Homemade seitan chicken tenders 😋

These were a total hit with non-vegan guests yesterday 🤗
Seitan:
Dry:
1 1/2 C vital wheat gluten
1/4 C Pea Protein Isolate
1/4 C Instant mashed potatoes
1/2 C Nutritional Yeast
2 T Maltodextrin
1 t poultry seasoning
3 T vegan chicken stock powder
Wet:
3/4 C soy yogurt
1/2 C vegan white wine reduction
1/2 C Aquafaba
2 T peanut butter
1 T roasted sesame oil
Mix dry ingredients, then mix wet ingredients. Incorporate, rest for 30 minutes, and knead in a food processor until a taffy stage, achieving a warm and stretchy texture with strong gluten strands. Rest for another 30 minutes, stretch into a long rope, twist, then knot as many times as possible. Or, divide the long rope into three sections and weave them into a tight braid. Wrap with parchment, then foil, and steam for one and a half hours. Tear into tenders. Put in refrigerator for at least one hour.
Breading: three bowls. One with flour, one with aquafaba, one with crushed corn flakes, Ritz crackers, seasoned bread crumbs, and panko. Dip cold tenders into flour, aquafaba, then crumbs, and fry at 375°F just until golden brown 👩🏻‍🍳