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To make this crispy vegan Nashville hot chicken, you will need the following ingredients: - 1 cup vital wheat gluten - 1/4 cup chickpea flour - 1/2 cup vegetable broth - 2 tablespoons soy sauce - 1 tablespoon nutritional yeast - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup almond milk (or any non-dairy milk) - 1 tablespoon apple cider vinegar - 1 cup all-purpose flour (for coating) - 1 cup panko breadcrumbs - Vegetable oil (for frying) - 1 tablespoon hot sauce (for the spicy sauce) - 1 tablespoon maple syrup (for the spicy sauce) - Fresh pickles (for serving) - Sliced bread (for serving) For better results, I recommend using high-quality brands. Look for organic vegetable broth and fresh spices. They make a big difference in flavor. You can customize this dish by adding more spices to the dough or using different non-dairy milk. You may try oat milk or soy milk if you prefer. If you like extra heat, add more cayenne pepper or your favorite hot sauce. Start by mixing the vital wheat gluten and chickpea flour in a large bowl. These two ingredients create a great base. Next, stir in the vegetable broth, soy sauce, and nutritional yeast. Add garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Ensure everything combines well. Knead the mixture for about five minutes. This step makes the dough stretchy, just like chicken. Shape the dough into fillets or pieces. Next, set up your breading station. You will need three bowls: one for all-purpose flour, one for the almond milk mixture, and one for panko breadcrumbs. Dip each piece of your vegan chicken into the flour first. Then, coat it in the almond milk mixture. Finally, roll it in the panko breadcrumbs. Make sure every piece is well covered. This will give your chicken a nice crunch. For frying, choose a large skillet. Heat about one inch of vegetable oil over medium-high heat. You want the oil hot but not smoking. Carefully add your breaded chicken pieces in batches. Fry them until they turn golden brown and crispy, about three to four minutes per side. Remove them and let them drain on a paper towel. This step helps keep them crispy. Follow these steps, and you'll have amazing crispy vegan Nashville hot chicken. For full details, check the Full Recipe. To get that crunchy bite, you need panko breadcrumbs. They are light and airy, creating a perfect crust. Regular breadcrumbs won't give you the same crispness. Next, the oil temperature matters a lot. Heat your vegetable oil to about 350°F (175°C). If it’s too cool, the chicken will soak up oil. If it’s too hot, it will burn. Fry each piece for about 3-4 minutes on each side. This timing ensures the outside gets golden and crispy while the inside cooks through. Adjust the spice levels to fit your taste. If you love heat, add more cayenne pepper. For less spice, cut back on it. You can also add other flavors. Try adding a splash of lemon juice or some smoked paprika for a deeper taste. Serve your crispy vegan Nashville hot chicken on soft sliced bread. Top it with fresh pickles for that classic crunch. Pair it with a side of coleslaw or fries for a tasty meal. For the sauce, mix hot sauce and maple syrup. This sweet and spicy blend adds a delightful kick. You can drizzle it over the chicken or serve it on the side for dipping. For more details on the recipe, check out the Full Recipe. {{image_2}} You can enjoy Nashville hot chicken in many ways. You can choose baked or fried options. Baked versions use less oil, making them healthier. Fried versions give you that crispy texture you crave. Both ways are delicious! For those on a gluten-free diet, there are options too. You can swap vital wheat gluten with gluten-free flour blends. Use rice flour or almond flour for a lighter texture. This way, everyone can enjoy the crispy goodness. You can also change up the flavors. Try a BBQ twist by using BBQ sauce instead of hot sauce. For a zesty kick, lemon pepper adds a bright taste. Each variation gives you a new way to enjoy this dish. Pair your Nashville hot chicken with creative side dishes. Creamy coleslaw complements the heat well. You can also serve it with sweet potato fries for a tasty contrast. Corn on the cob adds a fun touch too. Consider alternative serving styles like tacos or sliders. Use mini buns for sliders and fill them with crispy chicken. Tacos can be topped with fresh veggies and vegan sauce for a fun meal. Vegan sauces work wonders with Nashville hot chicken. A cool ranch dressing helps balance the spice. You can also try a tangy mustard sauce for a tasty kick. These sauces enhance the flavors and make your meal even better. Store leftovers in an airtight container. This keeps your crispy vegan Nashville hot chicken fresh. I recommend using glass containers. They do not absorb smells and are easy to clean. Make sure to cool the chicken to room temperature before packing. This step helps prevent moisture buildup. You can keep the leftovers in the fridge for up to three days. For longer storage, freezing works great. Wrap each piece in plastic wrap. Then, place them in a freezer bag. Try to remove as much air as possible. This helps avoid freezer burn. You can freeze the chicken for up to three months. To reheat, first, preheat your oven to 400°F (200°C). Place the frozen chicken on a baking sheet. Bake for about 15-20 minutes. This method keeps the chicken crispy. Avoid microwaving, as it makes the coating soggy. For extra crunch, you can also re-fry the pieces in a pan for a few minutes. Enjoy your crispy vegan Nashville hot chicken again! What is vegan chicken made of? Vegan chicken often uses vital wheat gluten and chickpea flour. These ingredients give it a meaty texture. The broth adds flavor, and spices enhance the taste. You can mix and match flavors to suit your taste. Can I prepare this dish in advance? Yes, you can prepare the dough ahead of time. Shape it and store it in the fridge. You can also bread the pieces and keep them in the fridge. Just fry them when you're ready to eat. How spicy is this recipe on a scale of 1 to 10? This recipe can range from a 5 to an 8. It depends on how much cayenne pepper you use. Start with half a teaspoon if you prefer mild heat. You can always add more spice later. How do I make a gluten-free version of Nashville hot chicken? To make a gluten-free version, replace vital wheat gluten with a gluten-free meat substitute. You can use chickpea flour and other gluten-free flours. Ensure all your ingredients are labeled gluten-free. Can I use an air fryer for this recipe? Yes, using an air fryer is a great option. It allows for less oil while keeping the crispiness. Set your air fryer to 375°F and cook each piece for about 10-12 minutes. Flip halfway for even cooking. What are some common mistakes to avoid when frying vegan chicken? One common mistake is overcrowding the pan. This lowers the oil's temperature and makes it soggy. Fry in small batches for the best results. Another mistake is not letting the oil heat up enough. Always test with a small piece first. To make crispy vegan Nashville hot chicken, we covered key steps. You learned the best ingredients to use, how to prepare the dough, and the right frying techniques for a perfect crunch. Don't forget about customization options and sides. You can enjoy this dish in many ways, from tacos to sliders. With these tips, you can make delicious, flavorful meals. I hope you feel ready to try this recipe and impress your friends!

