Four words: Made it, loved it. Half batches are the perfect size for me. Remember to bake the full 45 minutes: I cut it down for the half batch, and the middle wasn't done. Still fries up great, just hard to handle.
( not my comment-Audrey) A lot of seitan recipes tend to be either too soft or too tough. When I started working on this recipe my mission was clear, to make the ultimate seitan "chicken".The texture is perfection.