Chloe Baileys Cauliflower Popcorn Chicken Recipe By Tasty Recipes

ORANGE CAULIFLOWER "CHICKEN" RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230°C). Line a baking sheet with parchment paper and grease with nonstick spray.
• In a medium bowl, whisk together the non-dairy milk, flour, and salt.
• One at a time, dip each cauliflower floret in the batter to coat, letting any excess batter drip off. Arrange the battered cauliflower on the prepared baking sheet, making sure they aren't touching one another. Lightly spray with cooking spray.
• Bake for 30-35 minutes, until the coating is crispy and beginning to brown.
• While the cauliflower is baking, make the sauce: Heat the canola oil in a medium skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and red pepper flakes. Cook for 2-3 minutes, until fragrant, stirring frequently to prevent burning.
• Add the orange juice, brown sugar, vinegar, and soy sauce. