Crispy on the outside, tender on the inside—these Jackfruit Nuggets are a game-changer! If you’ve never cooked with jackfruit before, get ready to fall in love. It has a meaty texture that makes it the perfect plant-based alternative to classic nuggets. Seasoned to perfection, coated in a crunchy golden crust, and perfect for dipping, these nuggets will have everyone coming back for more. Whether you’re making them for a snack, dinner, or party appetizer, trust me, they won’t last long!
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Why You’ll Love This Recipe
Meaty Texture: Jackfruit has a naturally fibrous texture that mimics shredded chicken, making these nuggets ultra-satisfying.
Crispy & Crunchy: The golden breadcrumb coating gives these nuggets the perfect crunch.
Easy to Make: Simple steps and no fancy ingredients needed—just mix, coat, and fry (or bake for a healthier twist).
Kid-Friendly: These nuggets are perfect for little hands and picky eaters!
Great for Dipping: Serve them with your favorite sauces—BBQ, ketchup, ranch, or a spicy sriracha mayo.
Ingredients
Here’s what you need to make these delicious nuggets:
Jackfruit: The star of the show! Use canned young jackfruit in brine for the best texture. Drain and shred it before using.
Flour: Helps bind everything together and gives structure to the nuggets. Use all-purpose or a gluten-free alternative.
Breadcrumbs: Panko or regular breadcrumbs create a crispy, golden coating.
Plant-Based Milk: Helps the batter stick to the jackfruit, ensuring an even coating.
Seasonings: A mix of garlic powder, onion powder, paprika, salt, and pepper enhances the flavor.
Nutritional Yeast (Optional): Adds a cheesy, umami kick to the nuggets.
Cornstarch: Helps make the coating extra crispy when fried or baked.
Oil (For Frying or Baking): Use a neutral oil like vegetable or avocado oil for frying. If baking, a light spray of oil helps achieve a crispy texture.
Instructions
Prepare the Jackfruit: Drain and rinse the jackfruit. Use your hands or a fork to shred it into bite-sized pieces. If any tough cores remain, chop them finely.
Mix Dry Ingredients: In a bowl, combine the flour, cornstarch, and seasonings.
Make the Batter: Slowly add plant-based milk to the dry mixture, whisking until you get a smooth, thick batter.
Prepare the Coating: Place breadcrumbs in a separate bowl.
Coat the Jackfruit: Dip each jackfruit piece into the batter, letting the excess drip off, then roll it in the breadcrumbs to coat evenly.
Cook to Perfection:
- Frying: Heat oil in a pan over medium heat. Fry the nuggets for 3-4 minutes per side, or until golden and crispy. Drain on paper towels.
- Baking: Preheat oven to 400°F (200°C). Arrange nuggets on a lined baking sheet, lightly spray with oil, and bake for 20-25 minutes, flipping halfway.
- Air Frying: Cook at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.
Serve and Enjoy: Let them cool slightly, then dip in your favorite sauce and enjoy!
How to Serve Jackfruit Nuggets
With Dipping Sauces: Serve with ketchup, BBQ sauce, honey mustard, or vegan ranch.
As a Meal: Pair with fries, a fresh salad, or roasted veggies for a balanced meal.
In a Wrap: Toss them into a tortilla with lettuce, tomatoes, and a drizzle of sauce.
Over a Salad: Chop and add them to a salad for a crunchy, protein-packed topping.
Additional Tips
Drain the Jackfruit Well: Removing excess moisture helps the batter stick better.
Double Coat for Extra Crunch: For an ultra-crispy coating, dip the nuggets in batter and breadcrumbs twice.
Make-Ahead Option: Prepare and freeze the nuggets before cooking. Just bake or fry straight from frozen.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture.
FAQ Section
Q1: Can I use fresh jackfruit instead of canned?
A1: It’s best to use young jackfruit in brine because ripe jackfruit is too sweet for this recipe.
Q2: Can I make these gluten-free?
A2: Yes! Use a gluten-free flour blend and gluten-free breadcrumbs.
Q3: What’s the best oil for frying?
A3: Neutral oils like vegetable, canola, or avocado oil work best.
Q4: Can I bake these instead of frying?
A4: Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
Q5: How do I make them extra crispy?
A5: Use panko breadcrumbs and spray lightly with oil before baking or air frying.
Q6: Can I freeze these nuggets?
A6: Yes! Freeze uncooked nuggets on a tray, then store in a freezer bag for up to 3 months.
Q7: How do I reheat leftovers?
A7: Reheat in an oven at 375°F (190°C) or air fryer for 5-7 minutes to keep them crispy.
Q8: Can I add different seasonings?
A8: Absolutely! Try adding smoked paprika, cayenne, or Italian seasoning for variety.
Q9: Are these nuggets high in protein?
A9: While jackfruit itself is low in protein, you can boost protein by serving with a side of hummus or a protein-rich dip.
Q10: What’s the best way to serve these at a party?
A10: Serve them on a platter with toothpicks and multiple dipping sauces for a fun appetizer!
Final Thoughts
Jackfruit Nuggets are proof that plant-based eating can be just as satisfying as the real thing! Whether you’re new to jackfruit or a longtime fan, these crispy, flavorful nuggets are sure to become a favorite. So grab your ingredients, whip up a batch, and get ready to enjoy the ultimate meatless snack. Happy cooking!
Print
Jackfruit Nuggets
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 25 nuggets 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These crispy jackfruit nuggets are a vegan, gluten-free, dairy-free, and soy-free alternative to chicken nuggets! The tender, juicy jackfruit is coated in a crunchy breadcrumb batter and can be baked, fried, or air-fried for a perfect crisp. They’re a great meatless snack for kids, a game day appetizer, or a delicious plant-based dinner. Serve them with BBQ sauce, ketchup, or mustard for dipping!
Ingredients
- Jackfruit
- 2 cans jackfruit, drained and rinsed
Buttermilk
- 1 cup almond milk
- 1 tbsp lemon juice
Flour Coating
- 1 cup all-purpose flour (or gluten-free flour)
- ¼ cup cornstarch
-
Breadcrumb Coating
- 1 ¼ cup panko breadcrumbs (or gluten-free breadcrumbs)
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp paprika
Instructions
- Prepare Jackfruit: Drain and rinse the jackfruit. Pat dry with a paper towel and cut off the firm, pointy tips (optional).
- Make Buttermilk: In a bowl, whisk together almond milk and lemon juice. Let sit for a few minutes.
- Mix Flour: In a second bowl, whisk together flour and cornstarch.
- Prepare Breadcrumbs: In a third bowl, combine breadcrumbs, nutritional yeast, garlic powder, onion powder, Italian seasoning, salt, pepper, and paprika.
- Coat Jackfruit: Dip each piece of jackfruit into the flour mixture, then buttermilk, and then breadcrumbs. Repeat once more for an extra crispy coating.
- Bake: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and spray nuggets with non-stick oil. Bake for 25 minutes, flipping halfway, until golden brown.
- Fry: Heat oil in a frying pan over medium-high heat. Fry nuggets for 1-2 minutes per side, until crispy and golden brown.
- Air Fry: Cook at 400°F (200°C) for 20 minutes, flipping halfway through.
- Serve: Enjoy hot with your favorite dipping sauces!
Notes
- For extra crispy nuggets, double-coat with breadcrumbs.
- Use gluten-free panko to make this recipe fully gluten-free.
- Store leftovers in the fridge for up to 3 days or freeze for later.
Nutrition
- Serving Size: 4 nuggets
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg