If you’ve been craving the crispy, flavorful indulgence of fried chicken but want to keep it entirely plant-based, you’re in for a treat! The Atlas Vegan Fried Chicken recipe is a game changer in the world of vegan comfort food.
This recipe combines a perfectly seasoned, crunchy coating with a tender, juicy interior made from simple, wholesome ingredients. Whether you’re a longtime vegan or just looking to explore meatless options, this dish offers the satisfaction and nostalgia of traditional fried chicken without any animal products.
Using a blend of chickpea flour, vital wheat gluten, and a secret spice mix inspired by global flavors, this vegan fried chicken delivers a mouthwatering texture and bold taste. Plus, it’s easy to prepare at home, making it ideal for casual family dinners or impressing friends at your next gathering.
Get ready to enjoy a crispy, golden-brown delight that’s both nourishing and irresistibly delicious!
Why You’ll Love This Recipe
This Atlas Vegan Fried Chicken recipe stands out for several reasons. First, it boasts a texture that rivals traditional fried chicken, thanks to the combination of vital wheat gluten and chickpea flour, which create a chewy, meaty bite.
The marinade and spice blend infuse the “chicken” with deep, savory flavors that keep each bite exciting.
Additionally, the recipe is entirely soy-free, gluten-rich for the best texture, and uses easily accessible pantry staples. It’s perfect for anyone looking to explore vegan cooking or add more plant-based meals to their routine.
Plus, frying at home means you control the oil and seasoning, making it healthier and customizable.
Finally, this recipe is versatile—enjoy it as a snack, a main course, or sliced on salads and sandwiches. If you love recipes like this, check out other plant-powered delights such as Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for more inspiration.
Ingredients
- 1 1/2 cups vital wheat gluten (for chewy texture)
- 1/2 cup chickpea flour (for binding and flavor)
- 1 cup vegetable broth (low sodium preferred)
- 2 tbsp soy-free Worcestershire sauce or tamari
- 2 tbsp nutritional yeast (adds umami)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- 1 tsp salt
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/4 cup unsweetened plant-based milk (almond or oat)
- 1 tbsp apple cider vinegar
- 2 cups panko breadcrumbs (for extra crunch)
- Vegetable oil (for frying, about 2 cups)
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Deep frying pan or skillet
- Wire rack or paper towels (for draining)
- Mixing spoon or spatula
- Sharp knife or kitchen scissors
- Plate or tray for breading station
Instructions
- Prepare the dough: In a large bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne pepper. Whisk these dry ingredients thoroughly.
- Mix wet ingredients: In a separate bowl, mix the vegetable broth, soy-free Worcestershire sauce, plant-based milk, and apple cider vinegar.
- Combine wet and dry: Gradually pour the wet mixture into the bowl of dry ingredients, stirring continuously with a spoon or spatula until a dough forms. Knead the dough in the bowl for around 3-5 minutes until elastic and slightly sticky.
- Shape the pieces: Divide the dough into 8-10 equal portions and shape each into a chicken tender or nugget shape with your hands.
- Prepare breading station: Place the panko breadcrumbs on a plate. Brush or lightly dip each shaped piece into the plant-based milk, then coat with panko breadcrumbs evenly. Set aside on a plate.
- Heat the oil: In a deep frying pan or skillet, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer if possible for accuracy.
- Fry the pieces: Carefully place the breaded vegan chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for 3-4 minutes on each side or until golden brown and crispy.
- Drain excess oil: Use tongs to remove the fried pieces and place them on a wire rack or paper towels to drain excess oil.
- Serve warm: Enjoy immediately for the best crunch and flavor.
Tips & Variations
For the crispiest crust, double-dip your pieces by repeating the milk and panko step before frying.
If you want a gluten-free version, try substituting vital wheat gluten with a mix of chickpea flour and gluten-free flour blends, but keep in mind the texture may be slightly different.
Experiment with spices by adding herbs like dried thyme, oregano, or even curry powder for a unique twist. You can also bake the pieces at 400°F (200°C) for 20-25 minutes, flipping halfway through, for a lighter version.
For an extra flavor boost, marinate the dough in soy-free Worcestershire sauce for 30 minutes before breading. Don’t forget to check out other creative vegan recipes such as Vegan Bread Machine Recipe for Soft, Delicious Loaves or Vegan Caviar Recipe: Easy, Tasty, and Luxurious Guide for more inspiration.
Nutrition Facts
| Nutrient | Amount per Serving (1 piece) |
|---|---|
| Calories | 150 kcal |
| Protein | 9 g |
| Fat | 7 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 350 mg |
Serving Suggestions
This vegan fried chicken pairs beautifully with classic Southern sides like mashed potatoes, coleslaw, or cornbread. For a lighter option, serve sliced atop fresh salad greens with a drizzle of your favorite vegan ranch dressing.
You can also create indulgent sandwiches using vegan buns, lettuce, tomato, and pickles for a satisfying lunch or dinner. Don’t hesitate to try it with a side of crispy oven-baked fries or sweet potato wedges for a full, comforting meal.
For more plant-based meal ideas that complement this recipe perfectly, explore Vegetarian Southern Recipes That Everyone Will Love or Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.
Conclusion
The Atlas Vegan Fried Chicken recipe is a delicious way to enjoy all the crave-worthy flavors and textures of classic fried chicken without any animal products. It’s an excellent choice for those seeking healthier, cruelty-free comfort food that doesn’t compromise on taste or satisfaction.
With simple ingredients and straightforward steps, this recipe is approachable for cooks of all skill levels.
By mastering this dish, you’ll have a go-to vegan fried chicken that’s perfect for weeknight dinners, gatherings, or whenever you need a crispy, flavorful meal. Don’t forget to experiment with spices and serving styles to make it your own.
And while you’re here, dive into other amazing vegan recipes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to keep your plant-based menu exciting and diverse.
📖 Recipe Card: Atlas Vegan Fried Chicken Recipe
Description: A crispy, flavorful vegan fried chicken made with seasoned seitan and a crunchy coating. Perfectly spiced and juicy on the inside for a satisfying plant-based meal.
Prep Time: PT20M
Cook Time: PT25M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 1 1/2 cups vital wheat gluten
- 1/4 cup chickpea flour
- 1 cup vegetable broth
- 2 tbsp soy sauce
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 cup unsweetened plant-based milk
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp cayenne pepper
- Vegetable oil for frying
Instructions
- In a bowl, mix vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, smoked paprika, and black pepper.
- Add vegetable broth and soy sauce, stirring until a dough forms.
- Knead the dough for 5 minutes, then let it rest for 10 minutes.
- Cut dough into pieces resembling chicken strips.
- Prepare batter by mixing plant-based milk with baking powder.
- In a separate bowl, combine flour, salt, and cayenne pepper.
- Dip each piece into the batter, then coat with the flour mixture.
- Heat oil in a deep pan to 350°F (175°C).
- Fry the coated pieces for 4-5 minutes each side until golden and crispy.
- Drain on paper towels and serve hot.
Nutrition: Calories: 320 kcal | Protein: 22 g | Fat: 8 g | Carbs: 35 g
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