The Best Vegan Fried Chik'n Ever
Ingredients:
Step 1:
Wet-
1.5 Cups Vegetable Broth (I used Imagine Vegetarian No-Chicken Broth)
1/2 Cup Mashed Chickpeas
1/2 Cup Chickpea Soaking Liquid
1 Tablespoon Chickpea Miso
1 Tablespoon Extra Virgin Olive Oil
Dry-
1.75 Cups Vital Wheat Gluten
1/4 Cup Sweet Sorghum Flour
1/3 Cup Nutritional Yeast
2 Tablespoons Potato Starch
2 Tablespoons Simpy Organic All Purpose Seasoning
2 Teaspoons Sea Salt
2 Quarts Vegetable Broth For Boiling
1.5 Cups Vegetable Broth (I used Imagine Vegetarian No-Chicken Broth)
1/2 Cup Mashed Chickpeas
1/2 Cup Chickpea Soaking Liquid
1 Tablespoon Chickpea Miso
1 Tablespoon Extra Virgin Olive Oil
Dry-
1.75 Cups Vital Wheat Gluten
1/4 Cup Sweet Sorghum Flour
1/3 Cup Nutritional Yeast
2 Tablespoons Potato Starch
2 Tablespoons Simpy Organic All Purpose Seasoning
2 Teaspoons Sea Salt
2 Quarts Vegetable Broth For Boiling
Step 2:
2 Cups Nondairy Milk
2 Tablespoons Your Favorite Hot Sauce
1.5 Cups Unbleached All Purpose Flour
1 Cup Cornstarch
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon Paprika
1 Tablespoon Lemon Pepper Seasoning
2 Cups Nondairy Milk
2 Tablespoons Your Favorite Hot Sauce
1.5 Cups Unbleached All Purpose Flour
1 Cup Cornstarch
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon Paprika
1 Tablespoon Lemon Pepper Seasoning
2 Quarts Vegetable Oil For Frying (I used Canola Oil)
Directions:
1. In a large bowl, thoroughly mix your vital wheat gluten, sorghum flour, potato starch, nutritional yeast, all-purpose seasoning, & sea salt.
2. Slowly mix your wet ingredients, Extra Virgin Olive Oil & Vegetable Broth, by hand until a mushy dough begins to form.
2. Slowly mix your wet ingredients, Extra Virgin Olive Oil & Vegetable Broth, by hand until a mushy dough begins to form.
3. Knead your mixture for about 3-4 minutes by pressing & folding the dough into itself numerous times until the gluten develops.
4. Form about 4-5 dough balls and form into 2-3 ounce flat cutlets & place in a line.
6. Bring 2 quarts vegetable broth to a boil over high heat.
6. Bring 2 quarts vegetable broth to a boil over high heat.
7. After cutlets have rested, drop them into the boiling liquid & lower to a simmer. Simmer cutlets for about 45 minutes or until they have become firm. Remove carefully from broth & let cool on sheet pan.
8. Pour vegetable oil into a stockpot or fryer over medium heat until oil reaches 350 degrees Fahrenheit.
9. Mix nondairy milk & hot sauce in a medium-sized bowl. Place cutlets into liquid & submerge for 2-3 minutes.
8. Pour vegetable oil into a stockpot or fryer over medium heat until oil reaches 350 degrees Fahrenheit.
9. Mix nondairy milk & hot sauce in a medium-sized bowl. Place cutlets into liquid & submerge for 2-3 minutes.
10. Mix AP flour, cornstarch, & spices thoroughly in a large bowl.
11.Remove cutlets from nondairy milk one at a time & dredge in flour mixture, using one hand for dry & one hand for wet ingredients, until thoroughly coated. Do this step twice for double battered (highly recommended).
12. Let battered seitan rest for about 5 minutes.
13. Carefully drop cutlets into fryer oil & let fry for about 2.5 minutes on each side or until golden brown.
14. Remove from fryer oil & place on wire rack to cool before eating.
Douse in your favorite vegan BBQ sauce.
Douse in your favorite vegan BBQ sauce.
