Prep Time: 20 minutes
Cook Time: 16 minutes
Serves: Approximately 40 chick’n style tenders or 10 large chick’n style breasts
By: Chef Linda | Esther’s Kitchen
Chick’n Seitan Dough Ingredients
- 2 cups vital wheat gluten flour
- 1/4 cup nutritional yeast
- 1/2 – 1 Tablespoons onion powder
- 1 teaspoon sea salt
- 1 teaspoon poultry seasoning
- 1-1/2 cups warmed vegetable or “no-chicken flavored” broth for the dough 4 cups vegetable or “no-chicken flavored” broth for boiling the dough
- 2 cups all purpose flour1
- 1 Tablespoon ground black pepper
- 2 teaspoons sea salt
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 Tablespoon smoked paprika
- 1/2 teaspoon Old Bay Seasoning or cayenne pepper
- Vegetable oil of choice for frying in a 10”-12” sauté pan with 1-1/2” high of oil
1. Combine the dry Chick’n Seitan Dough Ingredients in a large mixing bowl. Stir with a whisk. Remove the whisk and pour in the 1-1/2 cups of broth while stirring the dough with a spoon. Remove the spoon and begin to knead the dough for about 30 seconds to 1 minute. Once the dough begins to show elastic fibers, discontinue kneading it.
2. Bring the 4 cups of vegetable broth to a low bowl in a tall stock pot. Keep the pot covered.
3. Tear off 1-1/2” or large gumball pieces of dough. Stretch the dough pieces and form into chick’n style fingers or tenders. The dough can also be pulled off in larger pieces to form a chick’n style breast or chick’n style thigh. Be mindful that the dough will double in size once it has boiled. Repeat this method with the remaining dough. Place all of the torn pieces into the boiling broth. Cover the pot with the lid. Lightly boil for 10 minutes.
4. While the chick’n tenders are boiling, prepare the Breading Ingredients in a large separate mixing bowl. Stir the dry ingredients until they are all incorporated; set aside.
5. Turn a separate burner to medium-high heat. Add the oil to a 10”-12” sauté pan. Add the oil to 1-1/2” high in the pan. Bring the oil to a temperature of 375 °F ( 190 °C).
6. Using a slotted spoon, pull out the boiled pieces of dough and lightly press out some of the broth back into the pot. Do not remove all of the broth because the breading ingredients will need that wet surface to adhere to the tenders.
7. Place the boiled and slightly drained tenders in the breading bowl. Toss to coat. Tap off any excess flour onto the side of the bowl. Place the breaded tenders in the hot oil. Fry each side for 3 minutes or until golden.
8. Line a plate with paper towels. Place the fried chick’n tenders on the paper towel lined plate to absorb excess oil.