The Ultimate Crispy Vegan Fried Chicken Sandwich: A Plant-Based Masterpiece

Prepare for a culinary revelation with this incredibly satisfying recipe for a vegan fried chicken sandwich. We craft tender, flavorful homemade seitan, perfectly coat it in a seasoned, crispy batter, and then pan-fry it to golden perfection. Served on a toasted bun with all your favorite fixings, this plant-based sandwich delivers on every promise of a classic fried chicken experience – without any meat. It’s so delicious, you’ll want to add it to your regular rotation!

Why This Vegan Chicken Sandwich Will Become Your New Favorite

In a world increasingly embracing plant-based dining, the demand for delicious, texture-rich vegan alternatives to classic comfort foods is higher than ever. This vegan fried chicken sandwich doesn’t just meet expectations; it exceeds them. Here’s why this recipe stands out:

• Unforgettable Texture and Flavor

  This recipe meticulously recreates all the textures and flavors you cherish in traditional fried chicken sandwiches, but in a completely meatless, dairy-free, and egg-free format. The seitan offers a remarkable chewiness and substantial bite, while the seasoned batter fries up incredibly crispy, providing that satisfying crunch with every bite. The savory depth of the seitan combined with the aromatic spices in the breading creates a truly authentic and crave-worthy taste that even meat-eaters will adore.

• Simple Homemade Seitan: A Versatile Base

  At the heart of our sandwich is an easy-to-make homemade seitan. Seitan, often called “wheat meat,” is made from vital wheat gluten and is celebrated for its dense, chewy texture, making it an ideal meat substitute. What’s fantastic about our seitan recipe is its incredible versatility. Beyond these amazing sandwiches, you can use the same base for a variety of other dishes:

  • Vegan Chicken Nuggets
  • Seitan Chicken Tenders
  • Grilled BBQ Chicken (Vegan)
  • Even Seitan Ground Beef for tacos or pasta sauces!

  Learning this foundational seitan recipe will open up a world of plant-based culinary possibilities, making it a valuable addition to your recipe collection.

• Dietary Friendly & Wholesome

  Whether you’re vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, this recipe is a fantastic choice. It’s packed with protein from the vital wheat gluten and uses wholesome ingredients, making it a healthier alternative to traditional fried chicken without compromising on taste or satisfaction. You can enjoy the indulgence guilt-free!

Chef’s Tips for the Best Vegan Fried Chicken Sandwich

Achieving a truly outstanding vegan fried chicken sandwich involves a few key techniques. Follow these expert tips to ensure your homemade creation is nothing short of perfection.

• Mastering the Oil Temperature for Perfect Frying

  Maintaining the correct oil temperature is crucial for a crispy, golden crust and evenly cooked seitan. The ideal frying temperature for this recipe is around 350°F (175°C). If the oil is too cool, your batter will absorb excess oil and become greasy; if it’s too hot, the exterior will burn before the inside is fully cooked or heated through.

  No deep-fry thermometer? No worries! Here’s a simple trick: Slice a piece of bread into a 1-inch cube. When the oil appears hot, carefully drop the bread cube into the oil. If the bread cube turns golden brown and toasty after 45-60 seconds, your oil is approximately 350°F. If the bread toasts faster than 45 seconds, your oil is too hot – reduce the heat, let the oil cool slightly, and test again. If it takes longer than 60 seconds to toast, or if it doesn’t toast at all, your oil isn’t hot enough. Adjust the heat and retest.

  Always keep an eye on your oil and adjust the heat as needed throughout the frying process to maintain a consistent temperature.

• Personalize Your Toppings

  While we kept things classic and simple, topping our vegan chicken sandwich with a generous dollop of vegan mayo and tangy pickles, the possibilities for customization are endless. The subtle touch of Cajun seasoning in the breading perfectly complements the classic combo of mayo and pickles, making this a solid vegan take on a beloved Popeye’s chicken sandwich.

  However, feel free to unleash your creativity and use all your favorite toppings! Consider adding crisp lettuce, juicy tomato slices, thin onion rings, a drizzle of hot sauce for a kick, or even a slice of vegan cheese. A creamy coleslaw can also add a delightful crunch and tang. Experiment to find your ultimate vegan fried chicken sandwich combination!

• Don’t Overcrowd the Pan

  When frying your seitan fillets, resist the urge to overcrowd the skillet. Frying too many fillets at once will cause the oil temperature to drop significantly, leading to soggy rather than crispy results. Fry in batches if necessary, ensuring each fillet has ample space to cook evenly and achieve that irresistible golden crisp.

