Impossible Tm Chicken Nuggets Recipe

Directions for IMPOSSIBLE TM CHICKEN NUGGETS

1. 1

   Prep and preheat

   Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.

2. 2

   Make the nugget base

   In a large mixing bowl, combine the Impossible ground (2 cups), soy sauce (60 ml), cornstarch (1 tablespoon), garlic powder (1 tsp), onion powder (1 tsp), smoked paprika (0.5 tsp), ground black pepper (0.25 tsp), salt (0.5 tsp), and neutral oil (2 tablespoons). Mix until well combined and the mixture holds together when squeezed. Shape into nugget-sized portions about 1.5 inches long and 0.75 inch thick.

3. 3

   Optional chilling

   Place formed nuggets on a tray and chill 15 minutes to help them hold their shape during coating.

4. 4

   Prepare dredging stations

   In a shallow dish, combine all-purpose flour (1 cup), baking powder (1 tsp), paprika (0.5 tsp), garlic powder (0.5 tsp), and salt (0.5 tsp). In a separate bowl, whisk unsweetened plant-based milk (1 cup). In a third dish, mix panko breadcrumbs (2 cups) with an additional pinch of salt if desired.

5. 5

   Breading the nuggets

   Dredge each nugget in the flour mixture, then in the milk, and finally roll in the panko breading until evenly coated. Place coated nuggets on the prepared baking sheet.

6. 6

   Bake or air-fry

   Bake in the preheated oven for 15 minutes. Flip and bake 12-15 minutes more, until golden and crisp. For air fryer, preheat to 400°F (200°C) and cook in batches for 8-10 minutes, shaking halfway.

7. 7

   Prepare dipping sauce

   In a small bowl, whisk together vegan mayo, ketchup, Dijon mustard, and maple syrup to create a simple dipping sauce.

8. 8

   Serve

   Serve hot with dipping sauce on the side. Optional accompaniments include lemon wedges or additional dipping sauces.