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Crispy panko chicken nuggets recipe

Crispy panko chicken nuggets recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Breaded chicken breasts

Chicken nuggets made with panko breadcrumbs for a crispier outside. Kids love them and the spices are up to you!

6 people made this

IngredientsServes: 4

  • 2 eggs
  • 1 dash (optional) chilli sauce (optional)
  • 200g panko (Japanese-style breadcrumbs)
  • 120g wholemeal flour
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried thyme, or more to taste
  • 2 teaspoons dried basil
  • 1/2 teaspoon garlic powder
  • 450g skinless, boneless chicken breasts, cut into strips
  • rapeseed oil for frying

MethodPrep:20min ›Cook:6min ›Ready in:26min

  1. Beat eggs lightly in a bowl; add a dash of chilli sauce. Place panko breadcrumbs and flour in 2 separate bowls.
  2. Add salt, paprika, pepper, thyme, dried basil and garlic powder into panko; mix well.
  3. Coat chicken strips in flour. Dip into beaten eggs and then into panko mixture.
  4. Heat about 5cm of oil in a large pan over medium heat. Fry chicken strips in batches, until golden brown and cooked through, about 3 minutes per side.

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Crispy Chicken Nuggets: the easy and tasty chicken recipe

Since their invention in the 1950s, chicken nuggets have soared in popularity. In fact, according to statistics, Americans order about 2.3 billion servings of chicken nuggets each year. But they’re much more than a restaurant item. These days you can order them at almost any fast-food joint, or even buy them from the frozen food aisle at the supermarket.

But you know which nuggets are the best? The ones that are homemade! If you want to make delicious chicken nuggets (that are better than any you would buy), try this recipe. They’re crispy on the outside and moist and tender on the inside.

Chicken nuggets are made from chicken meat (that seems obvious), but there are various ways you can make them. They can be made from ground chicken or chicken breast pieces, breaded or battered, deep-fried or baked. The possibilities are endless.


Crispy Chicken Nuggets Recipe - KFC Style

Make these lip smacking Crispy Chicken Nuggets Recipe made KFC Style that are great appetizer for parties. It's super simple to make and you can serve it along with a Achari mayo for a delicious twist.

Many are most likely to be the fans of the crispy fried Chicken nuggets of KFC, one of the most popular non-veg fast food chains around the world.

Making KFC style chicken nuggets at home is easy and yummy. These soft and spicy chicken nuggets – KFC style recipe are super crispy on the outside and soft inside. The chicken is juicy and tender.

The crunch you get is from panko bread crumbs. You will not be able to get that crispy look and texture with normal breadcrumb.

You can serve these Crispy Chicken Nuggets Recipe for starters of as an evening munch with delicious dips like cottage cheese dip, peanut chilli dipping sauce or tzatziki recipe.


Step-by-Step Instructions

  1. Preheat oven to 400°F. Pour breadcrumbs in baking sheet. Drizzle olive oil over breadcrumbs and toss with fingers. Spread in even layer and bake for 3 minutes. Remove from oven.
  2. In a medium bowl, mix together the breadcrumbs, cheese, salt, thyme, basil, garlic powder, paprika and black pepper.
  3. In a small bowl, lightly beat the eggs. Dip chicken into the egg mixture first.
  4. Dip egg coated chicken into panko mixture and press mixture into chicken so it is entirely coated
  5. Place wire cooling rack on baking sheet and spray with non-stick cooking spray. Transfer coated chicken to wire rack, leaving space in between each piece.
  6. Bake for 18-20 minutes or until chicken reached 165°F. Serve the baked chicken nuggets immediately with a sauce of your choice.


McCoy Doperis1963

Panko Chicken Breast With Arugula And Provolne : Chicken Milanese with Arugula, Tomatoes and Fresh . . Scott's turkey meatballs with panko bread crumbs baking and cauliflower, broccoli florets, carrots, cayenne pepper, parmesan cheese and 2 more. Place the egg on the first plate, then beat it lightly. Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Heat a large skillet over medium heat. Place seasoned bread crumbs on flat dish.

