First, make the seitan.  Follow my seitan recipe here.  It’s absolutely astonishing for making vegan fried chicken out of!  If you are using store-bought seitan, just skip this step. You will then need to pull the seitan apart by hand into irregular medium size chunks about the size of small chicken breasts and wings.

In a container large enough to marinate the seitan in, using a whisk, mix together the plant-based milk, pickle juice, poultry seasonings, mustard, and ¼ cup of flour. Place the seitan pieces into the buttermilk marinade, and make sure all pieces get coated.

Place the brining seitan into the refrigerator for a minimum of 4 hours, or overnight.

Preheat 1 cup of oil in a large cast iron skillet over a medium-high flame.  You can use a frying thermometer to ensure the temperature is between 350-360.  Alternatively, you can use a deep fryer and more oil, which will be needed if you use a deep fryer.

In a bowl mix together the 2 cups of flour, old bay seasoning, and salt.

Working with one piece of seitan at a time. Take each pieces of seitan, remove it from the buttermilk marinade, coat it thoroughly in the seasoned flour, dip it back into the marinade, coating it entirely with liquid again.  Then one final coating in the seasoned flour to encapsulate the batter.  Place each fully coated piece of seitan into the hot oil.  You will probably need to fry the seitan in 2-3 batches so there is room for the seitan pieces to not touch one another while they cook.

Fry for 2-3 minutes on the first side.  Then flip the seitan pieces with tongs and fry on the second side. For about 2 minutes until lightly golden brown.

Transfer all of the fried seitan pieces onto a wire rack to cool and drip dry.  Immediately season with salt to taste.

Fry any subsequent batches of seitan until it is all cooked.

Serve with pickles and your favorite dipping sauce!