This Food Network Friday may just be one of the best ever! All of us seem really happy with the way our dishes turned out, which says a lot considering how popular fried chicken is. Just think how BIG fried seitan could be? If we could only start our own vegan chain restaurant. Until then, feast your eyes on these versions. Thanks to Tyler Florence for the original recipe.
Vegan Aide uses her Twice Fried Crispy Gluten which has a filling this is nothing short of genius. To finish off these savory bites, Vegan Aide rolls them in a saltine coating and bakes them. As an added bonus, you can make these ahead of time and just grab them out of the freezer! I wish I could get these at a take-out place, complete with bucket!
Liz and I took kind of a similar approach as I did since we both stayed pretty true to Tyler. I’ll admit that what really excites me about Liz’s is that she made a couple of dishes from American Vegan Kitchen that somehow slipped through her hands during testing. Thanks, Liz!
I have a special relationship with chicken, since it’s what caused me to become vegetarian and eventually vegan. We were eating at a KFC spending some of our hard earned money when I bit into my chicken sandwich and finally made the connection that I was eating skin. Right then, I knew that I didn’t want another being to ever suffer in order to provide food for me. That was it.
Every one of these vegan versions blows away the meaty versions, and here’s mine. I stuck pretty close to the original, but added in some brown rice flour for extra crunch.
Double Dipped Fried Seitan
2 chickeny seitan cutlets
1/2 cup soy milk
2 teaspoons apple cider vinegar
2 teaspoons hot sauce
1/4 cup all purpose flour
1/4 cup brown rice flour
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon cayenne
Canola oil for frying
In a pie plate, combine the soy milk and vinegar. Let curdle, then add the hot sauce. On a second plate, combine the dry ingredients. Dip the cutlets in the soy milk, then in the flour and repeat. Heat enough oil to cover the bottom in a cast iron skillet. When it starts to ripple, fry the cutlets 3 to 5 minutes on the first side. Turn over to fry second, about 3 minutes. Serve hot or at room temperature.
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