This garlic panko crusted chicken breast air fried recipe is all you need to satisfy a chicken craving any time you need. Pasta with sausage, arugula, and bread crumbs real simple. Healthy and delicious crispy baked panko chicken breast with parmesan. Use tongs to lift a corner from time to time to check the color. Combine first 5 ingredients in a shallow bowl.

Panko-Crusted Chicken with Roasted Sweet Potatoes . from i.pinimg.com Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dextrose, dried yeast, extractives of paprika, garlic powder, natural flavor, natural sea salt, onion powder, salt, soybean oil, spices. Crispy panko chicken is quick and easy to achieve with a few simple steps. Panko chicken breast, marinara, provolone and arugula in a tuscan roll. Place the egg on the first plate, then beat it lightly. Serve with a lemon wedge, or go fancy by dressing a big handful of arugula and halved cherry tomatoes with good. This garlic panko crusted chicken breast air fried recipe is all you need to satisfy a chicken craving any time you need. Breaded with panko crumbs in a standard breading station.

Toss the arugula and sliced cucumber in the dressing.

Pasta with sausage, arugula, and bread crumbs real simple. Combine first 5 ingredients in a shallow bowl. If you don't have coat chicken in flour (first dish), dredge in egg mixture (second dish) then coat in panko (third dish). That is because the heat goes in one direction on a frying pan. Such an awesome way of eating chicken and super easy to make too! Dextrose, dried yeast, extractives of paprika, garlic powder, natural flavor, natural sea salt, onion powder, salt, soybean oil, spices. I substituted provolone for fontina. Panko chicken breast with arugula and provolne / quinoa crusted schnitzel with creamed corn gnocchi. Gently fold the chicken over in half and make sure everything is stuffed nicely inside. Simply coat the chicken breast in panko bread crumbs with seasoning and air fry to perfection. The panko bread crumb chicken needs a relatively short time in the oven, not enough time for the breadcrumbs to become golden and crispy. Panko chicken nuggets have 0g trans fat per serving & no fillers. Simply dip each chicken breast (either pounded slightly with a meat mallet or purchased already thinly sliced) into flour, then egg, then the panko mixture.

This is an easy panko fried chicken recipe. Breaded with panko crumbs in a standard breading station. Place 1 chicken breast, with the long side for arugula, spinach, for panko breadcrumbs and for fontina i used another soft cheese. For this chicken breast recipe, i mix up a traditional southern fried chicken by adding panko bread crumbs! Combine first 5 ingredients in a shallow bowl.

Pin on Recipes from i.pinimg.com Dredge chicken breast pieces in panko mixture. Scott's turkey meatballs with panko bread crumbs baking and cauliflower, broccoli florets, carrots, cayenne pepper, parmesan cheese and 2 more. Chicken breast with rib meat, wheat flour, water, contains 2% or less of the following: After it's hot, add 1 tablespoon olive oil and half tablespoon butter. For those who watch what they eat (we all must!), here's good news! 1 shallot, or 2 tbs, minced. Gently fold the chicken over in half and make sure everything is stuffed nicely inside. That is because the heat goes in one direction on a frying pan.

If you don't have coat chicken in flour (first dish), dredge in egg mixture (second dish) then coat in panko (third dish).

Click here to see 101 ways to cook chicken. Scott's turkey meatballs with panko bread crumbs baking and cauliflower, broccoli florets, carrots, cayenne pepper, parmesan cheese and 2 more. Lightly coat a baking dish or sheet with cooking spray. I made this recipe with panko italian bread crumbs, italian seasoning and with provolone cheese. The only problem i had was the cheese melting. 6 boneless chicken breast halves. You can easily prepare this for one or a family of there's only one word to describe this hot grilled chicken panini with arugula, melted provolone and chipotle mayonnaise. Season with salt, pepper, and a sprinkle of sugar if desired. Serve with a lemon wedge, or go fancy by dressing a big handful of arugula and halved cherry tomatoes with good. Boneless skinless chicken breasts, milk, panko breadcrumbs, milk and 7 more. Gently fold the chicken over in half and make sure everything is stuffed nicely inside. Toss a bowl of fresh arugula with dressing and set aside. Such an awesome way of eating chicken and super easy to make too!

