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Fried Chicken

What you need: 

1 1/2 cups self rising flour
1/4 cup nutritional yeast
1 teaspoon seasoning salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
pepper, to taste
1/4 cup prepared mustard
1/2 cup water
3 egg replacers (
8 seitan steaks (I use
peanut oil, for frying

What you do: 

1. In a medium bowl, combine the flour, nutritional yeast, salt, paprika, onion powder, garlic powder, and pepper. Set aside. In another bowl, combine the prepared mustard with the water.
2. Add in the egg replacers and mix well. Add 1/3 cup of the flour mixture to this mustard mixture and blend until all lumps are gone.
3. Drain the seitan of all its liquid by squeezing it firmly. Coat each seitan chicken piece with the mustard mixture completely then the flour mixture completely. Do this for each piece until finished.
4. When done, wrap in cling wrap and then foil. Freeze for up to 24 hours. This helps the seasoning stick better when you fry it. Heat up a semi-deep skillet with peanut oil.
5. Once hot, place chicken in the skillet, enough that they all fit (if you have to do batches, do that). Cover and fry all sides until golden.Drain in a strainer lined with paper towels.
Source of recipe: I wrote the recipe. For more information on my chicken and buckwheat waffles with mixed berry preserve recipe, please go to my blog here:

Preparation Time: 
24 hours, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Recipe Category: 



This was SOOOOO good, I could hardly believe it. Even the meat eaters would agree! I did not use the seitan recipe listed here though, but followed everything else and it was mouth watering, delicious! I highly recommend this. It was great to have them in the freezer, individually wrapped, so  that I could just pull one out for a quick and easy meal.

Please note two things that really screwed me up: There is a difference between regular flour and gluten flour! lol... Please make sure you are using vital wheat gluten flour or your recipe most definitely will not work. Also, note that it does require some freezing time. I made them in the late afternoon, froze them and took them out for dinner and it worked okay. I would also like to recommend double dipping them. After you do the regular first coating, wrap up as instructed, freeze. Then take out about 4-5 hours later and dip again with coating. Re-wrap and freeze again. They will be so much more crunchier and delicious!


:D :)>>> :)>>> :-D :-D
OH. MY. GOOD. idk how this doesn't have any reviews because this mess was soooooooooo d@nm good!!!!!!!!!!!!! if i tried this in a blind test with real fried chicken i wouldn't be able to tell that one wasn't chicken at all, AND id pick this over the real chicken, its that good. The batter was perfect, didn't fall off in the frying process (that usually happens to me)  and i didn't even freeze mine. AHHHHH! im gonna brag to all my family about this and make them try it! THANKS SO MUCH FOR THIS RECIPE!!!!! ILL FOREVER KEEP THIS AND ALWAY MAKE IT!

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