Impossible™ Chicken Nuggets Recipe
Make Impossible™ Chicken Nuggets Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base protein
Wet batter
Dry coating
Finishing
Method
Preparation
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
If the Impossible Chick'n is in large pieces, cut it into nugget-sized pieces about 1 inch square.
Wet & Dry Stations
- 3
In a wide bowl, whisk together the plant-based milk, Dijon mustard, and hot sauce to make the wet batter.
- 4
In a separate shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
- 5
Place the panko breadcrumbs in a third shallow dish.
Breading
- 6
Dip each nugget piece into the wet batter, allowing excess to drip off.
- 7
Roll the battered nugget in the dry coating mix, pressing gently to help the coating adhere.
- 8
Tumble the coated nugget in the breadcrumbs until completely coated. Place coated nuggets on the prepared baking sheet.
Crisping
- 9
Lightly spray or brush the tops of the nuggets with neutral oil to help crisping.
- 10
Bake for 15-18 minutes, then flip the nuggets and bake an additional 6-10 minutes, until golden and crisp.
- 11
If you want extra crispness, broil on high for 1-2 minutes, watching carefully.
Serve
- 12
Remove from oven and let rest for 2-3 minutes before serving.
