Chikn - Vegan Fried Chicken, Sietan, Gluten Flour

Servings: 4-6

Prep Time: 1 Hour

Cook Time: 30 Minutes

Total Time: 2 Hours

Equipment Needed: 2 Bowls, 1 Large Pot, 1 Draining Rack, 1 Pan, 1 Whisk, 1 Platter with Napkins, 1 Large Spoon

Ingredients:

Chikn Dough~

2 Cups Gluten Flour

1 Tablespoon Onion Powder

1 Tablespoon Garlic Powder

2 Tablespoons Nutritional Yeast Flakes

1 teaspoon Sea Salt

2 Tablespoons Bob's Red Mill Rapid Rise Yeast

2 Cups Water (hot)

Seasoning Water~

1 teaspoon Parsley Flakes

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1 teaspoon Pink Himalayan Salt

1 teaspoon Oregano

1 teaspoon Basil

1/4 teaspoon Sage

1 teaspoon Old Bay Seasoning

1 teaspoon Chikn Style Seasoning

4 teaspoons Bragg's Liquid Aminos (optional)

For Crunchy Chikn~

1 Cup All Purpose Flour

6 Tablespoons Panko Crumbs

2 Tablespoons Cajun Seasoning to fry it

Oil for frying (corn or vegetable oil works best)

Directions:

1.     Make the Dough: In a large bowl, whisk together the gluten flour, onion powder, garlic powder, nutritional yeast, and sea salt. Add the Rapid Rise Yeast, then pour in the hot water. Massage the mixture for several minutes until the dough becomes smooth, slippery, and elastic. Cover with a dish towel and let the “yeast ball” rise for 30 minutes.

2.     Prepare the Seasoning Water: Bring a pot of water to a boil and add all the Seasoning Water ingredients.

3.     Shape the Chikn Pieces: Tear off golf-ball-sized pieces of dough and flatten them gently with your hands to form rustic cutlet shapes.

4.     Boil the Chikn: Drop the pieces into the boiling Seasoning Water. They will expand and puff up as they cook. Boil for 30–45 minutes—the longer they simmer, the more tender the final texture.

5.     Drain and Adjust Moisture: Transfer the cooked pieces to a rack and drain for 10–15 minutes.

·      For juicier chikn, keep the pieces thicker.

·      For less moisture and a firmer bite, flatten them more before frying.

6.     Bread and Fry: Mix the flour, panko crumbs, and Cajun seasoning. Dredge each piece, pressing gently to help the coating stick. Fry on Medium-High heat until golden brown and crispy on both sides.

7.     Serve hot: Eat and Enjoy! These keep extremely well—you can refrigerate them and reheat throughout the week. They remain tender and flavorful even after multiple reheats.