When I was a kid, the closest thing I ever had to fried chicken was the sporadic nugget or tenders at Friendly’s, eaten as the obligatory protein that would unlock the gates to dessert. Meat was never a feature for me, so I had no problem making the switch to veganism, even in those early days when eating the plant-based alternative meant whipping up a pot of beans. Things sure have changed in recent years, accelerated by technological advances and the quickening drumbeat of climate change. It’s not just the compassionate choice, but simply the most sensible one for the planet.
That’s all to say that I’m fortunate enough to have expanded my palate since going vegan so many years ago. Rather than feeling the constraints of a restrictive diet, pledging to try anything plant-based has opened up my eyes to a bold new world of food, quite literally. Though fried chicken isn’t exactly the pinnacle of culinary achievement, it’s still quite a marvel to behold, for the beautiful simplicity of the art form.
Shatteringly crisp, a properly fried, greaseless crust should give way to quick, sharp bite, revealing tender, juicy flesh within. Meaty, but not sinewy, firm but yielding to the tooth, that texture is where 90% of the experience lives or dies- And in this case, nothing should have to die to fulfill that craving. Some are made of soy, some gluten, others pea protein, and still others use a combination approach to achieve plant-based prowess. Luckily, my only intolerance is to animal cruelty, so Austin is my vegan oyster when it comes to exploring these deep-fried delights.
Stunned by the breadth and depth of options suddenly at my disposal, I decided to embark on a noble quest to find the best vegan fried chicken in this fair city. Even as I ate, watching the plates pile up, even more restaurants opened with hot and fresh new options. Thus, this critique is forever a work in progress. At this rate, seeking out vegan fried chicken may soon become as relevant as hunting down vegan hummus; though it’s possible to go astray, you’d have to try very hard to mess that one up.
This is far from an exhaustive list, presented in no particular order; the rapidly evolving restaurant scene makes it impossible to keep a complete catalog of options. Rather, it’s my little black book of favorites, featuring plant-based renditions to do proper justice to the breaded bird. For the sake of simplicity, I’ve excluded fully vegetable-centric versions, buffalo wings, and barbecue, focusing on complete proteins, simply seasoned and fried only.