How to Make Vegetarian Buttermilk Fried Chicken (Traditional & Healthy Version)
Vegetarian Buttermilk Fried Chicken is a creative Malaysian twist on a beloved classic, reimagined for those who prefer plant-based options or are looking for a lighter, health-focused meal. Inspired by Malaysia’s multicultural cuisine, this recipe uses locally available spices and herbs like daun kari (curry leaves) and cili padi (bird’s eye chili) to infuse the dish with authentic Malaysian flavors. Instead of chicken, firm tofu or tempeh stands in as a hearty, protein-rich base, marinated in creamy buttermilk (or vegan buttermilk) and coated with a spiced, crispy breading. The dish strikes a balance between the comforting richness of traditional buttermilk fried chicken and the vibrant, aromatic notes of Malaysian cooking. It’s perfect for both vegetarians and anyone seeking a healthier alternative, as it’s shallow-fried using minimal oil and relies on wholesome ingredients. Enjoyed across Malaysia in cafes and homes alike, this meatless version offers all the flavor and crunch you’d expect, but in a lighter, guilt-free package. Serve it with a side of fresh ulam (herbs) or a tangy salad for a complete, nourishing meal.
Ingredients
- 400g Firm tofu or tempeh (substitute for chicken, high protein)
- 1 cup Low-fat buttermilk or vegan buttermilk (santan + lemon) (for marinating)
- 1/2 cup Whole wheat flour (for coating)
- 2 tbsp Cornstarch (for extra crispiness)
- 10 Daun kari (curry leaves) (fresh, chopped)
- 2 Cili padi (bird’s eye chili) (finely sliced, adjust to taste)
- 2 cloves Garlic (minced)
- 1 stalk Lemongrass (white part only, finely chopped)
- 1/2 tsp Salt
- 1/4 tsp Black pepper (freshly ground)
- 2 tbsp Cooking oil (for shallow frying)
Step-by-step instructions
Step 1 · Slice the firm tofu or tempeh into 1
Slice the firm tofu or tempeh into 1.5cm thick strips or bite-sized pieces. Pat dry to remove excess moisture.
Step 2 · In a bowl
In a bowl, combine buttermilk (or santan + lemon for vegan) with minced garlic, chopped lemongrass, half the daun kari, salt, and black pepper. Add in sliced cili padi if using.
Step 3 · Add the tofu/tempeh pieces to the marinade
Add the tofu/tempeh pieces to the marinade, ensuring they’re evenly coated. Cover and refrigerate for at least 10 minutes.
Step 4 · Mix whole wheat flour and cornstarch in a shallow plate
Mix whole wheat flour and cornstarch in a shallow plate. Dredge each marinated tofu/tempeh piece in the flour mixture, shaking off excess.
Step 5 · Heat the oil in a non-stick pan over medium heat
Heat the oil in a non-stick pan over medium heat. Add remaining daun kari to the oil for fragrance, then fry tofu/tempeh in batches until golden and crispy, about 3-4 minutes per side.
Step 6 · Drain the fried pieces on a paper towel to remove excess oil
Drain the fried pieces on a paper towel to remove excess oil. Serve hot with a side of ulam or salad.
Why this recipe is healthy
By replacing chicken with tofu or tempeh, this recipe caters to vegetarians and those seeking heart-healthy, lower-calorie alternatives. Using whole wheat flour increases fiber intake, aiding digestion and satiety, while shallow frying reduces unnecessary fat. Local aromatics not only enhance flavor but bring additional health properties. This Buttermilk Fried Chicken is a smart choice for anyone tracking calories or aiming for balanced nutrition without compromising on taste.
A note on tradition
Malaysian Buttermilk Fried Chicken, while inspired by Western-style fried chicken, has become a local favorite, especially with the addition of daun kari, cili padi, and lemongrass, reflecting Malaysia’s unique culinary identity. Vegetarian adaptations are popular among health-conscious Malaysians and those observing meatless diets, especially during special observances or vegetarian festivals. The dish is commonly enjoyed in both urban and rural settings, often as a special lunch treat or café meal.