Blend chickpeas with aquafaba, nutritional yeast, mushroom seasoning, vegan chicken powder, garlic and onion powder, liquid smoke, apple cider vinegar, and neutral oil in a food processor until smooth

Add vital wheat gluten and blend for 5-8 minutes until you see strands of gluten forming, adding more vital wheat gluten if needed

Let the dough rest for 15-20 minutes

Break off pieces weighing around 125g each and roll them into thin fillets

Wrap fillets tightly in foil or parchment paper

Steam wrapped fillets in an instant pot on high pressure for 1 hour and 20 minutes

Cool and unwrap the steamed seitan fillets

Prepare vegan buttermilk marinade by mixing plant milk, dill pickle brine, hot sauce, and apple cider vinegar

Marinate seitan fillets for at least 4 hours or overnight

Mix flour, cornstarch, baking powder, Creole seasoning, and black pepper for the dry dredge

Thicken leftover marinade with a couple tablespoons of flour for the wet dredge

Heat neutral oil to 375°F (190°C)

Coat seitan fillets in wet marinade, then dredge in dry flour mixture, optionally double dredging for extra crunch

Fry fillets for 4-5 minutes until nicely browned, flipping carefully

Rest fried chicken on a wire rack

Prepare dill mayo by mixing vegan mayo with dill pickle brine and garlic seasoning

Assemble sandwiches with toasted buns, dill mayo, fried seitan, dill pickles, and Nashville hot sauce