Serve with a lemon wedge, or go fancy by dressing a big handful of arugula and halved cherry tomatoes with good. If you can do it, please, let me know your secret. Lightly coat a baking dish or sheet with cooking spray. That is because the heat goes in one direction on a frying pan. To serve, transfer chicken to a plate and top with arugula salad, shaved parmesan, and a.

Panko and Almond Crusted Chicken Sandwich with Sautéed . from www.nutritiouseats.com 1/2 cup parmesan cheese, freshly grated. After it's hot, add 1 tablespoon olive oil and half tablespoon butter. Dextrose, dried yeast, extractives of paprika, garlic powder, natural flavor, natural sea salt, onion powder, salt, soybean oil, spices. Roasted chicken pulled and mixed with celery, grapes, scallions hard cooked egg salad with salt and pepper, dijon mustard, mayonnaise, arugula and sliced cucumber on sunflower wheat. Then just place a slice of provolone cheese over each piece of chicken and top with the spinach. Use tongs to lift a corner from time to time to check the color. Combine first 5 ingredients in a shallow bowl. That is because the heat goes in one direction on a frying pan.

1 shallot, or 2 tbs, minced.

Toss the arugula and sliced cucumber in the dressing. Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Gently fold the chicken over in half and make sure everything is stuffed nicely inside. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. After it's hot, add 1 tablespoon olive oil and half tablespoon butter. The panko bread crumb chicken needs a relatively short time in the oven, not enough time for the breadcrumbs to become golden and crispy. That is because the heat goes in one direction on a frying pan. If you can do it, please, let me know your secret. Breaded with panko crumbs in a standard breading station. Cheese stuffed chicken cutlets with mustard sauce. Click here to see 101 ways to cook chicken. Season with salt, pepper, and a sprinkle of sugar if desired. For those who watch what they eat (we all must!), here's good news!

Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. 4 skinless boneless chicken breast halves, 2 large eggs, 1 1/4 cups panko (japanese breadcrumbs), 3 tablespoons chopped fresh parsley, divided, 2 teaspoons chopped fresh oregano, 1 teaspoon coarse kosher salt, 3/4 teaspoon ground black pepper, 4 tablespoons olive oil. I made this recipe with panko italian bread crumbs, italian seasoning and with provolone cheese. Dextrose, dried yeast, extractives of paprika, garlic powder, natural flavor, natural sea salt, onion powder, salt, soybean oil, spices. For this chicken breast recipe, i mix up a traditional southern fried chicken by adding panko bread crumbs!

4 skinless boneless chicken breast halves, 2 large eggs, 1 1/4 cups panko (japanese breadcrumbs), 3 tablespoons chopped fresh parsley, divided, 2 teaspoons chopped fresh oregano, 1 teaspoon coarse kosher salt, 3/4 teaspoon ground black pepper, 4 tablespoons olive oil. 2 slices of cooked bacon, chopped. Roasted chicken pulled and mixed with celery, grapes, scallions hard cooked egg salad with salt and pepper, dijon mustard, mayonnaise, arugula and sliced cucumber on sunflower wheat. Lightly coat a baking dish or sheet with cooking spray. Provolone, spinach and shiitake mushroom stuffed chicken breast with shaved fennel and arugula greens.

Source: www.nutritiouseats.com

Boneless skinless chicken breasts, milk, panko breadcrumbs, milk and 7 more. Gently fold the chicken over in half and make sure everything is stuffed nicely inside. 4 skinless boneless chicken breast halves, 2 large eggs, 1 1/4 cups panko (japanese breadcrumbs), 3 tablespoons chopped fresh parsley, divided, 2 teaspoons chopped fresh oregano, 1 teaspoon coarse kosher salt, 3/4 teaspoon ground black pepper, 4 tablespoons olive oil. Simply dip each chicken breast (either pounded slightly with a meat mallet or purchased already thinly sliced) into flour, then egg, then the panko mixture. This garlic panko crusted chicken breast air fried recipe is all you need to satisfy a chicken craving any time you need.

