📝 About This Recipe
Experience the soul-satisfying crunch and savory depth of traditional Southern fried chicken, reimagined entirely from plants. This recipe uses a 'wash-the-flour' inspired seitan base to achieve a remarkably meaty, fibrous texture that shreds just like the real thing. Double-dredged in a seasoned flour crust and fried until golden-brown, this dish is a masterclass in plant-based comfort food that will impress even the most dedicated meat-eaters.
🥗 Ingredients
The Seitan Base
- 1.5 cups Vital Wheat Gluten
- 1/4 cup Chickpea Flour (adds tenderness)
- 2 tablespoons Nutritional Yeast (for savory depth)
- 1 teaspoon Poultry Seasoning (sage, thyme, and rosemary blend)
- 1 cup Vegetable Broth (cold)
Simmering Liquid
- 6 cups Vegetable Stock (well-seasoned)
- 2 tablespoons Soy Sauce
- 3 pieces Garlic Cloves (smashed)
The Wet Dredge
- 1 cup Unsweetened Soy Milk (soy works best for curdling)
- 1 tablespoon Apple Cider Vinegar (to create 'vegan buttermilk')
- 1 tablespoon Hot Sauce (optional for a kick)
The Dry Coating
- 1.5 cups All-Purpose Flour
- 1/4 cup Cornstarch (for extra crispiness)
- 1 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Black Pepper (freshly ground)
- 3 cups Neutral Oil (for frying (canola, vegetable, or peanut))
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the vital wheat gluten, chickpea flour, nutritional yeast, and poultry seasoning until well combined.
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2
Pour in the cold vegetable broth. Stir with a spatula until a thick dough forms, then knead with your hands for about 3-5 minutes. You are looking for visible gluten strands to develop.
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3
Tear the seitan dough into 8-10 irregular, chicken-nugget sized pieces. Irregular edges are better as they create 'crannies' for the breading to stick to.
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4
In a large pot, bring the simmering liquid ingredients (stock, soy sauce, garlic) to a boil, then reduce to a very low simmer.
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5
Gently drop the seitan pieces into the simmering broth. Cover and cook for 30 minutes. Do not let the broth boil rapidly, or the seitan will become rubbery and spongy.
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6
Remove the seitan from the broth and let it cool on a wire rack. Pat the pieces dry with a paper towel—this is crucial for the breading to adhere.
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7
Prepare the wet dredge: Whisk the soy milk, apple cider vinegar, and hot sauce in a shallow bowl. Let it sit for 5 minutes to thicken into buttermilk.
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8
Prepare the dry coating: In a separate shallow bowl, whisk together the flour, cornstarch, and all the spices.
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9
Heat the oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C).
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10
Dredge a seitan piece in the dry flour, then dip into the wet buttermilk, and finally back into the dry flour. Press the flour firmly onto the seitan to create a thick crust.
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11
Carefully place 3-4 pieces into the hot oil. Fry for 3-5 minutes per side until the crust is a deep golden brown and exceptionally crispy.
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12
Transfer the fried seitan to a wire rack set over a baking sheet to drain. Immediately sprinkle with a pinch of sea salt while hot.
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13
Repeat with the remaining pieces, ensuring the oil temperature returns to 350°F between batches.
💡 Chef's Tips
Avoid boiling the seitan during the simmering stage; a gentle simmer ensures a dense, meaty texture rather than a bread-like one. For the crunchiest crust, let the breaded seitan sit for 5 minutes before frying to allow the flour to hydrate. Always use a thermometer to check your oil; if it's too cold, the seitan will be greasy; if it's too hot, the crust will burn before the inside is hot. If you have time, simmer the seitan the day before and refrigerate it overnight; the texture becomes even firmer and more 'chicken-like' after chilling.
🍽️ Serving Suggestions
Serve alongside creamy vegan mashed potatoes and mushroom gravy for a classic soul food plate. Drizzle with spicy agave nectar or maple syrup for a delicious 'hot honey' effect. Place inside a toasted brioche bun with pickles and vegan mayo for a world-class 'chicken' sandwich. Pairs beautifully with a crisp, cold pilsner or a glass of sweet iced tea.