Go Back
–+ servings
Vegan fried chicken.

Best Vegan Fried Chicken

Justine Drosdovech
Bite into crispy, crunchy, and meaty vegan fried chicken! Seitan-based chicken is coated in a buttermilk batter, then fried until golden brown and crispy.
5 from 61 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Main
Cuisine Vegan, Western
Servings 24 servings
Calories 116 kcal

Equipment

  • Food processor
  • Rolling Pin
  • Mixing bowl
  • Instant Pot and steamer basket

Ingredients
 

US Customary - Metric

Vegan chicken

  • 1 15-ounce can chickpeas, with liquid
  • 3 tablespoons nutritional yeast flakes
  • 1 teaspoon “no chicken” broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Cajun seasoning
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons flavorless coconut oil, melted
  • 1 ½ cups vital wheat gluten, plus more as needed

Buttermilk batter

  • 2 cups vegan buttermilk
  • ¼ cup all-purpose flour
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon Cajun seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon salt

Dry coating

  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 tablespoon baking powder
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon salt

For frying

  • Canola oil, peanut oil, etc.

Instructions
 

Chicken

  • In a food processor, add chickpeas (and their liquid), nutritional yeast, “no chicken” broth, onion powder, garlic powder, Cajun seasoning, apple cider vinegar, and coconut oil. Blend until smooth.
  • Add the vital wheat gluten and blend for about 1 minute. If the mixture feels wet, add 1-2 tablespoons of gluten flour at a time and continue blending.
  • If your food processor is overheating or unable to mix the dough, transfer it onto a clean surface and knead the dough with your hands until it’s smooth and elastic, about 9-10 minutes. Transfer to a bowl, cover the dough, and let it rest for about 20-25 minutes.
  • 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.
  • Add to a pressure cooker steamer basket, and steam them in a pressure cooker on high for 1 hour and 20 minutes. You will know the chicken is done when it feels firm.
  • Let the chicken cool in the foil wraps for 10-15 minutes while you prepare the coating.

Buttermilk batter

  • In a shallow, wide bowl, add vegan buttermilk, flour, onion powder, garlic powder, Cajun seasoning, black pepper, and salt. Whisk until fully incorporated.

Flour coating

  • In another shallow bowl, add all-purpose flour, cornstarch, baking powder, Cajun seasoning, black pepper, and salt. Whisk together until well combined.

Frying

  • Heat a few inches of canola or peanut oil in a deep pot until it reaches 350-375 degrees F.
  • Unwrap the vegan chicken pieces, then dredge a piece in the bowl of flour. Dip it in the buttermilk batter, shaking off any excess. Add it back to the dry batter for an extra coating, shaking off excess flour.
  • Fry each piece for 2-3 minutes, or until golden brown. Transfer them to a wire rack over a baking pan while you fry the rest.
  • Enjoy while warm on a burger, a sandwich, by itself, or alongside your favorite vegan dips. Happy eating!

Notes

  • Oil thermometer: Use a deep-frying thermometer to keep the oil at a consistent temperature throughout cooking. If you don’t have a thermometer, dip the end of a wooden spoon in the oil. If you see bubbles forming, it's ready to go!
  • Test fry: Before you cook large pieces of chicken, try a smaller test piece to make sure the oil is at the right temperature and the batter is the right consistency.
  • Cooling rack: For the crispiest vegan fried chicken, let it cool on a wire rack. If it’s set down on a paper towel, the bottom will turn out soggier.
  • Knead thoroughly: It's important to knead the vital wheat gluten so the gluten bonds are properly formed. This is how you will achieve meaty, pull-apart strands in your "chicken."
  • Less mess: For less mess, designate one hand for the batter and one hand for the dry coating. You can also wear gloves to make clean-up easier.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 116kcal | Carbohydrates: 15.4g | Protein: 8.4g | Fat: 2.4g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 0.2mg | Sodium: 373.2mg | Potassium: 97mg | Fiber: 1.4g | Sugar: 1g | Vitamin A: 139.2IU | Vitamin C: 0.1mg | Calcium: 101.7mg | Iron: 1.2mg
Don't miss another recipe!Subscribe to our newsletter!