– Seitan chicken – Gram flour – Plant milk – Cider vinegar – Sriracha – Plain white flour – Corn flour – Sea salt & black pepper – Old bay seasoning
Make the seitan chicken! You'll need to do this in advance (unless you're using a store-bought alternative or mushrooms instead).
Make the batter! For this recipe our batter is a tale of two mixing bowls! We're going to make a wet batter and a dry flour dredge.
Coat the seitan chicken! Then dunk in the flour mixture, then into the wet batter then BACK into the flour mixture. Double coating keeps everything super crunchy!
Fry the seitan chicken! The best oil for deep frying is either plain vegetable oil or sunflower oil. You want to get it up to around 170c/340f.
Serve while hot. Unfortunately, like regular fried chicken, seitan fried chicken doesn't age too well. You want to eat it almost immediately after frying, if possible.