Tamzine Plant‑Based Chicken‑Fried Steak Mix

Tamzine Plant‑Based Chicken‑Fried Steak Mix
US$9.00

Whole‑food, crispy, and made from real ingredients

Make golden, tender, plant‑based chicken‑fried steak at home using whole grains, beans, natural seasonings, and real chicken‑style bouillon — no isolates, no gums, no fillers. This mix creates cutlets that pan‑fry beautifully, crisp on the outside and stay juicy on the inside.

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🌱 What’s Inside the Mix

Your Tamzine Plant‑Based Chicken Kit includes:

  • Bean & Spice Base (garbanzo powder, lentil powder, onion, garlic, white pepper, sage, thyme, chicken‑style bouillon, salt)

  • 9‑Grain Binder Packet (cracked grains that create the firm, tender chicken‑style texture)

 

🥄 What You Add

  • 2 cups water

  • 1 tbsp oil (optional, for richer browning)

 

⭐ How to Make It

(Simple, foolproof, and designed for perfect texture)

 

1. Cook the Bean Base (NO grains yet)

Bring 2 cups water to a simmer. Add the Bean & Spice Base only. Stir well and simmer 8–10 minutes until thick like chili.

This step activates the natural starches and builds the “chicken” body and flavor.

 

2. Let It Cool

Remove from heat and let the mixture cool 15–20 minutes. It should be warm, not hot.

 

3. Add the 9‑Grain Binder

Stir in the 9‑grain packet dry. Mix until it forms a thick dough.

Adding the grains now (not during cooking) keeps the texture firm and cutlet‑ready.

 

4. Chill Overnight

Cover and refrigerate 8–12 hours. This step allows the grains to hydrate slowly and bind the mixture.

 

⭐ 5. Shape the Chicken‑Fried Steak Cutlets

  1. Remove the chilled loaf from the pan.

  2. Slice into ½–¾ inch thick slabs.

  3. Press each slab gently with your hands to flatten into cutlets.

  4. Optional: season lightly with paprika, garlic powder, or white pepper.

Hand‑pressing gives the classic “country‑fried” shape and texture.

 

⭐ OPTIONAL: Crunch‑Coating for Classic Chicken‑Fried Steak

(Placed right before the cooking instructions, exactly where it belongs.)

For a traditional crispy crust, use this simple whole‑food batter:

Dry Batter Mix

  • ¼ cup flour (wheat, rice, or oat)

  • 1 tbsp cornstarch or arrowroot

  • ½ tsp paprika

  • ½ tsp garlic powder

  • ¼ tsp white pepper

  • Pinch of salt

Wet Dip

  • ¼ cup water

  • 1 tbsp oil (optional)

How to Apply

  1. Dip each cutlet into the wet dip.

  2. Roll lightly in the dry batter mix.

  3. Proceed to cooking.

This creates the classic crispy, golden crust that chicken‑fried steak is known for.

 

⭐ 6. Cook the Chicken‑Fried Steak

Skillet (traditional method)

Medium heat, small amount of oil. Cook cutlets 4–6 minutes per side until golden and crisp.

Air Fryer (lighter option)

400°F for 10–12 minutes, flipping halfway.

Oven (oil‑free option)

425°F for 15–18 minutes, lightly oiled or on parchment.

The cutlets will crisp on the outside and stay tender inside.

 

⭐ Serving Suggestions

  • Classic white gravy

  • Mashed potatoes

  • Country‑style green beans

  • Corn on the cob

  • Breakfast plate with biscuits

 

⭐ Storage

  • Dry mix: 12–18 months sealed

  • Prepared dough: 5–7 days refrigerated

  • Cooked cutlets: freeze up to 3 months