Hearty, flavorful, and perfect for weekend brunch, this vegan Chicken and sourdough biscuits recipe is straight up comfort food! And is non-vegan approved! #vegan #nutfree #brunch #dinner #sourdough #biscuits
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Vegan Fried Chicken

Hearty, flavorful, and perfect for weekend brunch, this vegan fried chicken and sourdough biscuits recipe is straight up comfort food! This recipe feeds 4 to 6 people depending on how hungry they are.
Course Breakfast, Dinner, Entree
Cuisine American, Dairy-free, Nut-free, Plant-based, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 35 minutes
Soaking time 15 minutes
Total Time 55 minutes
Servings 4 -6 servings
Author Jackie Sobon of Vegan Yack Attack

Ingredients

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.

Instructions

  • 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 6x6 inches (15x15 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 350ºF (180ºC). 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.