- Fam, we nailed this one.
(upbeat music)
I'm constantly surprised how much pull rappers have
in the fast food industry.
Apparently, Wendy's is bringing back
their spicy chicken nuggets
because Chance the Rapper really liked them
and wanted to see them back on the menu.
For the rest of us vegans and vegetarians
that can't eat them, I decided to make them at home
so that you could make them
and try them and enjoy them as well.
Therefore, you may have guessed it,
on today's episode of Flip It,
we're making Wendy's spicy chicken nuggets.
(funky music)
Flip It is a series on my channel
where I take popular fast food items,
like your favorite childhood popular dishes,
and try to flip it into their vegan counterpart.
If you are new to my channel, hi.
Bonjour.
I'm Candice.
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All right, the Wendy's chicken nuggets are still on the menu
but the spicy nuggets were a thing that they had
for like a limited time, I believe,
and they removed them from the menu.
What I did to figure out how to make this recipe
was really take a look at what the ingredients are
for the regular nuggets that they have
and then find a way to add the spice to it.
So, to add the spice to this recipe,
I thought I would go with cayenne pepper.
That way you're getting the spice in the breading,
which makes them nice and spicy,
and then you can dip them in whatever
your favorite dips are.
Instead of egg for the dredge,
I'm using the Veg baking mix powder.
It's nice and thick.
It keeps the coating on whatever you're cooking it with,
which is great, 'cause a lot of time
when I bind with a lot of egg replacers,
they can just kind of fall off.
For the actual chicken part,
I wanted to use something that you guys have access to.
So I'm going to go with marinated tofu.
Don't hate on tofu.
It's very versatile.
So I have pressed this tofu for like two hours,
so it's nice and dry.
So what we're going to do is dip it and soak it
in a non-chicken chicken-broth-style broth,
redundant sentence,
and let that really soak up all that nice chicken juiciness,
and then we're gonna bread it and fry it.
Like I said, I've gone ahead and pressed this tofu.
All I did was just wrap it in a dishcloth,
place my cast-iron pan and a cutting board on top,
and then it's nice and dry.
And I find that I like to tear this tofu
instead of cutting it so that it doesn't get
kind of square nuggets 'cause nuggets aren't square.
So I just like to tear it with my fingers
into little nugget shapes.
Just make them like kind of random.
And any of this leftover stuff,
if you're finding that you need to pull some off,
any of the leftover tofu, you can add to like a bolognese
or a stir-fry or something that needs some extra protein.
So I'm going to do this with two blocks of tofu.
Then I'm going to cover them
with a chicken-style vegetable broth.
Make sure that the tofu is coated.
I'm just gonna use my hands for this.
Just wash your hands.
It's pretty delicate, even though it is firm tofu,
so just be careful.
That's why I'm using my hands
and not like a fork or anything
'cause I don't want them to break into a bunch of pieces.
Then we're going to let that sit
for a minimum of 15 minutes.
But you can marinate this overnight.
You can marinate it up to two days in the fridge.
All right, while the tofu is marinating,
I'm just going to whip together a quick breadcrumb recipe.
Well, I looked online, like I said,
and just tried to figure out kind of what they're using.
So I think they're using a combination of breadcrumbs
and flour for this.
So I'm just gonna add some breadcrumbs
and then some flour.
And then to that, I am going to add some garlic powder,
pepper.
For the heat, to make it nice and spicy,
I'm gonna use some cayenne.
If cayenne is too spicy for you,
you can also use chili powder.
Of course, we need a generous amount of salt
and some onion powder.
I'm gonna whisk that together.
Okay, I'm looking at this and I'm a bit concerned
that I'm not gonna get that orange color
that the ones from Wendy's have.
So for the orange color, I'm gonna do two things.
I'm going to add some paprika to the actual breadcrumbs,
and to the egg mixture, the vegan egg mixture,
I'm going to add some hot sauce,
and hopefully that makes it orange.
Let's see.
Still not quite as orange as I would like.
Well, we'll see how this goes.
Maybe we'll just end up with the flavor.
This won't be very orange.
Okay, I have my vegan egg mixture here.
I'm going to add that to a bowl.
Then I'm gonna use just some Frank's Hot Sauce.
Oh god.
That's about a quarter cup.
I'll start with a quarter cup and see how it goes,
if we're getting that orange color that we want.
I also am turning on my oil to heat that up slowly.
But I think we might get the color from that.
While our oil is heating up,
I am going to take our tofu pieces
that have been marinating,
I'm going to put it into our seasoned flour mixture,
and then I'm going to put it into the spicy egg mixture.
Let any excess any drip off.
And then back into the breading mixture.
Make sure it's nice and coated.
And then I'm going to lay it on this wire rack to rest
so that the breading has some time to just sit there
and rest, so when we fry it, it doesn't fall off.
You want to do that with all of your tofu pieces.
I really need to implement the wet-and-dry method here.
I keep forgetting.
So do this with all of your tofu,
and then we are going to fry.
Now that I have all of my tofu bits dredged,
I'm just gonna use this slotted spoon.
I can also use tongs,
but I feel like these are pretty delicate.
So I'm gonna use the slotted spoon.
Cook them in hot oil.
Actually, the tongs might be easier.
And you want to cook these for about three to five minutes,
turning them frequently so that all of the little edges
and nooks and crannies get nice and crispy.
(electronic music)
There it is, guys.
A vegan version of Wendy's spicy chicken nuggets.
I'm gonna give this a taste test.
I also made some fries,
because of course you can't go to Wendy's
without getting some fries as well.
I have three different sauces.
I will leave links to the recipes for these guys
in the description box.
I have a jalapeno ranch, I have a creamy sriracha,
and then I have the Wendy's S'awesome Sauce.
So I'm gonna try it with the S'awesome Sauce.
That is so good.
It's so nice and crispy on the outside
and then soft and moist and chickeny on the inside.
We nailed this one.
Bam, we nailed this one.
This is amazing. I'm so impressed.
I do wish that the orange color came out of it more.
They must be using food coloring to get it that orange.
I mean, it's orange.
But it's not quite as red-orange like they have it, but.
The flavor is there.
It has like a mild spice.
If you like it really spicy, I would double the cayenne.
You should make this one.
It's amazing.
I need to clean my fingers.
I think the only thing that I would change about this
is I might use the tofu method that I used
in the Tofu Tastes Like Chicken video,
where we freeze the tofu.
I think I might do that next time to get these nuggets,
because then you get that real pull-apart chicken,
and it's a little bit drier as well,
but like dry in a good way.
I mean, you're putting it in the marinate anyway,
so it doesn't really matter,
but you definitely get that difference in texture.
But that's literally the only thing that I would change.
It is perfect every other way.
It's perfectly crispy.
It's nice and soft on the inside.
I mean, I'm getting those chicken nugget feels
that I enjoyed when I was a kid.
So yeah, let me know in the comment section below
what you want me to flip next.
Give this video a big thumbs-up if you liked this recipe.
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And I'll see you next time. Bye!