Recipes for "nuggets"

Blot the tofu dry with paper towels, then use your hands to break it into quarters. Split each quarter in half (revealing the center of the block), then tear in half the other way, creating 16 evenly-sized pieces.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Place the tofu pieces in a single layer on a small parchment-lined baking sheet or dinner plate (whatever will fit in your freezer). Freeze until frozen solid, at least 4 hours.

The tofu will turn yellow-ish; this is okay! If freezing for longer, transfer the pieces to a ziptop bag for up to 4 months.

Simply Recipes / Ciara Kehoe

Transfer the tofu pieces to the refrigerator to thaw overnight. If they’re still frozen when you’re ready to start cooking, defrost them in the microwave at 50 percent power, flipping every minute.

Simply Recipes / Ciara Kehoe

Set aside the parchment-lined baking sheet. Sandwich the tofu between several layers of paper towels and press with your hands to release any excess moisture. Continue this process until very little moisture transfers to the towels.

Simply Recipes / Ciara Kehoe

Place the salt, paprika, garlic powder, onion powder, Italian seasoning, and black pepper in a medium bowl. Whisk with a fork to combine and set aside.

Simply Recipes / Ciara Kehoe

Whisk together the soy milk, Dijon mustard, vinegar, and 1 tablespoon of the spice blend in a medium bowl.

Add the thawed tofu to the marinade, tossing to coat. Using the back of a spoon, press down on the pieces until mostly submerged. Let sit at room temperature, stirring halfway, for at least for 30 minutes or up to 1 hour.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

While the nuggets are marinating, whisk the flour, nutritional yeast, and cayenne pepper (if using) into the bowl with the remaining spice blend. Stir in 1 tablespoon of the marinade to create small clumps throughout the mixture.

You can also use this time to prepare any dipping sauces.

Simply Recipes / Ciara Kehoe

Remove the nuggets from the marinade, giving them one final dunk and then letting any excess drip off. Dip them, one at a time, in the flour mixture until all sides are coated. Shake off any excess, then place on the reserved baking sheet.

The nuggets can be breaded up to 1 day in advance; cover and store in the refrigerator. They can also be frozen for up to 2 months. Freeze in a single layer on a baking sheet until frozen solid, then transfer to a zip-top bag. Cook them directly from frozen, adding 2 to 4 minutes to the cook time. Make sure the oil is the right temperature so the center heats up and the breading doesn’t get too brown.

Simply Recipes / Ciara Kehoe

Pour enough oil into a large, heavy-bottomed skillet so that it comes up the sides at least 1/2 inch. Heat over medium-high until shimmering and a pinch of flour sizzles when you drop it into the pan.

Use tongs to carefully transfer half of the nuggets to the oil in a single layer. Cook, flipping the tofu halfway through and turning onto its side if needed, until all 4 sides are crispy and golden-brown, 4 to 6 minutes total. Reduce the heat if the oil gets too hot.

Repeat with the remaining nuggets, adding oil to the pan and letting it come back up to temperature between batches (if needed).

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Drain on paper towels and sprinkle with salt, if desired. Serve immediately.

Vegan chicken nuggets are best served warm, but leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a 400°F oven (or air fryer) for 5 minutes.

Love the recipe? Leave us stars below!

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

1. In a large bowl, mix the flour, paprika, cayenne, baking powder, and a pinch of salt. Add the beer, mixing until just combined. Add the cauliflower and toss well to evenly coat all the florets.

2. To Fry: Heat 1-2 inches of oil in a large skillet over medium-high heat. Fry the cauliflower in batches for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath. This will keep the cauliflower crisp.

3. To Bake: Preheat the oven to 450 degrees F. Rub a baking sheet with olive oil. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and bake 20-25 minutes, until just tender, flipping halfway through cooking. Don't over bake. The cauliflower should still have a bite to it.

4. Meanwhile, make the honey mustard sauce. Combine all ingredients in a glass jar and shake or whisk until smooth and creamy.

5. Serve the nuggets drizzled or dipped with BBQ sauce. Add honey mustard for dipping. Enjoy!

1. Mix all ingredients in a glass measuring cup or jar until combined. Store in the fridge for up to 1 month.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Cut chicken breasts into 1 1/2-inch pieces.

Mix the bread crumbs, Parmesan, basil, thyme, and salt together well in a medium bowl. Put melted butter in a bowl or dish for dipping.

Dip chicken pieces into the melted butter first, then coat with the bread crumb mixture.

Place the well-coated chicken nuggets on a lightly greased cookie sheet in a single layer.

Bake nuggets in the preheated oven until browned and chicken is cooked through, about 20 minutes.

Serve and enjoy!

Gather all ingredients. Heat 1 inch oil in a large skillet or saucepan to 350 degrees F (175 degrees C).

Stir together flour, garlic salt, and pepper in a bowl. Dip chicken pieces into beaten eggs, then press each piece into flour mixture to coat well; shake off excess flour. Place coated chicken pieces onto a plate.

Working in batches, fry chicken in hot oil until golden brown and no longer pink in the center.

