| 20 | 100 | 329 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 h 30 min | 10 min | 6 |
| 1 cup | Seitan (wheat gluten) (aka vital wheat gluten) |
| 1 1/2 cup | Water, filtered (cold) |
| 1 tbsp | Instant dry yeast, Fleischmann's |
| 1/2 tsp | Salt |
| 2 cup | Vegetable stock/broth, low sodium (or vegan chicken stock) |
| 1 tbsp | Flaxseed meal (ground) (flax egg - see "Notes" below) |
| 2 1/2 tbsp | Water, filtered (flax egg - see "Notes" below) |
| 1 1/2 cup | Coffee whitener (non dairy), liquid, soy creamer (unsweetened) |
| 5 tsp | Creole seasoning, Zatarain's (or any other creole seasoning salt) |
| 3 tbsp | Creole sauce (or spicy brown mustard) |
| 1/2 cup | Hot sauce |
| 3 cup | Wheat flour, whole wheat |
| 1/4 cup | Cornstarch |
| 2 1/2 tsp | Paprika |
| 2 1/2 tsp | Black pepper |
| 2 1/2 tsp | Garlic powder |
| 2 tsp | Cayenne pepper |
| 1 1/2 tsp | Onion powder |
| 1 1/2 tsp | Paprika, smoked |
| 1 1/2 tsp | White pepper |
1. Bring 2 cups vegetable stock to a boil.
2. Cut seitan into 1″ x 3″ strips. Lightly stretch the strips until very thin (holes are okay). Drop strips into the boiling vegetable stock for 2 -5 min, then immediately transfer them into flour dip.
3. Shake off any excess flour and place on cooling rack. Repeat with each piece of seitan chicken being sure to leave enough room on the cooling rack so that the seitan has air circulating on all sides. Leave for 30-45 minutes for coating to “set”.
4. Dip seitan pieces into liquid dip and then back into flour dip. Shake off excess and place on cooling rack. Leave out to dry for another 30-45 minutes or longer.
5. Heat your cooking oil to 350°F in a heavy-bottomed pot or frying pan.
6. When your oil is hot (test by dropping a bit of flour into it - it should bubble and sizzle), drop in one or more pieces of chicken (see "Notes" below).
7. Fry for a few minutes on each side until you develop a crisp brown coating. Remove to a rack to drain while you fry the remaining portion.
8. Serve immediately with your favorite sides and more hot sauce.
To make chicken cutlets: Lightly season the wheat gluten with 1/4 tsp each of smoked paprika, sweet paprika, black pepper, garlic powder, cayenne pepper, onion powder, white pepper (do not over-season during this step or it will prevent the gluten from binding properly). Add 1 1/2 tsp of salt and 1 tbsp of yeast. Pour in 1/2 cup of cold water and mix flour mixture well. Slowly add another 1/2 cup of cold water until you get a sticky ball. Knead lightly with hands to complete mixing process, then let sit in a warm place free of drafts for 45-60 minutes to rise or overnight. Store in an airtight container in the fridge.
To make liquid dip: Mix 1 flax egg, 1 1/2 cup unsweetened soy creamer, ½ cup water, 2 tsp Creole seasoning salt, 3 tbsp Creole sauce or spicy brown mustard, & ½ cup hot sauce. Store in a jar in the fridge.
To make flour dip: Mix 3 cups flour, 1/4 corn starch, 1 tbsp Creole seasoning salt, 2 tsp paprika, 2 tsp black pepper, 2 tsp garlic powder, 1 1/2 tsp cayenne pepper, 1 tsp onion powder, 1 tsp smoked paprika, & 1 tsp white pepper.
To make a flax egg: Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.
Be sure not to crowd the pan, which will lower the temperature of the oil and result in soggy seitan.
I prefer to use a small pot rather than a frying pan, because #1 it saves oil, #2 the oil stays hotter and produces a crisper fry, and #3 I don't get much hot grease splash-back.
| Grain | 3.3 |
