Tender Crispy Jackfruit “Chicken” Nuggets are the perfect plant-based substitute for anyone who misses the flavors and textures of chicken nuggets or for anyone that loves juicy, crispy, crave-worthy comfort food.The stringy young jackfruit’s texture closely emulates chicken or pulled pork as in my BBQ Jackfruit Tacos my Savory Vegan Jackfruit Stew or my Southwest Jackfruit Quinoa Bowl and absorbs flavors like a sponge. The breading is made from a mix of flour and cornstarch with a colorful mix of basic spices you probably already have in your pantry.
What Is Jackfruit?
A relative of figs and breadfruit, jackfruit grows in tropical areas of Southeast Asia, Brazil and Africa. While it is technically a fruit, its consistency is similar to that of chicken or pork. It has a fairly neutral taste when young, so it takes on the flavor of whatever sauce or seasoning you pair it with. It has a stringy consistency that works especially well with tangy barbecue sauce.
Jackfruit vs Meat
Unlike animal sources of protein, jackfruit contains no saturated fat or cholesterol, it’s light in sodium, and is also low in calories, with just 20 per a 2.65-ounce serving. Additionally, jackfruit contains 3 grams of fiber per serving, as well as 110 milligrams of potassium, heart-healthy nutrients that many of us are not getting enough of. (Source:Today.com)
What Is Your Favorite Dip?
My family loves to eat these addictive nuggets of joy, hot, right out of the air fryer with a dip. We each have our “go-to’s”. Mine is a mix of yellow mustard and agave syrup, my husbands is my, Vegan Chipotle Aioli and my daughter Carringtons is Mommy’s Homemade Ketchup. Store bought ketchups can be full of low-grade sugar, additives and preservatives, so I make my own at home. It takes only 30 mins and uses pantry staples you likely already have. Store your Homemade Ketchup refrigerated in a sealed container for up to a month. Do you have a favorite dip? Write a comment down below and let me know!
Turn These Jackfruit Nuggets Into A Meal
These nuggets are so versatile they make an incredible appetizer and are the perfect addition to a main dish, adding a savory, meaty crunch. Why not try adding them on top of salads, grain bowls or rice? How about in tacos, wraps or with pasta? Create your own Jackfruit Nugget dish and tag me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter so I can see your photos.
Cook Your Nuggets Your Way
This recipe offers you three different options to cook your nuggets: baking, frying or air frying Both baking and air-frying is a no oil option if you are eliminating fats from your diet. Try out all of these methods and discover your favorite way to eat these Tender Crispy Jackfruit “Chicken” Nuggets.
Can These Jackfruit Nuggets Be Gluten-Free?
Yes, this recipe can be gluten-free by substituting the all purpose flour for gluten-free flour.
Can These Nuggets Be Oil-Free?
Yes, this recipe can be oil-free too! Choose the baking or air fry cooking option in the recipe below and instead of brushing the jackfruit nuggets with oil, choose vegetable stock. The nuggets may not be a crispy but your heart will be happy!
Let Me Know What You Think
Scroll below for a full list of ingredients and instructions to make this Tender Crispy Jackfruit “Chicken” Nuggets. Let me know how you enjoy this recipe in the comment section below because I always love hearing from you. Find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter.
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PrintTender Crispy Jackfruit “Chicken” Nuggets
Tender Crispy Jackfruit “Chicken” Nuggets are the perfect plant-based substitute for anyone who misses the flavors and textures of chicken nuggets or for anyone that loves juicy, crispy, crave-worthy comfort food.
- Prep Time: 1 hour 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 2–3 servings 1x
- Category: Appetizer, Dinner, Main Course
- Method: Air Fry, Bake, Fry
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 regular can young jackfruit in brine, not syrup*
For The Buttermilk & Marinade
- 1 cup plant milk ( I use oat milk)
- 2 tsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp dried basil
- 1/2 tsp black pepper
- 1/4 sea salt
For The Breading- Dry Mix
- 1/2 cup all purpose flour
- 2 tbsp cornstarch
- 1 tsp garlic
- 1 tsp paprika
- 1 tsp dried dill
- 1 tsp dried basil
- 1/2 tsp black pepper
- 1/4 tsp sea salt
For The Breading – Wet Mix
- Reserved Buttermilk Marinade
- 1/3 cup All Purpose Flour
Instructions
- Mix the plant milk with the apple cider vinegar in a small bowl. Set aside for 10 minutes to make the “buttermilk”.
- Drain and rinse the jackfruit thourougly. If the small spongy triangles on your jackfruit is very tough use a sharp knife to remove it, however it is perfectly edible as well as the seeds.
- Mix together the spices in a medium sized bowl. Pour the buttermilk mixture over the jackfruit.
- Cover and refrigerate for 1 hour or you can leave overnight.
- Carefully remove the jackfruit from the bowl reserving the liquid to use in the wet batter.
- Prepare two bowls for the batter. In one bowl add the reserved buttermilk mixture and whisk in flour until smooth. In the second bowl whisk together flour, cornstarch, and spices.
- Meanwhile, heat air fryer, oil, or oven to 400F.
- Working in stages, dip the jackfruit into the flour mixture, shake off the excess, dip into batter, then back into the flour. I suggest using one hand to handle the wet mixture and one to handle the dry. Repeat for all remaining jackfruit pieces. Cook until golden brown and crispy. See below for cooking options.
- Serve with your favorite sauce.
If Baking:
- Preheat oven to 400F. Line a baking sheet with parchment paper. Using a sauce brush dab a light layer of vegetable oil (or vegetable stock if oil-free) on each piece of jackfruit. Flip over and repeat the process until all of the jackfruit nuggets are evenly coated.
- Bake for 15 minutes, then flip all the jackfruit nuggets and cook for an additional 15 minutes or until golden brown, brushing with more oil (or stock), if needed.
If Frying:
- Heat about 1 cm vegetable oil on medium heat in a large frying pan. Test the heat by dropping a small amount of batter into the oil. If it sizzles immediately the oil is ready to fry.
- Working in batches, fry each side for 3-4 minutes or until crispy.
If Air-frying:
- Preheat air fryer to 400F
- Using a sauce brush dab a light layer of vegetable oil (or vegetable stock if oil-free) on each piece of jackfruit. Flip over and repeat the process until all of the jackfruit nuggets are evenly coated.
- Place in a single layer and fry for 20 minutes flipping halfway until the nuggets are brown and crispy.
Notes
*Do not use canned jackfruit in syrup in this recipe. It will be too sweet and may burn. Reserve canned jackfruit in syrup to use for desserts.