Vegan Kentucky Fried Jackfruit

Serves: 2 Prep: 15_mins Prep: 15_minutes Cook: 15_mins


2 x tins of Biona Organic Jackfruit

For the vegan buttermilk mixture:

200ml Almond Milk

1-1/2 tbsp Biona Organic Apple Cider Vinegar

1 tsp Biona Organic Hot Sauce (optional)

For the batter:

100g All purpose flour

25g Cornstarch

1 tbsp Baking Powder

1 tsp Pink Salt

For frying:

Any oil suitable for frying at high temperature.

For the vegan honee-mustard dipping sauce:

3 tbsp Biona Organic Egg Free Mayonnaise or more to taste

2-3 tbsp Biona Organic Dijon Mustard or more to taste

2 tbsp Biona Organic Agave Nectar or more to taste


For the vegan honee mustard dip: 
  1. Whisk together the ingredients and set aside.

For the nuggets: 
  1. Drain and rinse the jackfruit pieces taking care not to break them up.
  2. Combine the 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.
  3. Whisk together all of the dry ingredients.
  4. Heat oil over medium high heat. Test with a pinch of flour and if it sizzles, it's ready.
  5. 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.
  6. Gently place into the oil, toss occasionally and remove with a strainer when golden brown to paper towels to drain any excess oil. Dip and enjoy!  

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