Tofu Chick-fil-A Nuggets
Let me start out by saying this: I’m trying these recipes for the first time and blogging about my procedures and first reactions. Some of these recipes might not be winners, but thats ok!! My family gets to be the guinea pigs, so yours doesn’t have to be. You’re welcome!!
For those who don’t know, I used to work for Chick-fil-A and I love anything and everything Chick-fil-A. The food is phenomenal and it’s a lifestyle. Not a healthy one, but they try… bless their heart. This southern girl is a big fan and will always try and find ways to not have to spend an arm and a leg for “quick service” food. So when I found this recipe I was estatic.
It’s pretty straight forward:
1 14oz block of firm Tofu, cut into squares (or pulled apart to be not so neat)
1 Cup of Milk (or almond milk if you’re completely plant based; the recipe that I used originally called for almond milk but I wanted regular milk)
1tbls of Pickle Juice
1tsp of Hot Sauce
1 Cup of Flour
1tsp of Garlic Powder, Onion Powder, Oregano, and Paprika
1 Cup of Breadcrumbs (recipe originally called for Panko but I didn’t know there was a difference so whatever…)
Salt and Pepper
**NOTE: More seasoning was needed… please continue reading to know how this recipe actually turned out and how to make it better before trying to make it. Trust me…**
So I start out by pressing the tofu. This helps to get out excess moisture and makes the tofu firmer. I just wrap it in paper towels and put something heavy on it like a stew pot. While that’s pressing I add the flour and spices to a bowl and mix them together. Then I mix the milk with the pickle juice and the hot sauce. Then the breadcrumbs with the salt and pepper. All in different bowls.
I put about an inch of peanut oil in my frying pan and let it heat up. You’ll know when it’s ready when you either stick something in it and it bubbles or if you put a drop of water in the oil and it goes crazy. Whatever floats your boat.
I then cut the tofu into squares and started to dip them: flour, milk, breadcrumbs. I put them on a plate to wait while I finished all the pieces.
Then into the peanut oil they go!! I did smaller batches and used a slotted spoon to move them around and to transfer them from the frying pan to a paper towel lined plate to dry.
All in all it took maybe 20 minutes. Longer because I had to take pictures of the process. But it was fun!! I served them to my husband with some dipping sauces and a glass of sweet tea and lemon. I drank the tea.
They were ok. Not at all like a Chick-fil-A nugget, but with a sauce they were good. When I make them again, and I will make them again, I’m definitely going to add more spices to the mix. I think there was too much flour and not enough spices. Additionally, there was too much milk and not enough pickle juice or hot sauce. And there definitely wasn’t enough salt in the breadcrumbs.
Tofu is, by nature, a flavor-less protein. It’s an amazing protein because it goes with just about anything. It really can capture a flavor and hold it, if you have enough flavor. I’ve made amazing tofu curries in the past that both myself and my husband have enjoyed. In fact, we made a Nashville Hot “Nugget” once that was phenomenal. So I think that’s why I was so excited to make this dish. Just means I’ll need to try again with a different spice ratio. It has a lot of potential to be amazing, just needs a little bit of work.
Let me know if you try it, or if you have any suggestions on how to make it better!!
With Love and Light,