Chicken-Fried Tempeh is a soy-free tempeh dish made with fresh, fermented chickpea tempeh instead of soy. A few simple swaps keep it gluten-free, too.
2 servings · About 30 min · Soy-free · Gluten-free option
Why fermented chickpea tempeh
This recipe is built on our fresh chickpea tempeh, which is fermented rather than pasteurized, so the culture stays active and the flavor stays full. It is naturally soy-free and holds its texture through cooking.
Ingredients
- 1 lb fresh tempeh, sliced ¼” thick
- 1 cup oat milk + ¼ cup hot sauce (marinade/wet batter)
- 1 cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- neutral oil for frying (1” deep)
Instructions
- Marinate. Combine oat milk and hot sauce in a shallow bowl. Add tempeh slices and marinate 8 to 10 min.
- Dredge. Whisk flour, smoked paprika, garlic powder, and salt in a separate shallow dish. Remove tempeh from marinade, let excess drip off, then press firmly into seasoned flour coating all sides. For extra crunch: dip back into marinade, then press into flour again (double dip).
- Fry. Heat oil in a heavy pan to 350°F. Fry 2 to 3 min per side until deep golden brown. Work in batches, don’t crowd.
- Drain. Rest on a wire rack (not paper towels) to keep the crust crisp.
Make it with
This pairs with Tomatillo Basil Ranch. Start from a block of OG Raw Chickpea Tempeh (shop it here). Short on time? Reach for our heat-and-serve Simple Pan-Seared Tempeh.
Allergen swaps
All-purpose flour contains WHEAT → substitute rice flour or a certified GF flour blend. Check your oat milk label if needed for gluten sensitivity (some oat milks are processed with wheat).
Frequently asked questions
Is Chicken-Fried Tempeh soy-free?
Yes. Our tempeh is fermented from chickpeas, not soybeans, so this recipe is naturally soy-free. Check any packaged sauces or condiments if soy is a strict concern.
How do I make it gluten-free?
The tempeh itself is gluten-free. Use gluten-free bread, tamari, or noodles wherever the recipe calls for the standard version, and confirm any packaged sauces are gluten-free.
Can I make this ahead?
Yes. Components keep well in the fridge for a day or two. For the best texture, sear or crisp the tempeh fresh before serving.
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