Vegan Mini Chick'n Fingers
Updated: Mar 25
These Mini Chick'n Fingers are perfect for sharing and of course DIPPIN!
As a kid, I remember I used to love Chicken Fingers. I also remember, my only complaint about them was they were so dang big! I think it's one of the reasons I gravitated towards Nuggets more. These dudes are a happy medium between a nugget and a finger. Plus, unlike with Fingers you don't gotta worry about double dippin (even though I think there's no shame in double dippin but don't tell my friends that!)
I made these using Alpha Foods Chik'n Strips and they worked out perfectly! I would suggest letting them sit out for 20 minutes or so as you will probably want to combine a few of the strips to make them bigger and around the same size as the others.
Obviously these are best for dippin, I went with my trusty BBQ and Ranch, but these would work well with vegan Honey Mustard, Buffalo, Sweet and Sour, whatever you like!
A few tips for Fried Chick'n:
Get a deep fry thermometer. You can use a different one if you fry in a pan, but for my money, the deep fry thermometer has been a big help. I like to fry at 375 degrees.
Use a cooling rack after frying. The reason for this is, if you just put your chick'n on a plate, or paper towel, it's gonna steam itself and get soft. With a wire rack, it'll stay crispy.
Don't use olive oil to fry. You need to use something with a high smoke point, I usually fry with peanut oil, but vegetable or canola work fine too!
If the recipe calls for a vegan buttermilk, really let the plant-milk and vinegar sit for a good 5 -10 minutes. I have found that different plant-milks will thicken more or less. I personally use Ripple most times, and it works the best. You really want the wet mixture to be thick enough that it will stick to the chick'n and bind the breading. If it's not thick enough, add some more vinegar.
The seasoning for the dry mix is something you can and should tailor to your tastes! I personally like this Cajun Seasoning mix from Pavilions / Vons, it's got salt, pepper, garlic, onion, paprika, sugar, basil, cayenne, oregano, thyme, mustard seed, white pepper and hickory smoke flavor! You really can't go wrong with any of those, so use whatever you like!
Shake off the excess flour and batter when you dredge.
Make sure you press the flour into the chick'n so it sticks!
And lastly, one thing I like to do is take a fork and dip it in the wet mixture, then flick it in the dry mix a few times and then whisk that together. That will help you get more craggly texture!
This post was sponsored by my friends at Alpha Foods! They have a bunch of great plant-based products which you can check out HERE!
Makes 8 Servings
Cooking Time: 30 - 40 Minutes
2 packages Alpha Foods Chik'n Strips (partially thawed)
1 cup flour
1 cup cornstarch
1 Tbsp baking powder
3 Tbsp Cajun seasoning (or any all purpose seasoning of choice)
1½ cup plant milk
1½ Tbsp apple cider vinegar
2 Tbsp hot sauce
Oil for frying
Heat up some oil to 375
Let's make our dredging station. In a shallow bowl or rimmed plate, combine vegan plant milk and apple cider vinegar with hot sauce to make vegan buttermilk. Let sit for 5-10 minutes to thicken. It should stick to the chick'n, if it's not thick enough add more vinegar.
In another bowl or rimmed plate, combine flour, cornstarch, baking powder and seasoning.
Dredge your chick'n pieces in the vegan buttermilk then in the dry mix, shaking off any excess flour and batter, and carefully add to oil. You may need to take 2-3 pieces and combine them together to form bigger pieces of chick'n.
Fry until golden brown and then let them rest on a cooling rack.
Serve with any dippin sauces you like!