Chicken Fried Steak Recipe

All-purpose flour: Used for the coating to give the seitan steaks a crispy texture.

Unsweetened almond milk: A dairy-free milk alternative that helps the coating stick to the seitan steaks.

Apple cider vinegar: Added to the almond milk to create a buttermilk-like mixture.

Panko breadcrumbs: Provides an extra crispy layer to the coating.

Seitan steaks: A plant-based protein that serves as the main ingredient in this dish.

Garlic powder: Adds a savory flavor to the coating mixture.

Onion powder: Enhances the overall taste with a hint of onion flavor.

Paprika: Adds a mild, smoky flavor and a bit of color to the coating.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a touch of heat and depth to the seasoning.

Vegetable oil: Used for frying the coated seitan steaks until they are golden brown.

When frying the seitan steaks, ensure the vegetable oil is at the right temperature by using a thermometer. The oil should be around 350°F (175°C). If the oil is too hot, the coating will burn before the seitan is heated through. If it's too cool, the steaks will absorb more oil and become greasy.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour provides a similar texture and is high in protein, making it a great alternative for coating.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good replacement.

• apple cider vinegar - Substitute with lemon juice: Lemon juice has a similar acidity level and can help curdle the milk in the same way.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and texture to panko breadcrumbs.

• seitan steaks - Substitute with portobello mushrooms: Portobello mushrooms have a meaty texture and can absorb flavors well, making them a good substitute for seitan.

• garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor profile and can be used in the same quantity.

• onion powder - Substitute with granulated onion: Granulated onion provides a similar taste and texture, making it an easy swap.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar flavor with an extra smoky depth.

• salt - Substitute with sea salt: Sea salt has a similar taste and can be used in the same quantity.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, with a slightly different color.

• vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the seitan steaks to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled seitan steaks in an airtight container. If stacking, separate each layer with parchment paper to maintain the crispy texture.
• Store the container in the refrigerator for up to 3-4 days. Reheat in an oven or air fryer to retain crispiness.
• For longer storage, freeze the seitan steaks. Lay them out on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the seitan steaks to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, reheat directly from frozen in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken fried steak on a baking sheet lined with parchment paper.
  3. Cover the steaks loosely with aluminum foil to prevent them from drying out.
  4. Bake for about 15-20 minutes, or until heated through. Check the internal temperature to ensure it's hot enough.
  5. Remove the foil for the last 5 minutes to regain some crispiness.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken fried steak in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, flipping halfway through to ensure even heating.
  4. Check for desired crispiness and internal temperature before serving.

• Skillet Method:

  1. Heat a small amount of vegetable oil in a skillet over medium heat.
  2. Place the chicken fried steak in the skillet.
  3. Cook for about 3-4 minutes on each side, or until heated through and crispy.
  4. Use a lid to cover the skillet for the last minute to ensure the inside is hot.

• Microwave Method:

  1. Place the chicken fried steak on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until hot.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the chicken fried steak on the toaster oven tray.
  3. Heat for about 10-15 minutes, checking halfway through.
  4. For extra crispiness, use the broil setting for the last 2-3 minutes.

• Mixing bowl: Use this to combine the almond milk and apple cider vinegar, allowing it to curdle.

• Mixing bowl: Another one is needed to mix the flour, garlic powder, onion powder, paprika, salt, and black pepper.

• Skillet: This is essential for frying the coated seitan steaks until they are golden brown.

• Tongs: Use these to handle the seitan steaks while dipping them in the almond milk mixture and dredging them in the flour mixture.

• Paper towels: Place these on a plate to drain the excess oil from the fried seitan steaks.

• Plate: Use this to hold the seitan steaks after they are fried and drained.

• Measuring cups: These are necessary for accurately measuring the flour, almond milk, and panko breadcrumbs.

• Measuring spoons: Use these to measure out the garlic powder, onion powder, paprika, salt, and black pepper.

• Whisk: This is useful for mixing the almond milk and apple cider vinegar together.

• Spatula: Handy for flipping the seitan steaks in the skillet to ensure they cook evenly on both sides.

Prepare the almond milk mixture ahead: Mix the almond milk and apple cider vinegar in advance to let it curdle while you prep other ingredients.

Organize your breading station: Set up your flour mixture, almond milk mixture, and panko breadcrumbs in an assembly line to streamline the coating process.

Preheat the oil: Start heating the vegetable oil while you coat the seitan steaks to save time.

Double coat efficiently: Use one hand for wet ingredients and the other for dry to keep the process clean and quick.

Drain properly: Have paper towels ready to drain the fried seitan steaks immediately, ensuring they stay crispy.