Buttermilk Fried Chicken Using Seitan Recipe


This recipe will work on anything that you can dredge, batter, and fry!

I chose Seitan because in my opinion it’s the closest to chicken texture, and I created vegan popcorn chicken. I could’ve kept my Seitan cutlet whole instead of dicing it to make a chicken sandwich or crispy chicken parmesan. I could’ve used chickpeas to make nuggets or vegan drum sticks and used this recipe for the batter. What I’m trying to say is, this recipe can help you make a variety of dishes.

The buttermilk in this recipe is made by mixing plant based milk with vinegar, in this case I chose apple cider vinegar but you can use white vinegar too. We’re using buttermilk in this recipe because it adheres best to our vegan protein, kinda in the similar manner egg does in the original dredging process, resulting in an evenly battered, crispy “chicken”.

I fry using vegetable oil, but feel free to use any oil you typically fry with. I have not tried this recipe baked but now that I’m thinking of it it sounds very interesting!🤔 Check back for an update…

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Vegan Buttermilk Fried Chicken

  • Servings: 4 people
  • Print

Make your favorite mock meats crispy and crunchy with this vegan buttermilk fried chicken recipe.

Wet Dredging Mixture

– 1/2 cup plant based milk
– 1 teaspoon apple cider vinegar
– 1 teaspoon hot sauce
– 1 teaspoon chicken seasoning
– ½ teaspoon black pepper
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– 2 tablespoons flour
– 1 teaspoon nutritional yeast

Dry Dredging Mixture

– 1 cup flour
– ½ teaspoon salt
– 1 teaspoon chicken seasoning
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 2 teaspoon nutritional yeast
– 2 tablespoons baking powder

For Frying

– Mock meat
– ½ cup vegetable oil


  1. Combine all wet dredging ingredients and then combine all dry dredging ingredients.
  2. Dip your choice of protein into the dry mixture, then into the wet mixture, and then back into the dry mixture.
  3. Place battered protein onto oiled pan on low to medium heat.
  4. Fry until both sides are golden brown, flipping once.
  5. Once cooked, place over paper towel so any excess oil can be absorbed.


Per Serving: 753 calories; 56.6 g fat; 39.7 g carbohydrates; 21.3 g protein; 0 mg cholesterol; 868 mg sodium.


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