1. In a medium bowl, combine the flour, nutritional yeast, salt, paprika, onion powder, garlic powder, and pepper. Set aside. In another bowl, combine the prepared mustard with the water.
2. Add in the egg replacers and mix well. Add 1/3 cup of the flour mixture to this mustard mixture and blend until all lumps are gone.
3. Drain the seitan of all its liquid by squeezing it firmly. Coat each seitan chicken piece with the mustard mixture completely then the flour mixture completely. Do this for each piece until finished.
4. When done, wrap in cling wrap and then foil. Freeze for up to 24 hours. This helps the seasoning stick better when you fry it. Heat up a semi-deep skillet with peanut oil.
5. Once hot, place chicken in the skillet, enough that they all fit (if you have to do batches, do that). Cover and fry all sides until golden.Drain in a strainer lined with paper towels.
Source of recipe: I wrote the recipe. For more information on my chicken and buckwheat waffles with mixed berry preserve recipe, please go to my blog here: http://veganmiss.blogspot.com/2011/01/chicken-and-buckwheat-waffles-with... [3]