Jackfruit Fried Chicken

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Best Jackfruit Fried Chicken recipe from scratch with a crispy panko crust and juicy interior. It’s made from a combination of vital wheat gluten (seitan) and jackfruit that yields the most perfect chick’n texture ever.

Jackfruit Fried Chicken

It’s comforting, it’s meaty, tender and juicy on the inside with the perfect crispy crust on the outside. Not to brag or anything, but Beep-Beep! You’ve got some magic coming through!

A riff on our popular vegan ribs, this plant based jackfruit chickn seitan uses the same basic meaty ingredients and classic spice mix. Easy to make and even great cold in a salad the next day.


A mixture of vital wheat gluten and liquid that is kneaded together until strands of gluten emerge. It has a perfect texture that mimics meat especially when combined with pulled jackfruit and seasoned with herbs and spices.

The Jackfruit

Oh how I love thee in all forms BUT for this recipe you must use canned, green unripe jackfruit meat packed in water or citric acid. Do NOT use fresh or frozen which is already ripe, it will not work in this recipe. This is very important! (Remember these jackfruit carnitas?!)

The Batter

You can make a simple batter with regular pantry staples or whisk together a vegan egg wash using Follow Your Heart vegan egg where available. Whatever you prefer is fine here. If you like a little kick i suggest adding about one tablespoon of Sriracha to the mix.

The Coating

A light coat of flour just enough for the batter to stick nicely, then a good roll in panko bread crumbs for the crispiest of crust. For a gluten-free alternatives use some crushed corn flakes or even rice Krispies instead.


crispy vegan fried chicken

How to Make Jackfruit Chicken

  1. Make the Chickn Seitan – Start by making the seitan dough. Combine all your spices, wheat gluten and jackfruit and knead until a stretchy dough is achieved. Tear it into 8 pieces and stretch them out into thin rounds or irregular shapes.
  2. Boil or Steam – in some salted water or vegetable broth boil the seitan for 20 minutes to tenderize. Some of the jackfruit pieces will tear away from the cutlets and that’s ok. Transfer to a cooling rack and once cool enough to handle use your hands and tear the cutlets in half into irregular shapes. (Alternatively you can steam the cutlets for 25 minutes)
  3. Breading – Dredge the cutlets in flour, dip in the batter then coat all over in the crispy panko bread crumbs.
  4. Fry – Pan fry your cutlets in a cast iron skillet making sure the oil comes all the way up the sides of the cutlets. Alternatively you can deep fry them until golden.

vegan fried chicken tenders

jackfruit fried chicken

Tips + FAQs

  • What temperature should the oil be for frying? Ideally you’ll use a cast iron skillet and the oil should  be no hotter than 375”F.  It’s important that you work in batches and don’t overcrowd the pan so the oil temperature doesn’t drop too much and all the chick’n gets nice and crispy. You want to fry not steam, flip once and transfer to cooling rack.
  • Can I oven fry this vegan chicken? You sure can but it’s just not as good. The way i see it, If i’m going to indulge with a recipe like this I want it to be everything I dream of, I want it to be worth every calorie and every drop of fat.
  • What can I use instead of the panko bread crumbs? Regular bread crumbs would work ok here and crushed corn flakes makes a nice crispy coating too.
  • Is vegan fried chicken healthy? It’s healthier than eating animal flesh or a super processed store bough meat alternative. If you are after something healthy I suggest you try our Air Fried Tofu Nuggets instead, those really hit the spot without all the fat and calories.
  • Reheating: It’s best to broil your leftovers for 2-3 minutes on each side until crispy and warmed through. Alternatively you can toast them in the toaster oven or just microwave. The microwave method however won’t make them crisp up again.

chick seitan with Caesar salad

vegan fried chicken
5 from 1 vote

Jackfruit Fried Chicken

Vegan jackfruit fried chicken recipe from scratch with a crispy panko crust and moist interior. It’s made from a combination of vital wheat gluten (seitan) and jackfruit that yields the most perfect chick’n texture you’ve ever had.
Print Recipe
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes


Seitan Jackfruit Cutlets:




  • olive oil for frying
  • 2 + qt water or vegetable broth for boiling the seitan cutlets


Make the Seitan Chicken

  • Drain and rinse the jackfruit pieces. Discard any seed pods or extra tough pieces you might find. Use your hands and shred the jackfruit into smaller pieces that resemble pulled chicken.
  • In a large bowl whisk together the vital wheat gluten with the spices and herbs. Add the jackfruit pieces and toss to coat all over. Add the vegetable stock and use your hand to work everything into a dough. Knead for a few minutes until everything is incorporated well, the dough is stretchy and a little sticky. Add a little more wheat gluten if needed.
  • Tear the sietan into eight pieces then stretch each one into a thin pattie. Place on parchment paper and set aside. ( I make rounds because we will tear them again later before frying).

