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Crispy Vegan Chick'n Nuggets

Full of Plants
Delicious, tender and meaty vegan chick'n nuggets! Super crispy on the outside, these are amazing served with mayo, mustard, or a spicy dipping sauce!
Prep Time 25 mins
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 8 large nuggets


  • 9 ounces vegan chick'n
  • 1/2 cup water
  • 1 tbsp hot sauce use your favorite one
  • 2/3 cup cornstarch
  • 3/4 cup breadcrumbs
  • 1/4 cup flour
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp baking powder

Mustard Dipping Sauce

  • 1/4 cup vegan mayo
  • 2 tbsp whole grain mustard
  • 2 tbsp dijon mustard
  • 1 tbsp maple syrup
  • 1 tbsp buffalo sauce optional


  • 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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