Crispy Chickenless Nuggets Recipes

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CRISPY CHICKENLESS NUGGETS



Crispy Chickenless Nuggets image

These faux nuggets are so crispy you'll never believe they're not deep-fried. Serve them with your favorite dipping sauce such as ketchup, agave, mustard, BBQ sauce or plum sauce. From the Happy Herbivore.

Provided by Sharon123

Categories     Grains

Time 1h

Yield 12 nuggets

Number Of Ingredients 12

1/2 cup soymilk (or other plant based milk)
1/2 teaspoon lemon juice
15 ounces chickpeas, drained and rinsed
1/2 cup textured vegetable protein (TVP-1/4 cup whole wheat bread crumbs can be substituted for 1/4 cup TVP for a less "meaty" bite)
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons agave nectar (or honey)
1 teaspoon soy sauce
1 dash garlic powder
1 dash thyme
1/2 cup vital wheat gluten
2 cups unsweetened corn flakes
1/2 teaspoon poultry seasoning (not powdered if possible)

Steps:

  • Preheat oven to 350°F.
  • Lightly grease or line a cookie sheet with parchment paper and set aside.
  • Whisk milk and lemon juice together until foamy with bubbles.
  • In a medium bowl, mash chickpeas with a fork or potato masher until coarse. You don't want any whole beans left, but don't overly mash them so that they are pureed and resembling refried beans. Alternatively, you can pulse the beans in a food processor 10-15 times and transfer processed chickpeas to the bowl.
  • Add in TVP, crumbs if using, vital wheat gluten, mustard, spices and agave or honey.
  • Add in 1/4 cup water and mix with a spoon. Gluten should form almost instantly. Turn out onto a clean surface and knead for about a minute, getting out any excess bubbles and making sure the gluten strands form. Mold the mixture into ball and set aside.
  • Pour cornflakes into a separate bowl and mash until very crumbly, like thick and slightly bigger bread crumbs and set aside.
  • Re-whisk milk and then pour mixture into a shallow bowl.
  • Break off bouncy ball-sized portions of the gluten and flatten in the palm of your hand to it resembles a nugget shape. Dip into the milk mixture so that it's coated on both side then press into flakes on each side, making sure it's completely coated.
  • Place nugget on a cookie sheet and repeat with all nuggets.
  • Bake nuggets for 10 minutes, flip and bake another 10-15 minutes, until nuggets are firm and crispy.
  • Serve with your favorite dipping sauce if desired(Ranch dressing, ketchup, honey mustard sauce, barbeque sauce, etc.).

CRISPY CHICKEN NUGGETS



Crispy Chicken Nuggets image

This is easy and a quick kids meal.

Provided by Bryon Dean Thomas

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 10

Number Of Ingredients 8

1 egg
salt and ground black pepper to taste
2 ½ cups crispy rice cereal (such as Rice Krispies®), crushed
1 ¼ pounds skinless, boneless chicken breasts, cut into 20 pieces
¼ cup extra-virgin olive oil
2 tablespoons butter
½ cup apricot preserves
2 tablespoons water

Steps:

  • Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.
  • Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.
  • Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 16.6 g, Cholesterol 59.3 mg, Fat 10.3 g, Fiber 0.1 g, Protein 13.9 g, SaturatedFat 2.9 g, Sodium 128.8 mg, Sugar 7.5 g

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