The Crispiest Vegan Fried Chicken You'll Ever Have!

As a lifelong vegetarian, fried chicken was always something I heard about but never actually experienced. I grew up knowing it was a staple comfort food for so many, but since I never ate meat, it was just a distant idea—a flavor and texture combo I thought I might never truly know. That all changed the first time I made this vegan fried chicken recipe. Honestly, it was one of the best things I’ve ever tasted. The crunch was next level—crispy in all the right places—while the seitan inside was juicy, tender, and packed with flavor. Compared to the bland, unseasoned KFC chicken I’d heard about or the overly greasy Chick-fil-A, this recipe is miles better in every way.

I don’t make it all the time, but when I do, it feels like a celebration. The kind of meal you look forward to. And the best part? My whole family loves it. Watching even the most skeptical eaters devour it and ask for seconds never gets old. It’s the perfect reminder that plant-based food can be indulgent, satisfying, and downright crave-worthy. This dish has become a go-to when I want something comforting but still aligned with my lifestyle—a way to enjoy the best of both worlds without compromise.

If you’ve been hesitant about vegan fried chicken, I get it. I was too. But this recipe flips the script. It’s not just a substitute; it’s a revelation. Easy to make, bold in flavor, and incredibly crispy, it’s a recipe that proves you don’t have to miss out on classic comfort food just because you choose plants. Whether you’re a longtime vegan, vegetarian, or just someone looking to try something new and delicious, this is one fried chicken recipe you’ll want to keep in your rotation.

Nutritional Information

This vegan fried chicken recipe isn’t just about indulgent comfort food—it’s also a thoughtfully balanced dish packed with nutritional benefits. Made primarily from seitan, chickpeas, and a flavorful coating, it delivers high-quality plant-based protein along with essential nutrients to fuel your body. While fried foods sometimes get a bad reputation, this recipe offers a great balance between satisfying your cravings and nourishing yourself, making it a smart choice for anyone following a vegetarian, vegan, or flexitarian lifestyle.

1. Protein Powerhouse

Seitan is the star of this recipe, known for its exceptionally high protein content due to being made from vital wheat gluten. Each serving of this vegan fried chicken contains approximately 25 grams of protein, which is comparable to or even exceeds the amount found in traditional fried chicken. Protein is essential for building and repairing muscle tissue, supporting immune function, and maintaining healthy skin and hair. For those on a plant-based diet, seitan offers a reliable source of protein that helps meet daily nutritional needs without relying on animal products.

2. Healthy Fats and Energy

Though this recipe involves frying, it primarily uses neutral, plant-based oils that contain unsaturated fats, which are considered heart-healthy fats. These fats can help reduce bad cholesterol levels and support brain health. The fat content ranges from 15 to 18 grams per serving, providing a good source of energy to sustain you throughout the day. While fried foods should be enjoyed in moderation, this recipe balances indulgence with nutrition, ensuring you get essential fatty acids without excess saturated fat.

3. Carbohydrates and Fiber

Carbohydrates in this dish come from the breading and chickpeas, supplying about 30 to 35 grams per serving. Carbohydrates are your body’s primary fuel source, especially important for brain function and physical activity. Importantly, this recipe also contains about 3 to 4 grams of dietary fiber, which aids in digestion, helps regulate blood sugar levels, and promotes feelings of fullness to prevent overeating. The inclusion of chickpeas, a legume rich in fiber, adds to the overall nutritional value beyond just taste.

4. Low Sugar and Cholesterol-Free

This vegan fried chicken is naturally low in sugar, with roughly 1 to 2 grams per serving, primarily from the chickpeas and seasonings. More importantly, since it’s completely plant-based, it contains no cholesterol at all. Cholesterol is found only in animal products and high intake can increase the risk of heart disease. Choosing dishes like this helps support cardiovascular health and aligns well with dietary guidelines focused on reducing cholesterol consumption.

5. Sodium Content and Dietary Considerations

The recipe’s savory seasoning and marinade contribute to its sodium content, which is around 650 to 700 milligrams per serving. This is a moderate amount typical of many flavorful dishes, but it can be adjusted based on personal dietary requirements by reducing added salt or choosing low-sodium seasonings. Additionally, because the recipe uses vital wheat gluten, it is not suitable for those with gluten intolerance or celiac disease. However, for those who tolerate gluten, this recipe offers a delicious way to enjoy fried “chicken” without animal products.

Vegan Fried Chicken Ingredient Breakdown

• Chickpeas with Aquafaba: Chickpeas provide the recipe’s protein and fiber foundation, while the aquafaba acts as a natural binder, giving the dough structure and moisture. Together, they create a smooth, cohesive base.

