Vegan Southern Fried Chicken

This is obviously not chicken and I can't tell you it tastes anything like it. I will also tell you that while it is loaded with protein and easy to make, it is also very fattening and you will make a good mess in your kitchen! But when you are in the mood for a crispy, fatty, salty treat, these babies are sure to satisfy.

Vegan Southern Fried Chicken
1 1/2 cups vital wheat gluten flour
1/2 cup unbleached all-purpose flour
1/2 cup nutritional yeast
1 teaspoon baking powder
1 Teaspoon seasoning salt
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon black pepper
1 Teaspoon cayenne pepper (optional)

1 cup water
1/2 cup dill pickle juice (from pickle jar)


Coating
1+ cup unbleached all-purpose flour and additional seasonings for dredging dough before frying

Combine dry ingredients in a large bowl, vital wheat gluten flour, 1/2 cup unbleached flour, baking powder and all dry seasonings.  Mix well and slowly add 1 cup water and pickle juice.  Stir thoroughly until sticky dough forms. Knead dough till ingredients are all combined well (dough will be a little sticky). Cover and allow to rest for 30 minutes.

During this waiting time bring a large pot of generously salted water to a gentle boil. Using a small spoon form small chunks of dough and as you form them, add them individually into the salted water. Turn heat to low and simmer for 15 minutes covered. Remove lid and simmer for another 15 minutes, stirring gently occasionally. Remove chunks with a slotted spoon and place (not touching) on a cooling rack. Begin heating your oil for deep frying (2 inches deep at least).

In a separate dish Combine a cup or so of flour with any seasonings you like (I used seasoning salt and cayenne pepper. Coat generously the pieces of dough and begin frying. Be sure your oil is very hot (375) and do not crowd the pan. In other words, work in batches.  If you add too many to your frying pan they will not brown properly. Fry for 2 minutes a side or until golden in color.  Carefully remove pieces of "meat" with slotted spoon and place them (not touching) on your cooling rack. Salt lightly when they are hot. Serve with your choice of dipping sauces.  Goes great with buffalo wing sauce, sweet mustard or barbecue sauce or all three!  Go ahead, INDULGE, you deserve it!!!

Close-up of fatty, salty, goodness

No KFC here!

This is the "chicken" after it was removed from the water before it is deep fried