A few months ago, I discovered that the Colonel's "secret recipe" was supposedly leaked. At the time, I tried it on a few chicken pieces and found that the flavour was much too peppery and heavy on the oregano. Delicious, but overpowering on some fronts.
After a nasty gastrointestinal blowout early last weekend, I spent most of Saturday and Sunday loafing around on the couch, binge-watching vegan cooking channels on YouTube. And so I was reminded of my attempt at making vegan Chick-fil-A. It was then that I resolved to hybridize the two recipes and — hopefully — end up with something greater than the sum of its parts.
This time, I made the seitan patties as previously (replacing the tahini with sesame oil), but I got eight patties out of the batch, instead of the previous four. I still soaked the patties for a little less than an hour in pickle juice, but I used the KFC spice blend recipe, with halved amounts of white pepper and oregano, plus ⅓ cup of icing sugar and 1 tsp of baking powder, as my dredge. My binder was unsweetened hemp milk. Yesterday's fry-up, pictured above, had me cutting the patties into quarters, length-wise, before starting the pickle juice soak.
Oddly, when one cuts back on the pepper in the dredge, its lack of salt becomes noteable. I will have to add a bit more, going forward. Otherwise, these adaptations are definitely on the right track!
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