Crispy, golden, and impossibly satisfying, this vegan fried chicken recipe is the ultimate plant-based indulgence. With an ultra-crispy, perfectly seasoned batter and a tender, juicy interior, every bite delivers a mouthwatering crunch that rivals its traditional counterpart. Whether you're craving classic vegan comfort food or looking for the perfect addition to your vegan street food recipes, this vegan fried chicken recipe has you covered. Using seitan, it captures the texture and flavour of fried chicken while remaining completely plant-based.
Inspired by the deep-fried delights found in street food markets across the world, this vegan fried chicken recipe brings together bold spices, irresistible texture, and all the nostalgia of comfort food—without any animal products. It’s a must-try for anyone exploring vegan recipes or adding more lacto vegetarian recipes to their collection. Serve it up as a delicious Vegan main or a satisfying vegan snack, and get ready to fall in love with the best vegan fried chicken you've ever had.
Recipe:
Serves: 4
Preparation time:Â 20 minutes
Cooking time:Â 25 minutes
Total time:Â 45 minutes
Ingredients:
Vegan Fried Chicken
450 g seitan, (store bought or homemade) torn into bite-sized pieces
1 teaspoon garlic powder Use Code: PLANTIFUL20
1 teaspoon onion powder
½ teaspoon smoked paprika Use Code: PLANTIFUL20
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon soy sauce
1 teaspoon apple cider vinegar
120 ml unsweetened plant-based milk (soya, almond, or oat)
Crispy Coating
120 g plain flour
50 g cornflour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder Use Code: PLANTIFUL20
1 teaspoon onion powder
1 teaspoon smoked paprika Use Code: PLANTIFUL20
½ teaspoon cayenne pepper (optional, for heat)
200 ml sparkling water
Breading Mix
150 g plain flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika Use Code: PLANTIFUL20
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon cayenne pepper (optional)
Frying
Vegetable oil for deep-frying
If Making Your Own Seitan:
Homemade Vegan Seitan Recipe Ingredients :
Homemade Vegan Seitan Dough
250 g vital wheat gluten
2 tablespoons chickpea flour (or plain flour)
1 teaspoon garlic powder Use Code: PLANTIFUL20
1 teaspoon onion powder
½ teaspoon smoked paprika Use Code: PLANTIFUL20
½ teaspoon salt
½ teaspoon black pepper
250 ml vegetable stock
1 tablespoon soy sauce
1 tablespoon nutritional yeast (optional, for extra flavour)
Seitan Cooking Broth
1 litre vegetable stock
1 tablespoon soy sauce
1 teaspoon apple cider vinegar
1 teaspoon garlic powder
How To Make Homemade Vegan Seitan
In a large mixing bowl, combine the vital wheat gluten, chickpea flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and nutritional yeast.
In a separate bowl, whisk together the vegetable stock and soy sauce.
Slowly pour the wet ingredients into the dry ingredients, mixing with a spoon or your hands until a dough forms. Knead the dough for about 3 minutes until it becomes elastic and firm.
Let the dough rest for 5 minutes, then tear it into chicken-style pieces or chunks.
In a large pot, bring the vegetable stock, soy sauce, apple cider vinegar, and garlic powder to a gentle simmer. Do not let it boil.
Add the seitan pieces and simmer for 45 minutes, stirring occasionally.
Once cooked, remove the seitan from the broth and let it cool before using it in the vegan fried chicken recipe.
Method:
Tear the seitan into chicken-style pieces or chunks, creating irregular shapes for a more natural fried chicken look.
In a large mixing bowl, combine garlic powder, onion powder, smoked paprika, salt, black pepper, soy sauce, apple cider vinegar, and plant-based milk. Mix well, then add the seitan, ensuring each piece is coated. Let marinate for at least 15 minutes for maximum flavour.
In another bowl, whisk together the flour, cornflour, baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Slowly add the sparkling water while stirring to create a thick batter.
In a separate shallow dish, mix the plain flour with salt, black pepper, smoked paprika, thyme, oregano, and cayenne pepper to create the breading mix.
Heat vegetable oil in a deep fryer (I use the De'Longhi EasyClean Traditional 2.4L Deep Fryer to 180°C. This deep fryer provides consistent heat and ensures even frying, which is key for achieving that perfect crunch without the hassle of temperature fluctuations. Plus, its EasyClean system makes tidying up effortless after frying.) If you don’t have a deep fryer, you can use a deep, heavy-bottomed pan instead. Fill it with enough oil to submerge the seitan pieces, ensuring the oil is heated to 180°C. Use a kitchen thermometer to maintain the correct temperature and fry in batches to avoid overcrowding, turning occasionally for an even golden crust.
Dip each marinated seitan piece into the batter, ensuring it is fully coated, then dredge it in the breading mix, pressing lightly so the flour sticks well. Repeat this process for extra crunch by dipping back into the batter and then the breading mix again.
Carefully lower each piece into the hot oil and fry for 4–5 minutes per side until golden brown and crispy. Fry in batches to avoid overcrowding the fryer. Once done, transfer to a wire rack or a plate lined with kitchen paper to drain excess oil.
Serve immediately with your favourite dipping sauce or alongside fries, coleslaw, or a fresh salad. Enjoy the ultimate crispy, juicy, and flavour-packed vegan fried chicken experience.
Alternative Cooking Methods
Baking: Preheat the oven to 200°C (fan 180°C). Place the breaded seitan on a lined baking tray, spray lightly with oil, and bake for 25–30 minutes, flipping halfway through. This method is great for a lighter version while still achieving a crispy texture.
Air Frying: Heat the air fryer to 200°C. Arrange the breaded seitan pieces in a single layer, spray with oil, and air-fry for 15–18 minutes, shaking halfway through. This method results in a crispy coating with minimal oil.
Additional Tips:
To enhance the flavour, let the seitan marinate for longer—overnight works best for deeper seasoning.
If making in advance, reheat the vegan fried chicken pieces in the oven at 180°C for 10 minutes to restore crispiness.
For extra crunch, use crushed cornflakes in the breading mix.
Serve with hot sauce, garlic mayo, or a tangy BBQ dip for an irresistible flavour combination.
Allergy information / alternatives:
Gluten-free: Seitan is not gluten-free; for a gluten-free option, use firm tofu or king oyster mushrooms instead and follow the same battering and frying process.
Soy-free: Use coconut aminos instead of soy sauce, or skip it entirely.
Nut-free: Naturally nut-free, but always check store-bought flour and seasonings for hidden allergens.
Refined sugar-free: No refined sugar is used in this dish.
Nutritional Information (per serving):
Calories: ~450 kcal
Protein: ~30 g
Fat: ~16 g
Carbohydrates: ~45 g
Sugar: ~3 g
Salt: ~1.5 g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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