Skinny Bitch in the Kitch with the assist on this one. I had to modify their recipe as I didn't have bread crumbs or cornmeal-and a few other ingredients-on hand. I made my own crumbs and instead of baking cornbread with the recipe as they suggested, I roasted some fingerling potatoes with canola oil (omega-3 points!), sea salt,and fresh herbs.
The "chicken" was even easier. To make a crust on your seitan, you basically just dip into a dish of soy milk, then dunk into wheat or rice flour, again in soy milk, back to the flour, then finally coat in bread crumbs before baking on an oiled cookie sheet for ten minutes on each side. The result is a crispy shell on your seitan, with a meaty inside. I'll use decent bread crumbs next time.
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