Description
Vegan chicken breaded in a pretzel coating, pan fried and then drizzled with a spicy maple sauce.
Ingredients
- 2 vegan chicken breasts (I use Real Fake Meats or PC Plant Based) but you can also use homemade seitan chick’n, tofu chunks or any other substitute you like
- 1 cup all-purpose flour
- 1 1/2 cups pretzels, crushed (I did this in my food processor)
- 1 1/2 cups nondairy milk
- 1/2 tsp black pepper
- 1 tsp paprika
- oil for frying
Spicy Maple Drizzle:
- 3 tbsp maple syrup
- 2 tbsp hot sauce like sriracha or Frank’s
Instructions
- Get 2 bowls. In one bowl, add the flour, pretzel crumbs, pepper and paprika. In the second bowl, add the nondairy milk.
- Preheat a large frying pan to medium high heat. Add a good drizzle of oil.
- Dip each piece of vegan chicken in the milk, then the pretzel mixture, pressing lightly on all sides to make it stick. Then gently go back into the milk, and then the pretzel coating one more time.
- Once the oil is hot, add the vegan chicken pieces and cook until golden. It takes a few minutes per side.
- Meanwhile, stir together the maple syrup and hot sauce. Set aside,
- Remove the the vegan chicken from the pan when golden brown and crispy on all sides. Place on a paper towel-lined plate to remove any excess oil, if desired. Allow to cool a few minutes before serving. Serve with maple sauce to drizzle overtop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes