Seitan Fried Chick’n (2024)

Gave this a try and they came out awesome! I didn’t have anything for an egg mixture so I used cashew milk and after coating with flour I covered it in oil and cooked it in an air fryer. So good!

I’ve been making seitan for years, but I like to try another version from time to time. TWO THUMBS UP! The family loved them!

I have been making seitan for years and was ready to give up on the vegan fried chicken recipes and this was amazing. I did opt for the air fryer for 30 minutes at 375F. I avoided canola. These taste amazing and can be baked. I gave you major props on Instagram. Thank you.

WOW! Long time lover of seitan, first time maker. And this recipe was amazing! I also have never left a review for any recipe EVER.. but this one was just too good not too. Perfect texture, perfect amount, perfect flavor! Thank you so much!!

This recipe is awesome. One my kids ask for all the time. I use it in conjunction with coleslaw and a potato and gravy, for a home made vegan KFC😊. It’s also great as smaller pieces without deep frying them on top of pizza. Tonight I’m trying smaller bits of the fried “chicken” in a sweet and sour recipe. Thanks again for this recipe.

Like others have said I have never left a review before but these were soooo amazing I just had to let others know!

I tried this recipe and it was great! I’m newly plant based and following this recipe was really great encouragement for me. It came out perfectly and I am sooo full!

Great recipe! I’ve been vegan for nearly 20 years and I’m a semi retired chef in a 10% vegan restaurant. I’ve been experimenting with seitan for years now and have tried so many fried ch’ckens and I really think yours is about the best! A couple of things I did was to add a teaspoon of poultry seasoning to the seitan and quite a lot of panko breadcrumbs to the dry flour mix and I deep fried them. Well done to you, they are really delicious!

Sorry, in my previous comment I did a really bad typo. The restaurant I work in is 100% not 10%, duh!

Is it possible to cook the seitan and store it/freeze it for a later date? So if I wanted to save some to do the flour/egg/frying later, is that possible?

I must say that if one instruction was tweaked this would’ve came out bomb. The part in which we are instructed to simmer the seitan in the broth pretty much ruined everything for me and resulted in me throwing away half of the final product. Not only did the seitan merged together in a ball, but it also became spongy, formless, and slimy. I tried to fry them but they just came apart in the oil. I was forced to throw away half because they simply absorbed to o much oil and with me on diet thats unacceptable. I would suggest altering the instruction from simmering the seitan in the broth to simply steaming the seitan so that is holds form when completed. Im sorry if this comment seemed negative in anyway but I simply wanted to vent.

Best and easiest chick’n seitan ever!! My whole family loves it (even the meat eaters). My go-to recipe now; thank you 🙂

Not sure where I went wrong; I attempted this twice, and both times it tasted like a fried kitchen sponge soaked in broth 🙁
I followed the directions exactly, perhaps the brands I’m using aren’t working for me.

This will now be my go to recipe for Seitan Chicken. I used Texas Pete Wing Sauce instead of an egg, because it’s thick. After making the seitan, I had no issue simmering it in my cast iron skillet. Then I cooked them in my air fryer. Super crunchy and the taste of the nuggets is amazing. Thank you!!!! I’ll also say that I love that your recipe doesn’t include tahini or any nut butters.

yum!! I made this recipe with seitan from the grocery store but I can’t wait to make my own soon! served with homemade vegan ranch and my whole family loved it!

I’ve made this recipe twice and both times it’s come out amazing! Substituting the vegetable broth with Better than Bouillon’s “no chicken” base really takes it to the next level. Just an FYI for anyone who is looking to half the recipe, I would make the full amount of flour mixture because half the amount wasn’t enough to coat all the pieces. Would also recommend fully cooling the seitan before frying and serving so the end product’s texture is a little more firm and chicken-y!

First time making seitan chicken and I was so impressed! I also baked at 400F (my oven tends to burn food so 425F for a proper oven) for 30 minutes, flipping halfway through instead of frying. I did drizzle some olive oil over the pieces, but they still turned out crispy nonetheless. Lastly, I subbed not-chick’n bouillon cubes to replace wherever veg broth was used which I think really amplified the chicken flavor. Thanks for recipe 🙂

I’m curious about Nutrition Facts, do you know approximately how many grams of protein or carbohydrates there are in a serving?

Made tonight, all the family loved it, best thing ever. Will now be available for birthday meal request.

I was pretty nervous for trying this. never made seitan before and don’t think i’ve tasted it either. OMG these are so yummy and so filling and so affordable too! if your nervous for making these don’t be give it a go!! also wanted to note that this recipe makes a lot you may want to half it if making for only a few people.

Just tried this. Flavor was excellent, but mine came out very chewy unless eaten just out of the fryer. What did I do wrong, I tried following everything to the exact time, but I might have over simmered them? Hard to tell when that process is done! Anyone got any guidance?

Love this recipe! I used 1/4 cup AP flour and 3/4 cup vital wheat gluten. Also took the advice of another reviewer and added 1 teaspoon of poultry seasoning.
Delish! Even my meat-eating hubby liked them. My son and I used them to make orange chicken.

This was my first time making seitan!!! I was intimidated and had thought about doing it for a long time, and finally took the leap. Wasn’t as hard as I thought…. thanks for making such a simple and delicious recipe! I actually did a combination of this recipe and your spicy chik’n one. Makes a good size batch…. leftovers between me and my husband. Your website is so underrated!

I still use this as my main go-to seitan recipe! I’m so grateful that you have one that is so simple and fool-proof!
I have a theory that works in my head but wanted to see if you’ve tried it….. I’m wanting to make batches of seitan that are more Asian-flavored to use in curries, stir fries, etc. I’m assuming that I can just switch up the spices (e.g. put ginger, coriander, or curry) and it will take on a more Asian flavor and be better for these meals? Have you guys tried this?

Can I use Just Eggs (vegan egg) for the egg replacer?