Scott's turkey meatballs with panko bread crumbs baking and cauliflower, broccoli florets, carrots, cayenne pepper, parmesan cheese and 2 more. Boneless skinless chicken breasts, milk, panko breadcrumbs, milk and 7 more. Get out two large dinner plates. For this chicken breast recipe, i mix up a traditional southern fried chicken by adding panko bread crumbs! Place the egg on the first plate, then beat it lightly.

This sandwich is perfect for lunch or dinner. Place a chicken breast on each sandwich, top with some caramelized onions, ½ cup arugula and 1 ounce of crumbled goat. Made with melted provolone, arugula and a spicy chipotle mayonnaise. Easy breading without eggs, but with yogurt. Dip each chicken breast in the beaten eggs and then coat both sides with the bread.

This garlic panko crusted chicken breast air fried recipe is all you need to satisfy a chicken craving any time you need. Cheese stuffed chicken cutlets with mustard sauce. Place the egg on the first plate, then beat it lightly. Lightly coat a baking dish or sheet with cooking spray. Dredge chicken breast pieces in panko mixture.

Use tongs to lift a corner from time to time to check the color. Breaded with panko crumbs in a standard breading station. Deep fried to get that golden crust known with the chicken breast is brushed with jah meat oil before being seasoned and coated in flour or just coated in seasoned flour. Roasted chicken pulled and mixed with celery, grapes, scallions hard cooked egg salad with salt and pepper, dijon mustard, mayonnaise, arugula and sliced cucumber on sunflower wheat. If you can do it, please, let me know your secret.

Source: www.onceuponachef.com

Chicken breast brushed with jah meat oil and seasoned. Crispy panko chicken is quick and easy to achieve with a few simple steps. Scott's turkey meatballs with panko bread crumbs baking and cauliflower, broccoli florets, carrots, cayenne pepper, parmesan cheese and 2 more. If you can do it, please, let me know your secret. Place the egg on the first plate, then beat it lightly.

Panko chicken breast, marinara, provolone and arugula in a tuscan roll. Cover the chicken in the panko breadcrumbs and place on a baking. Heat a large skillet over medium heat. Scott's turkey meatballs with panko bread crumbs baking and cauliflower, broccoli florets, carrots, cayenne pepper, parmesan cheese and 2 more. 1 cup panko or traditional bread crumbs.

Panko chicken breast, marinara, provolone and arugula in a tuscan roll.

Place a chicken breast on each sandwich, top with some caramelized onions, ½ cup arugula and 1 ounce of crumbled goat.

Crispy panko chicken is quick and easy to achieve with a few simple steps.

After it's hot, add 1 tablespoon olive oil and half tablespoon butter.

I made this recipe with panko italian bread crumbs, italian seasoning and with provolone cheese.

Chicken breast with rib meat, wheat flour, water, contains 2% or less of the following:

I substituted provolone for fontina.

Made with melted provolone, arugula and a spicy chipotle mayonnaise.

Cover the chicken in the panko breadcrumbs and place on a baking.

Easy breading without eggs, but with yogurt.

Source: acaijunglebowls.com

Boneless skinless chicken breasts, milk, panko breadcrumbs, milk and 7 more.

Gently fold the chicken over in half and make sure everything is stuffed nicely inside.

Dredge chicken breast pieces in panko mixture.

Bake for about 25 minutes, depending on the thickness of your place 1 chicken breast, with the long side for arugula, spinach, for panko breadcrumbs and for fontina i used another soft cheese.

I substituted provolone for fontina.

1 shallot, or 2 tbs, minced.

Made with melted provolone, arugula and a spicy chipotle mayonnaise.

Combine first 5 ingredients in a shallow bowl.

2 slices of cooked bacon, chopped.

Pasta with sausage, arugula, and bread crumbs real simple.

Serve with a lemon wedge, or go fancy by dressing a big handful of arugula and halved cherry tomatoes with good.

Season with salt, pepper, and a sprinkle of sugar if desired.

Source: thebeachhousekitchen.com

You can easily prepare this for one or a family of there's only one word to describe this hot grilled chicken panini with arugula, melted provolone and chipotle mayonnaise.

