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Vegan Fried TVP Chicken

This vegan Fried TVP Chicken is made by wrapping TVP slices in rice paper, dipping them in egg replacement and flour, and lastly pan-frying them until golden and crispy.

Vegan Fried TVP Chicken

This recipe is somehow similar to my Vegan Schnitzel recipe because it also uses the TVP slices as a base, but with the added rice paper skin and pan-fried to crispy perfection, it turns into vegan Fried TVP Chicken! And it’s a little bit insane.

TVP is short for Textured Vegetable Protein, it’s available in different forms: granule, chunks, slices, curls. I am sure you have seen them in the store! I LOVE TVP because it’s versatile, has a great “meaty” texture, and is easy to prepare (they cook rather quickly!). It also stores forever. You can read more about it in my Guide about TVP.

Hydrated TVP slices or medaillons

The TVP slices in this recipe are wrapped in rice paper wrappers which makes an awesome crispy skin. Depending on the size of your rice paper wrappers you’ll have more or less skin.

I have to say – these are weirdly and amazingly awesome! The skin reminded me so much of fried chicken – I’ve never had anything that similar on a vegan basis.

The rice paper has to be soft and flexible in order to wrap the TVP slices. I’ve placed one rice wrapper after another into a shallow plate with water. It only takes a few seconds for the paper to get soft enough.

As for the spices, I’ve used a classic ‘fried chicken’ seasoning, salt, paprika powder, and garlic powder. But you can experiment with different spices. What about tandoori masala fried chicken? Or spicy sesame fried chicken? There are endless possibilities!

Vegan Fried TVP Chicken

How to make Vegan Fried TVP Chicken

As always, you can find the whole recipe in the box below but I want to give you an overview of the required ingredients and basic steps with step-by-step photos first.

The ingredients

You will need:

  • TVP slices/medaillons – If you don’t have any access to TVP slices, you can easily sub it with some gardein or other fake meats that are available where you live. But keep in mind, that some of these fake meats don’t need any boiling so just leave out the first step!
  • veggie broth (alternatively just use water)
  • rice papers
  • frying oil
  • flours: chickpea flour, all-purpose flour
  • sriracha sauce
  • spices: kala namak (or regular salt), salt, paprika powder, garlic powder

The basic steps

rice paper, tvp slices, flour breading, egg replacement
Step 2: Soak rice paper in water.
tvp slices wrapped in rice paper
Step 4: Whisk together the ingredients for the egg replacement in one bowl. In another bowl, mix the flour with spices for the breading.
Vegan Fried TVP Chicken in the pan
Step 6: Lastly, pan-fry the vegan chicken until golden and crispy. This won’t take long (± 4 minutes).
Vegan Fried TVP Chicken with parsley potatoes

Serve the Vegan Fried TVP Chicken with…

Love it? Rate it!

I hope you will enjoy this Vegan Fried TVP Chicken as much as I did! Drop me a comment if you’ve tried it!

And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try! 

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Cheers, Bianca

Vegan Fried TVP Chicken

Vegan Fried TVP Chicken

Elephantastic Vegan
This vegan Fried TVP Chicken is made by wrapping TVP slices in rice paper, dipping them in egg replacement and flour, and lastly pan-frying them until golden and crispy.
5 from 3 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Austrian, German, Vegan
Servings 2 people
Calories 335 kcal


Ingredients for the egg replacement

  • 3 tablespoons besan/chickpea flour
  • 3 tablespoons water
  • 1/4 teaspoon sriracha sauce
  • 1/2 teaspoon kala namak (gives it an eggy taste, alternatively replace it with 1/4 tsp salt)

Ingredients for the flour coating

  • 3 tablespoons all-purpose-flour
  • 1/2 teaspoons salt
  • 1/2 teaspoon paprika powder
  • 1/8 teaspoon garlic powder


  • In a pot, bring the veggie broth to a boil. Add the TVP slices and cook them until soft (takes about 10 minutes). Once they are soft, drain them and gently press out excess water.
  • In a small bowl, whisk together the chickpea flour, water, sriracha sauce, and kala namak for the egg replacement. The mixture should be egg-like, you can add more or less water if you need to.
  • In another small bowl, mix the ingredients for the flour coating: flour, salt, paprika powder, and garlic powder.
  • Soften the rice paper by placing one in a shallow plate filled with water – it will be soft in 10-20 seconds.
  • Transfer the softened rice paper onto a clean, lightly wet surface and add one TVP slice in the middle. Wrap it in. Repeat until you’ve wrapped all the TVP slices.
  • First dip the rice paper-wrapped TVP slices in the egg replacement, turn them, then coat them in the flour breading. Then add them to a pan with frying oil (the bottom should be covered with the oil but don’t fill it too much otherwise it might spill over). Pan-fry the vegan TVP chicken on both sides until golden and crispy but this only takes about 4 minutes.
  • Transfer them onto a paper towel to remove excess oil. Then you’re done!


Calories: 335kcalCarbohydrates: 41gProtein: 8gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 3mgSodium: 2351mgPotassium: 157mgFiber: 2gSugar: 3gVitamin A: 758IUVitamin C: 1mgCalcium: 27mgIron: 3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating


Thursday 1st of September 2016

Hi Bianca! I don't like to use any oil, how could I make these so that they can be baked instead?


Saturday 3rd of September 2016

Hi Adrienne. I haven't tried a oil-free version for these yet. You could try baking them in the oven, maybe brush them with water or marinade, so the rice paper doesn't get too crispy and breaks. Let me know how it turns out for you, if you give it a try :)


Wednesday 26th of August 2015

Bianca, loved the idea of using rice paper wrappers. I made tofu, spinach sandwich bites with rice paper wrapper, and will post the recipe on my blog tomorrow. Will link your post to it!


Thursday 27th of August 2015

Thank you so much for stopping by Gayatri - I just checked out your post and love it! It's such a brilliant idea to use two tofu slices & fill them.


Friday 14th of August 2015


Do you think these would work with seitan? I have some homemade chickn style seitan that I need to use up, I think if I halve them they should be around the same size as the TVP slices. Thanks!


Friday 14th of August 2015

Sure! It's definitely worth a try. I can't think of anything that would speak against it. Make sure the seitan is not too thick otherwise it might not get warm enough and skip the first step if your seitan is already cooked (or steamed or simply ready to cook with). I'd love to know if it works out with seitan too if you try it :)

Anu-My Ginger Garlic Kitchen

Friday 5th of June 2015

This VEGAN FRIED CHICKEN looks incredible, Binaca. And what a fun idea to wrap chicken into rice papers! Beautifully presented! :)


Sunday 7th of June 2015

Thank you Anu! That's so nice of you!

Natalie @ Feasting on Fruit

Thursday 28th of May 2015

These look SO much like chicken I'm a little freaked out! The spicy chickpea egg replacer, the fancy black salt that I don't know how to pronounce, and the ingenious rice paper Bianca! And the name is perfect ;)

Kathryn Gannon

Sunday 11th of July 2021

@Natalie @ Feasting on Fruit, Ka-la na-mak.


Thursday 28th of May 2015

I didn't want to shock you with this one Natalie! :D The dish turned out that similar tasting and looking to the "real deal" that I had to share it! So happy you like the name! Haha. My boyfriend helped me find this one - I'm sure he's the creative one in this relationship!