Vegan Fried Chicken

24 105 172
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 30 min 6
Vegan Fried Chicken
Health Rating

Ingredients


1 1/2 cup Seitan (wheat gluten) (aka vital wheat gluten, for chicken)
1 tsp Garlic powder (for chicken)
1 1/2 tsp Cumin (for chicken)
1/2 tsp Coarse salt (for chicken)
1/2 tsp Black pepper (for chicken)
1/2 tsp Chili powder (for chicken)
1 cup Water, filtered (cold, for chicken)
1 tbsp Soy sauce (for chicken)
2 tsp Worcestershire sauce (vegan, for chicken)
5 cup Water, filtered
2 tbsp Soy sauce
2 tbsp Worcestershire sauce
1/3 cup Water, filtered (for wet breading)
3 tbsp Brown mustard (spicy, for wet breading)
3 tbsp Wheat flour, whole wheat (for wet breading)
1 cup Wheat flour, whole wheat (for dry breading)
1/4 cup Nutritional yeast (for dry breading)
2 tbsp Cornmeal (yellow) (for dry breading)
1 tbsp Baking powder (for dry breading)
1 1/2 tsp Cumin (for dry breading)
1 1/2 tsp Garlic powder (for dry breading)
1 tsp Paprika (for dry breading)
1/2 tsp Kosher salt (for dry breading)
1/2 tsp Black pepper (for dry breading)

Instructions


  1. In a wide, shallow bowl, mix together water, mustard and flour until smooth. Set aside.
  2. In another wide, shallow bowl, mix together flour, nutritional yeast, cornmeal, baking powder, and remaining spices. Set aside.
  3. Pour a generous ½ inch of peanut oil into a frying pan over medium-high heat (see "Notes" below).
  4. Working fast, dredge seitan cutlets in wet breading mixture, followed by dry breading mixture.
  5. Add two cutlets to the hot oil at a time and fry each side for a couple of minutes until golden.
  6. Repeat until all cutlets are done, placing them on a cooling rack stood over a plate so excess oil can drip off without making your finished product soggy. Serve hot!

 

Advanced Preparation

1 - 3 days prior [optional], Seitan (wheat gluten) 1 1/2 cup
Instructions:

For the seitan cutlets: Mix first 6 ingredients together. In another bowl, mix together water, soy sauce, and Worcestershire sauce. Add wet mixture to dry and stir well. Knead once or twice to work gluten into a ball. Divide into at least 6 parts and shape into rough discs (see "Notes" below). In a large pot, whisk together 5 cups water, 2 tbsp soy sauce, and 2 tbsp Worcestershire sauce. Place cutlets in broth, cover, and bring to a boil. Reduce heat and simmer cutlets, covered, for 60 minutes, flipping them halfway through (see "Notes" below). Remove from pot and let drain on a plate. Store in airtight container in the fridge.

Nutrition Facts

Per Portion

Calories 172
Calories from fat 18.6
Calories from saturated fat 2.3
Total Fat 2.1 g
Saturated Fat 0.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.7 g
Cholesterol 0
Sodium 1446 mg
Potassium 322 mg
Total Carbohydrate 26.4 g
Dietary Fiber 5.2 g
Sugars 1.7 g
Protein 12.0 g

Dietary servings

Per Portion


Grain 1.3

Energy sources


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Notes:

Don't be afraid to really work and stretch them out thin; this elastic dough doesn't respond to gentle handling, and the discs will thicken substantially as they cook.

The time it takes for your seitan to cook fully may vary depending on several variables, including how rapid your simmer is. Be sure that your cutlets are fully cooked through to the desired degree before breading the cutlets. If they're gummy or tough, simmer them a while longer! Frying won't alter them much.

Dip the tip of a wooden skewer into the oil to tell if it's ready; it should bubble steadily, but should not be smoking. If you add your cutlets too early, they’ll just soak up oil!

 

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