Fried seitan in dish with coleslaw

Kentucky fried seitan

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Prep: 45 mins Cook: 50 mins (plus optional overnight chilling)

More effort

Serves 4 - 6

Use a tofu substitute to make this addictive crispy fried ‘chicken’. Try this delicious vegan party food with BBQ sauce, or in a bun with salad or coleslaw

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving (6)

  • kcal777
  • fat15g
  • saturates1g
  • carbs97g
  • sugars3g
  • fibre10g
  • protein59g
  • salt3.62g
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Ingredients

  • 250g firm tofu
  • 150ml unsweetened soy milk
  • 2 tsp miso paste
  • 2 tsp Marmite
  • 1 tsp dried tarragon
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 tsp dried sage
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 tsp dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 160g wheat gluten
  • 40g pea protein or vegan protein powder
  • 1½ litres vegetable stock
  • 1 onion, quartered
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves
  • handful parsley stalks
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 300g gram flour
  • 350g plain flour
  • vegetable or sunflower oil for frying

For the spice coating

  • 2 tsp dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tsp dried basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 2 tsp dried oregano
  • 2 tsp ground ginger
  • 3 tsp celery salt
  • 3 tsp black pepper
  • 3 tsp white pepper
  • 3 tsp dried mustard
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 3 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 3 tsp dried sage
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 4 tsp dried garlic powder
  • 1 tsp brown sugar
  • 200g panko breadcrumbs

Method

  1. First, make the seitan. Blitz the tofu, soy milk, miso, marmite, tarragon, sage, thyme, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.

  2. Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once it has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready when the seitan feels springy.

  3. Pour the veg stock into a pan with the onion, garlic and parsley stalks. Bring to a simmer. Flatten out the seitan to 1cm in thickness, and chop into chicken-breast-sized chunks. Simmer these in the stock for 30 mins, covered with a lid. Allow to cool in the stock. Ideally do this the day before and chill in the fridge. These can also be frozen if you wish. 

  4. Mix the spice coating ingredients in one bowl. Place the gram flour in another and the plain flour in a third. Mix enough water into the gram flour until it has a texture similar to beaten egg. Dip the seitan pieces in the plain flour, shake off the excess, then coat each piece in the gram flour mixture and finally in the panko spice mix.

  5. In a large frying pan or deep fat fryer, heat the oil to 180C (or until a piece of bread browns in 20 seconds). Once it's hot, carefully drop in the seitan pieces and cook for 6 mins or so, until they are dark golden brown and crispy. Transfer to kitchen paper to drain off the excess oil and sprinkle with a little salt. Serve in toasted buns with salad or slaw, or alternatively as mock chicken dippers with BBQ sauce. 

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Comments, questions and tips

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Dan Cash's picture
Dan Cash
9th Nov, 2018
This may sound daft, but how big is a chicken breast sized chunk? I've not eaten meat for 35 years, so using frames of reference which are anathema to your target readership...
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