Sunday, March 27, 2011

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.

Homemade 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 C of "chicken" substitute)
1 1/2 C complete (just add water) pancake mix
3/4 – 1 C water
2 Tbsp. hot sauce
2 tsp. House seasoning blend (kosher salt, garlic powder, black pepper)
Oil for frying

Directions
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?


Veggie Converter 365



This post is shared at·Sundays at One Food Club, Just Something I Whipped UpMy Meatless Mondays, Penny Worthy Project, Cookbook Sundays·and·Potluck Sunday.

5 comments:

  1. This is so interesting because as a meat eater trying to be a bit more vegetarian, I am learning so much through your blog. I did not there was something called Quorn chicken tenders. This recipe sounds really good and I am always intrigued by new products like this. Thanks for sharing with Sundays at One Food Club!

    Angie
    Cocina Diary

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  2. I've been nervous about trying Quorn, because of the fungus aspect. This might -- just might -- change my mind, but I'll bet I'll wimp out and use seitan. :-)

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  3. I love what you do with these meat subs. Your dishes inspire.

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  4. It has taken me twenty minutes to link to this. It kept telling me it is submitted and then, when I looked, it was not there. I can't even guess at the number of times, I had to do this for it to take. Is there something wrong with the linky or is it me? Groan and Smile.

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  5. Angie ~ I'm so glad you're learning something from the blog, that's awesome!

    Serene ~ They're really pretty good. But I like seitan, too, and I bet it'd work great here.

    Bizzy ~ Thanks! I appreciate that so much!

    Chaya ~ I'm not sure, it seems to work OK for everyone else. Maybe it's a conflict with your setup. Sorry!

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