  
  

• Nutritional Yeast: This adds a savory, cheesy flavor and is packed with complete protein and essential B vitamins, boosting both taste and nutrition.

  
  

• Mushroom Seasoning: It brings a deep, umami richness that enhances the overall savory profile of the dish.

  
  

• Onion Powder & Garlic Powder: These common seasonings add depth and a hearty flavor that perfectly complements the other spices.

  
  

• Liquid Smoke: A small amount gives that smoky flavor, replicating the taste of traditional smoked meats.

  
  

• Apple Cider Vinegar: This ingredient brightens the flavors with a slight tang.

  
  

• Neutral Oil: Required for frying, it helps achieve a golden, crispy exterior without burning.

  
  

• Vital Wheat Gluten: The backbone of our chicken, it provides a chewy, meat-like texture.

  
  

• Unsweetened Plant Milk: Helps to hydrate the mixture and integrate the dried ingredients smoothly.

  
  

• Pickle Brine: Adds a delightful tanginess for extra flavor complexity.

  
  

• Hot Sauce: For extra heat and flavor, hot sauce can spice things up.

  
  

• All-Purpose Seasoning: Ensures that each bite is perfectly seasoned.

  
  

• Flour & Cornstarch: They work together to create a crispy coating. Cornstarch, in particular, contributes a light texture.

  
  

• Baking Powder: This leavening agent helps the batter become airy and light when fried.

  
  

Proper Cooking Techniques for Vegan Fried Chicken

When I first set out to make this vegan fried chicken, I knew I wanted to stick close to the original recipe but also adapt it based on what worked best for me in my kitchen. Over multiple tries, I discovered some key technique tweaks that made a huge difference in the final result—each one helping me achieve that perfect balance of crispy, juicy, and flavorful that kept me coming back for more. Here’s a deep dive into the main methods I used and why they matter.

1. Simmering the Filets

Instead of boiling the seitan all the way through quickly or using aggressive cooking methods, I simmered the filets in hot water for about 15 to 20 minutes. This gentler approach allowed the seitan to cook evenly and retain moisture without becoming dense or tough. Simmering at a controlled, lower temperature helped the filets firm up just right while preserving their tenderness inside. This way, the seitan held its shape well during the frying process and avoided becoming rubbery or dry, which can sometimes happen with harsher cooking.

2. Shallow Frying with Minimal Oil

When it came time to fry, I didn’t deep fry in gallons of oil. Instead, I used just a couple tablespoons of neutral oil to shallow fry the filets, covering only the bottom of my pan. I didn’t measure the oil temperature with a thermometer; I simply kept the heat medium-high to medium and paid close attention to the frying process, flipping carefully to get an even golden crust on both sides. This method still resulted in an incredibly crispy and golden exterior without soaking up too much oil, making it a bit lighter and less greasy. Plus, using less oil means less waste and easier cleanup—a win-win for home cooks.

3. Adding Vital Wheat Gluten Slowly

One important lesson I learned is that adding vital wheat gluten gradually while food processing the dough made a big difference. Instead of dumping it all in at once, I added it in small increments, allowing it to incorporate evenly and preventing the dry gluten powder from flying everywhere or clumping up. This slow addition helped the dough come together smoothly and develop the perfect elasticity and chewiness that seitan is known for. It also gave me better control over the dough’s consistency, so the final texture was firm but tender—not too tough or crumbly.

4. Keep the Filets Thin

When shaping the seitan filets, I kept them thin—about half an inch or less—because I noticed that the dough expands during cooking. If you make the filets too thick or too large, they tend to puff up too much during simmering and become difficult to fry evenly. Thinner filets cook through faster, crisp up beautifully on the outside, and maintain a manageable size for eating. Keeping the pieces thin also means the crispy crust gets more attention in every bite, balancing perfectly with the tender inside. This simple shape adjustment was a key factor in getting restaurant-quality results at home.

5. Flexibility and Substitutions

One of the best things about this recipe is how forgiving and adaptable it is. I made substitutions like mixing lemon juice and vinegar in water instead of using pickle juice, and oil in water instead of plant milk, and the recipe still worked wonderfully. The base recipe is sturdy and flexible enough that you can adjust ingredients based on what you have available or your personal preferences without sacrificing flavor or texture. This makes it a great recipe to experiment with and tailor to your own kitchen and taste buds.

These technique tweaks took my vegan fried chicken from great to unforgettable. From gentle simmering and mindful shallow frying to careful gluten addition and thin shaping, each step made a huge difference in texture, flavor, and ease of cooking. Whether you’re new to seitan or just looking to level up your plant-based frying game, these tips will help you get that perfect crunch and juicy bite every time. Give it a try—you won’t regret it!

