What Makes This Recipe So Good
“It tastes just like chicken” is cliché, I know, but in this case it’s really true! Our seitan fried “chicken” tenders taste every bit as delicious as traditional chicken strips. Serve them with fries and your favorite dipping sauces and you’ve got a perfect meat-free comfort food.The breading on these seitan tenders fries up beautifully – perfectly crispy and golden brown. It’s seasoned well, too; no boring, bland food here!We used a homemade seitan, but you can use a store-bought version instead if you’d rather. Sometimes you just need something that’s quick and easy, and eliminating that process speeds things up considerably.
Chef’s Tips
For the juiciest, most tender “chicken” strips possible, you’ll want to simmer the seitan, rather than steaming it. It’ll absorb some of the boiling broth, giving it an extra boost of moisture and flavor.I really recommend using a deep fry thermometer to make sure the oil is at the right temperature. If the oil is too cool, the breading will just soak it up. If it’s too hot, the breading will burn.Every time you add seitan to the oil (or replenish the oil that cooks down), the temperature will drop. Be sure to wait for it to heat up again before frying more tenders.For the crispiest seitan fried “chicken”, let the fried pieces drain on a wire cooling rack rather than a plate lined with paper towels. With paper towels, the tenders will sit in the hot oil, which can make the breading soft on one side. A wire cooling rack allows the oil to drip off and away from the fried “chicken”, making the breading as crispy as possible.
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