Crispy Homemade Chick Nuggets
Chicken nuggets is one of those things that I would need close to one million to get tired of eating. I just can’t help it. Crispy on the outside, juicy on the inside…it’s hard not to like. But I can think of one reason…
If you’re one of the dedicated subscribers that follow each and every delicious recipe (and if you’re not become one right now and get a FREE Starter Pack!) you have probably noticed that most of my recipes are vegetarian and/or vegan friendly. That’s not an accident folks. I personally have seen and felt a difference from when I eat loads of meat and loads of vegetables. I am not strictly a vegetarian or vegan but I do try my best to eat that way as much as possible. Like I said, mainly because I just feel better eating more vegetables and, it’s a lot healthier and nutritious.
For some reason it seems like EVERYONE is worried about how much protein their getting. I’d personally like to ask why is it just protein they’re worried about and not all the other vitamins and minerals our bodies need to function properly, but whatevs. So here’s a fun fact to throw at all ya’ll non believers but plants actually have loads of protein too. And one awesome source is chickpeas!!
One cup of cooked chickpeas has about 14gm of protein which is almost a third of the daily recommendation for adults. I could explain all the other fun facts about chickpeas but I feel this graphic does a better job than I could.
Anywho…back to them nuggets!
These nuggets as I’m sure you’ve guessed by now are made out of a chickpea base instead of chicken. Before you turn away thinking these are too difficult or weird to try, I want to warn you that I did eat almost the entire batch in one sitting. THEY WERE SO GOOD!!!
I couldn’t help it. They tasted awesome and they were healthy for me so really why stop if I am nourishing my body.
To make these nuggets, a food processor would be super helpful but not necessary. I don’t have one and instead used a fork for mashing. First mash chickpeas with a fork, potato masher or food processor until you get chunky paste. For this recipe I added a can of corn as well to add a little sweetness to the nuggets as well.
Mash the corn into the mixture as well and then start to form small nugget sized patties. Roll them nugget patties in seasoned breadcrumbs and then they’re ready for baking! I have to admit that I have yet to try this yet but you could also make a chick burger with this mixture by making bigger patties.
And there you have it! Super delicious with a lot more vitamins than the originals. For more awesome meatless meats check out The Easiest Lentil Meatballs Ever! and Easy Peasy 20 minute Bean Hot Dogs.
Crispy Homemade Chick Nuggets
- 3 cups cooked chickpeas
- 1 can corn
- 2 cups bread crumbs
- 4 tbs poultry seasoning (The one I use is a mix of salt, Italian spices, garlic powder and onion powder)
- 1 tbs Worcester sauce
- In a large mixing bowl, mash chickpeas and corn until a chunky paste is formed. (If using a food processor, have at it until a paste forms)
- Add 4 tbs bread crumbs, 2 tbs poultry seasoning and Worcester sauce and mix until well combined.
- Grabbing a few tablespoons at a time, form nugget shapes.
- Mix the remaining bread crumbs and poultry seasoning, and dip nugget shapes in mixture until well coated
- On a lined baking sheet, cook at 350 degrees for about 20 minutes, flipping over about halfway through. Enjoy!