VEGAN FAUX CHICKEN

It's shocking how close some vegan proteins are to the taste and texture of chicken. We've been experimenting and came up with a perfect recipe for tasting our fried 'chicken' whilst keeping it vegan. We call it Vegan Faux Chicken.
Vegan Faux Chicken
- 600 grams Quorn OR Seitan in Cubes or Strips
- 250 ml Sweetened Almond Milk
- 1 tbsp (Optional) Apple Cider OR White Wine Vinegar
(Select One) Bird Dust Coatings
- 150 grams Crunchy: Bird Dust Pack (250g) (see our shop)
- 125 grams Panko: Bird Dust Pack (200g) (see our shop)
- 150 grams Reaper: Bird Dust Pack (250g) (see our shop)
Prepping
Cut your Quorn or Seitan into cubes or slices
(Optional) Mix the vinegar with the Almond Milk – this makes the almond milk a little sour to give a similar taste to buttermilk.
Dip the cut pieces into the Almond Milk
Spread our Bird Dust onto a plate, then press the pieces firmly into the coating
(Optional) Want it crunchier? Dip the coated pieces back into the almond milk and then back into the coating one more time.
Once the the pieces are fully coated, let them rest for 5-10 minutes.
(Optional) If you're like us and you don't like small patches that aren't coated. Use any leftover coating to give it a final coating, just before cooking
Cooking
Deep fry at 165°C (350°F) until coating crisps up. Want less oil? Use our Spray & Bake Oil (see our shop) and oven bake at 200°C (390°F) or Air Fry until cooked
Your Vegan Faux Chicken is ready. Try it in a burger bun or eat plain with some vegan mayo or sweet chilli sauce