Kickoff Chick’n

5.0 (1 reviews)

1/2 tsp. salt
1/2 tsp. onion powder
1 tsp. pepper
1 tsp. garlic powder
2 cups unbleached white flour
4 Tbsp. nutritional yeast flakes
4 Tbsp. mustard (yellow, Dijon, spicy brown, or your favorite)
1/2 cup water
1 box White Wave Chicken-Style Wheat Meat or 1 roll Worthington® Chic-ketts,® thawed (or your favorite chicken substitute)
3 1/2 cups canola oil (for frying)

• Combine the salt, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl. In a separate bowl, dilute the mustard with the water and stir until soupy. Add 1/3 cup of the flour mixture and stir until the batter thickens. (It’s OK if the batter is lumpy.)
• Dip large chunks of the wheat meat into the mustard batter, then drop each chunk into the flour mixture and coat with the desired amount of “crust.” Heat the canola oil in a large skillet until hot. Add the “chicken” chunks and fry over nearly high heat until crispy and golden brown, turning as needed. Serve immediately. (Leftovers are also great straight from the fridge!)

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind