fried chick'n.

ingredients:
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
1/2 cup water
12 oz. Worthington Chic-ketts, thawed
3 1/2 cups canola oil (for frying)


instructions:
1.) 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.)

2.) 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