I must have been channeling Opie's Aunt Bee this week when I cooked up some cornflake fried vegan chicken with smashed potatoes and peas. This supper (and this is definitely a meal y'all should call supper like we do in the South) warmed us up in no time flat on a bitter Monday night.
This dish uses Match chicken, which is a soy and wheat protein product made right here in St. Louis. I purchase mine at Whole Foods, but don't feel left out if you're not local, you can also buy it from Cosmo's Vegan Shoppe. I haven't experimented much with Match, except for the divine BBQ pulled pork sandwich.
Match veganized the recipe for cornflake fried chicken from Gourmet magazine. You can search for other Match recipes by product, including vegan ground pork, Italian sausage, breakfast sausage, ground beef, crab, and ground chicken. This recipe is quick, easy, and fun to make, with all that smashing cornflakes and frying. Both cathartic and hedonistic! I used poultry seasoning rather than celery salt for the seasoning mixture. Next time I think I'll season the Match more heavily than a sprinkle, and increase the salt. I also cooked the chicken about 10 minutes total (5 minutes per side). You can add your own favorite spices. I also took the chef's advice on making Gourmet's smashed potatoes and peas, using Yukon Golds and vegan ingredients. Oh yeah. I guess Aunt Bee would say "I haven't had an experience like that since I was baptized."