Mushroom Chicken Nuggets Recipe By Tasty
MUSHROOM "CHICKEN NUGGETS" RECIPE BY TASTY
These healthy-ish, plant-based mushroom nuggets will be the hype of your next get-together. This easy snack is crispy, crunchy, and savory and pairs well with almost any dipping sauce.
Provided by Bella Lopez
Categories Appetizers
Time 30m
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Fill a large, high-walled skillet halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
- Remove the caps from the mushrooms and reserve for another use, then slice the mushroom stems into ½-inch-thick rounds.
- In a medium bowl, whisk together the buckwheat flour, cornstarch, paprika, garlic powder, salt, pepper. Add the water and whisk until smooth. Whisk in the chili powder.
- Add the cornflakes to a separate medium bowl
- Dip the mushroom rounds in the batter to coat completely, then dredge in the crushed cornflakes until fully covered.
- Working in batches, fry the mushrooms in the hot oil until golden brown, 3-5 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
- Serve warm with your favorite sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 59 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
TASTY CHICKEN NUGGETS FOR ADULTS
Steps:
- In a shallow dish combine the olive and vegetable oils, mustard, vinegar, parsley and garlic. Season to taste with salt and pepper. Slice the chicken breasts in half, horizontally so you are left with pieces, about 3/8 inch thick. Marinate the chicken in the mustard mixture in the shallow dish, for as long as possible
- Dip the chicken in almonds and saute in butter for about 5 minutes a side or until just cooked through.
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