Boil or Steam the Seitan

  • Steam - Bring a couple of inches of water to a gentle boil in your largest steamer pot. Place the steamer basket on top and lightly oil it to prevent sticking. Place the cutlets inside the basket without touching each other preferably. Cover with a lid and steam for 25 minutes.
    Boil Method - Bring a medium pot of water or vegetable stock to a boil. If using water also add a good pinch of salt and a bay leaf or some thyme sprigs into the mix for flavor. Add the seitan cutlets to the boiling water and cook for 20 minutes. You will see some of the jackfruit pieces fall apart at this point, do not fret, it’s ok let it be as this is a messier method of cooking.
  • Transfer the cooked seitan to a plate and allow to cool. Once cool enough to handle, use your hands and tear each cutlet in two or even three pieces. You want Irregular pieces so don’t worry about shape too much.

Fry the Jackfruit Chicken

  • Meanwhile assemble your breading station. Place the flour and panko bread crumbs in two separate shallow dishes.
  • Whisk the batter ingredients in a shallow bowl and place between the flour and panko bowls.
  • Dredge each cutlet in the flour first and shake off the excess. Dip in the batter then roll in the panko crumbs. Place on a cooling rack while repeating the process with the rest of the vegan chicken pieces.
  • Preheat 2-3 inches of olive oil or vegetable oil in a cast iron skillet between 360” and 375”F. Working in batches fry the vegan chicken cutlets for a couple of minutes on each side until golden brown to your linking. Transfer to the cooling rack and repeat with the rest.
  • Enjoy hot with some nice mashed potatoes, in a sandwich with your favorite sauce or sliced up in a hearty salad.


  • The batter -  instead of making your own you can use a store bought vegan egg mix like Follow Your Heart vegan egg.
  • Reheating - best way to reheat your vegan chicken cutlets is to broil them for 2-3 minutes on each side until crispy and warmed through. Alternatively you can toast them in the toaster oven for a crispy result, or just microwave but this method won't make them crisp up again.
  • Panko substitutions - regular bread crumbs, crushed corn flakes or rice Krispies cereal.


Calories: 448kcal | Carbohydrates: 79g | Protein: 29g | Fat: 2g | Saturated Fat: 1g | Sodium: 487mg | Potassium: 302mg | Fiber: 5g | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 5mg
Course: Main Course
Cuisine: Italian
Keyword: jackfruit, plant based, seitan, Vegan Fried Chicken
Servings: 6 people
Calories: 448kcal
Author: Florentina


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  1. I have a question. I just made this and it’s delicious…..but, at least half of the jackfruit popped out. I think I did everything as specified, but as soon as I mixed the jackfruit and seitan with the stock, the pieces came out. I tried making little sausages to stick the jackfruit inside but it popped out during the boiling stage. What did I do wrong? Not exaggerating that I have half of it sitting (and about to head to the compost.). Thanks.

    1. Hi Terri, it’s normal for some of it to fall out during boiling but definitely not half. I suspect the sietan wasn’t mixed as well as it should have but not to worry it takes a few tries sometimes. For the future I suggest you place all the sietan pieces in a large baking dish with water coming all the way up the sides. Cover with aluminum foil and bake at 375″F for 35 minutes. This way you don’t risk losing any of the jackfruit pieces at all. Report back if you try it this way! ~ Florentina

      1. Hi Florentina, I don’t have a steamer and went to the comment section to see how others faired with the boiling technique. I saw your response to this comment about the jackfruit falling out, and decided to try your oven-steaming suggestion. It worked SO well! After frying, my partner said the only word for it was “unreal”. Also, to anyone else who may be unsure about kneading seitan, the key word in the directions is “sticky”. Once that texture is reached, you’re good to go. Thank you again for this delicious, super-clean recipe!

        1. Hey Lynn, thanks for reporting back! I am so happy you guys like this “jackfruit chicken” and the recipe worked out so well, made my day! ~ Florentina Xo’s

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