Chicken-style seitan rolled in an "egg" wash and rolled in well seasoned flour produces a delicious Popeye's Fried Chicken like entree that even the most staunch omnivore will love! The recipe takes a little time, but it's worth it. This recipe coats about 1-1/2 lbs of seitan. Leftovers make great sandwiches with lettuce, tomatoes and relish.
Number Servings: 6
What You Need
- High smoke point cooking oil such as peanut, grape seed or canola oil
Liquid Dip – in large bowl combine
- 1 plant-based egg (flax egg or your favorite commercial egg replacer)
- 12 oz unsweetened soy creamer
- ½ cup water
- 2 teaspoons Creole seasoning salt (more to taste)
- 3 Tablespoons Creole or spicy brown mustard
- ½ cup hot sauce (Crystal and Frank's Red Hot are favorites)
Flour Dip – in separate bowl combine
- 3 cups unbleached all-purpose flour
- ¼ cup cornstarch
- 1 Tablespoon Creole seasoning salt (more to taste)
- 2 teaspoons paprika
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1-1/2 teaspoons cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon white pepper
How to Do It
- Blend dry ingredients together thoroughly and set aside.
- Blend liquid ingredients together and sit next to the flour mixture.
- Place 1-2 cooling racks on top of cookie sheets, and sit it near your work area on the counter.
- Take one piece of the chicken style seitan and place it in the liquid dip. Remove quickly and shake off excess.
- Immediately roll in the flour dip, coating all sides lightly. Place on cooling rack.
- Repeat with each piece of seitan chicken, being sure to leave enough room on the cooling rack so that the seitan has air circulating on all sides. Leave for 30-45 minutes for coating to “set”.
- Repeat the process again, and leave out to dry for another 30-45 minutes or longer.
- Heat your cooking oil to 350 degrees in a heavy-bottomed pot or frying pan.
- When your oil is hot, drop in one or more pieces of chicken, being sure not to crowd the pan which will lower the temperature of the oil and result in a soggy product.
- Remember, this is not flesh so there is no lengthy frying time required to cook anything – all you're doing is developing a crispy brown coating for your seitan. (Should take about 3 minutes per side)
- When it's brown and crisp on one side, flip seitan over and brown the second side. Remove to a rack to drain while you fry the remaining portion.
- Serve immediately with your favorite sides and more hot sauce.
Extras
I prefer to use a small pot rather than a frying pan, because #1 it saves oil, #2 the oil stays hotter and produces a crisper fry, and #3 I don't get much hot grease splash-back. Use an electric frying pan or a temperature gauge to accurately measure the heat of your cooking oil.
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