There’s something about biting into a perfectly crisp, golden nugget that feels like pure satisfaction. These Wendy’s Spicy Chicken Nuggets deliver that nostalgic crunch and heat you love, minus the meat.
Inspired by the fast-food classic but revamped for a plant-based twist, this recipe brings the bold, fiery flavor of cayenne and paprika with a touch of tangy garlic in every bite. Best of all, they’re baked or air-fried, making them a guilt-free indulgence.
The secret to their irresistible texture lies in the double-dredging technique—dipping each piece into a spiced batter and coating it in seasoned breadcrumbs. It’s this process that creates a crunch so satisfying, you might just declare these nuggets better than the original.
Lately, plant-based comfort food like this has been stealing the spotlight, with a rapid increase in people choosing vegan meals at least once a week. And with recipes like these, it’s easy to see why.
Whether you’re hosting a game night or just need a quick snack, these nuggets are the perfect crowd-pleaser. So, let’s roll up our sleeves and make these spicy nuggets your next obsession.
What I Didn’t Expect About This Recipe?
- It’s fast-food nostalgia done better. Recreating this classic at home means enjoying all the flavor without the questionable ingredients.
- Perfect for any occasion. From lazy movie nights to party platters, these nuggets fit right in.
- Customizable heat levels. I adjust the spice blend depending on my mood—mild one day, extra fiery the next!
- Healthier and just as satisfying. Air-frying keeps this crispy and light while still delivering that signature crunch.
- They’re beginner-friendly. Even my non-vegan friends love making (and eating) these!
Wendy’s Spicy Chicken Nugget Recipe
Equipment
- Slotted spoon
- Baking sheet
- Wire rack
- Whisk
- Mixing bowls
Ingredients
- 5 eggs worth of egg replacer, prepared
- 1 tsp cayenne powder
- Canola oil, for frying
- 1 tsp black pepper
- 1 tsp sea salt
- 2 cups double strength no chicken, chicken-style vegetable broth
- 2 blocks extra firm tofu, pressed & torn into bite-sized nuggets
- 1 cup plain breadcrumbs
- ½ cups all-purpose flour
- 1 tsp garlic powder
- ⅓ cup Franks Hot Sauce
- 1 tbsp paprika
- 1 tsp onion powder
Instructions
- Soak tofu nuggets in chicken-style broth for at least 15 minutes or up to 2 days.
- Mix flour, breadcrumbs, and spices in a bowl.
- In another bowl, combine egg replacer with hot sauce.
- Dredge tofu in flour mixture, then the egg replacer, and back in the flour.
- Place coated tofu on a rack while heating oil to 365°F.
- Fry tofu in batches for 3–5 minutes until golden.
- Drain on a wire rack and serve with your favorite vegan dipping sauces.
Notes
- Marinate tofu longer for a deeper flavor.
- Adjust cayenne for your preferred spice level.
| Nutrition | Value |
| Calories | 250kcal |
| Carbohydrates | 20g |
| Fibre | 2g |
| Fat | 15g |
| Protein | 10g |
Tips That Will Ease Your Job!
- Press the Tofu: Remove excess moisture before marinating for better texture.
- Prep Ahead: Marinate tofu overnight to save time and boost flavor.
- Use a Deep Fry Thermometer: Maintain oil at 365°F for perfect crispiness.
- Double-Dredge: Coat tofu twice for an extra crunchy layer.
- Batch Fry Smartly: Fry in small batches to keep the oil hot and the nuggets crispy.
