Crispy Gluten Free Vegan Chicken Patties

These Crispy Gluten Free Vegan Chicken Patties are juicy on the inside, golden and crispy on the outside, and made with just 7 simple ingredients. Ready in 30 minutes, gluten free and kid-approved – weeknight dinner sorted!

Here’s the moment I knew this recipe was a winner…

My four year old (who has a longstanding dislike of tofu) wandered into the kitchen and unwittingly helped herself to a crispy slice of the tofu-based chicken patties I was recipe testing at the time.

She dipped it in the dish of ketchup. She chewed… and then she said “yummy”… I nearly fainted.

If these patties can be approved by the toughest food critic in Cornwall, I’d like to think they’ll go down well in your house too.

The inspiration for this recipe came from wanting a homemade vegan chicken burger to rival the shop-bought options, but with natural ingredients. It needed to be something quick enough for a weeknight, so seitan was out of the question. After having success with tofu sausages, I wanted to see if that would translate to a vegan chicken burger… and here we are!

After a few test batches (and one session where I ate almost the entire batch whilst photographing them), I think we’ve nailed it, and hope you’ll agree.

Happy cooking, Tara x

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WHY YOU’LL LOVE THESE GLUTEN FREE VEGAN CHICKEN PATTIES

• Crispy on the outside, juicy on the inside. The secret is the double coating – both flour and breadcrumbs, which gives you a satisfying crunch with every bite.
• Ready in 30 minutes. 20 minutes to prep, 10 minutes to fry (or 20 minutes to oven bake). Either way, dinner is on the table fast.
• Just 7 ingredients. No specialist health food shop required – everything you need is in a well-stocked supermarket.
• The whole family will eat them. The mild, familiar flavour works well for both kids and adults. Serve in a soft bun with ketchup, vegan cheese and added pickles for the grown ups, and you’re everyone’s favourite person.

HOW TO MAKE GLUTEN FREE VEGAN CHICKEN PATTIES

Here’s a summary of the ingredients needed and steps involved in making this gluten free vegan chicken patty recipe.

Make sure to head to the recipe card below for the full recipe, ingredient quantities and detailed instructions.

INGREDIENTS FOR: GF VEGAN CHICKEN PATTIES

• Extra firm tofu. The base of these patties. Extra firm is important here – it has a lower water content which gives the mixture the right texture for shaping. We used the brand Tofoo in our tests.
  • If you can only find firm tofu (rather than extra firm), you’ll need to press the excess water out of it, and you may need a little extra flour to firm up the mixture (see the recipe card for more detailed instructions).
• Ground flaxseed. Combined with water it forms a thick gel-like consistency (called a ‘flax egg’), which helps to bind the burger mixture together. We like Linwoods milled flaxseed – it’s organic and super finely ground, which makes it great for flax eggs.
• Gluten free flour (plain/all purpose). Flour is used in both the burger (to firm it up) and in the crispy coating. You can substitute for gluten free self raising flour if that’s all you have. Bob’s Red Mill Gluten Free 1 to 1 Baking Flour is a solid brand choice with great reviews.
• Cornflour (cornstarch). Mixed into the coating alongside the flour, it gives the crumb coating that extra crispy, light texture.
• Dairy free milk. Used in the dipping stage to help the breadcrumbs adhere to the burgers. Any unsweetened dairy free milk works well, just make sure it’s certified gluten free if needed. Alternatively, you can use aquafaba (the liquid from a tin of chickpeas).
• Gluten free breadcrumbs. The final coating layer that creates a golden, crunchy exterior.
• Chicken seasoning. The magic ingredient that gives these patties their flavour! Most large supermarkets stock chicken seasoning (which is a blend of herbs and spices) – we’ve tried both the Tesco version and our own homemade blend in this recipe.

Make sure to check the labels of all of your ingredients to certify that they’re gluten free.

HOW TO MAKE THESE GF VEGAN CHICKEN PATTIES

Here’s a summary of how to make this recipe. Make sure to head to the recipe card below for the full recipe and instructions.

STEP 1. Make the flax egg. Combine the ground flaxseed with 4 tbsp water and set aside to thicken.

STEP 2. Blend the patty mixture. Add the patty ingredients (tofu, flax egg, flour and chicken seasoning) to a food processor and blend until smooth (2-3 minutes).

STEP 3. Shape the patties. With damp hands (to prevent sticking), divide the mixture into 4 and roll each part into a ball. Flatten each one to around 1-1.5cm (0.5″) thick, so it’s the size and shape of a burger.

STEP 4. Set up your coating station. Mix the flour, cornflour and remaining chicken seasoning in one shallow bowl. Add the dairy free milk to a second bowl and the breadcrumbs to a third.

STEP 5. Coat the patties. Dip each patty in the flour first, then the milk, then the breadcrumbs, ensuring an even coating of each.

STEP 6. Cook.

• To oven bake (recommended) – Bake in a preheated oven on a lightly oiled tray for 20 minutes, flipping half way, until golden all over and hot through.
• To fry – Heat oil in a pan and then fry until golden all over and hot through (7-10 minutes).

RECOMMENDED EQUIPMENT

TIPS FOR MAKING CRISPY GLUTEN FREE VEGAN CHICKEN PATTIES

Use extra firm tofu. Using a firm, dry tofu gives a better texture for the patties. If you’re using firm tofu (rather than extra firm), use a tofu press to press any excess liquid out before using it (around 15 minutes). Alternatively, wrap the block of tofu in a clean tea towel and press it under something heavy for 15 minutes.

