art smith's fried chick'n

art smith’s fried chick’n

yield: serves 4

art smith’s fried chick’n

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for the cashew cream

  • 1 cup cashews, whole raw
  • water for covering cashews by 1"

for the chick'n

  • 1 pkg gardein scallopini
  • 2 cups cashew cream
  • 1 Tbsp tabasco
  • 1 cup flour (or gluten free flour)
  • 1 tsp baking powder
  • 1 tspgarlic powder
  • 1 tspold bay seasoning
  • 2 tspcayenne pepper
  • 1 tspblack pepper, freshly ground
  • vegetable oil for frying

art smith’s fried chick’n


For Cashew Cream (prepare the night before):
1. Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
2. Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth and strain through a fine mesh sieve.

For the Chick’n:
1. Place the chick’n in a medium bowl and add the cashew cream and tabasco. Stir well to coat.
2. In a shallow bowl, mix the flour (or gluten free flour), baking powder, garlic powder, Old Bay, cayenne, and black pepper. Shake the excess marinade (cashew cream and tabasco) off the chick’n, and then dredge in the flour. Shake excess flour then dip the chick’n back into the cashew cream and coat again in the flour.
3. Add enough oil to a deep large skillet to create a depth of 1”. Heat over medium-high heat to 350º F (use a deep-frying thermometer or an electric frying pan).
4. Fry the chick’n in batches until golden and cooked through, about 5 minutes per side. Drain on paper towels and serve.

comments (9)

  1. bob |

    no caloric, fat, or carbohydrate analysis / info? C’mon…. be more professional in your recipes.

    1. Sara |

      Hi Bob! You can email for additional details. 🙂

  2. shelley |

    a recipe using gluten for a gluten free vegan chicken confuses me . but i may try this using chickpea flour

  3. Michel |

    I’m totally hooked on your stuff… if you open my freezer you’d think I was a Gardein store 😉
    Keep it up!!!

  4. Shelly |

    Too much fat!!!
    Just because it is vegan does not mean you are preparing it in a healthy way. Your products are delicious but some have a lot of fat per serving. Those items I usually heat on a paper towel in the microwave just to absorb the excess oil – not the best way to prepare it but what do you do? Anyway, ’nuff said.

  5. Holly |

    I don’t know how anyone could go back to eating meat after trying any of the Gardein products. I wish they were around 30 years ago when I searched for meatless alternatives, but I am so happy they fill my freezer now. No problem making a wonderful meal when you have Gardein.

  6. Nerida |

    I cant work this out.

    “Shake the excess marinade off the chick’n” when does it say to put the chicken IN a marinade and how long should it have been sitting there? I’m not a gennie in the kitchen so just wandering.

    1. laurel |

      Hi Nerida,
      The marinade is the cashew cream and tabasco that the chick’n was dipped in.
      We have made the instructions clearer – thanks for your comment!

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