CRISPY

Fried Seitan Chicken

This fried seitan chicken is crispy, crunchy, and meaty! Seitan is coated in a flour and buttermilk batter, then fried until golden and crispy.

ABOUT

In a food processor, blend the chickpeas (and their liquid), nutritional yeast, “no chicken” broth, seasonings, apple cider vinegar, and coconut oil.

STEP 1

Add the vital wheat gluten, and blend again until incorporated. If it's too much for your food processor, knead it by hand until smooth and elastic.

STEP 2

Transfer the dough to a bowl, cover it, and let it rest at room temperature for around 20-25 minutes.

STEP 3

Cut the dough into 30-gram portions, and roll them out with a rolling pin until quite thin. Tightly wrap each one in foil, making sure to fold the ends over.

STEP 4

Steam the wrapped chicken in a pressure cooker on high for 1 hour and 20 minutes. You will know the chicken is done when it feels firm.

STEP 5

In a bowl, mix the vegan buttermilk, flour, and seasonings. In another shallow bowl, whisk together more flour, cornstarch, and seasonings.

STEP 6

Dredge the chicken in flour, then in the buttermilk batter, and back to the dry batter for an extra coating, shaking off excess flour.

STEP 7

Fry each piece in a pot of hot oil for a few minutes, or until golden brown on each side. Transfer them to a wire rack over a baking pan to cool.

STEP 8

Find full recipe measurements, tips, variations, and more at the link down below!

brokebankvegan.com