An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve and enjoy!

Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.

Trim any fat from chicken and cut into 1-inch cubes.

In a bowl, beat the eggs with the water and add the chicken.

Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and toss the chicken pieces to coat.

Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces, and bake for an additional 5 minutes.

Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with aluminum foil; place a wire cooling rack on top and spray with cooking spray.

Put chicken into a gallon-size resealable plastic bag. Add ranch dressing; seal and shake bag to coat chicken evenly.

Mix panko, Parmesan cheese, garlic powder, and parsley together in a bowl; pour into bag with chicken. Seal and shake bag to coat thoroughly. Remove from bag; place on rack in a single layer.

Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn broiler on high; broil until crispy, about 1 minute.

Preheat oven to 400 degrees F (200 degrees C). Grease an 11x7-inch baking dish.

Combine bread crumbs, Parmesan cheese, salt, black pepper, and garlic powder in a shallow bowl. Beat egg and 1/4 cup ranch dressing in another shallow bowl; toss chicken in egg mixture until coated. Press chicken into bread crumb mixture and transfer to prepared baking dish.

Bake in preheated oven until chicken is no long pink in the center and juices run clear, 12 to 15 minutes. Serve with remaining 1/4 cup dressing as dipping sauce.

Combine peanut butter, milk powder, and coconut in a large mixing bowl. Stir in oats, ground cinnamon, wheat germ, and apple juice concentrate until thoroughly combined.

Shape the mixture into 1 inch balls. Chill thoroughly before serving; store remaining nuggets in the refrigerator.

Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces.

Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.

Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.

Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.

Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.

Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.

Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.

Gather all ingredients.

Mix buttermilk and chicken in a large bowl; set aside to soak while you prepare seasoned flour.

Combine flour, Parmesan cheese, paprika, parsley, salt, and pepper in a large bowl. Beat eggs in a separate bowl. Pour panko bread crumbs onto a flat plate.

Dredge each chicken nugget first in flour, then in beaten egg, and finally coat in bread crumbs.

Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray. Place as many nuggets into the basket as you can without overcrowding. Lightly mist the tops of the nuggets with cooking spray.

Cook for 10 minutes. Flip chicken nuggets and cook for an additional 2 minutes. Remove and repeat with remaining nuggets.

Enjoy!

Cut chicken into about 1 to 1 ½- inch pieces; add to the bowl of a food processor. Add bread crumbs, salt, paprika, black pepper, cayenne, garlic powder, and the 1 tablespoon vegetable oil to the food processor, and pulse on and off until mixture is finely ground, but not yet a smooth puree.

Scoop 2 tablespoon-sized portions onto a sheet pan, making 24 total. Cover and chill for about 30 minutes. Meanwhile, shake self-rising flour and cornstarch together in a bag, and set aside (if using all-purpose flour, add in 1/2 teaspoon baking powder).

Using slightly damp hands, shape each portion into a ball; add 5 to 6 at a time to the flour mixture in the bag. Toss to coat, shake off excess, and place back on the sheet pan. Once coated, form each into the nugget shape of your choice. A ball shape works well for deep frying; if pan-frying, a flat nugget works best.

Chill in the refrigerator for at least 1 to 2 hours, or until ready to fry. Nuggets can be made a day ahead.

While nuggets chill, whisk mayonnaise, honey, Sriracha, soy sauce, sesame oil, rice vinegar, and Sichuan pepper together in a bowl; cover and refrigerate until ready to serve.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry nuggets until no longer pink at the center and golden brown on the outside, about 4 minutes. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C. Alternately, heat oil as needed in a skillet over medium-high heat, and shallow fry until cooked as above, 2 to 3 minutes per side.

Transfer cooked nuggets to a mixing bowl, and add half the sliced green onions. Pour in about 1/2 cup sauce, and toss to coat. Extra sauce can be served alongside, or used for other applications—as sandwich spread or as a dip.

Transfer to a serving platter, top with more Sriracha and remaining green onions. Serve immediately.

Preheat a deep fryer for 375 to 400 degrees F (190 to 200 degrees C).

Sprinkle the pheasant meat with meat tenderizer and pound lightly with a mallet to make all the pieces uniform and the same thickness. Using a medium bowl, combine the flour, seasoned salt, pepper, potato flakes and crushed cracker crumbs. Mix well and set aside.

In a separate medium bowl, combine the egg and the milk and whisk until smooth. Dip the pheasant meat strips into the egg mixture then dredge each strip into the flour mixture. Coat well and thoroughly and lay out on a plate so the strips can be easily transferred to the deep fryer.

Place the strips in a deep fryer set at 375 to 400 degrees F (190 to 200 degrees C) until golden brown. (Note: You can also pan fry these in a skillet over medium high to high heat with 1 cup oil for pan frying, but you may need to flip them if they are not submerged in oil.)

Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.

Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.

Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack.

Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.

Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Place chicken in a bowl, sprinkle with ranch seasoning, and toss to combine. Let sit for 5-10 minutes.

