Dinner/

Vegetarian Fried Chicken

Author: SallyK / Date: 2015-02-07 @ 11:55 pm / Print Me! /
Tags: Meat Substitutes / Seitan and Gluten Shreds /

Vegetarian Fried ChickenThis recipe was inspired by a great youtube channel and website, Saveyonfoods. This is my version of an inexpensive, delicious fried chicken for vegetarians. These chicken pieces may be cut up and used in various recipes such as my Dandelion Chik Pasta recipe (coming soon!).

Serves 6.

Ingredients:

'Chicken' Mixture:

  • 1 1/4 c gluten flour (vital wheat gluten)
  • 1 Tbsp active dry yeast
  • 1/2 tsp sage powder
  • 1/2 tsp thyme powder
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt
  • 6 c water (divided use)
  • 1 Tbsp chicken style vegetarian broth mix
  • 1 quart high temperature vegetarian oil

Dredging mixture:

  • 1/2 c all purpose flour
  • 1/8 tsp salt
  • dash pepper

Directions:

  1. In a large bowl, combine the gluten flour, active dry yeast, sage, thyme, paprika, onion powder, garlic powder, and salt until well mixed.
  2. Add 1 cup of the water and stir to blend into dough. Add a bit more water if needed.
  3. Turn out onto a clean work surface and knead 5 minutes. Put back in bowl, cover and allow to stand and rise 1 hour or until doubled.
  4. Toward the end of the hour, heat the remaining 5 cups of water with the chicken style broth mix in a large pot until boiling.
  5. Heat the oil in a large heavy skillet over medium high until it is 350 degrees F.
  6. In a pie tin or shallow bowl, blend the dredging mixture ingredients together.
  7. When dough has risen, knead it briefly. Cut into 16 equal pieces. Stretch each piece until it is paper thin (even if it tears a bit) and drop it in the pot of boiling water.
  8. Bring back to boil and simmer 2 minutes. Remove with slotted spoon and place immediately in dredging mixture, coating all sides.
  9. Carefully place a few pieces at a time in hot oil. Fry until crispy and brown. Drain in a sieve or on a rack. Repeat with all pieces, bringing oil back up to temperature between batches. Serve hot or chill, cut, and use in various recipes.