Jackfruit Chicken Nuggets

Jackfruit Chicken Nuggets

INGREDIENTS

  • 1 x 15oz can jackfruit in brine

  • vegetable oil

  • small handful parsley

For the spicy coating:

  • 1 tsp cajun seasoning

  • 1/2 tsp smoked paprika

  • 1/2 tsp chilli powder

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/2 tsp black pepper

For the batter:

  • 60g (2.1oz) plain flour, plus extra for coating

  • (8.5fl.oz) plant-based milk

  • 1/2 tsp bicarbonate of soda 

  • 1/2 tsp salt

  • 2 tsp dried mixed herbs

  • 1/2 cup of water, if required

INSTRUCTIONS

  1. Preheat the oven to 180°C / 356°F fan-assisted and line a baking tray with baking paper. 

  2. Drain and rinse the jackfruit, then slice each piece into bite-sized chunks and trim the hard core ends. Then add to a mixing bowl along along with all the ingredients for the spicy coating and stir until fully combined. Transfer the jackfruit to the lined baking tray and bake for 15 minutes, turning the jackfruit pieces halfway through. 

  3. Meanwhile, combine the batter ingredients in a separate mixing bowl until smooth and runny, and set to one side. You can add up to 125ml of water if the batter is too thick. Next, add a few tablespoons of plain flour to a separate plate and set to one side. Then place a frying pan on a medium-high heat and pour enough vegetable oil in so that the oil is 1cm deep.

  4. Dip the jackfruit pieces in the batter, then in the flour, then place in the hot oil and fry for 30 seconds on each side or until crispy and golden brown, then place on kitchen towel to soak up the oil. Note: we prefer to fry the jackfruit in two batches.

  5. Roughly chop the parsley and serve the jackfruit with a sprinkling of salt, parsley and with your favorite dipping sauce, such as vegan mayo or ketchup.

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