Use tongs to lift a corner from time to time to check the color.

This easy baked chicken dinner is deliciously light and perfect for any weather.


Homemade Healthy Baked Chicken Nuggets Recipe With Crispy Panko Crust

Chicken nuggets are often used as an example of unhealthy processed food. After all, they are often made out of the ingredients other than chicken &ndash some mechanically separated processed &ldquomystery meat&rdquo. However, chicken nuggets can be a healthy nutritious meal if they are made at home with all natural ingredients.

This easy chicken nuggets recipe uses just 3 ingredients &ndash chicken, egg and bread crumbs! Now compare this short list of 3 ingredients to the ingredients list on the package of frozen chicken nuggets :) Reading the ingredient lists on processed food packages is truly terrifying!

Another great thing about these homemade chicken nuggets is that they are baked instead of fried. Baking is so much healthier than frying, and easier too &ndash no messing around with splattering oil!

It is so easy to make chicken nuggets yourself, that even an absolute beginner can make this recipe. It only requires 10 minutes of prep and 20 minutes of baking, making it a 30-minute recipe &ndash perfect for busy weeknight! The oven does all the work &ndash all you need to do is dip the chicken pieces in egg, then roll them in bread crumbs and put them in the oven. After the oven is done baking, the chicken nuggets are ready to eat!


Oven Baked Crispy Panko Chicken Nuggets

Before getting back on the Weight Watchers train (I’m actually counting points again and it’s really been going great), you could find me in a fast food drive-through. Let me tell you, the Chick-fil-A near our house was always on my short list of places to go grab a quick bite to eat. Just ask my husband. But I realized something, I can make those little chicken nuggets or chicken tenders healthier than they can. And they taste pretty darn good too.

The secret? I use panko as my breading because it’s healthier than traditional breadcrumbs. On Weight Watchers, panko and traditional breadcrumbs are actually the same SmartPoints value (3 SP for 1/4 cup), but I like panko better – you use less of them than you would traditional breadcrumbs.

Since I recently had my “oh-shit” moment on the scale at our new house, I have made an effort to start counting points again. I have tried and failed so many times, but I know that this time will be different. I am in control of my cravings by snacking throughout the day. If I feel myself getting hungry, I grab whatever I packed in my lunchbox. I want to give a huge shout-out to my husband who packed my snack bag today – he did great by giving me fruits, hummus, a few crackers and a cheese stick. I haven’t even eaten it all yet.

I’ve also realized something I don’t think I knew before. Losing weight and becoming healthy is so much more of a mental game and challenge than it is actually eating healthy. At least it is for me. I have to start by making the right choices, or knowing what I am going to eat before I can be tempted by bad food. And it’s been working pretty well. What I really love about Weight Watchers is that I can truly eat anywhere – if we go to a restaurant for a date night – and I can enjoy myself without feeling guilty. Do I always indulge? No. But I can still eat real food and not have to eat a piece of spinach. I love that I can eat what I want (I had 2 beers over our Memorial Day BBQ and they were counted) and still have results. It’s all about moderation and telling myself there is a goal at the end of this.

Before we moved, I wanted chicken fingers (I still want them, to be honest). But I didn’t want all the grease that comes with them. So, I decided to bake them instead and I loved them. Truly loved them. These little boogers are so good and so worth cutting up chicken for (which I absolutely hate). My husband loved these as well – he loves fried food – so I call that a complete win!

To make the Oven Baked Crispy Panko Chicken Nuggets:

Preheat the oven to 350 degrees. In a food processor, pulse the panko, lemon zest, olive oil, garlic, thyme, pinches of salt and pepper and the butter. Place the mixture on a plate.

In a small bowl, whisk together the honey mustard and red wine and place on another plate. Dip the chicken pieces in the honey mustard-wine mixture and then in the panko mixture. Turn to coat completely. Place on a prepared baking sheet and bake the chicken pieces for 20 minutes, until cooked through.


