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July 3, 2013 | Posted in:Dinner, Gluten-Free

There’s a vegan restaurant named Ethos Vegan Kitchen in my area. They have so many dishes that inspire my recipes. (Stop by if you’re ever in the Orlando area!)

 

I had my first taste of “chickun” at Ethos. After indulging in a bite, it took me a second to make myself believe that it was actually vegan. It seriously tasted “just like chicken,” as the saying goes.

 

Since becoming vegan, my tofu adventures have always turned into tofu disasters. Well, not today, I’ve decided. I am going to MAKE that tofu taste like chicken, dammit. Since the 4th of July is in a few days, I wanted to make something that is fried, crispy, and all-out delicious. This meal is not the most nutritious, but hey, we vegans gotta keep it real and have fun sometimes.

 

An old friend of mine (a long time friend, not a 60 year-old friend) assisted me in making my chickun nuggets. They turned out just the way I wanted them to; the nostalgic fried-ness was crispy on the outside and chicken-like on the inside.

 

Get some friends together and make gluten-free chickun nuggets today!

 

Fried Gluten-Free Chickun Nuggets

Yield: 3-4 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

 

Ingredients:

  • 1 package of super firm cubed tofu (frozen, then de-frosted)
  • 2 cups all-purpose gluten-free flour
  • 2 tbs salt
  • 1 tbs pepper
  • 1 tbs poultry seasoning
  • 1 tbs garlic powder
  • 1 tbs chia seed
  • 1 cup warm water
  • 3 cups canola oil

 

STEP 1: Place the oil in a deep skillet on the stove. Turn the heat on to a medium-low setting (a 3 or 4 on most stoves).

 

STEP 2: Gather all your ingredients. In one bowl, mix the gluten-free flour and all the seasonings. In a different bowl, combine the chia seed and warm water. Allow the chia seeds to absorb the water and get gooey, which takes about 5 minutes. That is your “egg batter.”

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STEP 3: Form an assembly line! Take some tofu cubes, place them in the chia seeds, and then place them in the flour mixture.

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For added measure, I did that process 2x. I placed the tofu cubes from the flour mixture back in the chia seed pool, followed by another dip in the flour. By doing this, I could tell that the batter was thicker and more secure.

 

STEP 4: When you’ve breaded all your cubes, it’s time to place your cubes in the oil. Take a spatula, gather as many cubes that will fit on it, and place it in the oil GENTLY. (No splashing – it hurts BADLY.) When the nuggets are in the oil, occasionally mix the cubes around for about 3-5 minutes, until the cubes look a crispy golden brown.

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DO NOT DO THIS! YOU WILL BURN THE F OUT OF YOUR HAND!

DO NOT DO THIS! YOU WILL BURN THE HECK OUT OF YOUR HAND!

 

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STEP 5: Using the spatula, take out cubes and place them on a plate lined with paper towels.

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Get your favorite dipping sauce (I’m an old-fashioned ketchup girl myself) and get to enjoying your chickun nuggets!

 

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Look at that texture! Just like chicken!

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Happy cooking!

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2 Comments

  1. kim
    July 10, 2013

    Love this!

    • This Vegan Girl
      July 10, 2013

      They’re super good. Give it a try and let me know how it goes! 🙂