Plant-Based 'Chicken' Nuggets
Honestly, these are one of the recipes we get asked about more than almost anything else. Crispy, golden, chewy on the inside, and absolutely packed with flavour, these plant-based nuggets are the real deal. We make the nuggets from scratch using seitan, which gives you that proper meaty bite that tofu or cauliflower just can't match. Whether you're feeding kids, feeding mates on a Friday night, or just treating yourself to something a bit special, these hit every time. Trust us, once you've made these you'll wonder why you ever bought the frozen ones.
Before You Start
- Food processor
- Large mixing bowl
- Rolling pin
- Large pan of boiling salted water
- Deep frying pan
- Whisk
- Fork
- Kitchen roll
Ingredients
- 2 tbsp Nooch
- 1 tbsp white miso
- 1 tbsp garlic powder
- 1 tbsp plant-based chicken seasoning
- 180g vital wheat gluten
- 75g butter beans
- 90ml water
- 1 tsp salt
- 200ml plant-based milk
- 100g plant-based yoghurt - the thicker the better
- 1 Juice of 1 lemon
- ½ tsp pepper
- 2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 175g plain flour
- vegetable oil for shallow frying
- oven chips - lots!
Method
First, make the seitan
- Add all the ingredients (apart from the water) to the food processor and pulse to combine. Add the water and blitz, scraping down the sides as needed
- Tip the mixture on to a clean work surface, knead for a minute or two then bring it together into a tight ball
- Roll the mixture into a long oblong shape (the shape should be approx 1.5 inches thick) and cut the oblong into ½ inch thick pieces
- Beat each piece with a rolling pin or your fist so they’re roughly 1cm thick and the shape of chicken nuggets
- Lower the nuggets into the pan of boiling salted water and simmer for 15 minutes. Take the nuggets out of the pan, drain and leave to cool for 5 minutes
Make the buttermilk
- Put the milk, coconut yoghurt and salt in a large mixing bowl
- Slice the lemons and squeeze in the juice, catching any pips in your other hand
- Whisk until there are no lumps
- Add the seitan pieces and stir to cover. Leave for 10 minutes to marinate
Make the dry coating
- Put the flour, pepper, cayenne pepper, smoked paprika and garlic powder in a mixing bowl and mix together with a fork
- Take the nuggets out of the marinade and roll them in the dry mix so they’re well coated
Cook the nuggets
- Warm the vegetable oil in a deep frying pan over a medium heat until the oil hits 180℃ (when the end of a wooden spoon bubbles lightly)
- Carefully place the nuggets in the pan and fry them on each side for 2-3 minutes until golden and crispy
- Take the nuggets out of the oil and set them down on a plate lined with kitchen roll to soak up the grease
Time to serve
- Serve up the nuggets with lots of oven chips and dips of your choice (we like tomato ketchup and BBQ sauce) and eat immediately
- Alternatively, you could wrap them up in a tortilla with salad and eat them as a wrap
Tips & Variations
- Get the shape right: We find rolling the seitan to about 1.5 inches thick before cutting gives you that classic nugget size. Too thin and they dry out, too thick and the inside can be a bit dense.
- Season your breadcrumbs generously: Don't be shy with the seasoning in the coating. That outer layer is your only chance to build flavour on the outside, so really go for it with smoked paprika, garlic powder, and a good pinch of salt.
- Make a big batch: These freeze brilliantly before frying. Lay them on a tray, freeze until solid, then transfer to a bag. When you want them, fry straight from frozen. Future you will be very grateful.
Why This Works
The trick here is the seitan. Making it from scratch sounds a bit intimidating but it genuinely transforms the whole dish, giving you a texture that's properly chewy and satisfying rather than soft or mushy. Beating each piece before coating helps it absorb the seasoning and gives you that uneven, craggy surface that goes extra crispy when it hits the oil. That's where all the magic happens.