• Cooling the Seitan is Key

  After boiling, allow the seitan fillets to cool completely on a wire rack. This step is crucial because it helps the seitan firm up and achieve the desired texture, making it easier to handle and ensuring it holds its shape when coated in batter and fried.

Frequently Asked Questions (FAQs)

Got questions? We’ve got answers to help you master this vegan fried chicken sandwich recipe!

• Can I make the seitan ahead of time?

  Absolutely! The homemade seitan “chicken” fillets can be prepared ahead of time. Once boiled and cooled, store them in an airtight container in the refrigerator for up to 3-4 days. This makes meal prep a breeze for busy weeknights. When you’re ready to eat, simply batter and fry them fresh.

• Can I bake or air fry the seitan fillets instead of pan-frying?

  While pan-frying yields the crispiest, most authentic “fried chicken” texture, you can experiment with baking or air frying for a lighter option. For air frying, preheat your air fryer to 375°F (190°C), lightly spray the battered fillets with oil, and air fry for 10-15 minutes, flipping halfway, until golden and crispy. For baking, preheat your oven to 400°F (200°C), place the battered fillets on a parchment-lined baking sheet, spray with oil, and bake for 20-25 minutes, flipping halfway, until golden brown.

• What kind of non-dairy milk should I use for the batter?

  Unsweetened non-dairy milk is best for this recipe to avoid any unwanted sweetness. Soy milk, almond milk, or oat milk all work well. Just ensure it’s plain and unsweetened to allow the savory flavors of the batter to shine.

• Is vital wheat gluten the same as flour?

  No, vital wheat gluten is not the same as regular flour. Vital wheat gluten is essentially pure gluten, the protein found in wheat. It is what gives bread its elasticity and chew. Regular all-purpose flour contains starch along with gluten, and it won’t yield the same dense, chewy texture for seitan. You can typically find vital wheat gluten in the baking aisle of most health food stores or online.

• How should I store leftover sandwiches or seitan fillets?

  If you have leftover fried seitan fillets, store them in an airtight container in the refrigerator for up to 3 days. To reheat and retain crispiness, we recommend using an air fryer or oven rather than a microwave. Reheat in an air fryer at 350°F (175°C) for 5-7 minutes, or in an oven at 375°F (190°C) for 10-15 minutes, until heated through and re-crisped.

Explore More Delicious Vegan Recipes

If you’re loving the plant-based journey, be sure to check out these other fantastic vegan recipes from our kitchen:

• Creamy Vegan Tartar Sauce
• Magic Vegan Birria Tacos
• Buttery and “Cheesy” Vegan Popcorn
• Homemade Vegan BBQ Sauce
• Perfectly Moist Vegan Pound Cake
• Crispy Fried “Chicken” Tofu
• Spicy Vegan Buffalo Chicken Dip
• Rich Vegan Mushroom Gravy
• Simple Vegan Cottage Cheese

★★★★★ 5 from 1 vote

Vegan Chicken Sandwich Recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Tender homemade seitan enveloped in a wonderfully seasoned batter, then fried until golden and crispy. Serve it with your favorite sandwich toppings, or opt for vegan mayo and pickles for a delicious plant-based take on a classic fried chicken sandwich.

By: Sam Guarnieri

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Servings: 4 sandwiches

Ingredients

For the “Chicken” (Seitan)

• 2 cups vital wheat gluten
• ¼ cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt (more or less to taste)
• ¼ teaspoon freshly cracked black pepper
• 2 tablespoons olive oil
• 7 cups vegetable broth (divided)

For the Crispy Fry Batter

• 1 ¼ cups unsweetened non-dairy milk
• 1 teaspoon apple cider vinegar
• 1 cup all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon salt
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon Cajun seasoning

To Fry the “Chicken”

• Neutral oil (such as canola, vegetable, or sunflower oil), as needed for frying

Serving Suggestions (All Optional)

• 4 vegan burger buns
• Butter lettuce leaves
• Dill pickle chips
• Vegan mayonnaise or your preferred condiments (e.g., hot sauce, BBQ sauce)

Equipment

• 2 large mixing bowls
• Silicone spatula
• Large cutting board or similar large, flat work surface
• Chef’s knife
• Large pot (at least 6-quart capacity)
• Rolling pin
• 2 wire cooling racks
• Large skillet with high sides (e.g., cast iron or deep frying pan)
• Deep-fry or candy thermometer (optional, but highly recommended for best results)
• Whisk
• Tongs
• Paper towels

Instructions

1. Prepare the Seitan Dough: In a large mixing bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk these dry ingredients together thoroughly until well blended.

