Naturally Notcho' Mama's Fried Chikn (Vegan Fried “Chicken” Made from Gluten Flour)

Pictured with Cornbread, Collards, and Lima Beans & Brown Rice - yummy!

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Fried Chicken!? Yes, that’s right. Naturally Notcho-Mama’s Fried Chikn is a plant-based version of a comfort-food classic—crispy on the outside, tender and juicy on the inside, and surprisingly close in texture to traditional fried chicken. If you’ve never made seitan before, this recipe shows just how simple (and fun) it can be to turn gluten flour into a satisfying meat alternative your whole family will love.

A Little Story Behind the Recipe

Growing up, fried chicken was a family gathering staple—Sabbath, reunions, or anytime people needed a good plate of comfort. When I transitioned to vegetarian cooking, I missed those nostalgic flavors and textures. One day I started experimenting with gluten flour, remembering how many plant-based cooks used it to make “seitan” or “wheat meat.” After a few tries, some kitchen laughter, and a lot of tasting, this recipe was born. It brought back that familiar aroma in the kitchen—the kind that makes people wander in asking, “What’s cooking?” Now it’s a go-to dish I make for friends who want something hearty and satisfying without the chicken.

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Gluten Information

This recipe uses vital wheat gluten, the protein extracted from wheat flour. When hydrated and kneaded, it forms long, stretchy strands that mimic the chewiness of meat—making it a popular base for plant-based meats like seitan, chikn strips, and roasts.

If you are gluten-intolerant, have Celiac disease, or are sensitive to wheat proteins, this recipe should be avoided. But for others, gluten can be a great source of protein, texture, and structure in plant-based cooking.

Vital wheat gluten is:

• High in protein (about 75% protein by weight)

• Low in fat

• Excellent for meat-like texture

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Notcho' Mama's Fried Chikn

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.

8. Serve:

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.

Vegan Chicken

And another day...

Notcho’ Mama’s Fried Chikn

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.