If it isn’t obvious yet, this meal of vegan fried chicken and sourdough biscuits is one that’ll comfort you and stick to your bones! Hearty, flavorful, and perfect for weekend brunch. Plus, it’s non-vegan approved!Jump to Recipe
I want to get a few things out of the way before we delve into these vegan fried chicken and sourdough biscuits. First, I’m apologizing ahead of time for all of the photos, there was so much to document! But, I would love to hear from you – are the process photos helpful? Second, I’m the type of person that’s into moderation. Typically, I like finding a healthier twist for recipes, but in this case.. I went ALL in.
I had actually attempted to make these vegan chicken pieces in the air fryer and it was not working out. So, I pulled out my savory fry oil and put these puppies in the cast iron. SUCCESS! Oh, but I do feel the need to mention just why I was making vegan fried chicken and sourdough biscuits in the first place.
Corey and I’s friend TJ was visiting the last few days, and I was excitedly telling him about my sourdough starters. He then mentioned that his grandfather used to make sourdough biscuits with the starter remnants. Naturally, I knew I had to try this out, because I LOVE biscuits! He had also mentioned chicken – and I’ve been wanting to try this soy curl/seitan combo out for months. All of the culinary stars aligned and I started on my mission.
Now, if you’re not familiar with soy curls, they’re non-gmo textured soy (but with the fiber, not just TVP), and can be found online or in some specialty stores. Though I’ve been making my own seitan for years, I wanted a little more texture in it and thought folding in soy curls might do the trick. I tested it out with a first batch, which was good – but over-steamed. Then a second batch of vegan chicken, with adjusted ratios + time, and woohoo! I nailed it.
Lastly, I combined my go-to recipe for biscuits with King Arthur Flour’s sourdough biscuits. Then added a lil’ vegan buttermilk and vegan cheddar, for allll of the flavor. These biscuits turned out so damn good! And if you don’t have any sourdough starter on hand, make these biscuits instead. To cut down on a little time, you can buy vegan canned biscuits at some grocery stores.
If you’re looking to not spend a whole morning making these, I suggest prepping and steaming the seitan chicken ahead of time. Then, you can refrigerate it, and when you’re ready bread/fry them for vegan fried chicken and sourdough biscuits!
1 year: Air Fryer BBQ Lentil Balls // 2 years: Arugula Bulgur Salad // 3 years: Pesto Potato Pizza // 5 years: Lemon Raspberry Pizookie // 6 years: Banana Cream Chia Pudding // 7 years: Berry Chia Pudding
Vegan Fried Chicken
Vegan Chicken Pieces
- 1 1/4 cups (295 ml) hot water
- 1 vegan chicken bouillon cube
- 1 1/2 cups (90 g) dry soy curls
- 1 cup (135 g) vital wheat gluten
- 1/4 cup (35 g) garbanzo/chickpea flour
- 1/2 teaspoon salt-free poultry seasoning
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Vegan Chicken Breading
- 3/4 cup (135 g) unbleached all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon cajun spice blend adjust to preference
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (120 ml) plain, unsweetened non-dairy milk
- High-heat oil for frying I use organic canola or sunflower oil
Spicy Maple Syrup
- 1/2 cup (120 ml) maple syrup
- 2 tablespoons (30 ml) vinegar-based hot sauce like Frank’s, Louisiana Hot Sauce, etc.
- In a mixing bowl or liquid measuring cup, whisk together hot water and bouillon cube until the cube is dissolved. Next, add soy curls to broth, placing a small bowl or cup on top of them to keep them submerged. Soak them for 15 minutes, or until the soy curls are soft.
- Strain soy curls from broth, squeezing excess out, but saving the broth for later. Place soy curls in a food processor equipped with an s-blade, and pulse a few times, until they are broken up into small, pebble-sized pieces.
- In a large mixing bowl, sift together vital wheat gluten, chickpea flour, poultry seasoning, onion powder, paprika, and salt. Next, add pulsed soy curls and vegan chicken broth to the bowl, then knead mixture for 1 minute. Some of the soy curl bits with start to come out, just push them back into the dough.
- Tear out 8 square pieces of foil, roughly 6×6 inches (15×15 cm) in size. Divide seitan mixture into 8 pieces, roughly 1/4 cup (70 g) in size, form them into drumstick-like shapes with your hand, then roll each one in a piece of foil. Twist the ends pretty tightly and tuck them under.
- Using a steamer basket in a pot (or steamer), steam the pieces for 20 minutes. Once time is up, take them off heat and allow them to cool for 5 minutes before removing from foil. (This is where you can store them for later if you’re prepping ahead.) If you’re making biscuits, start on those now, then come back to bread/fry these once biscuits are in the oven.
- Fill a (cast iron) skillet with 2-inches (5 cm) frying oil and heat to 350ÂºF (180ÂºC). In a low bowl, whisk together flour, onion powder, cajun spice, salt, and pepper. In another bowl, place non-dairy milk. Using a fork, dunk a chicken piece into the milk, then roll it around in the flour mixture. Place it back in the milk, then again in the flour and set aside. Repeat until all pieces are coated.
- Once oil is hot (you can test by dropping in a flour crumb and seeing if it sizzles), place chicken pieces in the skillet (you may need to do two batches). Fry pieces for 3 to 4 minutes on both sides, or until golden, then transfer to a paper towel-lined plate to cool. Repeat with remaining pieces.
- For the spicy syrup, simply whisk maple syrup and hot sauce together in a small bowl, and use to top your vegan chicken and sourdough biscuits.
- 1 1/2 cups (190 g) unbleached all-purpose flour
- 1/2 cup (55 g) whole wheat pastry flour
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 2/3 cup (110 g) vegetable shortening
- 1 cup (205 g) sourdough starter unfed/discard
- 1/3 cup (80 ml) plain non-dairy milk
- 1/2 teaspoon apple cider vinegar
- 1/2 cup (50 g) vegan cheddar shreds optional
- Preheat the oven to 450Â°F (230Â°C, or gas mark 8), and line a baking sheet with parchment paper.
- In a large bowl, sift the all-purpose flour, pastry flour, baking powder, and salt together. Use a pastry cutter to cut the shortening into the flour until it is crumbly. Add the sourdough starter, non-dairy milk, and apple cider vinegar, and fold together until everything is combined. Next, fold in vegan shreds, and do not over-mix.
- Dust your work surface with flour and roll the dough out to 1-inch (2.5 cm) thick. Using a biscuit cutter (roughly 2.5 inches [6.5 cm] in diameter), cut the dough into 8 biscuits and place them on the baking sheet. Give them a light coat of cooking oil spray and bake for 15 to 17 minutes, until the tops are golden.
And of course, TJ loved it! ð
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