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Recipe: Faux Chicken Nuggets

This past weekend was exhausting to everyone in the family and I feel like I need a weekend to recover from the weekend. We were on the go and non-stop since Friday with a picnic at my husband's work till we put Nathaniel down to bed at 9:30pm Sunday night with a 101.7F out-of-nowhere fever :( (Teething maybe? He has FOUR teeth coming out after all---now a total of sixteen teeth!)

Anyway, I made and brought these Faux Chicken Nuggets to the picnic as an April Fools' joke. I'm so glad and thankful that my husband lets me try new (and even silly!) recipes. He is also more than happy to be the guinea pig of my newly tested creations.

These fooled a lot of people but received praises for the taste, too. I was surprised at how realistic they look! And if you can't use peanuts for some reason, you can substitute a combination of crunchy oatmeal cookies and cheerios instead.

Recipe adapted from Taste of Home

Makes 2 dozen "Chicken Nuggets" and 1 cup dipping sauce

  • Chicken Nuggets
    • 1 loaf (10 3/4 oz) frozen pound cake, thawed
    • 1 1/2 cups confectioners' sugar
    • 2 tbsps water
    • 4 1/2 tsps light corn syrup
    • 1 tbsp butter, softened
    • 1/4 tsp vanilla extract
    • 2 cups finely chopped salted peanuts (I used dry roasted peanuts)
  • Golden Dipping Sauce
    • 2 snack-size cups (3.5 oz each) vanilla pudding
    • 2 tsps dark corn syrup (I used light corn syrup)
    • 2 drops yellow food coloring, optional

Cut cake into 12 slices; cut each slice in half. Cut into irregular-nugget shaped pieces; set aside.

In a small bowl, combine the confectioners' sugar, water, corn syrup, butter, and vanilla; beat on low speed until sugar in moistened. Beat on high until smooth. Dip cake pieces into glaze, then roll in peanuts. Let stand until set.

In a small bowl, combine the sauce ingredients. Serve with nuggets.

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