Description
This Crispy Vegan Fried Chicken recipe delivers all the comforting crunch and flavor of traditional fried chicken without any animal products. Made with seitan coated in a flavorful seasoned flour and oat milk mixture, then double-fried to golden perfection, it’s a guilt-free treat perfect for a satisfying plant-based meal.
Ingredients
Scale
Seitan and Marinade
- 2 cups Seitan (Consider making it from scratch for added variety)
- 1 cup Oat Milk (Soy milk serves as a great alternative)
- 1 tablespoon Apple Cider Vinegar (Adds a tangy kick)
Seasoned Coating
- 1 cup All-Purpose Flour (Creates the seasoned coating base)
- 1 tablespoon Paprika (Part of the spice blend)
- 1 teaspoon Garlic Powder (Part of the spice blend)
- 1 teaspoon Onion Powder (Part of the spice blend)
- 1 teaspoon Ground Ginger (Part of the spice blend)
- 1 teaspoon Salt (Part of the spice blend)
- 1 teaspoon Black Pepper (Part of the spice blend)
- 1 cup Rice Cereal (Adds extra crunch)
For Frying
- 2 cups Vegetable Oil (Opt for oils with a high smoke point like sunflower oil)
Instructions
- Preparation: Begin by gathering all your ingredients and equipment, including a cast-iron skillet and two shallow dishes for coating.
- Make Vegan Buttermilk: In one shallow dish, mix the oat milk with apple cider vinegar. Let it rest for about 5 minutes until it thickens slightly, forming a creamy vegan buttermilk base that will help the coating adhere.
- Prepare Seasoned Coating: In the second shallow dish, whisk together the all-purpose flour with paprika, garlic powder, onion powder, ground ginger, salt, and black pepper. Then fold in the crushed rice cereal to add extra crunch to the coating.
- Coat the Seitan: Dip each piece of seitan into the vegan buttermilk mixture, then roll it in the seasoned flour and rice cereal mixture. For an extra crispy crust, repeat the dipping and coating process a second time.
- Heat the Oil: Pour vegetable oil into a cast-iron skillet and heat it over medium-high heat until it reaches 375°F. This temperature is ideal for frying to achieve a crispy, golden crust.
- Fry the Seitan: Carefully place the coated seitan pieces into the hot oil in batches to avoid overcrowding. Fry each side for 4-5 minutes or until golden brown and crispy. Remove the cooked pieces and place them on a paper towel-lined plate to drain excess oil before serving.
Notes
- Using seitan provides a chewy, protein-rich base mimicking the texture of chicken.
- Double coating ensures an extra crispy outer layer that holds well during frying.
- Maintain the oil temperature at 375°F to avoid greasy or undercooked pieces.
- You can substitute oat milk with soy milk if preferred.
- Rice cereal adds a unique crunch but can be substituted with crushed cornflakes for variation.
- Make sure to fry in batches to prevent temperature drop and ensure even cooking.
