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Homemade Vegetarian Chicken Nuggets

March 27, 2011 By Kristi

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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?

Vegetarian Chicken Nuggets

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.


Yield: 8

Vegetarian Chicken Nuggets

vegetarian chicken nuggets
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes

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

  1. In a large bowl whisk together pancake mix, water, hot sauce and House seasoning.
  2. 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.)
  3. Heat oil in a fryer or in a medium-sized pot.
  4. Add chicken pieces to the batter and stir to coat completely.
  5. When oil is hot, use a slotted spoon to transfer chicken from the batter to the oil.
  6. Depending on the size of chicken pieces, only cook about 5 to 10 pieces at a time.
  7. Cook about 3 – 4 minutes per side, until batter is browned and chicken is completely cooked.
© Kristi

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: chicken, vegetarian Tagged With: nuggets

WHAT KRISTI’S WRITTEN

The Super Easy Vegetarian Slow Cooker Cookbook: Easy, Healthy Recipes That Are Ready When You Are

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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