Transform our Shredded Chick'un Mix into burger patties, nuggets, chick'un fingers, and more! The possibilities are endless with this versatile plant protein.
Servings
6
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
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Shredded Chick'Un Mix
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¼ cup oil (sunflower, vegetable or olive work best) + 3 tbsp for pan-frying
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¾ cup boiling water
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2 tbsp all purpose unbleached flour
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¾ cup dairy free, plain bread crumbs
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½ tsp each onion powder, garlic powder, dried basil, and oregano
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¼ tsp each celery salt, paprika, salt and pepper
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About ¼ cup of soy milk or other non dairy milk
For the Chick'Un
For the Breading
Directions
Preheat the oven to 350 degrees and prepare a lined baking sheet, set aside
Pour the Shredded Chick'Un Mix into a medium size bowl, then add ¾ cup boiling water and ¼ cup oil
Stir all ingredients to combine well, then cover the bowl with a tight fitting lid, plate, or saran wrap. Let sit for 5 minutes.
While your chick'un is sitting covered, prepare your breading ingredients: Add the soy milk into one bowl, and the bread crumbs, flour, and all spices into another
Form your shredded chick'un into 5 or 6 burger patties OR into 8-10 chick'un tender shapes – sizes can vary depending on what you like, but make sure they're 3/4-1" in thickness.
Start by dipping each chick'un piece into the soy milk, allow excess to drip off, then dip into the breading bowl. Be sure to press the breading into the chickun so it sticks and is evenly coated all over
Gently transfer to your baking sheet and bake in the oven for 10 minutes
Then, prepare a medium size pan (cast iron if you have it ) with 3 tbsp of oil on medium heat
Cook the patties (or tenders) until golden brown and crispy on either side (you can do this step right from the oven)
If you have a deep fryer at home, you can also drop the breaded chick'un into your fryer for 1-2 minutes to get crispy. Enjoy right away!
Recipe Note
If you’d like to freeze your breaded chick’un, let it cool completely after baking and then freeze. To cook from frozen, allow to thaw in the fridge overnight then follow cooking instructions in the pan on a low-medium heat to ensure heating through before it gets too crispy.
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