KFC Beyond Chicken Recipes

🌿 FULL RECIPE

Ingredients

For the Chick’n (Gluten free Option Here)

1 can chickpeas

1 Cup Texturized Vegetable Protein (TVP)

¼ cup water

1 tablespoon vegetable seasoning

2 teaspoon onion powder

1 teaspoon garlic powder

1 cup vital wheat gluten (gluten free option below)

For the “Egg” Coating

1 cup plant milk

1 tsp apple cider vinegar

3 tablespoon aquafaba(chickpea bean reserve)

1 tablespoon ground flaxseed or egg replacer of choice

2 tablespoon cornstarch

For the Spiced Flour

2 cups all-purpose flour (Gluten free option)

2/3 tablespoon salt

1/2 tablespoon dried thyme leaves

1/2 tablespoon dried basil leaves

1/3 tablespoon dried oregano leaves

1 tablespoon celery salt

1 tablespoon ground black pepper

1 tablespoon dried mustard

3 tablespoon paprika

2 tablespoon garlic salt

1 tablespoon ground ginger

3 tablespoon ground white pepper

1 cup panko bread crumbs

INSTRUCTIONS

For the Chick’n (Best made a day ahead)

Rehydrate the texturized vegetable protein by mixing together TVP and vegetable broth. Let this sit for five minutes until the tvp becomes soft. In the meantime, drain and rinse the chickpeas. Save the reserve from the can of chickpeas and set aside.

Pat dry the beans and mash in a small bowl.

Mix in TVP, onion powder, garlic salt. Fold in the wheat gluten to form a soft dough.

Knead for 5-6 minutes until dough becomes stretchy and elastic. This is called sieten. The seitan dough should be smooth and stretchy. If it does not have a pull apart texture keep kneading until the gluten activates.

Cover a mixing bowl and leave to rest for ten minutes.

Roll out the sieten into a ¼ inch dough. Cut the dough evenly into bite size pieces about 4 cm by 3 cm. The sietan will grow a little bit in the steamer.

Make sure nuggets are packed tightly together and allow to bind in the fridge for at least 30 minutes.

Bring a steamer to the boil and place cutlets in to steam for 60 minutes.

If you don’t have a steamer you can create a makeshift one by placing a metal strainer in a large pot and adding water. Make sure the water is shallow enough to drain through the strainer.

Remove the cutlets from the pot and refrigerate for at least an hour.

For the “Egg” Coating

Make an egg wash by combining 1 cup plant milk with 1 tsp apple cider vinegar mixing and allowing this to blend for about 5 minutes.

Next whisk in aquafaba, flaxseed and cornstarch.

For the Spiced Flour Blend

Mix together flour and spices. If you don’t have all the spice do not worry the most important for flavor is the black pepper, thyme, garlic salt and paprika.

Lay out spice blend, buttermilk mixture and bread crumbs. Place cutlet in the flour spice blend and then into buttermilk mixture and repeat.

Coat in panko crumbs and place back into the flour until completely coated. Repeat process with the rest of your cutlets.

To Fry

Heat oil in a high sided frying pan over medium heat.

Fry the chicken piece for around 2-3 on each side minutes or until completely golden brown.

Using a spider or a slotted spoon, remove the chicken from the fryer and place on a few pieces of paper towel to drain. Repeat the process with the remaining pieces.

These can also be fried in an air fryer for 370°F (188°C) for a total of 15 minutes. After 10 minutes flip the pieces over and cook for the last 5 minutes.

Serve with fries, slaw, a vegan biscuit and enjoy.