Prep Time: 8 - 24 hours for freezing
Cook Time: 15 minutes max
I've never been to Nashville, but I am dying to see what it's about. Once I moved to New York I was introduced to the Nashville Fried Chicken. My life changed instantly.
First time I had it was at Sweet Chick in Brooklyn. Known for their chicken and waffles combos. My boyfriend thought it was weird to get a spicy fried chicken breast on top a sweet waffle dredged in maple syrup. It became my staple whenever I ate at Sweet Chick so much that when I discovered Peaches Hot House in Bedstuy, I couldn't help but order the Nashville Fried Chicken and Waffles meal. In 2015, Peaches claimed to be the only restaurant in the northeast where you can find "authentic" Nashville fried chicken, however, I think a few restaurants in New York alone are giving them a run for their money.
I decided to turn my favorite brunch meal into a vegish dinner/lunch recipe. Frying tofu is a crowd favorite. Very rarely do you see a whole square of tofu pan fried for a sandwich.
Unfortunately this is a recipe that requires a 24 hour in advance prep time.
To get the tofu "patty" to take on the taste and texture of chicken, you have to freeze it overnight. Drain the water from the packaging, cut block into patties (about a half inch thick), place in a freezer safe dish and leave overnight.
Before you begin cooking the tofu (post freezer) prep a bowl with your flour, bread crumbs, baking powder, salt, and a generous amount of chili seasonings.
When you remove the tofu from the freezer, don't be alarmed at the yellow color. It's very normal. Just set aside and boil a pot of water. Next step is to boil the patties.
Try not to touch the tofu too much during the boiling process. After about 10 minutes poke the center of the patties with a fork to make sure it is no longer frozen solid in the middle.
Once they are all set, drain from the water and set on a drying rack. Pat the tofu dry with a paper towel, this will help the breading stick.
One by one place each pattie into the breading mixture and completely cover. Heat a pan with enough oil to cover the patties half way, around 1/4 cup based on how big your pan is; best bet is to eyeball it.
After about 6-8 minutes per side or until golden brown remove the patties from the pan and place on a drying rack. The rack will allow air to hit both sides and help them crunch more. Serve patties on a toasted bun with sweet potato fries and a side salad like I did! Don't forget to tag me in your photos or shoot a message when you try this tofu chicken recipe. #BrunchwithSam
Step by Step
Freeze tofu patties overnight.
Once tofu is frozen, remove from freezer and prep seasoning bowl with flour, bread crumbs, chili powder, paprika, salt and pepper and boil a pot of water.
Place patties into boiling water and leave until thawed, drain and pat dry with paper towel.
One by one, press each pattie into the seasoning and flour and ensure it is covered with breading.
Heat pan to medium/high heat and pour enough cooking oil to cover patties a little less than halfway. Eyeball amount based off size of your pan.
Cook for 6-8 minutes per side or until golden brown. Remove from pan and place on drying rack. Use this time to add more chili and cayenne seasoning to really get that Nashville heat.
Prepare the rest of your sandwich condiments such as cheese, lettuce, tomato, and buns. Serve with sweet potato fries and a side salad.
Optional: Sweet and Spicy Sauce
Mix together 2 parts hot sauce to 1 part honey (might have to melt to get a liquidy consistency) and pour on top of patties or spread on burger buns.
Don't forget to check out #BrunchwithSam and @brunchwithsam on Instagram to see more!