Step 1

In a blender add your chickpeas, water, mushroom seasoning, nutritional yeast, onion powder, 2 tbsp olive oil, and dill pickle juice. Blend on high until ver smooth

Step 2

Once smooth add your gluten flour to blender and blend until the gluten forms and you have a ball of dough

Step 3

remove from blender and knead for a few minutes until bouncy and rubbery.

Step 4

divide into 5 to 10 pieces depending on the size you're looking to make or you can roll out into large thin sandwich size pieces

Step 5

Now steam for at least 30 minutes

Step 6

after steaming let rest in the refrigerator for at least 2 hours, this will allow the gluten to tighten up

Step 7

Season the chick n with salt and set aside while you prep your breading station

Step 8

add Panko, garlic, parsley, oregano, basil, thyme, and rosemary to one plate, Flour and same seasonings to a second plate, and the liquid from the chickpeas (aquafaba) and seasonings to the bowl.

Step 9

Now dredge the chicken in the flour, then into the aquafaba, then press into the panko.

Step 10

in a large skillet or high wall frying pan add enough oil to cover the bottom of your pan, heat to a medium heat and then fry the chicken on both sides. about 5 minutes a side.

Step 11

Whisk together the melted vegan butter and maple syrup and toss in the fridge to solidify. Check and mix again once solid

Step 12

Add hot sauce and butter to a small sauce pan, bring to a simmer, then remove from heat. Continue to whisk until ready to coat chick'n