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vegan fried chicken
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4.96 from 68 votes

Vegan Fried Chicken

Crispy vegan cried chicken made from seitan, fried in a traditional southern-style batter with a gentle spicy hint and crunchy texture!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: vegan chicken, vegan fried chicken, vegan meat
Servings: 5
Calories: 281kcal
Author: Richard Makin

Equipment

  • 2 x medium bowls
  • 1 x high-sided frying pan OR
  • 1 x deep fat fryer

Ingredients

For the Vegan Chicken

  • 1 batch vegan chicken or alternatively use store-bought vegan chicken OR oyster mushrooms

For the Egg Coating

  • 4 tablespoon gram flour aka chickpea flour or besan flour
  • 200 ml plant milk unflavoured and unsweetened
  • 1 teaspoon cider vinegar or any white vinegar
  • ½ teaspoon sriracha or any hot sauce

For the Spiced Flour

  • 300 g plain white flour aka all purpose flour
  • 3 tablespoon corn flour aka cornstarch
  • 2 teaspoon fine sea salt
  • 2 teaspoon old bay seasoning If you can't get hold of old bay, here's how to make your own
  • ½ teaspoon ground black pepper

For Frying

  • vegetable oil or sunflower oil for frying
Metric - US Customary

Instructions

To Prepare the Vegan Chicken

  • Using your fingers, pull apart the batch of vegan chicken (store-bought or homemade) into strips, wings or tenders. Set aside in a bowl. Alternatively, if using oyster mushrooms, pull apart into wing-sized pieces or simply leave in chunky clusters.
    1 batch vegan chicken

To Fry the Chicken

  • In one medium bowl, combine the gram flour, plant milk, cider vinegar and sriracha. Whisk well to combine. This is your egg mixture.
    4 tablespoon gram flour, 200 ml plant milk, 1 teaspoon cider vinegar, ½ teaspoon sriracha
  • In another medium bowl, combine all the spiced flour mixture ingredients. Mix to combine.
    300 g plain white flour, 3 tablespoon corn flour, 2 teaspoon fine sea salt, 2 teaspoon old bay seasoning, ½ teaspoon ground black pepper
  • Place a medium, high sided frying pan over a medium heat or turn on a deep fat fryer. Bring the oil to 170 °C, testing the temperature with a chef's thermometer.
    vegetable oil
  • Assigning your left hand to the egg mix and your right hand to the spiced flour, dunk a piece of chicken in the flour and toss to coat. Then, with your right hand, place the floured chicken in the egg mixture. Use your left hand to coat the chicken and then pick it up and place back in the flour. Very carefully coat for a second time in the flour mixture then place carefully in the hot oil.
  • Fry the chicken piece for around 2-4 minutes or until completely golden brown. Using a spider or a slotted spoon, remove the chicken from the fryer and place on a few pieces of kitchen towel to drain. Repeat the process with the remaining vegan chicken.
  • Serve while hot!

Nutrition

Calories: 281kcal | Carbohydrates: 56g | Protein: 9g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 966mg | Potassium: 181mg | Fiber: 3g | Sugar: 2g | Vitamin A: 182IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 4mg