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Vegan KFC Fried Chicken (Copycat Recipe)

Vegan KFC-Style chicken made from a chick'n seitan.
Course Main Course
Cuisine American
Keyword chick'n, dinner, fried chicken, fried seitan, kfc
Prep Time 30 minutes
Cook Time 20 minutes
Servings 10 pieces

Equipment

  • Fryer or a large pot to fry in
  • Utensils

Ingredients

KFC 11 Herbs and Spice Coating

  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp thyme
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/2 tbsp celery salt
  • 1/2 tbsp black pepper (Make it a full tablespoon if you don't use white pepper)
  • 1/2 tbsp dry mustard
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tsp ground ginger
  • 1 1/2 tbsp white pepper
  • 1 tsp baking powder (This is the key to making the coating crispy and crunchy.)

Dredging

  • 1/2 cup plain non-dary yogurt (Refer to the post for substitution for the yogurt.)
  • 1/2 tbsp ground flax seed
  • 1 1/2 tbsp water

Chicken Seitan

  • 1/2 log Chickwheat cut into 10 slices. (We use our favorite chickwheat recipe from Avocados and Ales)
  • 10 piece rice paper
  • Oil for Frying

Instructions

Preparation:

  • Mix all the dry coating ingredients in a bowl and set aside.
  • Mix the ground flaxseed with the water in a bowl and let it sit for 5 minutes. The mixture will thicken up becoming gelatinous.
  • Once the 5 minutes have passed mixed in the non-dairy yogurt and set the mixture aside.
  • Meanwhile, fill a shallow pot or plate with hot water. (It doesn't need to be boiling water, you still need to be able to touch it.)
  • Soak a single piece of rice paper in the water until it becomes soft and pliable. Once you pull this piece out imeddiatly put the next piece of rice paper in.
  • Once you've removed the soft rice paper place it on a flat surface. Place a slice of chickwheat in the center and wrap the rice paper around it.
  • Place the wrap seitan on a plate and repeat the last 2 steps until you have no remaining seitan and rice paper.

Dredging and Coating the chicken seitan:

  • You'll want to get a pot or deeper fryer filled with oil heating up at this point. You can test if the oil is ready by carefully flicking a little water into the oil off your fingers. If the oil starts popping it is ready for you to start frying the seitan.
  • Dip the rice paper wrapped seitan pieces in the dry coating.
  • Next, dip the seitan pieces in the wet dredging mixture and then imeddiatly back into the dry coating. I press the dry mixture onto the seitan trying to cover all the wet dredging.
  • Lightly shake off any excess dry coating.

Frying the seitan:

  • Carefully place the seitan in the frying oil.
  • Fry the seitan piece for 3 minutes or until golden brown and then flip the seitan to the other side and fry for another 3 minutes.
  • Once the pieces are done frying place them on a plate lined with paper towels to remove any excess oil.
  • Serve the KFC style fried seitan with your favorite sides.
  • Remaining fried chick'n seitan can be store in the fridge for 2-3 days or in the freezer for 1 month.

Notes

Chickwheat used in this recipe comes from Avocados and Ales food blog.