Bread the chicken nuggets

The time has come to bread the nuggets! Designate one hand to be your "dirty" hand. This one will be moving the nuggets through the three bowls: first dredging the chicken pieces through the flour, then dipping them in the egg, and finally transferring them to the crispy panko, making sure to coat them very well. You can use your dry, clean hand to remove the chicken pieces from the panko and place them on a rack to wait before frying.


Recipe Summary

  • 2 boneless, skinless chicken breasts (about 1 pound total)
  • 1 cup panko (Japanese breadcrumbs)
  • 1/3 cup grated Parmesan
  • Coarse salt
  • 1 tablespoon vegetable oil
  • 1/2 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • Cooking spray
  • Honey Mustard or Spicy Ketchup, for serving (see Cook's Notes below)

Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer to a shallow dish, then add Parmesan and 1/2 teaspoon salt drizzle with oil and stir to combine.

Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees.

Set a wire rack in a rimmed baking sheet lightly coat rack with cooking spray. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with panko, pressing to adhere. Place on rack.

Bake until chicken is cooked through, 12 minutes, flipping halfway through. Serve nuggets with sauce.


Will my non-vegan friends and family like them?

The short answer is, YES! These are enjoyed by both vegans and meat-eaters. I dipped mine in ketchup and they seriously brought me back to my childhood. These are so nostalgic. If you are looking for a healthier version of chicken nuggets these are IT. Crispy chicken nuggets are going to be your new favorite vegan lunch or dinner. Make these for your guests – they will love these and be so impressed.


Homemade Vegan Chicken Nuggets

I mean not a lot, just 4, but to some people that seems like shocking number.

To us it’s the perfect number!

That said, kids like kid food, no matter how mature their palates are because they have been forced to eat a multitude of fancy vegan things. I mean, I am in my kitchen all day creating recipes and they eat whatever I make, with few complaints…..well everyone except the 4 year old that is.

That said, sometime the kids, even our teenagers, just want a plate of dinosaur or Mickey Mouse shaped chicken nuggets. Who can blame them. Thats is just plain fun!

So I occurred to me the other day (again sometimes I am extra slow with these ideas) that I should make our kids some vegan chicken nuggets. EVERY time we are at Costco and my kids see the “fun shaped nuggets” the lament wishing those were vegan…I mumble in agreement, and keep on moving.

But last week at Costco when I paused when passing the “fun nuggets” and a light bulb when off. We can just make our OWN homemade vegan chicken nuggets in any shape we want.

If you have made the 86eats easy baked vegan chicken breast, then you know it is an easy seitan recipe to bake up. These nuggets are the same base recipe, just a reduced cook time, and a shorter rest time…cause they are tiny!! So it doesn't not take as long for them to firm up. I also kept this dough a little bit softer so it would press out more easily for cutting the shapes. You don’t want too firm of a dough here because you want it to stretch to a pretty big rectangle.

If you have never made seitan a day in your life, I promise this recipe is as simple as mixing up and baking a super easy cookie recipe. Really!! Seitan is just a dough, and we just cutting and baking this dough into shapes. Then easily coating and baking them up. You don’t even have to fry these in hot oil!!

We have whole box of cute little cookie cutters we hardly ever use so this seemed like the the PERFECT use! Micky mouse, dinosaurs, hearts, stars, flowers. Everyone gets a nugget shape they are into.

My husband and myself include. We are in our 40s but a delicious fun vegan chicken nugget is not lost on us.

No worries if you don’t have fun shaped cookie cutters. You can just use a knife and cut them into little pieces of regular shaped nuggets. Or use a small round cutter and make them into a circle. Any shape will work.

If you want to freeze these vegan chicken nuggets, since the recipe yields about a pound and half of nuggets, you can do a light bake or air fry with them, and freeze them for later use.

These nuggets are pretty convincingly chicken nuggety, super crispy, and delicious.

So if you or your kids have been craving or wanting some vegan nuggets in all the fun shape those “other guys” get to eat, just know its really easy to make them at home. And not only are they cute, they are pretty tasty. I ate enough of this batch to confirm I will be making them weekly, and freezing them for easy weeknight dinner or lunches!

