Sunday, August 12, 2007

Cornflake "Fried Chicken", White Gravy, and Mashed Potatoes

You'll have to forgive the non-detailed recipes. I burned 4 fingers on my right hand and shut my left index finger in a door within 24 hours so my hands aren't happy right now!

I remember corn flake chicken as a kid. I wanted to try it with seitan. The corn flakes give a crunch without a ton of fat. The gravy is also reduced fat from the original recipe, but it's not healthy by any means. Gravy recipe from Bobby Flay (shame!!) but I cut the portion down by 1/2.









I had corn flake sietan, boyfriend had "fried chicken" seitan, so here are both recipes:

Corn Flake Chicken Seitan/Fried Chicken Seitan

Measurements completely depend on how much you want!

*Seitan, prepared
*Vegenaise
*Spices- anything you want- I did poultry seasoning, salt, and pepper, or seasoned salt
*Bowl of soy milk + 1-2 Tbsp vinegar= buttermilk
*1-2 c corn flakes, crushed (or food processed like I did). Not all the way to a powder, but a nice crispy crumb
*flour

Corn Flake:

Place vegenaise and spices in a bowl. Add a very small amount of soy/nondairy milk to thin *slightly*

Dip sietan in Vegenaise mixture to coat well. Place in corn flakes and flip over to coat both sides.

Place in a sprayed cookies sheet/cake pan and bake at 400 for about 40 min, turning over halfway through.

Fried "Chicken"

Soak seitan in "buttermilk". Place flour in a bowl and add seasonings. Place clean soy milk in another bowl.

Dip buttermilk-soaked seitan in the flour, then in the clean soy milk, then back in the flour. Set aside on a plate and prepare a pan of hot oil.

Fry on each side or deep-fry if you have a deep fryer.

Gravy!
1/2 cup canola oil
1 cup all-purpose flour
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
2 c soy milk

Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add soymilk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter.

Mashed Potatoes
2 servings desired potato, cleaned and cut
1 onion, sliced thin
several cloves of garlic
olive oil
salt and pepper

Boil potatoes until they easily slide off a fork. While they are cooking, mix all other ingredients in a small pan and roast until onions and garlic are soft and tender, and golden.
Whip or mash potatoes, and add onion/garlic mixture until well-mixed.

Bonus shots of my kitty cat



5 comments:

healthnut said...

Yum, I'm gonna have to try that Cornflake "Fried Chicken"

Ash said...

I made the baked version for supper tonight-delicious! Thanks for sharing the recipe!

JA Huber said...

Hi Pamela. Thanks for stopping by my blog. This is in response to blueberry picking in Tallahassee:

In 2005 and in July 2007, I went to Beare's Berries in Havana. However, when visited in 2007, it wasn't on the honor system and a man weighed the berries and collected the money, $4 a pound. Not sure if at the end of the season they make it an honor system.

Take 27 North and turn left onto SR 159/SR 12 - Havana Highway (there is an earlier turn for SR 159 but don't turn on that, like I did!). If they still have blueberries, there should be a sign (here's a photo on the new blog post) http://qkgirltallahassee.blogspot.com/2007/06/spam-i-am-not-and-i-like-blueberries.html


There's also this site which is useful and will have a phone number for them: http://www.pickyourown.org/FLpanhandle.htm

Hope this helps!

pbjade said...

Hi! I was googling for some baked "Fried Chicken" and stumbled on your recipe via Google. It looks great! I had a question, though. I make my own seitan. Should I bread it while it's still all gooey and non-cooked and then put it in the oven or should I cook it first then bread it when put it back in the oven? Thanks!

PamelaCooks said...

PBJADE-

I like to cook it first, cool, then coat. Just saute a little until the raw taste is gone. You do need to consider that both after the sauteing and the baking, that after cooling, seitan seems to get firmer. You don't want to overcook it.