share

Seitan Fried Chick’n

by
7539600096_IMG_4326

Are you ready for this?

SEITAN. FRIED. CHICKEN. Without the chicken.

This recipe is for vegans and meat-eaters alike. Generally, people like fried chicken because it’s spicy and, well, fried. We’ve got you covered. This fried seitan is perfectly crispy, deliciously spicy, and so addicting.

You can add it to sandwiches, chop it up on top of mac ‘n’ cheese, or dip it right into your favorite sauce!

Get in the kitchen and make this already!

First you’ll make the seitan by adding together:

Vital wheat gluten (Curious? Read about it here!)

Nutritional yeast

Paprika

Garlic powder

Onion powder

Parsley

Veggie broth

Soy sauce

Then you’ll simmer pieces of seitan in your broth and allow them to double in size.

Finally, you’re gonna dip your seitan pieces into flour and vegg (we prefer this vegan egg) mixtures and fry them in canola oil…

…until they’re perfectly crispy!

LOOK AT THAT TEXTURE.

Dip these in vegan ranch, BBQ sauce, ketchup – whatever your favorite dip is!

Everyone is gonna love these, we promise!

Seitan Fried Chick’n

Fried chicken, without the chicken!
4.66 from 26 votes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Appetizer, dinner
Servings 6 people

Ingredients
  

Seitan

  • 2 cups vital wheat gluten
  • 1/2 cup nutritional yeast
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tbsp parsley
  • 1 1/2 cup vegetable broth
  • 2 tbsp soy sauce

Broth Mixture

  • 4 cups vegetable broth
  • 2 cups water

Flour Mixture

  • 2 cups flour
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp cayenne powder use less or omit if you want less it spicy
  • 1/2 tsp salt
  • 1/4 tsp pepper

Egg Mixture

  • 2 cups cold water
  • 1/2 cup egg replacer

Extras

  • Canola oil

Instructions
 

  • In a mixing bowl, whisk the vital wheat gluten, nutritional yeast, and spices.
  • Add the veggie broth and soy sauce and mix until combined. Knead for 5-7 minutes.
  • Bring the broth ingredients to a boil in a large, tall saucepan.
  • Break off small pieces of the seitan and place them in the broth (if you need to, add more water to cover them). These will double in size.
  • Bring the mixture to a simmer and cook for ~30 mins, flipping each piece halfway through.
  • Whisk together the flour mixture ingredients in one bowl and the egg mixture in a separate bowl.
  • Fill a large saucepan about 1 inch high with canola oil and heat on medium-high to ~350°F.
  • For each piece of seitan, cover in the flour mixture, then the egg mixture, then the flour mixture again and place in the hot oil.
  • Cook on each side until crispy (~3 minutes per side)
  • Enjoy with vegan ranch, bbq sauce, or another fav!
Keyword chickn, fried, kfc, plant-based, vegan
Categories:
    • Jonathan
    • April 15, 2020
    Reply

    5 stars
    Gave this a try and they came out awesome! I didn’t have anything for an egg mixture so I used cashew milk and after coating with flour I covered it in oil and cooked it in an air fryer. So good!

      • Suzanne P
      • April 21, 2020
      Reply

      5 stars
      We LOVE this recipe. I’ve made it 5-10 times. I’d love to know how to convert to an air fryer to use less oil/less mess. Any suggestions?

        • Denali
        • May 23, 2020
        Reply

        5 stars
        Is it possible to bake these? Would the recipe be affected too much/what temperature would be best? Thank you!

          • Six Vegan Sisters
          • May 23, 2020
          Reply

          Sorry, we’ve never tried baking these! If you do give it a shot, let us know how it goes!

    • Chanda
    • April 18, 2020
    Reply

    4 stars
    I’ve been making seitan for years, but I like to try another version from time to time. TWO THUMBS UP! The family loved them!

    • James Furiosi
    • April 19, 2020
    Reply

    5 stars
    I have been making seitan for years and was ready to give up on the vegan fried chicken recipes and this was amazing. I did opt for the air fryer for 30 minutes at 375F. I avoided canola. These taste amazing and can be baked. I gave you major props on Instagram. Thank you.

      • Dorian
      • February 15, 2021
      Reply

      I airfryed these babies too–very yummy! I spritzed oil on them and put them in the airfryer for 25 minutes at 380F. The flavor is delish, I’ll definitely make these again.

    • Alice
    • April 21, 2020
    Reply

    5 stars
    WOW! Long time lover of seitan, first time maker. And this recipe was amazing! I also have never left a review for any recipe EVER.. but this one was just too good not too. Perfect texture, perfect amount, perfect flavor! Thank you so much!!

