Fried chicken-style seitan

AuthorElisa BookerDifficultyIntermediate

Southern Fried chicken style pieces. Get your KFC hit without torturing those chicks.
(Original recipe profoundhatredofmeat

Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr

Seitan Broth
 5 cups water
 1 tsp cumin
 ½ tsp salt
 ½ tsp pepper
 2 tbl tamari
 2 tbl vegan Worcestershire sauce ( or Hot sauce )
Chicken Fried Seitan
 3 tbl nutritional yeast
 1 tsp cumin
 1/2 tsp salt
 1 tsp garlic powder
 ½ tsp pepper
 ½ tsp creole seasoning (or jerk seasoning )
 1 tbl vegan Worcestershire sauce ( or chilli sauce )
 2 tbl tamari
 2 tbl oat milk ( or cashew milk )
 3/4 cup cold water
 1 1/2 cup vital wheat gluten
 Peanut or Canola oil for frying ( or grapeseed oil)
Wet
 1/4 cup water
 1/4 cup oat milk
 3 tbl wholegrain mustard
 1/2 tsp garlic powder
 1/2 tsp pepper
 2 tbl plain flour
 1 tbl nutritional yeast
 1/2 tsp cumin
Dry
 1 1/4 cup plain flour
 1/2 tsp salt
 1/2 tsp pepper
 1 tsp cumin
 1 tsp garlic powder
 4 tbl nutritional yeast
 1 tsp paprika
 3 tsp baking powder
Pan Gravy
 2 tbl plain flour
 1 1/2 cups oat milk (or cashew milk)
 1 tsp salt
 1 tsp pepper
 1/4 tsp cayenne

Seitan Broth
1

Combine all of the ingredients in a pot large enough to fit two large cutlets.

2

Bring to a low simmer while making the cutlets.

Chicken Fried Seitan
3

In a large bowl combine all of the ingredients except the wheat gluten and oil.

4

Whisk to combine completely and then add the wheat gluten.

5

Mix until just combined and then knead for 1 minute. Don't knead too long or the seitan will become tough.

6

Divide into 2 and flatten and shape into cutlets.

7

Drop into the simmering broth and cook for 15 minutes, flipping once in between. If they cook too long they will become tough.

8

Keep the cutlets in the broth, but remove from heat and let cutlets cool in the broth while you prepare the dredging mixtures.

9

Once you are ready, remove the cutlets and cut long, thin slices, 1/4 " thick from the cutlets.

Wet
10

Combine all of the ingredients in a large shallow bowl.

Dry
11

Combine all of the ingredients in another shallow bowl.

Frying
12

Prepare a pot of canola or peanut oil (or grapeseed) and heat up to 360 degrees.

13

Dip the tenders into the dry mix to coat, then in the wet, then back in the dry.

14

Fry until golden brown, drain on a paper towel and sprinkle with salt.

Pan Gravy
15

Once you have finished frying the tenders, pour out almost all of the oil except 1 tbl of oil and all the remaining bits that have been left behind.

16

Over medium low heat, add the flour and whisk quickly as it absorbs all the moisture.

17

Continue whisking for 1 minute to cook out the raw flour flavor.

18

Slowly add the oat milk, while still whisking to keep from getting clumps.

19

Add the salt, pepper and cayenne and bring to a simmer.

20

Let simmer, while whisking to thicken and season with additional salt and pepper if necessary.

21

Serve immediately.

Ingredients

Seitan Broth
 5 cups water
 1 tsp cumin
 ½ tsp salt
 ½ tsp pepper
 2 tbl tamari
 2 tbl vegan Worcestershire sauce ( or Hot sauce )
Chicken Fried Seitan
 3 tbl nutritional yeast
 1 tsp cumin
 1/2 tsp salt
 1 tsp garlic powder
 ½ tsp pepper
 ½ tsp creole seasoning (or jerk seasoning )
 1 tbl vegan Worcestershire sauce ( or chilli sauce )
 2 tbl tamari
 2 tbl oat milk ( or cashew milk )
 3/4 cup cold water
 1 1/2 cup vital wheat gluten
 Peanut or Canola oil for frying ( or grapeseed oil)
Wet
 1/4 cup water
 1/4 cup oat milk
 3 tbl wholegrain mustard
 1/2 tsp garlic powder
 1/2 tsp pepper
 2 tbl plain flour
 1 tbl nutritional yeast
 1/2 tsp cumin
Dry
 1 1/4 cup plain flour
 1/2 tsp salt
 1/2 tsp pepper
 1 tsp cumin
 1 tsp garlic powder
 4 tbl nutritional yeast
 1 tsp paprika
 3 tsp baking powder
Pan Gravy
 2 tbl plain flour
 1 1/2 cups oat milk (or cashew milk)
 1 tsp salt
 1 tsp pepper
 1/4 tsp cayenne

Directions

Seitan Broth
1

Combine all of the ingredients in a pot large enough to fit two large cutlets.

2

Bring to a low simmer while making the cutlets.

Chicken Fried Seitan
3

In a large bowl combine all of the ingredients except the wheat gluten and oil.

4

Whisk to combine completely and then add the wheat gluten.

5

Mix until just combined and then knead for 1 minute. Don't knead too long or the seitan will become tough.

6

Divide into 2 and flatten and shape into cutlets.

7

Drop into the simmering broth and cook for 15 minutes, flipping once in between. If they cook too long they will become tough.

8

Keep the cutlets in the broth, but remove from heat and let cutlets cool in the broth while you prepare the dredging mixtures.

9

Once you are ready, remove the cutlets and cut long, thin slices, 1/4 " thick from the cutlets.

Wet
10

Combine all of the ingredients in a large shallow bowl.

Dry
11

Combine all of the ingredients in another shallow bowl.

Frying
12

Prepare a pot of canola or peanut oil (or grapeseed) and heat up to 360 degrees.

13

Dip the tenders into the dry mix to coat, then in the wet, then back in the dry.

14

Fry until golden brown, drain on a paper towel and sprinkle with salt.

Pan Gravy
15

Once you have finished frying the tenders, pour out almost all of the oil except 1 tbl of oil and all the remaining bits that have been left behind.

16

Over medium low heat, add the flour and whisk quickly as it absorbs all the moisture.

17

Continue whisking for 1 minute to cook out the raw flour flavor.

18

Slowly add the oat milk, while still whisking to keep from getting clumps.

19

Add the salt, pepper and cayenne and bring to a simmer.

20

Let simmer, while whisking to thicken and season with additional salt and pepper if necessary.

21

Serve immediately.

Fried chicken-style seitan

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