Start with one loaf of vegan chick'n. Using your hands, shred it into large bite-size pieces. You should end up with 8-12 pieces depending on their size. Set aside.
Whisk together the water, hot sauce, and cornstarch in a bowl until the cornstarch is fully dissolved. In another bowl, mix together the breadcrumbs, flour, smoked paprika, salt, ground black pepper, and baking powder.
Working with one piece of chick'n at a time, dip it into the cornstarch mixture, then transfer to the breadcrumbs and stir to coat. Dip back into the cornstarch mixture, and one last time into the breadcrumbs bowl. Transfer to a plate and repeat with the remaining chick'n pieces.
Heat about 1 cup of oil in a deep sauce pan. Once the oil is hot, fry 2-3 chick'n nuggets at a time for about 2 minutes, or until golden brown. Remove from the oil and transfer to a plate lined with parchment paper to remove excess oil. Repeat with the remaining nuggets.
Serve warm with your favorite dipping sauce!
Mustard Dipping Sauce
Mix all the ingredients together in a small bowl. Taste and adjust sweetness and spiciness to your liking.
No nutritional value information for this recipe as it would not be accurate.
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