We reviewed these HEALTHY, AFFORDABLE chicken nuggets that MISS ONE IMPORTANT INGREDIENT — Here are our honest thoughts
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Who can resist chicken nuggets? They're one of the most popular fast food items out there and for a good reason! They're delicious, easy to eat, and perfect for satisfying a craving.
While there are plenty of places to get chicken nuggets, it should be noted that these snacks are made with processed meat and are full of unhealthy additives.
So, if you are a fan of chicken nuggets and are looking for healthier alternatives, you no longer need to worry. The SDC team has got you covered!
I personally would like to recommend this "better for you" chicken nugget recipe that I tried making myself and I can guarantee you that you will not regret making them too!
But, before anything else, there is something that you need to know about this easy-to-make chicken nugget recipe — it's missing one important ingredient!
Can you guess what that is?
Chicken nuggets are one of the most popular snacks. Credit: Healthy Girl Kitchen.
Health Coach Danielle Brown has shared her recipe for making a healthier version of the ever-popular chicken nuggets using affordable, easily-accessible ingredients.
Sharing the recipe on Instagram, Coach Danielle, who posts under the username @healthygirlkitchen, revealed that all you will be needing to make this snack are chickpeas, extra firm tofu, oat flour, non-dairy milk, garlic powder, salt, smoked paprika, and breadcrumbs.
Credit: Instagram/@healthygirlkitchen.
Yes, folks! That is not a typo. The recipe calls for the substitution of chicken with chickpeas.
Danielle also recommends using "aquafaba" — better known as the brine where the chickpeas were soaked.
The health coach says in the video: "If you love crispy chicken nuggets but need a plant-based version without the meat, your mind is actually going to get blown that these are made from chickpeas."
In the video, Danielle drains and rinses the chickpeas before placing them inside a food processor.
Next, she adds in the oat flour, tofu, spices, and a splash of non-dairy milk.
The health coach then pulses the ingredients.
In the instructions written along with the video, she emphasised not to “over blend” the mixture to allow it to have some texture.
After the mixture was well-combined, Danielle suggests forming “the chickpea mixture into nuggets" before dipping them in dairy-free milk and rolling them on bread crumbs.
Finally, she pops them into the air fryer and lets them cook for about 15 to 20 minutes at 380 to 400 degrees flipping halfway through or until completely golden brown before serving them with tomato sauce.
"The best part is that they're filled with fibre and protein," she says before ending the video.
The healthy “chicken” nuggets are made from chickpeas. Credit: Instagram/@healthygirlkitchen.
The video became an instant classic, amassing more than 18,500 likes and hundreds of comments from Instagram users who were raving over the recipe.
One user wrote: "Just made these and they were bomb! My boyfriend even went for seconds."
"I just made these and they are perfect!" another added.
Others asked for alternatives to tofu as they avoid products using tofu.
Unfortunately, Danielle has not responded to these inquiries.
I, however, tried making two versions of the chickpea nuggets myself — the pure chickpea variant and the one with the tofu — so I think I can give you my honest opinion on the recipe.
First of all, the nuggets are definitely a must-try! They are healthier and their taste is not far from the ‘original’ chicken nugget.
However, when it comes to the texture, the one with the tofu adds a "meatier" texture to it. So, if you're after the more accurate "feel" of eating chicken nuggets, I advise adding tofu in the mix.
If you're trying to avoid soy products like tofu, you won't be missing much when it comes to the taste of the nuggets if you skip it.
I also advise against dipping the mixture in non-dairy milk before rolling them on breadcrumbs as they have a tendency to make the mixture wetter and less firm.
Nuggets that are less firm tend to break apart when being fried — if you fry them in a pan — and take more time to cook.
The mixture tends to be sticky as it is so I think it'll be fine if you just roll it on breadcrumbs directly.
So, there you have it, folks! I am hoping that you give this recipe a try and let me know your thoughts on the nuggets!
While there are plenty of places to get chicken nuggets, it should be noted that these snacks are made with processed meat and are full of unhealthy additives.
So, if you are a fan of chicken nuggets and are looking for healthier alternatives, you no longer need to worry. The SDC team has got you covered!
I personally would like to recommend this "better for you" chicken nugget recipe that I tried making myself and I can guarantee you that you will not regret making them too!
But, before anything else, there is something that you need to know about this easy-to-make chicken nugget recipe — it's missing one important ingredient!
Can you guess what that is?
Chicken nuggets are one of the most popular snacks. Credit: Healthy Girl Kitchen.
Health Coach Danielle Brown has shared her recipe for making a healthier version of the ever-popular chicken nuggets using affordable, easily-accessible ingredients.
Sharing the recipe on Instagram, Coach Danielle, who posts under the username @healthygirlkitchen, revealed that all you will be needing to make this snack are chickpeas, extra firm tofu, oat flour, non-dairy milk, garlic powder, salt, smoked paprika, and breadcrumbs.
Credit: Instagram/@healthygirlkitchen.
Yes, folks! That is not a typo. The recipe calls for the substitution of chicken with chickpeas.
Danielle also recommends using "aquafaba" — better known as the brine where the chickpeas were soaked.
The health coach says in the video: "If you love crispy chicken nuggets but need a plant-based version without the meat, your mind is actually going to get blown that these are made from chickpeas."
In the video, Danielle drains and rinses the chickpeas before placing them inside a food processor.
Next, she adds in the oat flour, tofu, spices, and a splash of non-dairy milk.
The health coach then pulses the ingredients.
In the instructions written along with the video, she emphasised not to “over blend” the mixture to allow it to have some texture.
After the mixture was well-combined, Danielle suggests forming “the chickpea mixture into nuggets" before dipping them in dairy-free milk and rolling them on bread crumbs.
Finally, she pops them into the air fryer and lets them cook for about 15 to 20 minutes at 380 to 400 degrees flipping halfway through or until completely golden brown before serving them with tomato sauce.
"The best part is that they're filled with fibre and protein," she says before ending the video.
The healthy “chicken” nuggets are made from chickpeas. Credit: Instagram/@healthygirlkitchen.
The video became an instant classic, amassing more than 18,500 likes and hundreds of comments from Instagram users who were raving over the recipe.
One user wrote: "Just made these and they were bomb! My boyfriend even went for seconds."
"I just made these and they are perfect!" another added.
Others asked for alternatives to tofu as they avoid products using tofu.
Unfortunately, Danielle has not responded to these inquiries.
I, however, tried making two versions of the chickpea nuggets myself — the pure chickpea variant and the one with the tofu — so I think I can give you my honest opinion on the recipe.
First of all, the nuggets are definitely a must-try! They are healthier and their taste is not far from the ‘original’ chicken nugget.
However, when it comes to the texture, the one with the tofu adds a "meatier" texture to it. So, if you're after the more accurate "feel" of eating chicken nuggets, I advise adding tofu in the mix.
If you're trying to avoid soy products like tofu, you won't be missing much when it comes to the taste of the nuggets if you skip it.
I also advise against dipping the mixture in non-dairy milk before rolling them on breadcrumbs as they have a tendency to make the mixture wetter and less firm.
Nuggets that are less firm tend to break apart when being fried — if you fry them in a pan — and take more time to cook.
The mixture tends to be sticky as it is so I think it'll be fine if you just roll it on breadcrumbs directly.
So, there you have it, folks! I am hoping that you give this recipe a try and let me know your thoughts on the nuggets!
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