Vegan Fried Chicken
Crispy vegan fried chicken made from seitan, fried in a traditional southern-style batter with a gentle spicy hint and crunchy texture!
americanmain
⚠ Contains allergens
glutensoy
#comfort-food#high-protein
Ingredients
For the Vegan Chicken
- — homemade or store-bought, OR oyster mushrooms
▸1 batch Vegan Chicken (16 servings)
Ingredients
For the Vegan Chicken
- 439 g silken tofu— pack
- 400 g cannellini beans— tin, including the soaking water
- 6 tablespoon vegetable oil— neutral flavoured: sunflower, rapeseed, canola
- 2 teaspoon flaky sea salt
- 2 tablespoon white miso paste
- 2 teaspoon rice vinegar— alternatively use apple cider vinegar or white wine vinegar
- 380 g vital wheat gluten
- 1 teaspoon garlic powder
For the Brine
- 3 cloves garlic— crushed
- 4 tablespoon white miso paste
- 120 ml dry white wine— vegan variety
- 2 tablespoon sugar
- 500 ml just boiled water
- 2 tablespoon vegan chicken seasoning— or 2 mushroom stock cubes
- 2 teaspoon flaky sea salt
- 4 bay leaves
For the Egg Coating
- 4 tablespoon gram flour— chickpea flour or besan flour
- 200 ml plant milk— unflavoured and unsweetened
- 1 teaspoon cider vinegar— or any white vinegar
- 1/2 teaspoon sriracha— or any hot sauce
For the Spiced Flour
- 300 g plain white flour— all purpose flour
- 3 tablespoon corn flour— cornstarch
- 2 teaspoon fine sea salt
- 2 teaspoon old bay seasoning
- 1/2 teaspoon ground black pepper
For Frying
- vegetable oil or sunflower oil— for frying
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
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