GARDEIN® PLANT BASED CHICK'N TENDERS
- 16 portions
Ingredients
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SPICE MIXTURE:
|
0 |
|
Paprika
|
1/4 cup |
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Ground white pepper
|
3 tbsp |
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Garlic salt
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2 tbsp |
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Ground ginger
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1 tbsp |
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Kosher salt
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2 tsp |
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Dried thyme leaves
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1-1/2 tsp |
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Dried basil
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1-1/2 tsp |
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Dried oregano
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1 tsp |
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Celery salt
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1 tsp |
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Ground black pepper
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1 tsp |
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Ground mustard
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1 tsp |
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VEGAN HONEY MUSTARD:
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0 |
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Earth Balance® Mindful Original Dressing & Sandwich Spread
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1/2 cup |
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Dijon mustard
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2 tbsp |
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Prepared yellow mustard
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2 tbsp |
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Vegan honey, agave or maple syrup
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2 tbsp |
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Lemon juice
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1 tbsp |
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CHICK'N:
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0 |
| 16 | |
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Plant milk
|
2 cups |
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Vegan egg substitute
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1 cup |
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All-purpose flour
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6 cups |
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Spice mix
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8 tbsp |
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Vegetable oil
|
3 quarts |
Preparation
Combine ingredients for spice mix and set aside.
Bring a pot of oil to 375 degrees.
While your oil is heating up, place chick'n on microwave safe plate and microwave 1 minute, until thawed. Tear your Chick'n breasts in half. I tore mine at an angle instead of clean in half to create irregular shapes.
Prepare your dredging station. Combine the plant milk, hot sauce and plant-based egg in a bowl. If you are making a plant-based buttermilk and not using plant-based eggs, use an extra cup of plant milk and 2 Tbsp of apple cider vinegar. Let it sit for a couple minutes to form the buttermilk. Combine the flour and seasoning in another bowl.
Once oil is up to frying temperature, dredge your filets first in the wet mixture, then dry, and then repeat to double dredge. Place carefully in oil and let it fry until golden brown. Let it rest on a cooling rack.
Serve with honey mustard sauce, biscuits, coleslaw, mashed potatoes, whatever you want! ENJOY!
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 99 mg | 10% |
| Carbohydrate | 28 g | 9% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 28 g | 44% |
| Iron | 4 mg | 24% |
| Potassium | 65 mg | 0% |
| Calories | 447 kcal | 22% |
| Sodium | 1171 mg | 49% |
| Protein | 23 g | 46% |
| Polyunsaturated Fat | 12 g | 57% |
| Saturated Fat | 3 g | 16% |
| Sugars | 3 g | 0% |
| Dietary Fiber | 3 g | 14% |
| Vitamin C | 1 mg | 1% |
| Vitamin A | 445 iu | 9% |
Percent Daily Values are based on a 2,000 calorie diet