Southern-Fried Seitan

Tasty alternative to the ultimate picnic food: instead of chicken, try fried seitan.

Yield: 4 servings

Time: 30 minutes


  • shallow bowl
  • medium bowl
  • whisk
  • large platter
  • large frying pan
  • tongs


  • 1½ c fine breadcrumbs
  • 1 c milk
  • 1 T lemon juice
  • 1 T nutritional yeast
  • 1 t spicy mustard
  • ½ t salt
  • ½ t pepper
  • ¼ c cornmeal
  • ¼ c flour
  • 1 pound seitan
  • vegetable oil


Place the breadcrumbs in the shallow bowl and set aside.

In the medium bowl, whisk together the milk, lemon, nutritional yeast, mustard, salt, and pepper. Continue whisking while slowly adding the cornmeal and flour.

Cut or tear the seitan into pieces. Dip a piece in the batter, then in the breadcrumbs to coat completely. Set on the platter and repeat with the rest of the seitan.

Pour just enough oil in the pan to coat, and heat over medium-high heat. Add the seitan in a single layer – you might have to do this in batches.

Wipe off the platter and set next to the stove.

Fry for 4-5 minutes, until golden brown, then turn each piece and repeat.

Place the fried seitan on the platter and serve hot.


I like to serve with a selection of dips, such as Aïoli, BBQ Sauce, and Herb Dip.

Party VeganRecipe from Party Vegan, by Robin Robertson.

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Abbreviations  |  Conversions  |  Cooking tips

Vegan fried seitan chicken