By Kelly Fidler

I am currently the “vegan fried chicken champion” of PETA’s Sam Simon Center headquarters in Norfolk, Virginia.

Many years ago, I found a recipe in PETA’s Animal Times for vegan fried chicken. I can’t remember what possessed me to try it, but it was an instant hit. Over the years, I modified it a few times to make the batter thicker and spicier, and now, I just wing it (no pun intended). I stopped measuring ingredients long ago. I’ve attempted to write down the steps and estimate how much of each ingredient I use so that I can share my recipe, but every time, I get about halfway through and the rest goes out the window. Who actually has time to measure water?

I’m not sure why I have the magic touch, but it’s both a blessing and a curse. Just this week, I learned that a “paper-lined baking sheet” does not mean wax paper. No wonder the oven would always get so smoky when I would bake a loaf of bread! Parchment paper—what the heck is that? I’m an all right cook—I get by. I can follow instructions, and I’m learning as I go, but when it comes to vegan fried chicken, I’ve perfected the art.

Every time we plan a potluck, the whole office asks for this special dish. I always feel the need to cook for an army, so a night of making vegan fried chicken turns into a backbreaking affair while I obsess over making sure that every single piece has just the right amount of batter—but it’s worth it!

When a new employee took an interest in my recipe after making his own version of vegan fried chicken, we decided to have a cook-off fundraiser to raise money for PETA’s Community Animal Project. Other employees were invited to participate with their own recipes. When the day finally arrived, our “chicken” was presented anonymously, and about 80 employees tried all four dishes, casting their vote for the one they liked best. The votes were tallied, and the winner was announced—it was yours truly! The best part was that we raised $814 to help neglected and abused animals in Virginia and North Carolina.

Recipes like fried chicken have historically brought people together, as food is often at the center of communities and celebrations. I feel joyful when I think about the way I can offer my community that experience without participating in the cruelty of animal agriculture.

To honor chickens—and not use their dismembered bodies—this National Fried Chicken Day (July 6), let’s make our best version of vegan fried chicken and share some compassionate comfort food with our communities. You don’t have to be a rock star in the kitchen or the next great vegan chef to share a veganized version of this popular favorite. You can start with this recipe and adjust it to your liking, but remember—you have to obsess over each piece for the best chicken around. Take it from me, the “vegan fried chicken champion.”