’t have any all purpose flour. Can i use another type of flour? Like arrowroot flour, chickpea flour or wheat? Please, need help asap lol
Ken Saveth says
I’m looking forward to trying this. I use Jackfruit all the time. Do you use the “triangles” of Jackfruit as it comes from the can?
Gail says
Absolutely delicious!!!!
Mother Ikerd says
Thanks for the recipe!! It was a great base!! I tweaked it and made it fit to my cooking and it was amazing!! Wish I could post pictures on here!!! I had to double up some ingredients and added extra cornstarch for a crispier skin!!! So that even sauced they kept their crispiness!!! Think I will make a bowl with mash potatoes, corn and a vegan gravy!!!
I did add salt to my flour mix still. I tossed mine in a jerk sauce. I did let it sit in the buttermilk for a while to soften more to the core before frying!!
Thanks again!!!