Add a can of drained chickpeas to a food processor or blender along with broth, nutritional yeast, oil, poultry seasoning, garlic powder, onion powder, and salt.
Blend until smooth, then transfer to a glass mixing bowl.
Stir in 1 cup of the vital wheat gluten, then add the remaining 1/3 cup of wheat gluten and knead with your hands for about 1 minute until a firm dough is formed. *don't eat it until it has been cooked.
You can now cook your seitan, or for "chicken" with a stringier texture, let it rest in the fridge covered for at least 1 hour or up to 24 hours.
Make the nugget coating
Preheat the oven to 375° F (190° C). Put about 3 tablespoons of neutral-flavored oil on a large cookie sheet so that the bottom is completely covered with oil, and set it aside.
Mix together the flour, cornstarch, baking soda, baking powder, salt, and pepper in a shallow dish.
Pour 1/2 cup of plant-based milk (or aquafaba) into another shallow dish for getting the nuggets wet.
Batter and bake the nuggets
Pull off small nugget-sized pieces of the dough and form it into the desired shape with your hands.
Place the nugget in the milk, then, in the flour mixture, then back in the milk, and back in the flour mixture for a 2nd time until it has a layer of the sticky coating on the outside of it.
Place the coated nugget on the oiled cookie sheet and repeat until you have used up all of the dough. Leave a little bit of space between the nuggets so they are not touching. (It should make about 36 nuggets, so you may need to use 2 cookie sheets.)
Bake the nuggets at 375° F (190° C) for 15 minutes, then take out of the oven, flip each one, and place them back in the oven for another 15 minutes until they are golden brown.
Notes
You can use any type of bean or tofu, blended with the broth to make the vegan chicken.
For a stringier chicken texture, allow your dough to rest for at least an hour in the fridge before forming it into nuggets.
Gluten needs to be cooked, don't eat it raw. You know that it has cooked enough when it is firm and meat-like and no longer has a doughy texture.
Wheat gluten is a very fine powder that can get messy. When pouring the flour into the bowl, hold it low in the bowl so it doesn't splash out or make a cloud of dust.
Use only a glass bowl and silicone spatula. Wet gluten is very sticky and hard to clean.
Wash your bowl and utensils in very hot water. This will help to reduce the stickiness of the gluten. You may want to use an old rag that you can throw away after you clean up.