Meat Free Monday One day a week can make a world of difference

Fried ‘Chicken’

  • Serves: 4
  • Preparation: 15
  • Cooking: 20
  • Ready: 35

A great ‘mock chicken’ dish which goes perfectly with a crisp salad and fries.


  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 500 g (2 cups) unbleached white flour
  • 4 tablespoons nutritional yeast (optional)
  • 3 tablespoons yellow mustard
  • 125 ml (½ cup) water
  • 2 tablespoons baking powder
  • 450 g (1 lb) mock chicken
  • 875 ml (3½ cups) vegetable oil


Mix together the salt, onion powder, pepper, garlic powder, flour and nutritional yeast in a deep bowl.

In a separate bowl, dilute the mustard with the water.

Add 75 g (1/3 cup) of the flour mixture to the mustard mixture and stir. Add the baking powder to the dry flour mixture and mix.

Dip chunks of the mock chicken into the mustard batter, then drop each chunk into the flour mixture and coat with the desired amount of “crust”.

Fry the chunks in hot oil on a medium-high heat in a large skillet or deep fryer until crispy and golden brown, turning as needed.

Additonal notes

This recipe is courtesy of People for the Ethical Treatment of Animals (PETA).

© Steve Lee Studios

Facebook: PETA UK
Twitter: @PETAUK
Instagram: @petauk

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