Seitan Chicken
It might look like a lot of steps, but this seitan chicken recipe is not hard to put together. Cooking the patties in foil makes for easy cleanup. If you are looking to save even more time, you can skip the dredging step and just fry the patties in oil. It may take a little bit longer to achieve a nice crust on the outside, but the result will still be crispy and golden brown. —Peggy Woodward, Taste of Home Senior Food Editor
Seitan Chicken Tips
How do you store seitan chicken?
To store homemade seitan chicken, put it in an airtight container in the fridge for up to five to seven days.Why is my seitan rubbery?
Your seitan may be rubbery because you're over-kneading, causing more gluten to develop. The excess gluten can make this plant-based meat substitute a little more rubbery in texture. We recommend kneading for about 3 to 5 minutes.What sauces pair with seitan chicken?
You can pair seitan chicken with any sauce you'd pair with regular ol' chicken. Try a regional barbecue sauce, a Garlic Cream Sauce or your favorite vegan sauce.How do you use seitan chicken?
You can use seitan chicken as a main dish served with a side (try one of these vegan recipes!), as part of a hot sandwich or cut up and tossed into a salad.—Christina Herbst, Taste of Home Assistant Digital Editor
Ingredients
- 1-3/4 cups vital wheat gluten
- 1/4 cup all-purpose flour
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 1-1/2 cups vegetable broth
- 3 tablespoons canola oil
- COATING:
- 1/2 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 2 teaspoons seafood seasoning
- 1/2 cup soy milk
- 1/4 cup canola oil
Directions
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1In a large bowl, whisk the first 9 ingredients; stir in broth and oil until mixture pulls away from sides of bowl and form a ball. Turn onto a surface lightly floured with vital wheat gluten flour. Knead 3-5 minutes or until smooth and elastic. Cover and let rest 10 minutes.
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2Divide dough into 4 equal portions. Shape into 1/2-in.-thick ovals, roughly 3 x 5-in. Place each patty in the center of a 12 x12-in. piece of foil. Loosely fold foil around patties and crimp edges to seal, making 4 packets (leave room in packets for patties to expand while cooking).
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3In a large saucepan, place a steamer basket over 1 in. of water. Place packets in basket, overlapping as needed. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until firm and no longer sticky, 35-40 minutes. Remove from steamer basket. Leaving in foil packets, refrigerate until cool, about 1 hour.
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4In a shallow bowl, mix flour, corn meal and seafood seasoning. Pour soy milk in a separate shallow bowl. Dip in milk, then in flour mixture, patting to help coating adhere.
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5In a large skillet, heat oil over medium heat. Add patties. Cook until lightly browned and heated through, 3-5 minutes on each side.
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