Step 1

In a food processor, add chickpeas (and their liquid), nutritional yeast, “no chicken” broth, onion powder, garlic powder, Cajun seasoning, apple cider vinegar, and coconut oil. Blend until smooth.

Step 2

Add the vital wheat gluten and blend for about 1 minute. If the mixture feels wet, add 1-2 tablespoons of gluten flour at a time and continue blending.

Step 3

If your food processor is overheating or unable to mix the dough, transfer it onto a clean surface and knead the dough with your hands until it’s smooth and elastic, about 9-10 minutes. Transfer to a bowl, cover the dough, and let it rest for about 20-25 minutes.

Step 4

Cut the dough into 30-gram portions, and roll them out with a rolling pin until quite thin. Tightly wrap each one in foil, making sure to fold the ends over.

Step 5

Add to a pressure cooker steamer basket, and steam them in a pressure cooker on high for 1 hour and 20 minutes. You will know the chicken is done when it feels firm.

Step 6

Let the chicken cool in the foil wraps for 10-15 minutes while you prepare the coating.

Step 7

In a shallow, wide bowl, add vegan buttermilk, flour, onion powder, garlic powder, Cajun seasoning, black pepper, and salt. Whisk until fully incorporated.

Step 8

In another shallow bowl, add all-purpose flour, cornstarch, baking powder, Cajun seasoning, black pepper, and salt. Whisk together until well combined.

Step 9

Heat a few inches of canola or peanut oil in a deep pot until it reaches 350-375 degrees F.

Step 10

Unwrap the vegan chicken pieces, then dredge a piece in the bowl of flour. Dip it in the buttermilk batter, shaking off any excess. Add it back to the dry batter for an extra coating, shaking off excess flour.

Step 11

Fry each piece for 2-3 minutes, or until golden brown. Transfer them to a wire rack over a baking pan while you fry the rest.

Step 12

Enjoy while warm on a burger, a sandwich, by itself, or alongside your favorite vegan dips. Happy eating!