Shout out to the greatest vegan recipe ever 🙂 dude crispy FRIED CHICK’N! I used a deep fryer in the video but if you’ve seen other fried food videos of mine I usually just heat oil and fry in a pot. If you’re not gluten free then seitan can be your best friend.
Vital gluten flour is what makes this recipe work. The macros for this fine flour are almost identical to chicken breast. I’m talking pure protein! So the texture and filling nature dish of this should exceed all of your vegan comfort food / vegan fast food desires.
You need to throw a fried food party and invite your best dinner guests. Flavor town people, I’m talking about taking folks to flavor town.
- Seitan can be too chewy or too spongy. Know that it’s easy to make seitan but I don’t know how to make perfect seitan, not too chewy or spongy.
- Too dry of dough or using pure vital wheat gluten not cut with other flours (like chickpea flour) can cause a super chewy final product. I think cutting your flour with a 4:1 ratio of gluten flour to chickpea flour helps. Adding oil helps too.
- Mashing beans and mixing it into your dough can also lower the chewy factor.
- I’ve made spongy seitan before. I think using too much water in the dough can cause this. Having dough on the wetter side then boiling it will also make it spongy.
- You can steam or boil seitan dough in broth (or water). I’ve heard you can bake or grill seitan dough as well.
- Seitan is sooooooo cheap to make and super easy to throw together. You will feel like a sucker for buying pre-made mock meats except that store bought wheat meat flavors and textures are consistent (and amazing!)
- If you’re not super picky about texture then experiment and play around. I find good spices or dipping sauces can make up for flawed texture
Vegan Fried Chicken Tenders
Hail seitan! It’s been a good minute since I’ve last made seitan. Because it’s been a while I was being a bit YOLO and thought I didn’t need to cut my gluten flour with another type of flour. As a result my seitan tenders came out super chewy. In the recipe below I’ll be suggesting you use a 4:1 ratio of gluten flour to other flour. Chickpea is my go to flour but I’m pretty sure you could actually just use regular wheat flour and that would cut down on the chewiness.
Last time I made seitan fried chick’n on the blog people asked if there was an alternative to dipping with vegan eggs to hold the batter together. While I’ve only use vegan eggs for these kinds of recipe I did use a flour paste to hold the batter together on my vegan air fried pickles & ravioli post. So you might be able to use that here.
400 grams vital wheat gluten, 100 grams any kind of flour (I like chickpea flour), 3 cup water (or less), 4 serving of better than bouillon, 4 TB oil, about 1 cup flour, spices of choice, 4-8 TB of vegan egg powder turned into “egg” with cold water + oil for deep frying
- Dissolve bouillon into 2 cups of water then add 4 TB oil. Mix your liquid/oil mixture into the gluten flour. Feel free to add any spices you’d like. I measured out an additional cup of water and slowly poured it into dough but didn’t need all of it. Essentially I just wanted to make sure there wasn’t any extra bits of flour & it was all turned into dough.
- I lined my steamer basket with foil and placed the seitan on top. I didn’t cover the whole thing with foil but you could do that if you wanted. Steam til dough firms up. 45 minutes to an hour. Keep an eye on your water levels. Steaming for an hour requires a lot of water.
- Once seitan is cooked allow it to fully cool down
- Make your vegan egg. I like mine on the thinner side.
- Mix flour and spices/salt for a flavorful coating. You can taste the flour to see if it’s spiced and salted enough. The less bland the better.
- Once seitan is cooled I cut into tenders
- Dip seitan into flour then into vegan egg. Let egg drip off then coat with flour again.
- Fry until golden brown.
Vegan Korean Glazed Fried Chicken Tenders
I actually thought the soy sauce flavor was a bit strong. Next time I would either use low sodium soy sauce or just much less and add water to make up the difference.
1/4 cup soy sauce, 1/3 gochujang korean paste, 1/3 cup brown sugar, 1 TB rice vinegar, 1 ts ginger paste (or use grated ginger), 1 ts garlic paste (or used crushed garlic) + seitan tenders
- Put everything in a pot and simmer for a couple minutes. Whisk well.
- Pour sauce over seitan tenders. ENJOY
Inspired by Tess Cooks 4 U
Vegan Buffalo Wings (Vegan Fried Chicken Tenders) – Thick Buffalo Sauce
Soooooooooo good. Definitely my fav. What you see is a smaller version than what I made in the video. In the video I added a ton of water and corn starch in order to make a massive batch of sauce. Below is smaller sauce recipe.
Feel free to coat your tenders with buffalo sauce straight from the bottle but this recipe is for those wanting a THICK buffalo sauce which I think is even better.
1/2 cup buffalo sauce (internet says franks is vegan), 2 TB oil, 1/2 ts sugar, pinch garlic powder, 2 ts corn starch & 1 TB water + seitan tenders
- Mix corn starch and water into a slurry
- Add slurry with everything else in a pot, whisk and simmer til thick. If too thin add more corn starch & water slurry. If too thick add more hot sauce or water.
- Pour sauce over seitan tenders. ENJOY
Inspired by Love To Be In The Kitchen
Vegan “Honey” Chipotle Tenders – Chili’s Copycat Honey Chipotle Crispers
These were so good. I went light on the chipotle part but I actually could have gone heavier with it. I can handle heat.
1/2 cup agave, 1/2 cup ketchup, 4 TB chipotle in adobo (I just used the sauce but feel free to use the actual peppers chopped up), 1 TB vinegar, 1 TB vegan butter + seitan tenders
- Mix everything in pot, whisk and simmer
- Pour over seitan tenders. ENJOY
Inspired by Onion Rings and Everything