Description
Finally! Vegan chicken fingers that are irresistibly crispy and delicious. This homemade seitan is easy and quick to make; using vital wheat gluten and simple seasonings, then pan-fried to golden perfection.
Ingredients
Seitan Chicken:
- 1 cup vital wheat gluten
- 1 tbsp nutritional yeast
- 1 tbsp chickpea flour
- 4 cups vegan chicken broth, divided
Vegan Buttermilk:
- 1/2 cup soy milk
- 1 tbsp lemon juice
Breading:
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp oregano
Instructions
- Whisk together seitan dry ingredients until combined. Add 1 cup of vegan chicken broth and stir until it forms a dough ball. Knead a few times with your hands until dough has no dry spots.
- Add remaining broth to an Instant Pot or pressure cooker. Rip off chunks of seitan (I do 8 pieces) and form flat “chicken finger” shapes with your hands (note: it will expand as it cooks) and add to pot. Cook on “manual” for 15 minutes. Once it beeps, manually release steam.
- In a shallow bowl, combine soy milk and lemon juice. In a separate shallow bowl, whisk together flour and seasonings.
- Dip a piece of seitan in the buttermilk, then in the flour, covering until completely coated. Transfer back to the buttermilk, and then back to the flour. Double battering the seitan makes the coating extra crispy.
- Add a few inches of heat-safe oil to a pot or deep frying pan and heat to 350 degrees F (you can use a thermometer for safety). When hot, add a piece of breaded seitan and fry a few minutes per side, until crispy and golden brown. Remove from pan and add to a paper towel-lined bowl or cooling rack to drain excess oil. Repeat with remaining seitan.
- Serve with your favourite sauce as a dip and enjoy immediately.