Substitutions

Let’s be real—sometimes you just don’t have every ingredient on hand, and that’s totally okay. One of the best things about this recipe is how flexible it is. Whether you're vegetarian, vegan, or just making this on the fly, here are a few smart, tested substitutions that keep the flavor and texture just as amazing.

1. Unsweetened Plant Milk Replacement

If you’re out of unsweetened plant milk (don’t worry, I don’t usually have it either), there’s a super simple fix. As a lifelong vegetarian, I personally prefer dairy milk—but for those keeping it vegan or dairy-free, you can just mix 2 cups of water with 2 tablespoons of neutral oil (like canola or vegetable). The oil replicates the fat content in milk, so the seitan stays rich and tender. It’s quick, easy, and works every time.

2. Pickle Juice Replacement

Pickle juice adds that signature tangy punch that really sets this vegan fried chicken apart. But if you don’t have a jar of pickles lying around, don’t stress. You can replicate the flavor by combining 1½ tablespoons water, ½ tablespoon apple cider vinegar (or lemon juice), and a small pinch of salt. This mix nails the acidity and saltiness you need to mimic the real thing.

3. All-Purpose Seasoning Replacement

All-purpose seasoning brings balance, heat, and depth—but if you’re out or prefer DIY blends, it’s super easy to recreate. Just mix together:

• 4 teaspoons garlic powder

• 4 teaspoons onion powder

• 4 teaspoons paprika

• 2 teaspoons black pepper

• 2 teaspoons salt

• 2 teaspoons dried parsley (optional, but it adds a nice touch)

Blend it all up and boom—you’ve got yourself a flavor-packed substitute ready to go for both the marinade and the dredge.

4. Mushroom Seasoning Replacement

Mushroom seasoning gives this recipe that rich, savory umami flavor. If you don’t have any, try using a mix of soy sauce or tamari (1 tsp) and a pinch of MSG or nutritional yeast. If you want to keep it dry, powdered porcini mushrooms or even a crumbled vegetable bouillon cube can work in a pinch.

5. Vital Wheat Gluten Replacement

This one’s tricky—vital wheat gluten is what gives the chicken that signature chewiness. If you can’t find it, there’s no true substitute, but you can try blending all-purpose flour with cooked lentils or tofu to get a dough-like consistency. It won’t have the same meaty texture, but it can still give you something delicious and crispy on the outside. Just don’t expect a 1:1 swap.

Creative Ways to Serve

These crispy seitan filets are more than just a vegan fried chicken dupe—they’re a whole meal upgrade. Once you’ve got them cooked up and ready, here are some bold and tasty ways to bring them to life:

1. Vegan Chicken Katsu

I originally made my katsu using tofu—but trust me, if you make it with seitan it might be even better. Just roll your filets thin, serve over rice or shredded cabbage, and drizzle with a sweet-savory katsu sauce. It’s crispy, saucy, and ridiculously satisfying. Want to see how it’s done? Watch my katsu tutorial here 

2. Crispy Chick’n Sandwich

Go full fast-food fantasy: bun, crispy filet, lettuce, tomato, pickles, and vegan mayo or spicy aioli. Add a slice of vegan cheese if you're in a “stack-it-high” mood. The crunch is unreal, and it still feels fresh.

3. Salad Game Changer

Chop up a warm filet and toss it onto a loaded salad—romaine, cucumbers, cherry tomatoes, radishes, you name it. Top it off with your favorite creamy dressing (ranch works great here) and you've got protein-packed lunch vibes.

4. Chicken & Waffles

For weekend brunch or just straight-up indulgence, serve your crispy seitan over waffles with a drizzle of maple syrup or hot honey. The sweet-salty combo is 10/10.

5. Grain Bowl Power Up

Lay one of these filets over a bed of brown rice, roasted veggies, and maybe a spicy tahini drizzle. Whether you’re meal prepping or plating a quick dinner, it’s easy, filling, and full of flavor.

Wrapping It Up

Whether you're making this for yourself or serving it up for friends and family, this vegan fried chicken delivers every time. It’s crunchy on the outside, tender inside, and packed with flavor in every bite. With simple techniques and flexible ingredients, it’s easy to make this recipe your own—no matter what substitutions you need to make.

If you’ve never worked with seitan before, this is the perfect place to start. It’s approachable, satisfying, and honestly, just fun to cook. Whether you shallow-fry it like I do or go all-in with a sandwich or katsu twist, this recipe is one you’ll keep coming back to.