Place flour in a resealable bag. Place egg in a small bowl and panko bread crumbs on a plate. Preheat air fryer to 390 degrees F (200 degrees C).

Place chicken into the bag and toss to coat. Lightly dip chicken into egg mixture, letting excess drip off. Roll chicken pieces in panko, pressing crumbs into the chicken.

Spray basket of the air fryer with oil and place chicken pieces inside, making sure not to overlap. You may have to do two batches, depending on the size of your air fryer. Lightly mist chicken with cooking spray.

Cook for 4 minutes. Turn chicken pieces and cook until chicken is no longer pink on the inside, about 4 more minutes. Serve immediately.

Place peanuts in a large resealable bag and pound into fine crumbs with a rolling pin, meat mallet, or flat side of a can. Add pepper; mix well.

Melt butter in a nonstick saucepan over medium heat. Add brown sugar, bourbon, soy sauce, garlic, and onion powder. Bring to a boil; cook until sauce thickens and has a syrupy consistency, 20 to 30 minutes. Remove from heat and let cool until it is still hot to the touch but not scalding, about 5 minutes.

Cut thinner parts of salmon fillets into strips and place in a small bowl. Coat with a little bit of the sauce. Cut thicker parts of salmon fillets into 1-inch cubes and place in the saucepan; stir to coat with sauce. Let sit until flavors combine, about 10 minutes.

Preheat oven to 450 degrees F (230 degrees C). Grease a large glass baking dish with cooking spray.

Place strips of salmon on one side of the baking dish and cubes on the other, making sure all pieces are coated with sauce but not overlapping. Sprinkle peanut and black pepper mixture evenly on top.

Bake in the preheated oven until strips flake easily with a fork, 5 to 6 minutes. Remove from the dish and continue baking until cubes flake easily with a fork, about 5 minutes more.

Melt chocolate chips, butter, condensed milk, sugar and vanilla in a saucepan over medium heat. Stir often.

In a separate bowl, combine chocolate mixture, flour and chopped nuts (optional).

Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for about 10 to 12 minutes. Cookies will be soft. Enjoy!

In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.

Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.

Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.

Preheat an air fryer to 400 degrees F (200 degrees C).

Place seasoned breading mix in a gallon-size plastic resealable bag. Drop catfish pieces inside, close, and shake to coat fish with breading on all sides.

Spread out nuggets on a baking sheet and spray with non-stick cooking spray. Place nuggets in an even layer in the air fryer basket, sprayed side down. You may need to work in batches depending on the size of your air fryer. Spray the tops with non-stick cooking spray.

Air fry for 8 minutes. Using tongs, flip nuggets over and cook for 4 minutes more.

In a small bowl, mix dry bread crumbs and lemon pepper. Place egg substitute in a separate small bowl. Dip catfish pieces in the egg substitute, then into the bread crumb mixture to coat.

Heat oil in a medium skillet over medium heat. Place coated catfish pieces in the hot oil. Fry on both sides until lightly browned and fish is easily flaked with a fork, about 15 minutes. Drain on paper towels.

Cut each tofu slice into thirds, widthwise. Press each slice between paper towels to drain as much liquid as possible. Place on a plate and freeze, about 1 hour.

Place bread in a food processor. Add Parmesan cheese, garlic powder, oregano, thyme, rosemary, basil, and marjoram. Blend to make fine bread crumbs. Pour into a small bowl.

Beat egg in a bowl. Dip tofu slices into egg and coat in bread crumbs. Place breaded tofu on a plate. Season with salt and pepper.

Heat oil in a large skillet over medium heat. Place 1/3 of the tofu into the pan. Cook, turning over halfway, until browned, about 4 minutes per side. Drain on paper towels. Repeat with the remaining tofu.

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet with oil.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes. Let broccoli cool at room temperature until cool enough to handle.

Transfer broccoli to a large mixing bowl. Add Cheddar cheese, bread crumbs, eggs, basil, oregano, and garlic powder to broccoli; mix well. Shape into nuggets or fun shapes and arrange onto the prepared baking sheet.

Bake in the preheated oven for 15 minutes, flip, and continue baking until heated through and beginning to firm, 10 to 15 minutes more.

Stir water and baking powder together in a bowl (mixture should foam). Mix turkey, flour, egg, salt, and black pepper into water mixture. Form mixture into bite-sized nuggets.

Heat vegetable oil in a skillet over medium heat.

Fry nuggets in hot vegetable oil until golden brown, 5 to 8 minutes per side.

Preheat the oven to 350 degrees F (175 degrees C).

Combine panko bread crumbs, Parmesan cheese, parsley, salt, black pepper, and mustard powder in a bowl until evenly mixed.

Heat butter with garlic in a skillet over low heat until melted; cook and stir to infuse butter with garlic flavor, 5 minutes. Pour into a mixing bowl. Dip pheasant nuggets into melted butter, then press into panko mixture. Place nuggets on an ungreased baking sheet in a single layer; sprinkle remaining panko mixture over nuggets.

Bake in the preheated oven until pheasant nuggets are no longer pink in centers, about 45 minutes.