Crispy Vegan Fried Chicken

In a large bowl, combine the vital wheat gluten (1.5 cups), nutritional yeast (2 tablespoons), onion powder (1 teaspoon), garlic powder (1 teaspoon), black pepper (0.5 teaspoon), cajun seasoning (0.5 teaspoon) and salt (0.5 teaspoon).

Add vegan no chicken broth (1.5 cups) and olive oil (2 tablespoons) to the dry ingredients, stirring until a dough forms.

Transfer the dough to a clean surface and knead for 1-2 minutes until it forms a large, cohesive ball.

Divide the seitan into two halves. Meanwhile, bring vegan no chicken broth (5 cups) to a boil in a medium pot.

Place the two seitan pieces into the boiling [vegan no chicken broth] and simmer, covered, for 25 minutes. Remove the seitan and set aside on a cutting board. Start 25m timer

In a medium bowl, whisk together unsweetened soy milk (1 cup), all purpose flour (0.25 cup), nutritional yeast (0.25 cup), garlic powder (1 teaspoon), black pepper (1 teaspoon) and apple cider vinegar (2 teaspoons) for the buttermilk mixture until smooth.

In another medium bowl, combine all purpose flour (0.75 cup), cornstarch (0.75 cup), salt (1 teaspoon), black pepper (1 teaspoon), paprika (1 teaspoon), onion powder (1 teaspoon), garlic powder (2 teaspoons), dried thyme (1 teaspoon) and oregano (1 teaspoon) for the dry mixture.

Slice the cooked seitan into strips, preferably small or thin for best texture.

Dip each seitan strip into the dry mixture to coat, then coat in the buttermilk mixture, and finally coat once more in the dry flour mixture. Place on a paper towel lined plate.

In a large pot or pan with high sides, heat several inches of [vegetable oil] to 350 degrees F (use a thermometer for accuracy).

Fry seitan until golden brown, about 3-4 minutes per side. Serve immediately. Start 3m timer