KFC recently announced they will be rolling out Beyond Fried Chicken in a couple places in the US. Today I am testing out three different homemade chicken nugget recipes, including one gluten free option, to see if I can hack the new Beyond Fried Chicken.
These recipes are a part of my vegan meat alternative series here on youtube.https://www.youtube.com/watch?v=_9zhEccq4uc&list=PL9wuFStqVvi-jdRRI0c5i2gJmZnTnI9WJ&index=1 If you want more like this make sure you check out the series and click the subscribe button for all my new recipes. www.youtube.com/veganalohakitchen?sub_confirmation=1
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TVP: https://amzn.to/2voF0MP
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? FULL RECIPE
Ingredients
For the Chick’n
1 can chickpeas
1 C Texturized Vegetable Protein (TVP)
¼ cup water
1 tbsp vegetable seasoning
2 tsp onion powder
1 tsp garlic powder
For the “Egg” Coating
1 cup plant milk
1 tsp apple cider vinegar
3 tbsp aquafaba(chickpea bean reserve)
1 tbsp ground flaxseed
2 tbsp cornstarch
For the Spiced Flour
2 cups all-purpose flour
2/3 TBSP salt
1/2 TBSP dried thyme leaves
1/2 TBSP dried basil leaves
1/3 TBSP dried oregano leaves
1 TBSP celery salt
1 TBSP ground black pepper
1 TBSP dried mustard
3 TBSP paprika
2 TBSP garlic salt
1 TBSP ground ginger
3 TBSPground white pepper
1 cup panko bread crumbs
INSTRUCTIONS
For the Chick’n (Best made a day ahead)
Rehydrate the texturized vegetable protein by mixing together TVP and vegetable broth. Let this sit for five minutes until the tvp becomes soft. In the meantime, drain and rinse the chickpeas. Save the reserve from the can of chickpeas and set aside.
Pat dry the beans and mash in a small bowl.
Mix in TVP, onion powder, garlic salt. Fold in the wheat gluten to form a soft dough.
Knead for 5-6 minutes until dough becomes stretchy and elastic. This is called sieten. The seitan dough should be smooth and stretchy. If it does not have a pull apart texture keep kneading until the gluten activates.
Cover a mixing bowl and leave to rest for ten minutes.
Roll out the sieten into a ¼ inch dough. Cut the dough evenly into bite size pieces about 4 cm by 3 cm. The sietan will grow a little bit in the steamer.
Make sure nuggets are packed tightly together and allow to bind in the fridge for at least 30 minutes.
Bring a steamer to the boil and place cutlets in to steam for 60 minutes.
If you don’t have a steamer you can create a makeshift one by placing a metal strainer in a large pot and adding water. Make sure the water is shallow enough to drain through the strainer.
Remove the cutlets from the pot and refrigerate for at least an hour.
For the “Egg” Coating
Make an egg wash by combining 1 cup plant milk with 1 tsp apple cider vinegar mixing and allowing this to blend for about 5 minutes.
Next whisk in aquafaba, flaxseed and cornstarch.
For the Spiced Flour Blend
Mix together flour and spices. If you don’t have all the spice do not worry the most important for flavor is the black pepper, thyme, garlic salt and paprika.
Lay out spice blend, buttermilk mixture and bread crumbs. Place cutlet in the flour spice blend and then into buttermilk mixture and repeat.
Coat in panko crumbs and place back into the flour until completely coated. Repeat process with the rest of your cutlets.
To Fry
Heat oil in a high sided frying pan over medium heat.
Fry the chicken piece for around 2-3 on each side minutes or until completely golden brown.
Using a spider or a slotted spoon, remove the chicken from the fryer and place on a few pieces of paper towel to drain. Repeat the process with the remaining pieces.
These can also be fried in an air fryer for 370°F (188°C) for a total of 15 minutes. After 10 minutes flip the pieces over and cook for the last 5 minutes.
Serve with fries, slaw, a vegan biscuit and enjoy.
Glueten Free recipe in comments Below.
? If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!
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