Chipotle Country Fried Seitan
The idea of frying seitan is not a new one, but it’s a good one that will never go away. This method probably isn’t the most original, but it’s got a little quirk* to it and it’s delicious!
Chipotle Country Fried Seitan
4 chicken seitan cutlets
1/2 cup soymilk
1 Tbsp cornstarch
1 chipotle pepper with adobo
1/2 cup flour
1/2 tsp salt
1/2 tsp chipotle chili powder
1/2 tsp paprika
black pepper
oil for frying
Heat the oil in a frying pan, using as little or as much as you’re comfortable with.
Blend the milk, cornstarch and chipotle pepper with adobo in the blender, then pour on a small plate. Combine the flour, salt, chili powder, paprika and pepper in a shallow pan. I usually use a pie pan. Dredge the cutlet in the milk, then the flour, then the milk and the flour again. When the oil is really hot, fry it, turning once so both sides are done. Drain on a brown bag.
In the picture above, it’s served with the Jalapeno Corn Gravy from V’con. I have no idea why I waited so long to make that gravy…but hopefully, dear Reader, you won’t make the same mistake. You can eat it with anything, even just from the spoon.
*I’m calling that you blend the milk with the chipotle pepper and cornstarch a quirk. I know a lot of recipes call for a slurry, but some just have you toss the food with the cornstarch dry. The slurry is the way to go.
