5 from 15 votes
Vegan Fried Chicken
This vegan fried chicken uses seitan coated in a seasoned flour and Old Bay spiced mixture, marinated in a plant-based milk and pickle juice buttermilk substitute. The seitan is fried until crisp and golden brown, mimicking traditional fried chicken texture and flavor. Optional air frying or baking alternatives offer less oil usage. The recipe focuses on replicating the crunchy exterior and juicy interior of fried chicken using entirely plant-based ingredients.
Prep Time
9 mins
Cook Time
15 mins
Marinade Time
4 hrs
Total Time
4 hrs 24 mins
Servings:
4
or 5 servings
Calories:
945 kcal
Course:
Main Course
Cuisine:
American
Ingredients
The seitan
- 550 grams seitan *about a third of a batch if you are following my Seitan recipe
For the vegan buttermilk marinade
- 2 cups plant-based milk unsweetened
- ⅓ cup pickle juice
- 1 teaspoon poultry seasoning
- 1 teaspoon Dijon mustard
- ¼ cup all-purpose flour
- frying oil
For coating and frying
- 1 cup cooking oil such as canola, peanut, sunflower, or vegetable oil, high-heat
- 2 cups all-purpose flour
- 4 teaspoons Old Bay seasoning or cajun seasoning
- ½ teaspoon salt
Instructions
- First, make the seitan. Follow my seitan recipe here. It’s absolutely astonishing for making vegan fried chicken out of! If you are using store-bought seitan, just skip this step. You will then need to pull the seitan apart by hand into irregular medium size chunks about the size of small chicken breasts and wings.
- In a container large enough to marinate the seitan in, using a whisk, mix together the plant-based milk, pickle juice, poultry seasonings, mustard, and ¼ cup of flour. Place the seitan pieces into the buttermilk marinade, and make sure all pieces get coated.
- Place the brining seitan into the refrigerator for a minimum of 4 hours, or overnight.
- Preheat 1 cup of oil in a large cast iron skillet over a medium-high flame. You can use a frying thermometer to ensure the temperature is between 350-360. Alternatively, you can use a deep fryer and more oil, which will be needed if you use a deep fryer.
- In a bowl mix together the 2 cups of flour, old bay seasoning, and salt.
- Working with one piece of seitan at a time. Take each pieces of seitan, remove it from the buttermilk marinade, coat it thoroughly in the seasoned flour, dip it back into the marinade, coating it entirely with liquid again. Then one final coating in the seasoned flour to encapsulate the batter. Place each fully coated piece of seitan into the hot oil. You will probably need to fry the seitan in 2-3 batches so there is room for the seitan pieces to not touch one another while they cook.
- Fry for 2-3 minutes on the first side. Then flip the seitan pieces with tongs and fry on the second side. For about 2 minutes until lightly golden brown.
- Transfer all of the fried seitan pieces onto a wire rack to cool and drip dry. Immediately season with salt to taste.
- Fry any subsequent batches of seitan until it is all cooked.
- Serve with pickles and your favorite dipping sauce!
Cup of Yum
Notes
- Maintain frying oil temperature between 350-360°F using a thermometer for best results.
- After frying, drain seitan on a wire rack and season immediately with salt to retain crispiness.
- For an air fryer, spray battered seitan pieces with oil and cook at 400°F for 8-10 minutes for a healthier alternative.
- To bake, roast coated seitan on an oiled parchment-lined pan at 375°F for about 20 minutes, turning once to crisp evenly.
- Marinate seitan for at least 4 hours or overnight to enhance flavor and texture.
Nutrition Information
Calories
945kcal
(47%)
Carbohydrates
62g
(21%)
Protein
40g
(80%)
Fat
60g
(92%)
Saturated Fat
1.4g
(7%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.2g
(10%)
Sodium
1261mg
(53%)
Potassium
226mg
(5%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
266IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
167mg
(17%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4 or 5 servings
Amount Per Serving
Calories 945
% Daily Value*
| Calories | 945kcal | 47% |
| Carbohydrates | 62g | 21% |
| Protein | 40g | 80% |
| Fat | 60g | 92% |
| Saturated Fat | 1.4g | 7% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Sodium | 1261mg | 53% |
| Potassium | 226mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 167mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.