Try this Vegan Popeyes Fried Chicken recipe, or contribute your own.
- 1 tsp garlic powder
- 1 tsp salt
- oil for frying
- sauce
- 2 tsp onion powder
- 1 tbsp mustard
- 1 tsp poultry seasoning
- 1 tsp cayenne pepper
- “chickenâ€
- 2 cups vital wheat gluten
- 5 tbsp nutritional yeast
- 1 1/2 cup franks hot sauce
- 6 tbsp tahini
- 6 cups of vegetable broth
- dredging
- 2 cup all-purpose flour
- 1/2 sp white pepper
- 1/2 sp onion powder
- 1/2 easpoon paprika
- 1/4 sp sugar
- 1/4 hipotle powder
- 1/3 rank’s original red hot pepper sauce
- 3 eggs worth of egg replacer (i like the vegg)
- Carbohydrate 76.2068715309017 g
- Cholesterol 0 mg
- Fat 37.1587010444958 g
- Fiber 8.77652719587985 g
- Protein 102.064290079369 g
- Saturated Fat 3.9664904795657 g
- Serving Size 1 1 -6 people (329g)
- Sodium 3335.34854279187 mg
- Sugar 67.4303443350218 g
- Trans Fat 2.68080929251471 g
- Calories 1026 calories
Step-by-step
- In a mixing bowl, mix together wheat gluten, nutritional yeast, onion powder and poultry seasoning.
- In a larger bowl, combine Franks and tahini and whisk until smooth.
- Mix the dry ingredients with the wet and stir until well combined.
- Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
- Divide the dough into chicken size pieces. Keep in mind they will grow to about twice their size, so make them a bit smaller than a normal chicken breast.
- Place the nuggets in a pot filled with boiling broth, ensure they are totally covered.
- Cook nuggets in broth for 1 hour at a low boil, stirring every 15 mins.
- Remove from broth and place on a wire baking rack to dry.
- Combine the hot sauce and water, egg replacer and mustard in a small bowl.
- Combine the flour and all spices in another shallow bowl, and whisk until well combined.
- Working with one piece of seitan at a time, coat each piece with the flour, then dredge it in the hot sauce mixture, and coat again in the flour mixture.
- Set aside until the rest of the seitan is breaded.
- Heat up plenty of oil in a skillet, or heat up your deep fryer. When hot (350 degrees) fry the filets for 8-12 minutes or until they are light brown and crispy.
- Remove the seitan and place on paper towels to drain
Most cooks fail at making plant-based fried cutlets by treating the dough like standard bread dough rather than developing the vital wheat gluten properly. Kneading the gluten until it becomes elastic creates the dense, fibrous internal structure required to mimic poultry, but failing to divide the pieces small enough will result in oversized cutlets that swell to double their initial dimensions during the boiling stage. When scaling this recipe upward, maintain the ratio of six cups of vegetable broth to two cups of vital wheat gluten to ensure adequate hydration and even cooking during the one-hour simmer. Doubling the batch requires scaling the oil volume proportionately to prevent the deep frying temperature from dropping below 350 degrees Fahrenheit when the cold cutlets are submerged. Maintaining this thermal threshold is critical because oil that is too cool will penetrate the flour and hot sauce breading before the starches can set, destroying the crisp exterior and leaving a soggy, grease-laden crust. Conversely, overcrowding the skillet causes a severe drop in oil temperature, so fry the filets in batches lasting eight to twelve minutes until they turn light brown. Drain the finished pieces on a wire baking rack instead of flat paper towels to allow air circulation underneath, which prevents steam from softening the bottom crust.
