Homemade Vegetarian Chicken Nuggets Recipe
Day 86.
As a meat-disliker, I was a connoisseur of breaded meats as a kid. It disguised the meaty flavor enough that I could eat it without saying “yuck.” So, sometimes I miss that bready goodness.
I knew I had to make this easy breaded-chicken nugget recipe with my “chicken” substitute. I hope you enjoy these Vegetarian Chicken Nuggets like I do.
You should also try these yummy chickpea nuggets for a whole food vegan nugget.
Homemade Vegetarian Chicken Nuggets
Adapted from Homemade Chicken “Things”
Makes 2 baskets of chicken nuggets (they freeze well)
Ingredients
2 bags Quorn chicken tenders (or about 8 cups of cooked chickpeas substitute)
1 1/2 cups complete (just add water) pancake mix3/4 – 1 C water
2 tablespoons hot sauce
2 teaspoons House seasoning blend (kosher salt, garlic powder, black pepper)
Oil for frying
Method
In a large bowl whisk together pancake mix, water, hot sauce and House seasoning.
Add more water to thin if needed. (Note: You want the mix to be a little thinner than you would for making pancakes, but not very much.)
Heat oil in a fryer or in a medium-sized pot.
Add chicken pieces to the batter and stir to coat completely.
When oil is hot, use a slotted spoon to transfer chicken from the batter to the oil.
Depending on the size of chicken pieces, only cook about 5 to 10 pieces at a time.
Cook about 3 – 4 minutes per side, until batter is browned and chicken is completely cooked.
The Results
Holy cow these are delicious. They remind me a lot of popcorn chicken. The batter is subtle and delicious, I love the hints of pepper and hot sauce.
We got out some blue cheese dressing for dip, but ended up liking the “chicken” better as-is. Fantastic batter recipe!What are you having for Sunday Brunch, Breakfast or Lunch?
This post is shared at·Sundays at One Food Club, Just Something I Whipped Up,·My Meatless Mondays, Penny Worthy Project, Cookbook Sundays·and·Potluck Sunday.
Vegetarian Chicken Nuggets
Ingredients
- 2 bags Quorn chicken tenders (or about 8 cups of cooked chickpeas)
- 1 1/2 cups complete (just add water) pancake mix
- 3/4 – 1 cup water
- 2 tablespoons hot sauce
- 2 teaspoons House seasoning blend (kosher salt, garlic powder, black pepper)
- Oil for frying
Instructions
- In a large bowl whisk together pancake mix, water, hot sauce and House seasoning.
- Add more water to thin if needed. (Note: You want the mix to be a little thinner than you would for making pancakes, but not very much.)
- Heat oil in a fryer or in a medium-sized pot.
- Add chicken pieces to the batter and stir to coat completely.
- When oil is hot, use a slotted spoon to transfer chicken from the batter to the oil.
- Depending on the size of chicken pieces, only cook about 5 to 10 pieces at a time.
- Cook about 3 – 4 minutes per side, until batter is browned and chicken is completely cooked.
