Copy Cat Chick-fil-a Nuggets
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Plant-Based Nuggets Are More Than Just a Trend
Plant-based nuggets are here to stay. Period.
Growing up I was a big fan of Chick-fil-A, but many years ago I cut out fast food except for a few “healthier” places that serve plant-based options and the occasional order of fries from In-and-Out after a long day at Disneyland. However, that doesn’t mean I don’t find myself craving a crispy basket of nuggets, who doesn’t? That’s why I created this delicious recipe for plant-based and gluten-free chik’n nuggets.
Whether you’re motivated by wanting a healthier option, dietary restrictions, environmental concerns, or animal welfare, these vegan and gluten-free nuggets will become a new staple in your meal rotation.
Winning Over Taste Buds and Hearts
The critics have spoken, and the verdict is that these crisp – plant-based nuggets are creating smiles one bite at a time. They have been a hit at parties even by meat eaters. I love serving them on a platter with toothpicks for summer potlucks and BBQs. Their irresistible smell will have your party guests wanting to taste these nuggets and their yummy texture and flavor will have them running back for more.
What Makes These Vegan Nuggets Stand Out?
What truly sets these plant-based nuggets apart is their uncanny resemblance to their chicken counterparts, especially considering they’re completely meat-free. The unique blend of ingredients and the careful crafting of texture and seasoning mimic the nostalgic nuggets from our childhood. Plus the perfect balance of spices and a crispy coating, helps these nuggets deliver a flavor punch that you’ll fall in love with.
The Recipe Behind the Best Vegetarian Chicken Nuggets
Key Ingredients for the Tastiest Flavor
Creating the perfect plant-based nugget requires a few essential ingredients. These nuggets are protein-rich with a base of tofu that delivers that essential meaty texture. Pro-tip, if you freeze the tofu first, it will come out even meatier.
Having the right seasonings is key. With this recipe, we are creating the perfect nugget with a combination of nutritional yeast, onion powder, garlic powder, Himalayan pink salt, fresh ground pepper, Liquid Smoke (or smoked paprika), and one of the most important ingredients; mustard.
For that quintessential crunch, a coat of chickpea flour batter gives each gluten-free nugget a golden, crispy exterior, truly the mark of any great nugget.
Cooking Techniques for Perfect Crunchiness
For that crunch, it’s all in the technique. After pressing your tofu, you will make your batter by combining all ingredients except the tofu, water, and oil. Then you will slowly pour in the water, until it resembles a very thick pancake batter.
Next, break up the tofu with your hands into bite-size pieces. We’re going for messy in shape. The messier, the nicer the texture will be.
Now dunk each piece of tofu into the batter and transfer it directly to a pan full of hot oil and fry until all sides are crispy.
How to keep the nuggets crispy while continuing to cook the rest of your nuggets:
As you fry each vegan nugget, toss each one in the oven on a baking sheet at 350 degrees. The key here is to keep them hot until you’re ready to serve them. While this is an extra step, trust me, this will make the dining experience even better.
Plant-Based Nuggets Recipe Ideas
Creative Serving Suggestions
Transform your plant-based nuggets from a simple meal into something new with some inventive serving ideas! My favorite way to serve these is to toss them on a Caesar salad. You can also add them to a skewer with chopped veggies, and pop them on the grill (after pre-cooking) for a smokey flavor that’s perfect for summer.
For a more filling meal, nestle your plant-based nuggets in a fresh pita with crisp lettuce, juicy tomatoes, and a dollop of garlic aioli for a quick and satisfying chik’n pasta salad.
Lastly, if you’re serving these the classic way but aren’t sure how to travel with them, I suggest bringing them in a cast iron pot with the lid open. You want to ensure that steam doesn’t build up and make them soggy.
Pairing Sauces and Sides for the Perfect Plant-Based Nugget
If you ask me, food is just a boat for the sauces. I love dipping these gluten-free goodies in a creamy vegan ranch or a homemade honey mustard sauce for a classic pairing. For an even healthier option, a homemade avocado-lime dipping sauce can be just as yummy.
Crafting Gluten-Free Vegetarian Chicken Nuggets: A Step-By-Step GuideStep-
Ingredients
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- 13 oz Block Extra Firm Tofu
- 1 cup Chickpea/Garbanzo Flour
- ½ cup Nutritional Yeast
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- 1 tsp Himalayan Pink Salt
- 15-20 Grinds Freshly Ground Pepper (at least 1 tsp)
- ½ tsp Liquid Smoke (can sub with 1 tsp Smoked Paprika)
- 1 tsp Mustard
- ½ cup Water
- 3 tsp Oil for frying
Instructions
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- Press tofu for 15 minutes to remove excess moisture.
- Heat oil in a frying pan over medium-high heat until it reaches the desired frying temperature (approximately 350°F or 175°C).
- In a bowl, combine all ingredients except tofu, water, and oil to make the batter.
- Slowly pour water into the mixture until it resembles a thick pancake batter.
- Break the tofu into bite-size pieces by hand, aiming for a messy shape for better texture.
- Dunk each tofu piece into the batter, then transfer directly to hot oil in a pan.
- Fry until all sides are crispy.
- Optional step: To maintain crispiness while cooking the remaining nuggets, preheat oven to 350 degrees Fahrenheit. As you fry each nugget, transfer it to a baking sheet in the oven to keep them hot until ready to serve.
- If not doing the step above: Transfer to a tray lined with paper towels to absorb excess oil.
- Serve immediately.
That’s it, no more searching for the best vegan nugget recipe, you’ve made it!
Get ready to fall in love with this delicious batch of homemade vegan nuggets in a tasty gluten-free batter that you’ll be cooking up again and again.
Tips and Tricks for Getting the Best Vegan Chicken Nuggets
To achieve nugget nirvana, consider these handy tips and tricks:
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- Texture matters. Try freezing the tofu before getting started — you’re after a tender meaty chew, after all. Don’t substitute the flour, the density of the chickpea flour is the perfect breading texture.
- When it comes to flavor, don’t be shy. Seasoning measurements are just a suggestion for this tofu recipe, as I always say “measure with your heart”. Just make sure you’re using at least the recommended amount of ingredients to get that bold chicken-like flavor.
- The cooking oil’s temperature is crucial if frying. Aim for around 350°F (175°C); the nuggets should sizzle upon contact but not scorch quickly.
Following these suggestions, they’ll be so good, you might have to remind yourself they’re made from plants!
Disclaimer: I’m not responsible for vegan popcorn chicken nugget addition.
