Hot Chicken is a Nashville specialty. Honestly is seems like the whole south has co-opted it as their own. Even Birmingham has a Hot Chicken restaurant. Basically it is a twist on classic southern fried chicken coated with super hot cayenne pepper sauce. Did I mention it's really hot? So to veganize we made Chick'n Fried Seitan and slathered it with sauce.
We started by making a batch of of our Basic Chick'n Seitan. This can be done ahead of time. We sliced the cooked seitan into small cutlet pieces. Some of the thicker pieces we even sliced in half to make thiner cutlets.
To fry the seitan you need:
2 cups plant milk
1/4 vegan egg replacer
1 tbsp Lousiana Hot Sauce
1 cup flour
salt & pepper
peanut oil to fry in
In a bowl large enough to dip your seitan in mix together the first three ingredients. Season your flour with salt and pepper and set aside on a separate plate. You want to dunk your seitan in the vegan egg wash and then dredge it in the flour to thoroughly coat. When your oil is hot you can fry the seitan in batches. We use a deep cast iron pot to fry in and just use a small test piece to know when the oil is hot. Make sure you flip and fry on both sides. Carefully remove your fried cutlets and set them to cool on a few layers of paper towel.
To make the Hot Chicken Sauce:
1/4 cup vegan butter
3 tbsp cayenne pepper
1 tbsp brown sugar
1 tsp paprika
1 tsp garlic powder
Melt your butter and combine with all other ingredients. This sauce can then be brushed onto your fried seitan. We served our on slider buns and with dill pickle slices.
