Chick'n Fingers
These fingers are perfect for a fun pick-me-up snack. Serve them with ketchup, barbecue sauce, or vegan ranch dressing for dipping. They're also delicious chopped on top of a salad.
Prep Time20 mins
Cook Time40 mins
Course: Dinner, Entree, Lunch, Snack
Keyword: seitan, vegan
Servings: 4
Author: Barb
- Nonstick cooking spray
- 1 cup panko bread crumbs
- 2 tbsp vegetable oil
- 2 tsp Italian seasoning
- 1/2 tsp salt omit if the Italian seasoning is heavily salted
- 1/4 tsp black pepper
- 1 cup nondairy milk unsweetened
- 1/2 cup cornstarch
- 2 loaves "Chick'n Style Seitan" use storebought or see notes for a link to my amazing seitan recipe
Preheat the oven to 375 degrees and move the oven rack to the lowest position. Lightly mist a rimmed baking sheet with cooking spray.
Set up three dredging bowls: In one bowl, combine the panko, oil, Italian seasoning, salt (if using), and pepper. Add the milk to a second bowl, and the cornstarch to a third bowl.
Cut the seitan into "fingers". Dip each finger first into the cornstarch, then the milk, then the cornstarch again, and then the milk again. Roll it in the panko mixture until evenly coated. Place all the seitan fingers on the prepared baking sheet in a single layer.
Spritz the tops with cooking spray and bake on the bottom rack for 30-40 minutes, until they're golden brown. Flip them once halfway through and spritz the tops again with cooking spray. Serve warm