Mix all the dry coating ingredients in a bowl and set aside.

Mix the ground flaxseed with the water in a bowl and let it sit for 5 minutes. The mixture will thicken up becoming gelatinous.

Once the 5 minutes have passed mixed in the non-dairy yogurt and set the mixture aside.

Meanwhile, fill a shallow pot or plate with hot water. (It doesn't need to be boiling water, you still need to be able to touch it.)

Soak a single piece of rice paper in the water until it becomes soft and pliable. Once you pull this piece out immediately put the next piece of rice paper in.

Once you've removed the soft rice paper place it on a flat surface. Place a slice of chickwheat in the center and wrap the rice paper around it.

Place the wrap seitan on a plate and repeat the last 2 steps until you have no remaining seitan and rice paper.

You'll want to get a pot or deeper fryer filled with oil heating up at this point. You can test if the oil is ready by carefully flicking a little water into the oil off your fingers. If the oil starts popping it is ready for you to start frying the seitan.

Dip the rice paper wrapped seitan pieces in the dry coating.

Next, dip the seitan pieces in the wet dredging mixture and then immediately back into the dry coating. I press the dry mixture onto the seitan trying to cover all the wet dredging.

Lightly shake off any excess dry coating.

Carefully place the seitan in the frying oil.

Fry the seitan piece for 3 minutes or until golden brown and then flip the seitan to the other side and fry for another 3 minutes.

Once the pieces are done frying place them on a plate lined with paper towels to remove any excess oil.

Serve the KFC style fried seitan with your favorite sides.

Remaining fried chick'n seitan can be stored in the fridge for 2-3 days or in the freezer for 1 month.