   

2. Form the Dough: While stirring constantly with a silicone spatula or spoon, slowly add the 2 tablespoons of olive oil and 2 cups of vegetable broth to the dry ingredients. Continue stirring until all ingredients are fully combined and form a cohesive, firm dough. It will be quite elastic.

   

3. Knead and Divide: Transfer the seitan dough to a cutting board or another clean, flat work surface. Using your hands, knead the dough for about 2-3 minutes until it forms a smooth ball. Once kneaded, use a knife to divide the dough into 4 equal pieces. Set these dough pieces aside.

4. Prepare the Broth: Heat a large pot (e.g., a Dutch oven or stockpot) over medium-high heat. Add the remaining 5 cups of vegetable broth to the pot. Bring the liquid to a rapid boil. This boiling broth will cook and tenderize your seitan.

5. Shape the Fillets: While the broth is heating, take each piece of seitan dough and use a rolling pin to flatten it. Shape each piece into a roughly chicken breast-sized fillet, aiming for a thickness of about ½ to ¾ inch. Don’t worry if they aren’t perfectly uniform, as long as they are generally flat.

6. Boil the Seitan: Once the broth is at a rapid boil, carefully add the shaped seitan “fillets” to the pot. Allow the fillets to boil, uncovered, for 30 minutes. This boiling process is essential for developing the seitan’s tender, chewy texture.

7. Cool the Seitan: After 30 minutes, carefully drain the broth from the pot. Using tongs, transfer the cooked seitan “fillets” to a wire cooling rack. Set them aside to cool completely. They should be firm to the touch once cooled.

   

8. Prepare for Frying: Place a second wire cooling rack over several layers of paper towels. This setup will be used to drain excess oil from your fried fillets, ensuring maximum crispiness. Set it aside.

9. Heat the Frying Oil: While the seitan fillets cool, heat a large skillet with high sides over medium-high heat. Pour enough neutral oil into the pan so that the oil level is approximately one-third up the sides of the skillet. Continue heating the skillet over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry or candy thermometer. If you don’t have a thermometer, use the bread cube test described in the “Chef’s Tips” section.

10. Prepare the Batter: In a separate clean mixing bowl, combine the unsweetened non-dairy milk, apple cider vinegar, all-purpose flour, cornstarch, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, dried oregano, and Cajun seasoning. Whisk all these ingredients together until the mixture is fully combined and forms a thick, smooth batter. It should be thick enough to cling to the seitan fillets.

    

11. Batter and Fry: Once the seitan fillets are completely cool and the oil has reached the desired temperature, dip each seitan fillet into the prepared batter, ensuring it is fully and evenly coated. Immediately place the battered fillet into the hot oil. Quickly repeat this process with the remaining 3 fillets, being careful not to overcrowd the pan. You may need to fry them in batches.

12. Achieve Golden Crispiness: Fry the seitan fillets for approximately 3-5 minutes per side, or until they are beautifully golden brown and crispy. Use tongs to carefully flip the fillets to ensure even cooking on both sides. Once both sides are golden and crunchy, remove the fillets from the oil.

    

13. Drain and Serve: Transfer the fried fillets to the wire cooling rack placed over paper towels to allow any excess oil to drain completely. This crucial step helps maintain their crispiness. After draining, immediately assemble your vegan chicken sandwiches with your preferred toppings and serve warm. Enjoy!

Recipe Notes

• Oil Temperature Check: As mentioned in the Chef’s Tips, if you don’t have a deep-fry thermometer, slice a 1-inch bread cube. Drop it into the hot oil. If it turns golden brown in 45-60 seconds, the oil is around 350°F. Adjust heat if it browns faster (too hot) or slower (not hot enough).
• Storage: Leftover fried seitan fillets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven for best crispiness.

Nutrition Information

Serving: 1 “chicken” fillet (no bun or toppings)

Calories: 459 kcal | Protein: 52g | Fat: 10g | Saturated Fat: 1g | Total Carbs: 42g | Fiber: 5g | Sugar: 2g | Net Carbs: 37g | Vitamin C: 0.3mg | Sodium: 994mg | Potassium: 194mg | Calcium: 200mg | Iron: 5mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. The result will be the weight of one serving.

© Author: Sam Guarnieri