Vegetarian Crispy Fried Chicken Cutlet
Indulge in the irresistible crunch and savory flavors of Vegetarian Crispy Fried Chicken Cutlets—your new favorite meatless comfort food! Made with hearty seitan, these plant-based cutlets are coated in a perfectly seasoned flour mixture, dipped in creamy vegan buttermilk, and finished with a layer of golden bread crumbs for maximum crispiness. Fried to perfection in hot oil, they deliver the satisfying texture and taste of classic fried chicken without the meat. Featuring smoky paprika, garlic, onion powder, and a hint of oregano, this recipe is packed with bold, dynamic flavors in every bite. Serve these crispy cutlets with your favorite dipping sauces and sides for a crowd-pleasing meal that’s ready in just 40 minutes. Perfect for vegetarians craving a southern-style dish, this recipe is sure to become a staple at your dinner table!
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Recipe Information
Ingredients
- 500 grams seitan
- 100 grams all-purpose flour
- 50 grams cornstarch
- 150 grams bread crumbs
- 250 milliliters unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 500 milliliters vegetable oil
Instructions
In a small bowl, mix the almond milk with the apple cider vinegar and set it aside for about 5 minutes to curdle. This will create a vegan buttermilk.
Cut the seitan into cutlet-sized pieces, about 1 centimeter thick.
In a large bowl, combine the flour, cornstarch, smoked paprika, onion powder, garlic powder, dried oregano, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
Place the bread crumbs in a separate shallow dish.
Dip each piece of seitan into the spiced flour mixture, ensuring it's fully coated, then dip it into the prepared vegan buttermilk, and finally coat it with the bread crumbs. Press gently to make sure the breadcrumbs adhere well.
Heat the vegetable oil in a large pan over medium-high heat. The oil should be deep enough to submerge half of a cutlet at a time.
Once the oil is hot (around 180°C or 350°F), carefully add the breaded seitan cutlets in batches. Avoid overcrowding the pan to maintain even frying.
Fry each cutlet for approximately 3-4 minutes on each side, or until golden brown and crispy.
Remove the fried cutlets from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve the vegetarian crispy fried chicken cutlets hot, with your choice of dipping sauce and sides.
Nutrition Facts
Calories |
5640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 457.7 g | 587% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 284.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3696 mg | 161% | |
| Total Carbohydrate | 264.2 g | 96% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 12.5 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 1047 mg | 81% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