Crispy Vegan Nashville Hot Chicken

Discover how to make Crispy Vegan Nashville Hot Chicken that packs a spicy punch! This incredible recipe uses vital wheat gluten and chickpea flour to create a delicious plant-based alternative that even non-vegans will love. Perfect for sandwiching between soft bread and topped with pickles, it’s a must-try for any food lover. Click through for the full recipe and spice up your next meal with this mouthwatering dish!
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Ingredients
  

1 cup vital wheat gluten

1/4 cup chickpea flour

1/2 cup vegetable broth

2 tablespoons soy sauce

1 tablespoon nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup almond milk (or any non-dairy milk)

1 tablespoon apple cider vinegar

1 cup all-purpose flour (for coating)

1 cup panko breadcrumbs

Vegetable oil (for frying)

1 tablespoon hot sauce (for the spicy sauce)

1 tablespoon maple syrup (for the spicy sauce)

Fresh pickles (for serving)

Sliced bread (for serving)

Instructions
 

In a large mixing bowl, combine vital wheat gluten and chickpea flour. Stir in the vegetable broth, soy sauce, nutritional yeast, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper until well combined.

    Knead the mixture for about 5 minutes until it becomes a stretchy dough. Shape it into a chicken-like fillet or pieces.

      In a separate bowl, mix almond milk and apple cider vinegar and let it sit for a few minutes to curdle slightly.

        Set up a breading station: place all-purpose flour in one bowl, the almond milk mixture in another, and panko breadcrumbs in a third bowl.

          Dip each vegan chicken piece into the flour, then the almond milk mixture, and finally coat with panko breadcrumbs. Ensure they are well covered.

            Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken pieces in batches, frying until golden brown and crispy on both sides, about 3-4 minutes per side. Remove and let drain on a paper towel-lined plate.

              In a small bowl, mix together hot sauce and maple syrup to create the spicy sauce. Drizzle over the crispy vegan chicken pieces.

                Serve the Nashville hot chicken on sliced bread, topped with fresh pickles for a traditional touch.

                  Prep Time: 20 min | Total Time: 50 min | Servings: 4