Have damp hands for burger shaping. The patty mixture will be slightly sticky, lightly wet your hands before shaping to prevent it sticking. Re-wet your hands between patties if needed.

If frying, don’t touch the patties. If you’re frying rather than baking, resist the urge to move the patties around the pan as they cook. Leave them undisturbed for the full cooking time on each side – moving them can pull the coating off before it has had a chance to adhere properly to the burgers.

Oven baking beats frying. We were surprised by this too! In our tests oven baking gave the burgers a crispier finish and a more even golden colour than frying. Just be sure to preheat your oven first.

Make your own chicken seasoning if needed. If you can’t find a chicken seasoning blend at your local supermarket, it’s straightforward to make your own. See the ingredients section above for our homemade blend.

SERVING SUGGESTIONS

• In a burger bun, with all the trimmings. Melted vegan cheese, ketchup, lettuce, tomato, red onion, a generous spoonful of our 5-minute vegan mayo, in a soft gluten free bun. Perfection!
• With chips, baked beans and salad for an easy weeknight dinner. Keep it simple and kid-friendly (oven baked sweet potato fries are a great accompaniment!).
• Sliced into strips for little ones. My 4 year old enjoys them like this – perfect for dipping in ketchup.
• With a Katsu Curry Sauce. A crispy ‘chicken’ patty is the perfect accompaniment to my quick and easy katsu curry sauce. Cut the cooked burger into strips and serve it on a bed of sticky rice, with a generous pour of curry sauce on top. Delicious!

HOW TO STORE

Fridge. Allow the patties to cool completely before storing them in an airtight container in the fridge for up to 3 days.

Freezer. These patties freeze well and are ideal for batch cooking. Once cooled, layer them between sheets of parchment paper in an airtight container and freeze for up to 3 months.

Reheating. Reheat in the oven at 200°C fan (220°C conventional / 425°F / gas mark 7) for 10-12 minutes (from chilled), or 20-25 minutes (from frozen), or until hot through and crisp on the outside.

MORE RECIPES YOU’LL LOVE

Loving these tofu chicken patties? You might also enjoy my Tofu Sausages – another tofu-based recipe that’s brilliant for batch cooking and freezes beautifully!

For your next homemade burger night, my BBQ Bean Burgers are a crowd-pleaser with a smoky, satisfying flavour. (And, if you’re building a burger spread, my Tofu Mayo is the perfect homemade accompaniment to serve alongside!)

Note:  Not all of these recipes are gluten free – if you adhere to a gluten free diet, please ensure you check the individual recipes and ingredients first to make sure they’re suitable before making the recipe. 

HOW WE TESTED THIS RECIPE

It took several test batches to get these gluten free vegan chicken patties right – here’s what we learned along the way:

• To get a crispy coating. We tried a seasoned flour coating, a breadcrumb coating and a combination method. The combination method, which uses a flour AND breadcrumb coating, adhered with dairy free milk, was the winner. It gives a crispier, more even exterior that holds together well during cooking.
• The patty consistency. The first test was slightly too soft to shape easily, so we adjusted the flour ratio until we had a mixture that was manageable but not too dry. The key is blending for long enough for the mixture to come together into a smooth, dough-like consistency.
• How thick should a patty be? We tested different thicknesses and settled on 1-1.5cm (0.5″) as the sweet spot – thick enough to be juicy in the middle, but thin enough to cook through evenly.
• How to get the crispiest coating. We tested both frying and oven baking, and oven baking consistently produced a crispier, more evenly golden result. We were surprised (and delighted!), because it means less oil and less standing over a hot pan.

We’ve also created our own chicken seasoning blend to match the shop-bought version we love, so you have a homemade option if you can’t find one locally (view the seasoning recipe here).

FAQs

What are vegan chicken patties made of?

These gluten free vegan chicken patties are made from extra firm tofu, blended with flax egg, gluten free flour and a herb/spice blend to create juicy interior that is chicken-flavoured, coated in a crispy breadcrumb coating. No processed meat substitutes – just simple, wholesome ingredients.

Are these vegan chicken patties gluten free?

Yes! As long as you use certified gluten free flour and certified gluten free breadcrumbs, this recipe is gluten free. Always check the labels on your other ingredients, including the dairy free milk and chicken seasoning, as some can contain gluten.

Can I make these without a food processor?

A food processor is the best piece of equipment for breaking down the patty mixture into the necessary dough-like consistency. You may be able to use a high-powered blender in a pinch, but these patties cannot be made by hand.

Can I make these nut free?

Yes! The recipe as written contains no nuts. Pick a nut free milk and double-check all of your ingredients if nut allergies are a concern, as some brands are made in facilities that also handle nuts.

Can I make these ahead of time?

Yes! You can shape the patties up to 24 hours in advance and keep them covered in the fridge until you’re ready to coat and cook them. This makes them a great option for meal prepping ahead of a busy week.

What is the best way to cook vegan chicken patties?

We recommend oven baking at 200°C fan for 20 minutes, flipping halfway. Oven baking gives a more even golden colour than frying, and it requires less oil and less attention! That said, frying works well too if you prefer – just resist the urge to move the patties around whilst they’re cooking.

Can children eat these?

Absolutely! These patties are mild flavoured with a crisp coating that is perfect for children. They passed the ultimate test in our house when our very fussy four year old declared that they were “yummy” (high praise). Serve in a small gluten free bun with ketchup for maximum child approval.

 

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