nuggets

The kids will love mashing up the vegies in these tasty vegetable and cheese nuggets!

Vegetable Nuggets

gold sweet potato, peeled, coarsely chopped

broccoli,

(60 grams) frozen peas

(80 grams) frozen corn

(60 grams) coarsely grated tasty cheddar

(150 grams) plain flour

Coles Australian Free Range Eggs, lightly whisked

(75 grams) panko breadcrumbs

Vegetable nuggets

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5348771529001-5751749749001

Spicy Gochugaru Tofu Nuggets

Tofu

Oil (for frying)

Flour

Cup Non-Dairy Milk

¾ Cup Corn flour

T Sesame seeds

Salt

Pepper

tsp Garlic Powder

T Gochugaru

T Sugar

T Sesame Seed

T Sesame Oil

T Soy Sauce

Green Onion (thinly sliced)

Garlic (minced)

Water (or Stock)

Open the package of tofu and squeeze out the excess liquid.Place onto a tofu press or press with a heavy pot.

Place the oil into a pot and preheat to 325F.

Place the flour into one bowl, the milk into a second. Mixtogether the last flour mixture and place into a third bowl. Set aside.

Mix all the sauce ingredients into a container and setaside. 

Cut the tofu into cubes and toss in the flour.

Toss the tofu in the milk and then in the last flourmixture.

Add battered tofu into the hot frying oil and cook untilgolden brown on each side.

Once golden browned, place cooked tofu onto a cooling rackto drain excess oil off.

When all the tofu is fried place a pan onto medium highheat. Once hot, throw in the tofu, and then pour the sauce in.

Cook for 2-4 minutes until sauce has slightly thickened andcoated all the tofu nuggets.

Serve with rice or noodles and enjoy!

Flavorful tofu nuggets that taste oh-so-close to the Chick-fil-A original nuggets, complete with a vegan "honey" mustard sauce! Way healthier and a lot less.. judgy.

Chick-fil-A Tofu Nuggets

tofu

dill

corn starch

sugar

paprika

garlic

salt

mustard

black pepper

tbsp vegetable or canola oil (, for frying)

mayonnaise

yellow mustard

Dijon mustard

agave nectar

lemon juice

turmeric

Marinate the tofu: tear into bite-size nuggets and place in a medium bowl. Pour pickle juice over and let marinate 25 minutes.

Meanwhile, make your breading. Whisk together all breading ingredients, except oil.

Meanwhile, make your honey mustard. Stir together all ingredients, taste &amp; adjust seasonings, then refrigerate until ready to serve.

Once tofu has marinated, drain well and then toss in breading to coat. Pour a thin layer of oil into a large sauté pan and heat over medium-high heat. Fry &quot;nuggets&quot; in a single layer, in batches if needed--don&#039;t crowd. Turn fairly regularly to brown on all sides. Once breading has browned, remove from sauté pan with a slotted spoon and drain on a plate lined with paper towels or brown paper bags.

Skip the Line and make chick-fil-A&#039;s famous chicken nuggets at home for a fraction of the price. Made with real chicken breasts, a blend of spices, and the secret ingredient, pill juice.

Chick Fil A Nuggets

chicken breasts

milk

dill pickle juice (optional but highly recommended)

all-purpose flour

confectioners' sugar (powdered sugar)

paprika (optional)

pepper

peanut oil (is best oil

Tablespoons yellow mustard

Tablespoons Honey

salt and pepper

In a large bowl, combine chicken, 1/2 cup milk and pickle juice. Cover and place in the refrigerator for at least 20-60 minutes or overnight, the longer the better. Remove from fridge and and an egg to the mixture.

Heat peanut oil in a large skillet over medium high heat. Now for this step you can either use a ziplock bag or simply dip the chicken into the flour mixture (in a bowl) and then place in oil. In a gallon sized ziplock bag, mix the flour, powdered sugar, and spices until well combined. Add the chicken pieces (without liquid) and shake well until fully coated.

Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 3-5 minutes. Transfer to a cooling rack or plate lined with paper towels.

Serve immediately with honey mustard.

To make the nuggets:

Whisk together mayonnaise, mustard, honey and lemon juice in a small bowl; set aside in the fridge for later.

To make the honey mustard

These crispy panko crusted bites of Fetta cheese are served with a spicy BBQ sauce and are perfect for your Meat-free Mondays.

Air fryer fetta nuggets

plain flour

onion powder

tsp dried chilli flakes

panko breadcrumbs

sesame seeds

packet Lemnos Traditional Fetta Cheese, cut into 2cm cubes

chives,

barbecue sauce

tsp apple cider vinegar

a delicious recipe that all family members love, that goes from none to done in 30 minutes!

Air Fryer Chicken Nuggets (from scratch recipe)

sandwich bread ((wheat

tbsp milk

lb ground chicken ((we like Isernio's brand))

tsp pepper

oregano

panko crumbs

parmesan cheese

granulated garlic

eggs

olive oil spray

flour

panko crumbs ((optional, if needed))

Combine slice of bread and milk in medium sized mixing bowl. Allow to sit for 2-3 minutes. Add ground chicken, salt, pepper and oregano. Mix with hands to combine.  If mixture seems overly wet, add 1-2 tbsp of panko crumbs if desired.

Using a small cookie scoop, or a tablespoon, create chicken nugget patties, and place on foil, or a cookie sheet for ease of next step.

Preheat air fryer to 400 degrees fahrenheit.

Create assembly station, dredging the chicekn nugget patties in the following order. Station 1- Egg wash Station 2- FlourStation 3- Panko Coating

Spray the tops of the nuggets with nonstick spray, and place in air fryer basket (do not overlap,  you may need to do 2 batches) for 7-10 minutes, or until the internal temperature of the nuggets at their thickest point reaches 165 degrees fahrenheit.

A squeeze of lemon is our favourite way to finish golden chicken with fresh herb salsa.

Chicken with white bean salsa

(1/4 cup) plain flour

tsp all-purpose seasoning

chicken tenderloins

olive oil

cannellini beans, rinsed, drained

tomato, halved, deseeded, finely chopped

Lebanese cucumber, ends trimmed, finely chopped

coriander

tbsp sweet chilli sauce

Why not let the kids create their own healthy version of chicken nuggets.

Chicken nuggets

egg, lightly whisked

(45 grams) cornflake crumbs

(about 200 grams) Lilydale Free Range Chicken Breast, cut into 3cm pieces

Olive oil spray

Mixed salad leaves,

Dip these crunchy chicken dippers into the creamy yoghurt sauce for the perfect anytime snack.

Chicken dippers

corn flakes

tbsp plain flour

eggwhites, lightly beaten

skinless chicken breast fillet, cut into 3cm cubes

low-fat yoghurt

carrot, grated

Lebanese cucumber, grated

garlic cloves, crushed

A simple 5-ingredient recipe for crispy chicken croquettes made with all-white canned chicken. Easily shape into smaller portions for kid-friendly homemade chicken nuggets.

Crispy Chicken Fritters

white premium chunk chicken breast

salt (see notes)

garlic powder

thyme

bread crumbs

Vegetable oil

I am addicted to Chick-Fil-A nuggets, but I love to grill, so I’ve made a copycat version of grilled Chick-Fil-A nuggets using two (no longer) secret ingredients to make them extra juicy and well seasoned.

Grilled Chick-Fil-A Nuggets

dill pickle juice

tsp Christie Vanover's Chicken Rub

Cut chicken into bite-sized pieces. Place in a bowl with pickle juice and milk. Marinate for 30 minutes.

Remove from marinade and pat dry.

In a small bowl, combine powdered sugar and Chicken Rub. Sprinkle all over chicken.

Heat grill to high. Grill chicken for 3 minutes per side until cooked through.

