The CRUNCHIEST Vegan Fried Chicken! Made with SEITAN!

Today , we are making some vegan fried chicken using satan .

And these are so dang easy , delicious and crunchy .

And I even have a few tips for frying that should make it even easier and crunchier .

So let's get it going .

Now this day tan is gonna start off with some vital wheat gluten naturally , we'll also be using an entire can of chickpeas and it's worth noting that this recipe was inspired by my friend lay over at avocados in Ale's Lincoln description for her world famous recipe .

So let's dump an entire can of chickpeas and the aquafaba juice into a bowl .

Then of course , by law , we'll add in two tablespoons of nutritional yeast .

A K A Noche , two tablespoons of mushroom seasoning .

If you can't find this , just use more noche and then one tablespoon of vegan chicken powder .

Again , if you can't find this , don't worry about it .

One teaspoon of garlic and onion powder .

Half a teaspoon of liquid smoke , one tablespoon of apple cider vinegar and then two sloppy tablespoons of a neutral oil .

And now in another bowl , we're gonna get 100 and 80 g of our vital wheat gluten and now we're gonna blend up everything but the vital wheat gluten in a food processor and once it's smooth after a minute or two add in the vital wheat gluten .

And then we're gonna wanna blend this for a few minutes as well .

And here's the texture after a minute or so .

And if you're like me and the dough ball feels a bit soft and wet , add in some more vital weak gluten .

So I'm gonna do two more tablespoons and then just keep blending and if your food processor sounds or smells like it's having a hard time , then you might need to split the dough in half and do it in two sessions .

But either way you just wanna blend this until you have something that looks like this .

You really want to see those strands of gluten .

That's what's gonna give us that meaty texture .

Make sure you don't over eat it either .

You wanna find that goldilocks zone usually between 5 to 8 minutes and once your say 10 loaf is looking good , let it rest for about 15 to 20 minutes .

And now you can see this as one big loaf and shred it .

That's what Lacy does in her recipe .

But since we're making sandwiches , I'm gonna break off some pieces that weigh around 100 and 25 g each and then I'm gonna roll them into filets like so and try to get these as thin as possible .

One thing I don't like is biting into a thick old piece of fried Satan .

I want maximum crunch .

So the thinner the better .

And I got six filets from this batch and make sure to keep a couple of little pieces like this .

They will come in handy later .

I'm gonna show you a nice little trick .

Next , we need to wrap these guys up in some foil .

You can wrap them first in parchment paper or you can even use cheese cloth .

I believe you just want to wrap them tight .

So they don't expand too much and become spongy .

And once all your tan filets are wrapped , we're gonna get an instant pot and add a steamer tray and then some water , of course .

And we're just gonna steam these on high pressure for one hour and 20 minutes .

You can steam this on the stovetop , but the instant pot will give you a slightly better texture in my experience in one hour and 20 minutes later , do a quick release .

Make sure you do the Satan dance to get the best possible texture as well .

And then once the instant pot is done letting off some steam , take out the flats and let them cool down .

And once they're OK to handle , unwrap them and that's what they should look like something like that .

And now we just need to make a vegan buttermilk marinade .

So let's two cups of unsweetened plant milk , two tablespoons of dill pickle brine two tablespoons of your favorite hot sauce and then two tablespoons of apple cider vinegar and then I'm just gonna use this to season it , but use whatever you like .

I think I probably added about one tablespoon's worth or so .

And then whisk that up and then add that to a container with your c 10 chicken filets and let that marinade for at least four hours .

But overnight is best .

The next day we'll take out our filets and then we'll use that leftover marinade for our dredging station .

And now something you can do if your marinade is thin is just add a little flour to thicken it up .

This little trick will really help with a nice crunchy breading .

I'm just gonna add a couple of tablespoons and whisk it in .

So let's put together our dry dredge now and this is quite simple .

We're just gonna use equal parts flour and corn starch .

I'm gonna do a cup of each and another important ingredient is baking powder .

This is gonna use science to make your breading super craggy and amazing .

So don't skip it .

So we're gonna do two tablespoons of that and now for seasoning , do whatever you like .

But I've been digging this Creole seasoning by Tony to cherry or however you say it .

So two tablespoons of that as well , black pepper and now mix that up .

And now let's get some neutral flavored oil with a high smoke point like peanut vegetable or canola and add that to a pan and make sure you don't go over halfway .

And normally I would use something with taller walls , but this is better for filming .

And we're gonna heat that up to 375 °F or 100 and 90 °C to coat and dredge our vegan chicken .

Simply take it and first dump it in the flour and really make sure you coat it thoroughly and really pad it into the filet , shake off the excess and you can fry it like this or you can double dredge it .

So back into the wet , let the excess drip off and then back into the dry for a double thick batter .

Now remember those little nuggets I had you make earlier , go ahead and dredge and fry those .

This way , you can see if the seasoning needs any .

Adjusting .

Mine was perfect .

So I added in the big filet and you just wanna fry these for about 4 to 5 minutes or until nicely brown if you're gonna flip them , do so careful using another utensil .

So you don't splash hot oil everywhere and burn yourself .

That's not fun .

And once the chicken is looking good , let it rest on a wire rack .

So it doesn't steam itself and get soggy and yes , you can air fry this if you want to , I'll leave instructions in the blog post and now all we gotta do is plate up a sandwich for sauces .

I'm gonna try out this new Nashville hot sauce by Frank's that I found , I'm also gonna throw together a dill mayo sauce by getting some vegan mayo , adding a bit of some dill pickle brine and then more of that garlic seasoning and I gotta say for slapping this together .

It was super damn good .

Like I could drink it .

That's how delicious it was .

So we're gonna get a toasted bun , some of that delicious dill mayo , some drippy drips , of course .

And then some dill pickles our vegan fried chicken and then a nice drizzle of that natural hot sauce .

And then the top bun and I gotta say that first bite , man .

That was so damn good .

I'll admit the breading does the heavy lifting , but that's not a bad thing in my book .

The satan is good .

Of course , it has a great chew and a savory chicken like taste .

But that breading really is the start of the show , which is how I remember traditional fried chicken .

So I guess it works .

Now the national sauce .

It was OK .

But honestly , the National Hot Chicken sandwich recipe , I got my new cookbook was way better .

And in fact , this tan recipe can be used as a base for a bunch of the fried chicken recipes in the book too .

And I have an entire section that goes into more detail about vegan fried chicken .

So if you haven't already , please preorder my book , it comes out in two days .

Thank you .

And until then check out this video for some mcnuggets that I got too and I'll see you all next time .