-
1. In a large bowl, mash chickpeas well with a fork or potato masher until mostly smooth with some texture remaining.
1.5 cup Canned chickpeas, drained and rinsed
-
2. Add vital wheat gluten, vegetable broth, dill pickle brine, garlic powder, onion powder, smoked paprika, dried sage, black pepper, and salt to the mashed chickpeas. Stir until a shaggy dough forms, then knead by hand for 3-4 minutes until the dough becomes stretchy and elastic.
1 cup Vital wheat gluten,
0.3 cup Vegetable broth,
2 tbsp Dill pickle brine,
1.5 tsp Garlic powder,
1.5 tsp Onion powder,
1.5 tsp Smoked paprika,
0.5 tsp Dried sage,
1 tsp Black pepper,
1 tsp Salt
-
3. Let the dough rest for 10 minutes, then divide into 2 equal pieces. Shape and flatten each into a thin oval cutlet about 1cm thick, mimicking the shape of a chicken breast.
-
4. Set the cutlets in a steamer basket over simmering water and steam for 20 minutes until firm and springy; this sets the seitan structure and keeps the interior juicy. Remove and let cool slightly.
-
5. Whisk together buttermilk and hot sauce in a shallow bowl. In a separate shallow bowl, combine flour, cornstarch, baking powder, and a pinch each of the garlic powder, onion powder, and smoked paprika.
1.5 tsp Garlic powder,
1.5 tsp Onion powder,
1.5 tsp Smoked paprika,
0.5 cup Buttermilk,
1 tsp Hot sauce,
0.8 cup All-purpose flour,
2 tbsp Cornstarch,
0.5 tsp Baking powder
-
6. Dip each steamed cutlet into the buttermilk mixture, then dredge in the seasoned flour, pressing firmly to coat. Dip again into the buttermilk and dredge a second time, pressing and squeezing the flour into craggy clumps for maximum crunch.
-
7. Heat neutral oil in a deep skillet or pot to 350F (175C). Fry the cutlets for 3-4 minutes per side, until deeply golden brown and crisp. Transfer to a wire rack to drain.
2 cup Neutral oil (for frying)
-
8. Split the brioche buns and spread the cut sides with butter. Toast in a hot skillet, buttered-side down, for 1-2 minutes until golden and lightly crisp.
2 piece Brioche buns,
2 tbsp Butter
-
9. Place a crispy cutlet on each bottom bun, top with dill pickle slices, then close with the top bun. Serve immediately while hot and crunchy.
8 piece Dill pickle slices
By james
