If you’re craving the crispy, golden goodness of chicken fingers but want to keep it completely plant-based, you’re in for a treat! This vegan chicken fingers recipe offers all the savory satisfaction without any animal products.
Perfectly crunchy on the outside and tender on the inside, these fingers are made using simple, wholesome ingredients that come together beautifully. Whether you’re vegan, vegetarian, or just looking to try something new and delicious, these chicken fingers are a fantastic alternative that everyone will enjoy.
Beyond taste, this recipe is easy to make and customizable to suit your preferences. Whether you bake or fry them, the result is a mouthwatering snack or meal addition that pairs wonderfully with your favorite dipping sauces.
So grab your apron and get ready to whip up a batch of these irresistible vegan chicken fingers that will quickly become a household favorite!
Why You’ll Love This Recipe
There’s so much to love about these vegan chicken fingers! First, they’re incredibly flavorful, thanks to a perfect blend of spices and plant-based ingredients that mimic the texture and taste of traditional chicken fingers.
Plus, they’re versatile — bake them for a healthier option or fry them for extra crispiness. This recipe is also budget-friendly and uses ingredients you can find easily at any grocery store or health food market.
Whether you’re serving them as a main dish, a party appetizer, or a kid-friendly snack, these vegan chicken fingers satisfy cravings without compromise. And if you’re looking to expand your vegan recipe repertoire, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals for more hearty and convenient ideas!
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra firm tofu (pressed and drained) | 14 oz (400g) |
| Chickpea flour | 1/2 cup (60g) |
| Unsweetened plant-based milk (almond, soy, oat) | 1/2 cup (120ml) |
| Panko breadcrumbs | 1 cup (100g) |
| Ground flaxseed | 2 tbsp |
| Water | 6 tbsp |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Paprika (smoked or sweet) | 1 tsp |
| Dried oregano | 1/2 tsp |
| Dried thyme | 1/2 tsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Vegetable oil (for frying or brushing) | 2-3 tbsp |
Equipment
- Mixing bowls (2 medium size)
- Whisk or fork
- Shallow dish or plate for dredging
- Baking sheet (if baking)
- Parchment paper or silicone mat
- Cast iron skillet or frying pan (if frying)
- Spatula or tongs
- Paper towels (for draining excess oil)
- Measuring cups and spoons
- Tofu press or heavy object (for pressing tofu)
Instructions
- Press and prepare the tofu: Remove tofu from the package and drain. Wrap it in a clean kitchen towel or paper towels and place a heavy object on top to press out excess moisture. Let it sit for 15-20 minutes.
- Cut the tofu into strips: Once pressed, slice the tofu into finger-sized strips, about 1 inch wide and 3 inches long. Set aside.
- Prepare the flax egg: In a small bowl, mix the ground flaxseed with water and stir well. Let it sit for 5 minutes until it thickens slightly.
- Make the chickpea batter: In a separate bowl, whisk together the chickpea flour, plant-based milk, and all the spices: garlic powder, onion powder, paprika, oregano, thyme, salt, and pepper. Add the flax egg and mix until smooth and thick enough to coat the tofu strips. Add a splash of water if too thick.
- Prepare the panko coating: Pour the panko breadcrumbs into a shallow dish or plate.
- Coat the tofu strips: Dip each tofu strip into the chickpea batter, allowing excess to drip off, then dredge it thoroughly in the panko breadcrumbs, pressing gently to adhere. Place coated strips on a plate.
- Choose your cooking method: For baking, preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Place tofu fingers on the sheet and lightly brush or spray with vegetable oil.
- Bake or fry:
- Baking: Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- Frying: Heat 2-3 tablespoons of vegetable oil in a skillet over medium heat. Fry tofu strips for 3-4 minutes on each side, until crisp and golden brown. Drain on paper towels.
- Serve hot: Enjoy your vegan chicken fingers warm with your favorite dipping sauces like BBQ, vegan ranch, or spicy mustard.
Tips & Variations
Tip: Pressing your tofu well is key to achieving a firm texture that holds up during cooking. If you don’t have a tofu press, use heavy books or cans as a substitute.
Variation: For extra flavor, marinate the tofu strips in a mixture of soy sauce, lemon juice, and smoked paprika for 30 minutes before coating.
Want a gluten-free version? Use gluten-free breadcrumbs or crushed cornflakes instead of panko.
For a healthier twist, try air frying the tofu fingers at 375°F (190°C) for 15-20 minutes, flipping halfway.
And if you enjoy experimenting with plant-based dishes, be sure to check out our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade perfect for wrapping these fingers into a tasty meal!
Nutrition Facts
| Nutrient | Per Serving (4 fingers) |
|---|---|
| Calories | 280 |
| Protein | 15g |
| Fat | 12g |
| Carbohydrates | 28g |
| Fiber | 5g |
| Sugar | 2g |
| Sodium | 450mg |
Serving Suggestions
These vegan chicken fingers are incredibly versatile. Serve them as a fun appetizer with a trio of dipping sauces like vegan honey mustard, spicy ketchup, and creamy avocado dip.
For a filling meal, pair them with crispy oven fries or a fresh side salad tossed in a tangy vinaigrette. You can also use them as a protein-packed filling for sandwiches or wraps using homemade vegan flour tortillas.
If you’re feeling adventurous, try them alongside some plant-based coleslaw or a warm bowl of vegan chili from our Gold Star Vegetarian Chili Recipe for a comforting and hearty dinner.
Conclusion
This vegan chicken fingers recipe is proof that you don’t need animal products to enjoy crispy, flavorful comfort food. With just a few simple ingredients and easy steps, you can create a delicious, satisfying dish that appeals to vegans and non-vegans alike.
The combination of crispy panko coating and well-seasoned tofu makes for a delightful texture and taste that’s perfect for any occasion.
Whether you bake, fry, or air fry, these fingers will be a hit at your table. They also offer plenty of room for customization, so feel free to experiment with different spices and dipping sauces.
For more delicious plant-based recipes, explore our collection like the Vegan Soul Food Recipe Book or the Veganomicon Recipes Online for inspiration. Happy cooking!
📖 Recipe Card: Vegan Chicken Fingers
Description: Crispy and flavorful vegan chicken fingers made with seitan and seasoned breadcrumbs. Perfect as a snack or main dish with your favorite dipping sauce.
Prep Time: PT20M
Cook Time: PT25M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 1 cup vital wheat gluten
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 3/4 cup vegetable broth
- 2 tablespoons soy sauce
- 1 cup unsweetened plant-based milk
- 1 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
Instructions
- In a bowl, mix vital wheat gluten, nutritional yeast, garlic powder, onion powder, and smoked paprika.
- In another bowl, combine vegetable broth and soy sauce.
- Pour wet ingredients into dry ingredients and mix until dough forms.
- Knead dough for 3 minutes, then shape into finger-sized strips.
- Dip each strip into plant-based milk, then coat with flour.
- Dip again in plant-based milk, then coat with panko breadcrumbs seasoned with salt and pepper.
- Heat olive oil in a pan over medium heat.
- Fry the strips for 3-4 minutes on each side until golden brown and crispy.
- Drain on paper towels and serve warm with your favorite dipping sauce.
Nutrition: Calories: 320 kcal | Protein: 25 g | Fat: 8 g | Carbs: 35 g
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