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Chicken Fried Tempeh

Chicken Fried Tempeh

I make my own tempeh so that I can save money, and also be sure that it is organic and made from non-GMO soybeans. Whether you use homemade or store-bought tempeh, you will enjoy this down-home, back country recipe!

Serves 4.


  • 12-16 oz plain tempeh
  • 1/4 c all purpose flour
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 egg
  • 1 Tbsp water
  • 1/3 c panko breadcrumbs
  • 1/2 tsp savory
  • 1/2 tsp sage
  • 1 c high-heat vegetable oil (or at least one inch)


  1. Cut tempeh into 4 fillet-sized pieces and set aside.
  2. In a shallow bowl, blend the flour, salt and pepper.
  3. In a second shallow bowl, beat the egg with the water until creamy.
  4. In a third shallow bowl, blend the panko with the savory and sage.
  5. Dredge each steak in the flour, then coat with the egg wash. Lastly, coat with panko mixture.
  6. In a heavy skillet, heat the oil on medium. (Oil is ready for frying when a drop of water sizzles in it.)
  7. Working in 1-4 batches depending on the size of the skillet, fry each steak a couple of minutes on each side, or until well-browned. Remove to a paper towel to drain briefly.
  8. Serve hot with mashed potatoes and vegetables.

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