Current pop culture indicates a fascination with processed birds in a deep fried form, bite sized pieces of chicken flavored feastery.
An artist that I know doesn't eat animal bits, but they wanted bite sized savoury morsels and so I put my thinking chunks together and formulated this little treat, if course I made them draw me a picture as payment, of me hanging out with a little birdy.
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Prepare for doom!
For 20 nuggets you will need:
1 Tin of Chickpeas
1 Vegan Chicken stock cube (Massels are suitable and affordable)
Plain flour
Breadcrumbs (optional)
Oil (for frying)
Frying pan
Spatula
Mixing bowl
Another Bowl/Plate (for breading)
Strainer
Potato Masher
Tray/Cutting board
Tablespoon
Separate the Chickpeas from the aquafaba, put them into your mixing bowl and mash them to death, be as rude and nasty to them as possible, especially if you've had a bad day.
Prepare the breading bowl with either flour or breadcrumbs, or both and spice it how you like it (your choice).
Put the cutting board beside said bowl and get ready for the fun.
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Fun time!
Crumble your stock cube over the mashed Chickpeas and mix it up good, feel free to add more spices and flavours, I didn't and they worked. Once the stock is nice and gone, start adding plain flour to the mix, keep adding flour and mixing until the saddy batch clumps together and barely sticks to you (but not so much that it doesnt stick at all, slow down mate).
Grab your tablespoon and take a chunk of bean-flour-stock clump, just the right amount to make a nugget, shake it off into the breading bowl/plate and then shower it in the flour/crumbs. Now you can shape the little pest without getting your hands messy. Put it on your tray/board for later.
You will need to repeat this process until all the mixture is gone, I know you can do it, you're already doing so well.
Now, somewhere around you should be a bunch of nuggets, a frying pan, spatula and oil, if you want you could clean up a little bit now, thats what I do, I'm give you a minute to do that and then we can continue.
Ok so fill your pan up with enough oil to shallow fry the nuggets, don't drown them, but make sure they get wet up to their hips (half way) at least.
Heat the pan Medium to High, you probably know your stove better than I.
Once the oil is hot, fill up the pan with your feast, they should be golden brown on the outside, you can flip them a few times to stop them burning or going crusty but nake sure they all get a chance to cook (it helps get rid of the starchy wheat flavour and allows the chicken stock to spread it's wings)
When theyre done you can use the strainer (you should have cleaned it earlier, I told you to and I knew you wouldn't) and the spatula to lift them free of the oily inferno, put them on your eating dish and let them cool down a bit.
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Sauce is far too contraversial for me to tell you what to use, figure it out yourself!
It is as simple as that, go make a nugget.
😗
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