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Vegan Fried Chicken with Hot Agave

Yield: 10 Servings (9 oz.)

Yield: 10 Servings (9 oz.)

Vegans want fried "chicken" too. Here is a healthier alternative to the classic version of this dish. Served along with Simplot Conquest® Delivery+® Clear coated Tin Roof Fries and brought together with hot agave nectar.

Ingredient Weight Measure
All-purpose flour 8 oz. 1 3/4 cups
Pimenton, smoked paprika 1.5 gm. 2 tsp.
Kosher salt 18 gm. 1 Tbsp.
Oregano, dried 1.5 gm. 2 tsp.
Sage, dried 1.5 gm. 2 tsp.
Garlic powder .75 gm. 2 tsp.
Black pepper, ground .75 gm. 1 tsp.
Vegan egg replacer 14 fl. oz. 1 3/4 cup
Seitan, 4 oz. cutlets 40 oz. 10 each
Agave syrup 12 fl. oz. 1 cup
Cholula hot sauce .5 oz. 1 Tbsp.
Tabasco hot sauce .5 oz. 1 Tbsp.
Simplot Conquest® Delivery+®: Clear Coated Tin Roof Fries 3/8"x3/4" 2.5 lbs. 1/2 bag
Preparation Instructions:
Step 1
Preheat fryer to 375°F.
Step 2
Whisk flour, paprika, salt, oregano, sage, garlic powder and black pepper together until well combined. Prepare vegan egg according to instructions on the package. Dredge seitan cutlets in the seasoned flour to coat evenly. Dip into vegan egg and then once again into the seasoned flour.
Step 3
Add breaded seitan to fryer one piece at a time. Cook for approximately 8 minutes or until golden brown and crispy. Place on paper towel and drain. Season with salt as needed.
Step 4
Combine agave syrup and hot pepper sauces in a small saucepan. Cook for about 5 minutes. Remove from heat and cool to room temperature. Store in airtight container under refrigeration for use.
Step 5
For each serving; prepare 4 oz. of fries according to package instructions, drain and transfer to a serving dish. Serve with one chicken cutlet and 2-3 oz. hot agave nectar.
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