Buttermilk Fried Chicken
Us Uk • non_veg
How to Make Vegetarian Buttermilk Fried Chicken (Traditional & Healthy Version)
Vegetarian Buttermilk Fried Chicken is a creative Malaysian twist on a beloved classic, reimagined for those who prefer plant-based options or are looking for a lighter, health-focused meal. Inspired by Malaysia’s multicultural cuisine, this recipe uses locally available spices and herbs like daun kari (curry leaves) and cili padi (bird’s eye chili) to infuse the dish with authentic Malaysian flavors. Instead of chicken, firm tofu or tempeh stands in as a hearty, protein-rich base, marinated in creamy buttermilk (or vegan buttermilk) and coated with a spiced, crispy breading. The dish strikes a balance between the comforting richness of traditional buttermilk fried chicken and the vibrant, aromatic notes of Malaysian cooking. It’s perfect for both vegetarians and anyone seeking a healthier alternative, as it’s shallow-fried using minimal oil and relies on wholesome ingredients. Enjoyed across Malaysia in cafes and homes alike, this meatless version offers all the flavor and crunch you’d expect, but in a lighter, guilt-free package. Serve it with a side of fresh ulam (herbs) or a tangy salad for a complete, nourishing meal.
Ingredients(for 1 plate (approx. 200g tofu/tempeh per person))
- 400g Firm tofu or tempeh (substitute for chicken, high protein)
- 1 cup Low-fat buttermilk or vegan buttermilk (santan + lemon) (for marinating)
- 1/2 cup Whole wheat flour (for coating)
- 2 tbsp Cornstarch (for extra crispiness)
- 10 Daun kari (curry leaves) (fresh, chopped)
- 2 Cili padi (bird’s eye chili) (finely sliced, adjust to taste) - optional
- 2 cloves Garlic (minced)
- 1 stalk Lemongrass (white part only, finely chopped)
- 1/2 tsp Salt
- 1/4 tsp Black pepper (freshly ground)
- 2 tbsp Cooking oil (for shallow frying)
Instructions
- 1
Slice the firm tofu or tempeh into 1.5cm thick strips or bite-sized pieces. Pat dry to remove excess moisture.
3 minutes
Press tofu gently with a paper towel to ensure crispier results.
- 2
In a bowl, combine buttermilk (or santan + lemon for vegan) with minced garlic, chopped lemongrass, half the daun kari, salt, and black pepper. Add in sliced cili padi if using.
3 minutes
Let the marinade sit for 5 minutes to enhance the flavors.
- 3
Add the tofu/tempeh pieces to the marinade, ensuring they’re evenly coated. Cover and refrigerate for at least 10 minutes.
10 minutes
Longer marination (up to 30 minutes) yields deeper flavor.
- 4
Mix whole wheat flour and cornstarch in a shallow plate. Dredge each marinated tofu/tempeh piece in the flour mixture, shaking off excess.
3 minutes
For extra crunch, double-dip: re-coat in buttermilk and flour mixture.
Why This Dish is Healthy
By replacing chicken with tofu or tempeh, this recipe caters to vegetarians and those seeking heart-healthy, lower-calorie alternatives. Using whole wheat flour increases fiber intake, aiding digestion and satiety, while shallow frying reduces unnecessary fat. Local aromatics not only enhance flavor but bring additional health properties. This Buttermilk Fried Chicken is a smart choice for anyone tracking calories or aiming for balanced nutrition without compromising on taste.
This vegetarian Buttermilk Fried Chicken is rich in plant-based protein from tofu or tempeh, and uses whole wheat flour for added fiber. The inclusion of spices like lemongrass and daun kari provides antioxidants and anti-inflammatory benefits, while shallow frying with minimal oil keeps saturated fats low. The dish offers vitamins (B12 if using fortified tofu or tempeh), essential minerals like calcium and iron, and is naturally cholesterol-free. Adding fresh herbs and a salad side further boosts the micronutrient content.
Pro Tips
- 💡Tip 1: Use extra firm tofu or tempeh for best texture and protein content.
- 💡Tip 2: For a vegan version, mix 1 cup santan with 1 tbsp lemon juice as a buttermilk substitute.
- 💡Tip 3: Infuse the oil with curry leaves before frying for extra aromatic flavor.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness. Avoid microwaving to prevent sogginess.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 460.0 kcal |
