After multiple kitchen disasters (including a breadcrumb explosion, don’t ask), I finally cracked the KFC style veg strips recipe that doesn’t suck. In fact? It slaps. Hard.
I served them at my daughter’s birthday party last year—alongside pizza and a bounce house rental that barely fit in our backyard—and even the 10-year-olds were like, “Wait… this isn’t chicken??” (Cue evil laughter.)
So if you’re a veggie-lover, a “trying to eat less meat but still want the crunch” kinda person, or just someone who likes to cook things that look way fancier than they actually are—this one’s for you.
So what are KFC-style veg strips, anyway?
Short version?
Crunchy. Juicy. Finger-sticking-good strips made with veggies (obvs), coated in a perfectly seasoned, double-dipped, deep-fried crust that gives the Colonel a run for his money.
Longer version?
They’re everything you love about KFC chicken strips, minus the chicken. And guilt. And questionable meat sourcing.
I make mine with a spicy potato-carrot-cauliflower mash (because, texture), shape ‘em like classic strips, and toss them in a herby-spiced batter that crunches when you bite. It’s honestly magic.
Ingredients of KFC style veg strips
For the veg filling:
- 1 large boiled potato (the glue guy)
- ½ cup grated carrot
- ½ cup finely chopped cauliflower (or cabbage or whatever’s dying in your fridge)
- 1 chopped green chili (or more, if you’re feeling spicy)
- 2 tbsp cornflour
- 2 tbsp all-purpose flour
- Salt to taste
- ½ tsp chili flakes
- ½ tsp garam masala
- A squeeze of lemon juice (optional but good for drama)
For the coating:
- ½ cup all-purpose flour
- ½ cup cornflour
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 tsp paprika (or Kashmiri chili powder for that extra red KFC look)
- Salt, again. Be salty.
- ½ cup cold water
- 1½ cups crushed cornflakes or panko breadcrumbs (cornflakes = mega crunch)
How to make ‘em (aka the fun, messy part)
1. Mix the veg filling
Dump everything from the filling list into a bowl. Mix with your hands like you mean it. I mean, channel your inner stressed-out parent during PTA meetings.
You want a dough-like consistency—smooth-ish, but still a little chunky. Kinda like that one playlist you made in college.
2. Shape the strips
Grab a bit of mixture and roll it into a strip—about finger length, but I’m not your boss. Make them thicker for juicy insides or thinner for extra crisp.
Pro tip: Freeze these for 10-15 minutes so they hold their shape better. (Also gives you time to scroll through memes.)
3. Set up your coating station
One bowl: flour + cornflour + spices + water = thick batter
Another bowl: crushed cornflakes or panko (get that crunch)
Dip the frozen strips in the batter, then roll in the crumbs. Press gently so the coating hugs the strip like a needy ex.
4. Fry like your life depends on it
Heat oil in a deep pan—like, medium-hot. Not smoke-alarm-hot.
Fry 3–4 at a time, turning occasionally, till golden and crispy and your kitchen smells like a food truck parked outside a stadium.
Drain on paper towels. Try not to eat them all while waiting.
Wanna bake or air-fry KFC style veg strips instead?
You absolute legend.
- Air Fryer: 200°C (around 390°F), 12–15 mins, flip halfway.
- Oven: 220°C (430°F), bake for 20–25 mins on a wire rack, spray oil for that good crisp.
Still crunchy, just less greasy guilt.
Dips? Oh yes, the dips.
You need something to dunk these babies in.
My go-tos:
- Spicy mayo (mayo + sriracha = cheat code)
- Mint chutney (classic desi pairing)
- Ketchup, because kids live on it
I once made a fancy truffle aioli and felt very Top Chef for 5 minutes before realizing I had no idea what “aioli” even was.
What to eat them with (or: how I turned this into a meal)
Honestly? These crispy veg strips are a snack on their own. But I’ve…
- Stuffed them in tortillas for wraps
- Layered them on burger buns with lettuce + mayo
- Chopped them up and tossed in a salad (don’t judge me)
- Packed them for road trips in foil (they stayed crisp for HOURS)
They’re that kind of versatile. Like, better-than-leftovers versatile. https://potatonion.com/crispy-corn-kebabs/
Bonus Tip: Make a BIG batch
Double the recipe. Triple it. Freeze the shaped, uncooked strips between parchment sheets and store in an airtight container.
Then on lazy days, just pull a few out, fry or air-fry, and boom—gourmet snack without the drama.
Great for surprise guests, late-night hunger, or “oops I forgot lunch again” days.
🍿 Bonus Read:
Still hungry for chaos in the kitchen? Check out this homemade mozzarella bites disaster-turned-triumph I wrote about last month. It involves cheese, smoke, and my very confused cat.
