Notes: Gardein Scallopi worked great, but make sure to form solid patty. It sort of fell apart in marinade, so maybe don't use as marinade; only use it as wet dredge. Try to absorb oil in paper towel to reduce oil.
See below for servings; MFP - Battered and Fried Gardein chick’n scallopini; Seitan Fried Chicken - no chicken; batter and oil; Seitan Chicken only
Marinade - This should be enough for 2 servings including a little extra using double dredge
30 g unsweetened milk (3 g dry milk/29 g water)
3.7 g (1/2 tbsp) Flour as needed to thicken
8 g vinegar/ACV blend
3g/ 1/2 tsp no salt KFC seasoning - makes enough for below in g (0.3 thyme, 0.6 basil, 0.2 oregano, 0.8 celery seed, 5.2 black pepper, 1.2 mustard powder, 7.5 paprika, 2.7 garlic powder, 1.6 powdered ginger)
(was 2 Tbsp pickle brine, 2 Tbsp hot sauce, 2 Tbsp apple cider vinegar, 1 – 2 Tbsp all purpose seasoning like a Cajun seasoning)
Dry Dredge - This should be enough for 2 servings including a little extra using double dredge
15 g flour
18 g cornstarch
3.6g/ 0.75 tsp baking powder
17 g/1 tbsp no salt KFC seasoning
Oil for frying - Used 110 g in smallest sauce pan and that wasn't enough to cover the chicken
Prepare the dry dredge by combining and whisking everything in a large bowl or high rimmed plate.
Bring a pot or heavy cast iron skillet and oil up to 375 F.
Dip your chick'n pieces in dry dredge, coating thoroughly and shaking off the excess.
To double dredge, coat them in the leftover marinade, letting the excess drip off, and then repeat the dry dredging process.
Carefully add them to the oil and fry until golden brown, about 4 – 5 minutes.
Let rest on a cooling rack
FOR SEITAN: Original recipe was 6 servings ~120 g each; this is half so should be able to get 4x 90 g
53 g dried chickpeas hyrdated then cooked; include aqufaba (was 1 15 oz. can of chickpeas including the aquafaba liquid)
1 Tbsp nutritional yeast
0.5 tbsp garlic powder (was 2 Tbsp mushroom seasoning)
0.5 tbsp no salt KFC seasoning (was 1 Tbsp vegan chicken powder optional)
0.5 tsp onion powder
0.5 tsp garlic powder
1/4 tsp liquid smoke
0.5 Tbsp apple cider vinegar
1 Tbsp neutral oil
90 g vital wheat gluten
For the seitan, combine all the ingredients except the vital wheat gluten in a food processor and blend until smooth.
Add in the vital wheat gluten and process until the gluten has long stretchy strands. About 5 – 8 minutes. Add more vital wheat gluten if the dough is too wet and soft. If your food processor is having a hard time, divide the dough in half and do it in two sessions.
Once Seitan has been kneaded, let it rest for 15 minutes. Divide it into balls about 120 grams each. You should about 6 balls and a little leftover. Form the leftovers into little nuggets (to test the seasoning when frying).
Roll the balls out into a filet about the size of a chicken breast, and try to keep them as thin as possible, no more than 1/2 inch thick ideally. Wrap all the filets individually in heavy duty foil. You can wrap them first in parchment paper if you want as well. Make sure they are wrapped up tight so they don't expand, you can even double wrap them to make sure.
In your Instant Pot, add a steamer basket and some water (making sure it's below the steamer basket). Add the filets and extra nuggets and steam on high pressure for 1 hour 20 minutes. Release the pressure (carefully of course). You can also steam these on the stove top for the same amount of time, flipping and rotating them every 20 minutes or so. Let the seitan filets rest until cool enough to handle.
Make the marinade by combining all the ingredients in a marinating vessel such as tupperware or a freezer bag.
Once the Seitan is cool enough to handle, unwrap them and add them to the marinating vessel, ensuring that they are all covered in the marinade. Refrigerate for at least 4 hours, but overnight is ideal.
https://theeburgerdude.com/seitan-fried-chicken/#recipe