Vegan Fried “Chicken”

Full recipe available here.

Recipe:
(For full instructions and alternative options click the link above)

Ingredients:
(For home-made vegan Seitan recipe click the link above)
Vegan Fried Chicken
• 450 g seitan, torn into chicken pieces
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon soy sauce
• 1 teaspoon apple cider vinegar
• 120 ml unsweetened plant-based milk (soya, almond, or oat)

Crispy Coating
• 120 g plain flour
• 50 g cornflour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional, for heat)
• 200 ml sparkling water

Breading Mix
• 150 g plain flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon cayenne pepper (optional)

Frying
• Vegetable oil for deep-frying

⸻

Method
1. Tear the seitan into chicken-style pieces or chunks, creating irregular shapes for a more natural fried chicken look.
2. In a large bowl, combine garlic powder, onion powder, smoked paprika, salt, black pepper, soy sauce, apple cider vinegar, and plant-based milk. Mix well.
3. Add the seitan to the marinade, ensuring each piece is coated. Let it marinate for at least 15 minutes for maximum flavour.
4. In another bowl, whisk together the flour, cornflour, baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
5. Slowly add the sparkling water to the dry coating mix while stirring to create a thick batter.
6. In a separate shallow dish, mix the plain flour, salt, black pepper, smoked paprika, thyme, oregano, and cayenne pepper to make the breading mix.
7. Heat vegetable oil in a deep fryer at 180°C. If using a deep, heavy-bottomed pan instead, fill with enough oil to submerge the seitan pieces and heat to 180°C using a kitchen thermometer.
8. Dip each marinated seitan piece into the batter, ensuring it is fully coated.
9. Dredge the battered piece in the breading mix, pressing lightly so the flour sticks well.
10. For extra crunch, repeat the dipping process by returning the seitan to the batter and then back into the breading mix.
11. Carefully lower each piece into the hot oil and fry for 4–5 minutes per side until golden brown and crispy. Fry in batches to avoid overcrowding.
12. Once cooked, transfer the fried seitan to a wire rack or a plate lined with kitchen paper to drain any excess oil.
13. Serve immediately with your favourite dipping sauce or alongside fries, coleslaw, or a fresh salad.