    • Jason Hollows
    • April 25, 2020
    Reply

    5 stars
    This recipe is awesome. One my kids ask for all the time. I use it in conjunction with coleslaw and a potato and gravy, for a home made vegan KFC😊. It’s also great as smaller pieces without deep frying them on top of pizza. Tonight I’m trying smaller bits of the fried “chicken” in a sweet and sour recipe. Thanks again for this recipe.

    • Clare
    • May 12, 2020
    Reply

    5 stars
    Like others have said I have never left a review before but these were soooo amazing I just had to let others know!

      • Six Vegan Sisters
      • May 12, 2020
      Reply

      Yay! Thank you so much for leaving a review. We are so happy you enjoyed this recipe!!

    • Alisa
    • May 24, 2020
    Reply

    5 stars
    I tried this recipe and it was great! I’m newly plant based and following this recipe was really great encouragement for me. It came out perfectly and I am sooo full!

      • Six Vegan Sisters
      • May 24, 2020
      Reply

      Yay! Thanks so much for sharing, Alisa. This recipe is perfect for anyone becoming plant-based!

    • Martin
    • June 1, 2020
    Reply

    5 stars
    Great recipe! I’ve been vegan for nearly 20 years and I’m a semi retired chef in a 10% vegan restaurant. I’ve been experimenting with seitan for years now and have tried so many fried ch’ckens and I really think yours is about the best! A couple of things I did was to add a teaspoon of poultry seasoning to the seitan and quite a lot of panko breadcrumbs to the dry flour mix and I deep fried them. Well done to you, they are really delicious!

    • Martin
    • June 2, 2020
    Reply

    5 stars
    Sorry, in my previous comment I did a really bad typo. The restaurant I work in is 100% not 10%, duh!

    • Ashley
    • June 7, 2020
    Reply

    Is it possible to cook the seitan and store it/freeze it for a later date? So if I wanted to save some to do the flour/egg/frying later, is that possible?

    • Ash
    • June 12, 2020
    Reply

    5 stars
    wow! i dont usually leave reviews but i just love this recipe! ive probably made it 5 times over a couple months and im leaving a review after my most successful try!! this is a great recipe, however i tweaked it a little for my own preference. im the only vegetarian in my house so i usually half the recipe. additionally, i like to add the same amount of cayenne as paprika – it gives it a nice kick.

    my best tip, however, has to be the cooking method. ive tried boiling it with broth and water, but today i used a bamboo steamer. PERFECT. i didnt have to squeeze out water at all, the seitan was amazing. they didnt get too puffy, and were crispier. also, in my experience, all you have to do is dip it in seasoned flour. i dont dredge, i feel like it dirties my oil with too much flyaway dredge (or maybe im just too messy to use dredge haha). regardless – this is my favorite seitan recipe. its so simple and uses ingredients most would have in their home (apart from the vital wheat gluten, but if you’re veg you most likely have some at home anyways 😉)

    • Senya
    • June 30, 2020
    Reply

    2 stars
    I must say that if one instruction was tweaked this would’ve came out bomb. The part in which we are instructed to simmer the seitan in the broth pretty much ruined everything for me and resulted in me throwing away half of the final product. Not only did the seitan merged together in a ball, but it also became spongy, formless, and slimy. I tried to fry them but they just came apart in the oil. I was forced to throw away half because they simply absorbed to o much oil and with me on diet thats unacceptable. I would suggest altering the instruction from simmering the seitan in the broth to simply steaming the seitan so that is holds form when completed. Im sorry if this comment seemed negative in anyway but I simply wanted to vent.

    • Isabella Enxuto
    • July 20, 2020
    Reply

    5 stars
    Best and easiest chick’n seitan ever!! My whole family loves it (even the meat eaters). My go-to recipe now; thank you 🙂

    • Kristen
    • July 23, 2020
    Reply

    1 star
    Not sure where I went wrong; I attempted this twice, and both times it tasted like a fried kitchen sponge soaked in broth 🙁
    I followed the directions exactly, perhaps the brands I’m using aren’t working for me.

      • Six Vegan Sisters
      • August 2, 2020
      Reply

      Hi Kristen, so sorry you’re having issues with this recipe. Other readers have had great success with it! If you do try it again, be sure to keep the broth to a very low simmer while the seitan cooks. You could try simmering for less time, as this is when the seitan absorbs the broth and expands. Also be sure the knead the mixture for the recommended time. Hope this helps!

    • Tammy Hawk
    • July 23, 2020
    Reply

    5 stars
    This will now be my go to recipe for Seitan Chicken. I used Texas Pete Wing Sauce instead of an egg, because it’s thick. After making the seitan, I had no issue simmering it in my cast iron skillet. Then I cooked them in my air fryer. Super crunchy and the taste of the nuggets is amazing. Thank you!!!! I’ll also say that I love that your recipe doesn’t include tahini or any nut butters.

      • Six Vegan Sisters
      • August 2, 2020
      Reply

      Hi Tammy, thanks so much for your comment! That sounds like a delicious substitution. We’re so glad it worked out so well for you!

