It doesn’t get much more nostalgic than chicken fingers and these vegan seitan pan fried chicken fingers are my go-to and favourite recipe!
Seitan “Chicken”:
1 cup vital wheat gluten
1 tbsp nutritional yeast (optional)
1 tbsp chickpea flour (optional)
4 cups vegan chicken broth, divided
Vegan Buttermilk:
1/2 cup soy milk
1 tbsp lemon juice
Flour Breading:
1/2 cup flour
1/2 tsp EACH of salt, pepper, garlic powder, paprika, oregano
Directions:
1. Whisk together seitan dry ingredients until combined. Add 1 cup of vegan chicken broth and stir until it forms a dough ball. Knead a few times with your hands until dough has no dry spots.
2. Add remaining 3 cups broth to instant pot. Rip off chunks of seitan and form flat “chicken finger” shapes with your hands – it will expand as it cooks – and add to pot. Cook on “manual” for 15 minutes. Once it is done, manually release steam.
3. In a shallow bowl, combine buttermilk ingredients. In separate shallow bowl, whisk together flour breading ingredients.
4. Heat a pot or deep pan with a few inches of frying oil.
5. Dip a piece of seitan in the buttermilk, then flour, then back in the buttermilk, and back in the flour. Then transfer carefully to the hot oil and fry a few minutes per side, until golden.
6. Remove from oil and place on a cooling rack to drain excess. Repeat with all seitan. Enjoy!
#vegan #seitan
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