Vegan  Fried Chicken

Yield

6 people

Time

50 minutes

Best Vegan Fried Chicken recipe from scratch with a crispy panko crust and moist interior.

Ingredients

Seitan Jackfruit Cutlets: – 1.25 cups vital wheat gluten (+ extra as needed) – 20 oz can young jackfruit (green unripe packed in brine or water) – 3 tbsp nutritional yeast – 1 tsp garlic powder – 2 tsp onion powder – 1 tsp oregano – 1/2 tsp sweet paprika – 1/2 tsp smoked paprika – 2 tbsp fresh Italian parsley minced – 1/2 tsp sea salt – 1 pinch chili flakes optional to taste – 3/4 cup vegetable broth Batter: – 3/4 cup aquafaba (water or unsweetened plant milk) – 3 tbsp flour i used chickpea flour – 1 tsp apple cider vinegar – 1 tsp paprika – 1 pinch sea salt – 1/4 tsp turmeric – black pepper to taste Breading: – 2 cups flour (chickpea, whole wheat, all purpose etc...) – 2 cups panko bread crumbs

1.  Start by making the seitan jackfruit 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 – 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.

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.

Thick Brush Stroke

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