Vegan Fried Chicken

This vegan fried chicken is made with seitan, double-dipped in buttermilk, seasoned breading, and cereal for the crispiest twist on the classic comfort food.

Course Main Course

Cuisine American

Diet Vegan

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 346kcal

Author Louisa

Equipment

Ingredients

6 to 8 pieces seitan about the size of a chicken tenderloin
1 1/2 cups oat milk
1 tbsp apple cider vinegar
1 1/2 cups all-purpose flour
1 tbsp paprika
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tsp ground ginger
1 tsp salt
1 tsp black pepper
1 cup rice cereal, crushed
4 cups vegetable oil for frying

Instructions

To make the vegan buttermilk, pour the oat milk and apple cider vinegar into a shallow dish, whisk, and allow to sit for 5 minutes to thicken and curdle.
In another shallow dish, whisk together the flour and spices.
Dip each piece of seitan into the non-dairy buttermilk, then into the flour mixture.
Add the crushed rice cereal to the seasoned flour mixture and stir it well.
Dip the coated pieces of seitan again into the buttermilk and into the cereal mixture.
Heat your oil to 375°F in a shallow cast iron pan. You can turn it down to 350°F if the vegan fried chicken is frying too fast or burning.
Fry half of the breaded seitan pieces to avoid overcrowding the pan. Cook them for 4 to 5 minutes per side, then place the fried seitan pieces on a plate or tray lined with a paper towel.
Season with extra salt if needed, or serve with your favorite dipping sauce.

Notes

Just because this is a fried VEGAN chicken doesn’t mean you should skip the buttermilk soak! The dairy-free buttermilk helps the coating stick for the crispiest exterior.
For a perfectly crispy crust, follow this vegan breaded chicken recipe's instructions for double-coating the seitan pieces.
The secret to non-soggy vegan chicken? Fry seitan in batches over medium-high heat, keep the oil temperature at 350°F, and place the freshly fried "chicken" on a plate lined with paper towels!

Nutrition