2-4 c. gluten flour (depending on size of batch you want)

SEASONINGS (Vary according to taste) :
1 tbsp. McKay chicken seasoning
1 tsp. onion powder
1 tsp. garlic powder

Mix seasonings into flour before adding warm water and mixing to thicken gluten consistency. Pull off in pieces and boil in broth for 1-2 hours. Can be stored in refrigerator for days or used as soon as cool enough to handle.

Roll pieces in cornmeal batter and deep fry in hot oil. Serve with a variety of sauces. i.e. Sweet-N-Sour, Barbeque Sauce or Ketchup.