Скачать или смотреть Vegan Fried Chicken (recipe in description)

Crispy. Juicy. Vegan. This is my go-to fried chickin recipe made from scratch using seitan – it’s high-protein, full of flavor, and hits just like the real thing. Perfect for sandwiches, nuggets, or devouring straight off the rack. Let’s get cooking.

👨‍🍳 Seitan Base:

1 (15 oz) can chickpeas with the liquid (aquafaba)

2 tbsp nutritional yeast

2 tbsp mushroom seasoning

1 tsp onion powder

1 tsp garlic powder

½ tsp liquid smoke

1 tbsp vinegar (apple cider if you're fancy)

2 tbsp neutral oil

1.5 cups vital wheat gluten

Marinade:

2 cups unsweetened plant milk (water with a bit of oil works fine)

2 tbsp pickle juice (your can substitute with water and lemon juice)

2 tbsp hot sauce (Cholula is best but any works)

2 tbsp vinegar

1–2 tbsp all-purpose seasoning

A couple tbsp flour to thicken if needed

Dry Dredge (for that crunchy coat):

1 cup flour

1 cup cornstarch

2 tbsp baking powder

2 tbsp all-purpose seasoning

🔧 Steps:

Blend everything except the vital wheat gluten in a food processor till smooth.

Add the gluten and mix until stretchy and stringy (5–8 mins). If your food processor struggles, divide it into two batches.

Let dough rest 15 mins, then divide into ~6 pieces (~120g each)

Flatten each piece to ½ inch or less and wrap tightly in foil (optional: wrap with parchment first).

Steam in an Instant Pot for 1 hr 20 mins (or stovetop, rotating every 20 mins). Let cool.

Combine marinade ingredients and soak seitan in it — minimum 4 hours, but overnight = next-level flavor.

Mix up the dry dredge.

Heat oil to 375°F (190°C) in a pot or cast iron skillet — don’t fill it more than halfway.

Coat seitan in the dry dredge. Optional: double dredge by dunking it back in the marinade and dredging again.

Fry for 4–5 mins till golden and crispy.

Rest on a cooling rack and boom — chicken is served.

🔥 Pro tip: These slap hard in a sandwich with pickles and your favorite sauce. Make it messy. Make it yours.