Serve with honey mustard dipping sauce.

https://embed.mediavine.com/videos/t8uawpfhb0k6b4851vdw

Try this copycat version of grilled Chick-fil-A nuggets using two (no longer) secret ingredients that make them extra juicy and well seasoned.

Grilled Chick-fil-A nuggets

These baked tofu nuggets are quick and tasty, yet they&#039;re oil-free! Dip them in ketchup or BBQ sauce or add them to tacos or stir fry. Yum!

Easy Tofu Nuggets

oz super firm tofu ((or firm tofu, pressed))

yeast

soy sauce

water

tsp sweet paprika

tsp poultry spice broth powder

Preheat oven to 425°F or 220°C.

In a large glass mixing bowl, combine all of the &quot;Paste&quot; ingredients and stir to combine. This should create a thick-ish paste. If the mixture is too thin, add more nutritional yeast. If the mixture is too thick, add water in small increments.

Unwrap tofu and break into bite-sized chunks over the bowl. As you do this, use your thumb to create craggy, rounded edges. (They&#039;re still edible if they&#039;re blocky and smooth, but the pieces will hold the paste better and take on a more nugget-like shape if they&#039;re rounded and have craggy edges.)

Lightly fold the chunks into the paste, being careful not to break the tofu too much.

Scoop tofu onto a lined sheet pan and place in the oven. Cook for 30 minutes or until the tofu is nicely browned on the outside.

Delicious veggie nuggets packed with lentils. These bite sized nuggets make brilliant finger food for kids and toddlers!

Lentil Veggie Nuggets

(1 cup) dried red lentils

wholemeal bread

carrot,

courgette,

(1 cup) grated cheddar cheese

(1/2 cup) frozen peas and corn

herbs

Soak the lentils in cold water for 3-4 hours or overnight.

Preheat the oven to 200c / 400f  and line two baking trays with parchment paper.

Blitz the bread in a food processor until it reaches a breadcrumb consistency. Tip the breadcrumbs into a bowl and put to one side.

Drain the lentils well and add them to the food processor with the grated carrot and courgette. Blitz until all the lentils have broken down and the ingredients are well combined.

Add in the breadcrumbs, grated cheese, frozen peas and corn and dried herbs and mix by hand.

Form the mixture into approximately 15 golf ball sized balls. Place on the baking tray and flatten with a spoon.

Bake in the oven for 20-25 minutes, turning after 15 minutes.

Allow the nuggets to cool for 10 minutes on the tray before serving (this helps them to firm up).

Serve straight away or keep in an airtight container in the fridge for 48 hours.

The nuggets can also be frozen before cooking. Freeze in a single layer on a plate or tray and then transfer to a freezer bag. Bake from frozen adding an extra 5 minutes to the cooking time.

Really tasty, easy to make, moreish little nuggets. Perfect if you're looking for a break from using  onion, garlic or tomatoe for flavouring. My son has taken one of of left overs to school in his lunch box today. Went down well with all the family. Great for snack food or in a main meal. Thank you.

What is the brand of pan liner used in the video? It's black. I've never seen that in stores.

This is a great dish for my son and I want to try it. But I don't have oven, can I fry it? Thanks

Hi
 I was planning on making these but I have split red lentils that say on the instructions no need to soak. Should I or not?

I tried them out today (I flavored them with Mrs. Dash seasoning) and made 28 smallish nuggets. I froze half of them and baked the rest. 

They were really very delicious. The kids liked them so I'm looking forward to making them again, but I think they came out a bit dry.

I looked again and it would appear that your lentils were cut up in to much finer pieces than mine. I'll run them in the food processor longer next time, and hopefully that will make the texture less... crunchy lol!

Thanks so much for the recipe!

I made these today and my family LOVED them! We're big on flavour so I added green onion and 3 cloves of garlic. My 3 and 4 year old devoured them, and my husband was still sneaking them off the tray hours after dinner! Thank you so much, this recipe is a keeper!

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Chick-fil-A Tofu Nuggets

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Copycat McDonald's Chicken McNugget...

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