Fried Chicken
1 pound seitan (I use the Quick Seitan recipe from Vegweb)
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon pepper
cayenne, to taste, optional
4 tablespoons nutritional yeast
2 teaspoons baking powder
1 tablespoon garlic powder, optional
1/2 cup water
3 tablespoons yellow mustard or spicy mustard
2 cups unbleached flour , divided
3 1/2 cups vegetable oil
1. Make your seitan according to directions, molding into strips. When all done and cooled, cut into smaller strips. Mix together salt, onion, pepper, cayenne, nutritional yeast, baking powder and garlic powder in a pie plate or wide bowl.
2. In a second bowl, mix water, mustard and 1/3 cup of the flour. Add the rest of the flour to the seasonings bowl.
3. Heat the oil in a deep fry pan or skillet. Coat a seitan strip with the mustard batter and then dip into the flour mixture (crust). Place carefully into hot oil, and fry on both sides until crispy and golden.
SO HOW'D IT GO?
Wow! This was absolutely delicious! I used a pkg of firm tofu that had been frozen and thawed. Then I cut it into 6 large pieces. I pretty much followed the recipe exactly, except I added a bit more spices as another review suggested since I was using tofu. I just added a few extra sprinkles after the measuring and I did add some Old Bay as well. I didn't measure any oil for the frying pan, I just put in about 1 inch. The result was delicious and fulfilled my craving for fried chicken. I made this with mashed potatoes, veg chicken gravy and roasted asparagus. YUMMY!! :)>>>
I've made this two times. Once with seitan and once with frozen and thawed tofu. It's good both ways, but with the tofu the texture is alot more like a chicken nugget. Like, it looks and feels just like a mcdonalds chicken nugget if you can still remember them. If you are using tofu though I would up the spice in the flour/batter or marinate the tofu itself.
I didn't use 3 1/2 cups of oil either. I fried mine up in an 8 in cast iron skillet with about an inch of oil.
I had already made this same recipe but with tofu, but with seitan its a thousand times better. I made it with quick and easy homemade gluten from this site. AWSOME
YUM! I halved the recipe, and used just under 1/2 cup of oil in a 12" skillet. So if you're worried about the amount of oil, you don't need to use that much. Still won't be overly healthy, but it is soooo good! I think I'll try this with frozen/thawed tofu next time.
These were delicious! I haven't ever made seitan and didn't want to buy all of the required ingredients, so I planned on buying it. My grocery store was out, however, so I used tempeh instead. Having never eaten seitan before, I don't know if the texture was the same, but it seemed right...
I definitely couldn't warrant making this more than two or three times a year, because of all of the oil involved. I might try baking it next time instead. I also double breaded some of mine and not others to experiment--I liked the double breaded ones a lot more. (Maybe because I used tempeh, the batter didn't stick completely if I didn't do two coats.)
We really liked these. I made them because we had some seitan that had been sitting around for several days and wanted to try a new recipe. Well, I hope this doesn't turn anyone off because I mean it as a compliment but these really reminded me of fried scallops. Yummy and fresh from the beach fried scallops. Made me crave some tartar sauce but I had no pickles/relish sadly. They did not have any fishy taste whatsoever but i was hoping I could create it somehow next time since the breading was perfect. If anyone has a suggestion let me know. Maybe some kelp powder? I haven't tried it but have read in several reviews . Yummy recipe! We dipped them into dijon mustard mixed with vegenaise which was yummy.
Wow. The Fried "Chicken" was so YUMMY! I'll try to make them once a month. It's too much of an indulgence for me. ;D
I got this recipe out of that vegan starter kit magazine about 3-4 years ago. I started making about 2 yrs ago and still make it to this day. Only thing different is that I make the mustard batter thicker than what they say to give it an extra crispy feeling before dunking it. The children love and always say "it taste just like chicken". This is a keeper for me. Also taste great with homemade seitan.
the best thing ever! our non vegan friends loved it!
Wow. i also made this with frozen and thawed tofu and i thought it tasted creepily exactly like what i remember chicken tasting like...it was tasty though. i also felt very nauseous right after eating it b/c i don't think my stomach is used to such heavy, fried food. but definitely a good recipe to make for a tofu-phobe or a meat-eating crowd.
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