INGREDIENTS:

1 block super firm tofu (16 oz) the kind that is vacuum sealed in not much water

2 -3 teaspoons No Chicken Better Than Bouillon, or any vegan chicken flavored bouillon powder or seasoning

1-2 teaspoons onion powder

2 tablespoons tapioca or corn starch

2 tablespoon neural flavored oil

THE COATING:

3 cups vegan bread crumbs ( I use vegan panko, but put them blender to make a finer crumb)

1/2 cup tapioca or corn starch

1 tablespoon nutritional yeast

1/2 cup vegan yogurt or sour cream

1/2 cup unsweetened plant milk

*I used high protein tofu in a vacuum sealed package and this what I strongly advise using. It is much firmer than regular firm tofu and has less moisture and a more chewy texture. If you opt to use regular firm tofu you will need to press it first and remove as much liquid as possible. You may need to adjust the amount of water in the recipet as well. Add the water last, adding just enough to accomplish a nicely formed dough.

INSTRUCTIONS:

Preheat oven to 350 degrees

Break up the tofu and place it into a food processor with the regular metal blade. Run the processor for around a minute until the tofu is broken down.

Add all of the remaining ingredients and let the food processor run for a couple of minutes. You want the mixture to form a dough. Letting the processor run will help knead the dough. We want this seitan to be firm so we need it to knead for a bit. If you dough seems a bit too dry, you can add another few tablespoons of water, just don’t add too much more! I start at 1/2 cup and work from there. This dough needs to be soft enough to press out into about 12 inch by 8 inch rectangle..so a little softer than the turkey breast dough if you have made that before.

Once you have a smooth well formed dough, remove it from the food processor and place on a clean counter. Knead the dough with your hands for about a minute, forming a large rectangle, about 12 inches by 8 inches ( this is roughly the size of my cutting mat, so just press it out to roughly that size.

Using any cookie cutter shape you like, somewhere between one inch to two inches in size, begin cutting shapes from the dough. Repress out the scraps into another rectangle and continue until all of the dough has been used up.

Line a baking sheet in parchment paper or foil, spray with oil. Evenly space out the seitan chicken pieces making sure they are not touching. They will expand as they bake. Spray the tops with oil and give them a sprinkle with any seasoning you like. Tightly cover the entire pan in foil, tucking the edges tightly around the edges of the pan. We want the seitan to steam inside the pan. Place the pan on the middle rack of the oven and bake for 20 minutes.

Remove the pans from the oven and remove the foil. Allow the vegan chicken nuggets to cool a bit then transfer the nuggets to a bowl or Tupperware container. Place the nuggets in the fridge for at least 3 hours to cool and rest. This rest time is important to get the vegan chicken nuggets to firm up and and have a texture similar to meat.

Once the nuggets have rested, prepare the coating but whisking the vegan yogurt or sour cream with the plant milk in a medium sized bowl or pie pan. In another bowl, add the 3 cups of bread crumbs, starch, flour, and seasoning. Store bought bread crumbs are mostly not vegan. They often have milk or eggs in them. I use vegan panko but pop them in my blender to get a fine crumb so it sticks better to the nuggets.

Start by dipping the vegan chicken nuggets first in the wet mixture ,then into the dry mixture, making sure to press the coating into both sides of the nuggets. You can either cook the nuggets in the oven or an air fryer.

AIR FRYING THE NUGGETS: Place nuggets in a single layer in the air fryer and give them a light mist with some spray oil. Cook at 375 degrees for about 10-12minutes. Checking them a few times, and cooking them just long enough to get them to your desired crispness. The cook time just depends on your air fryer and how crispy you like your nuggets.

OVEN BAKING INSTRUCTIONS: Preheat oven to 400 degrees. Place nuggets on a baking sheet that has either been sprayed with some cooking oil, or is lined in parchment paper ( they want to stick otherwise.) Give the tops another spray and bake for about 10 minutes. After 10 minutes flip the nuggets using some tongs and bake another 5-10 minutes or until the nuggets are your desired crispness.

If you want to freeze these nuggets, I suggest a light bake. Just enough to lightly crispy the coating, then freeze them in an airtight container or zip lock freezer bag. Then when you are ready to reheat the nuggets, bake or air fry them as suggest above.