These Breaded Seitan “chicken” fingers are so delicious, that I’m currently sat with a giant food baby. Made of Seitan. You need to make these. This recipe will make 8 large fingers.
Broth4 cups vegetable stock
4 cloves garlic, minced
2 bay leaves
Seitan1 cup vital wheat gluten
1/8 cup nutritional yeast
1/8 chickpea (gram) flour
2 teaspoons dried garlic powder
3 teaspoons sage
1 tablespoon vegetable stock powder
2 teaspoons paprika
1 teaspoon vegetable oil
3/4 cup water
1/8 cup soy sauce
1/2 teaspoon liquid smoke
Flour, oil and breadcrumbs for the coating
methodPut the broth ingredients into a deep sided pan. I used a wok. Bring to the boil while you’re making your Seitan.
Mix together the dry Seitan ingredients in a large bowl. Make a well in the centre and add the wet ingredients. Mix with a fork folding the dough over and over until the dough is mixed. It should feel slightly moist.
Knead the dough by folding and pressing it down with your hands. When the dough gets too tough, leave for a few minutes and continue to knead. This allows the Gluten in your dough to relax, and makes the texture of your seitan much more meat-like. Roll into a small log and cut the dough into 8 equal pieces. Shape into finger shapes. Try to make them an even thickness and length. Turn down the heat of the broth. You want it to be just simmering otherwise your Seitan will soak up the water and not cook. Gently drop in the Seitan pieces making sure they are not too close to each other.
Simmer for around 1 hour. If the broth gets low, add some more water. If it heats up too much, turn the heat down. When it’s done, the texture will have more bounce. So just test it before you take them out.
Let them cool for a while, and add flour to one pan, oil in another and the breadcrumbs in another pan. Season the flour. I used salt, paprika and sage.
Coat each finger in flour, then oil then cover with breadcrumbs.
Heat a frying pan with some oil, and shallow fry the fingers. Turn as needed and serve.
Perfect Seitan chicken fingers, really enjoyable to have with some ketchup, BBQ sauce or your favourite mayonnaise.
I’ve always seen breaded chicken as the more adult version of battered nuggets, and these are very similar when compared to The Herbs seitan nuggets. They look and feel more grown up, but the taste is still spot on. If cooked right, you can barely tell they are not real chicken. As with most seitan recipes, you may be put off by the long preparation time, but making in batches for the week ahead will mean you can make them much quicker when you fancy them.