We're at it again. Once again another Food Network Friday is upon us. Tami at Vegan Appetite is once again hosting and posting various interpretations of an American classic!
I've been really excited about Food Network's new show The Great Food Truck Race hosted by Tyler Florence. Coincidentally, I have had a wicked craving for one of my pre-veg closet addictions, fried chicken. I love that crunchy crust and oh so tender and delicious inside of fried chicken. Of course by this point in my veg journey, I'm certain chicken would gross me out. To satisfy my craving and to pay homage to Mr. Florence, I selected this month's FNF recipe. We're trying our hands at veganizing his Double Dipped Fried Chicken recipe. I did have to take a few liberties...well probably more than a few...to come up with what I have to say is a crazy, crunchy, tasty, delicious version.
Double Dipped Fried Seitan
Makes 6 Cutlets
6 chicken style seitan cutlets
1 cup unsweetened soy milk
1 1/4 teaspoons apple cider vinegar
1 teaspoon Louisiana Hot Saue
1 cup all purpose flour
1/2 cup panko breadcrumbs
1 1/2 teaspoons kosher salt
fresh cracked pepper to taste
1 1/2 teaspoons dried oregano
1 1/2 teaspoons granulated garlic
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Canola oil for frying - 1 - 1 /2 inches deep in a 12" iron skillet
I recommend using simmered seitan cutlets here to get the right texture. Make sure they are drained and patted dry of excess liquid. Combine soy milk and apple cider vinegar together. Let sit 10 minutes to curdle. In a shallow baking dish (I used an 8x8), combine soy milk mixture and hot sauce. Let seitan cutlets soak in liquid about 5 minutes per side.
In a shallow bowl combine flour, panko crumbs and remaining dry ingredients.
Set up your breading station like so:
Dip the cutlets in the flour mixture and make sure they are coated with breading. Then dip the cutlets in soy milk mixture again and re-dip in flour mixture again. Let coated cutlets sit for another 10 minutes to let liquid dry out just a touch. This will help coating stay on in the oil.
Make sure your oil is heated to about 350. You don't want it too hot or too cold or you won't get that perfect, crunchy coating. Gently and carefully add the cutlets to the hot oil. Do three at a time so you won't overcrowd the pan. Fry on each side until golden brown. It should take somewhere around 5 minutes per side. Remove cutlets and drain on paper towel lined dish. Fry remaining 3 cutlets. These can be served right away. I just ate a cold cutlet. Oh man are these good!!! Total picnic food. Nomnomnomnom. I actually think these are better than the non vegan version I used to love.
You're going to get two different shots of these, because they were so beautiful, they almost brought a tear to my eye.
I decided to make it a completely Tyler Florence influenced dinner. I made a slightly healthier version of his Horseradish and Sour Cream Mashed Potatoes. I halved the recipe, used 1/2 the amount of sour cream called for. The potatoes were simmered in leftover seitan broth. This allowed me to cut back on the amount of Earth Balance by 1/2 as well. Dang these were good. I loved the horseradish kick. Very easy and really good results.
Fred was in charge of making Tyler's Green Beans with Caramelized Onions and Almonds. The only changes we really had to make is substituting Earth Balance for butter. We used peeled sliced almonds because that was what we had on hand. I could have eaten a whole giant bowl of these. The sweetness of the caramelized onions and the nutty flavor of the toasted almonds was outrageously good. I'm going to be making this again for sure. Actually all three of these recipes are keepers. OK folks, I'm going to go hide somewhere and eat the rest of the pan. Burp! Happy Friday!!!
Don't forget about the Men Who Cook Challenge and Giveaway!
You have until September 7th to get in on the fun.
For details on how you can win your free copy of
American Vegan Kitchen