Vegan KFC Chicken Nuggets, Sandwiches




Chicken nuggets, chicken sandwiches, giddyup! We’re taking a whole Cauliflower and dredging it up to chicken cutlet perfection. The acronym KFC doesn’t completely apply, but it was the inspiration for this recipe, down to the specific spice blend and original Colonel Sanders sauce. I love Veganizing recipes, and this one is no exception. I labored to get the right spice mixture, cook time, breading quotient and I think I nailed it. I also hustled to do it all oil free, gluten-free and of course cruelty free! 




I love having these chicken nuggets and sandwiches in my arsenal, Which can also be fancied up with gravy, greens, mashed etc ...



What you need:

For the chicken nuggets/cutlets:

(dry mixture)

1.5 c garbanzo flour aka chickpea flour (can sub any flour of choice)

3/4-1 tbl salt

1 tbl old bay seasoning

1 tbl garlic powder

1 tbl onion powder

1 tsp celery salt

1 tsp sage

1/2 tsp pepper

dash of coriander

dash of cinnamon

1 tbl cornstarch 


(wet mixture)

1 c non dairy milk

1 tbl apple cider vinegar


(breadcrumbs)

2 c ground cornflakes cereal, or other breadcrumbs such as panko


Colonel Sanders Sauce:

1/4 c vegan mayo (we like the brand Just Mayo)

1 tbl ketchup

1/4-1/2 tsp hot sauce

1/2 tsp garlic powder

1/2 tsp horseradish


Coleslaw:

1/3 purple cabbage, shredded

1-2 tbl vegan mayo

juice of about half a lime

1/4-1/2 tsp salt

pepper


What you do:

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper (don’t skip this step, or it will be difficult to flip). Cut the cauliflower into steaks and florets. Prepare dredging station by combining all dry ingredients in a mid sized bowl, another bowl for the buttermilk and a third plate or bowl for the cornflake crumb mixture. See the steps in the video, as we dredge from flour, to liquid, back to flour, back to liquid and finally to the crumbs. Dredge all pieces big and small and set to roast.


You’ll be roasting about 40-50 minutes depending on the size, flipping at approximately 12-minute increments. Make the Colonel Sanders sauce, some of that can go on the burger buns, or be used as dippy sauce for the nuggets, put some aside and add a bit of water to make it a little thinner to use for more flavor dredging - -  At the second flip use the thinner sauce to re-dredge, adding even more flavor. 


Make the coleslaw, assemble your buns with desired toppings (avocado, tomatoes, pickles, etc) & EAT! finally..





As promised, here's the alphabetized spice mixture so you can take a screenshot for easy grabs in the grocery store:



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If you love this recipe and plan to make it again - consider batching all the spices in one container for easy assembly going forward:

3 tbl salt

3 tbl old bay seasoning

3 tbl garlic powder

3 tbl onion powder

3 tsp celery salt

3 tsp sage

1.5 tsp pepper

1/2 tsp coriander

1/2 tsp cinnamon

3 tbl cornstarch 


1/3 of the contents of this jar is to be mixed with your 1.5 cups of flour to form the dry ingredient mix. Having this handy can easily shave 10 minutes off the prep time. 



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Woodland Hills, Los Angeles CA 

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