Ranch Fried Vege-Chicken

I like cranberry sauce with vege-fried chicken even if it's not Thanksgiving.

This is more of Sabbath Dinner special than it is a potluck unless you have a lot of big cans of Fri-Chick or Chicken Patties.  This is a really simple to do recipe, especially if you aren't adept at frying chicken already.  Here's how it works.

Ingredients:

• Loma Linda Fried Chik'n, Worthington Fri-Chik, Morningstar Farms Vegetarian Chicken Patties, or Loma Linda Chicken Patties
• Eggs
• Flour
• Ranch salad dressing seasoning mix (powdered)
• Olive Oil or vegetable oil

Directions:

1. Scramble eggs in a bowl with a wire whisk
2. Add flour and Ranch salad dressing seasoning to a second bowl and whisk together lightly. Don't use the entire seasoning envelope. A tablespoon or two should work nicely.
3. Remove vegetarian chicken from can or package and pat the pieces dry with paper towels.
4. Set up your frying pan and heat oil till it's ready to add the chicken.
5. Dip the dried vege-chicken in the egg wash, then in the flour and seasoning mix, then place in the hot oil.  Cook till brown, turning once.

Serving Suggestion:

That's it.  After you've fried up a bunch of these, serve with the rest of your meal.  I love vegetarian chicken with mashed or baked potato, some peas, pea salad, or some other vegetable. A green salad goes well with Ranch Vege-Chicken. I love vegetarian baked beans with it too.


© 2015 by Tom King