Vegan Mini Chick'n Fingers
Updated: Aug 5
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:
If using Gardein Chick'n products, thaw them overnight in the fridge or on the counter top for about an hour. DO NOT microwave or you'll end up cooking them and they won't be pliable.
Use a cooling rack after frying to prevent the chick'n from steaming itself and getting soggy.
Don't use olive oil to fry. You need to use something with a high smoke point, I usually fry with peanut oil.
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. 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 using a Cajun Seasoning.
Shake off the excess flour and batter when you dredge.
Make sure you press the flour into the chick'n so it sticks!
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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!