      • Wilmarie Flores
      • September 24, 2020
      Reply

      Hi! The initial mixture was too dry and hard to knead and end up with a very solid texture. How can ai fix this??! Thanks!!

        • Six Vegan Sisters
        • September 24, 2020
        Reply

        Hi Wilmarie! Make sure you are not packing the vital wheat gluten when measuring. We recommend following this method: https://www.sixvegansisters.com/2020/04/02/how-to-measure-flour/ Hope this helps! 🙂

    • Mary
    • September 30, 2020
    Reply

    5 stars
    yum!! I made this recipe with seitan from the grocery store but I can’t wait to make my own soon! served with homemade vegan ranch and my whole family loved it!

      • Six Vegan Sisters
      • September 30, 2020
      Reply

      Sounds amazing! So glad your whole family loved it! Thank you so much for the kind review, Mary!

    • Sophia
    • October 12, 2020
    Reply

    5 stars
    I’ve made this recipe twice and both times it’s come out amazing! Substituting the vegetable broth with Better than Bouillon’s “no chicken” base really takes it to the next level. Just an FYI for anyone who is looking to half the recipe, I would make the full amount of flour mixture because half the amount wasn’t enough to coat all the pieces. Would also recommend fully cooling the seitan before frying and serving so the end product’s texture is a little more firm and chicken-y!

      • Sue
      • August 27, 2021
      Reply

      5 stars
      Made this today! Really surprising, the taste. Everyone loved it. Will probably make again.

    • Olivia
    • January 22, 2021
    Reply

    First time making seitan chicken and I was so impressed! I also baked at 400F (my oven tends to burn food so 425F for a proper oven) for 30 minutes, flipping halfway through instead of frying. I did drizzle some olive oil over the pieces, but they still turned out crispy nonetheless. Lastly, I subbed not-chick’n bouillon cubes to replace wherever veg broth was used which I think really amplified the chicken flavor. Thanks for recipe 🙂

      • Olivia
      • January 22, 2021
      Reply

      5 stars
      Forgot to give a rating lol

    • Sam
    • February 7, 2021
    Reply

    I’m curious about Nutrition Facts, do you know approximately how many grams of protein or carbohydrates there are in a serving?

    • Susan Tuffnell
    • February 8, 2021
    Reply

    5 stars
    Made tonight, all the family loved it, best thing ever. Will now be available for birthday meal request.

    • B
    • February 26, 2021
    Reply

    5 stars
    I was pretty nervous for trying this. never made seitan before and don’t think i’ve tasted it either. OMG these are so yummy and so filling and so affordable too! if your nervous for making these don’t be give it a go!! also wanted to note that this recipe makes a lot you may want to half it if making for only a few people.

    • William Hodges
    • April 7, 2021
    Reply

    4 stars
    Just tried this. Flavor was excellent, but mine came out very chewy unless eaten just out of the fryer. What did I do wrong, I tried following everything to the exact time, but I might have over simmered them? Hard to tell when that process is done! Anyone got any guidance?

    • Chelly
    • August 12, 2021
    Reply

    5 stars
    Love this recipe! I used 1/4 cup AP flour and 3/4 cup vital wheat gluten. Also took the advice of another reviewer and added 1 teaspoon of poultry seasoning.
    Delish! Even my meat-eating hubby liked them. My son and I used them to make orange chicken.

    • Emily Hess
    • January 26, 2022
    Reply

    5 stars
    This was my first time making seitan!!! I was intimidated and had thought about doing it for a long time, and finally took the leap. Wasn’t as hard as I thought…. thanks for making such a simple and delicious recipe! I actually did a combination of this recipe and your spicy chik’n one. Makes a good size batch…. leftovers between me and my husband. Your website is so underrated!

    • Frank
    • March 20, 2022
    Reply

    5 stars
    Haven’t made it yet but will in a few days. Give it a 5 just because.

    Your description says, paraphrased, add the seitan to the boiling water then reduce heat to a simmer for 30 minutes. And almost 100% of comments love the texture. Yet, I just want to be sure because one of the “big deals” about making seitan is not to boil it. You want me to add the dough to the boiling water then reduce the heat to a simmer, is that correct?

    • Emily
    • February 10, 2023
    Reply

    I still use this as my main go-to seitan recipe! I’m so grateful that you have one that is so simple and fool-proof!
    I have a theory that works in my head but wanted to see if you’ve tried it….. I’m wanting to make batches of seitan that are more Asian-flavored to use in curries, stir fries, etc. I’m assuming that I can just switch up the spices (e.g. put ginger, coriander, or curry) and it will take on a more Asian flavor and be better for these meals? Have you guys tried this?

    • Tabby
    • December 11, 2023
    Reply

    Can I use Just Eggs (vegan egg) for the egg replacer?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Six Vegan Sisters
Close Cookmode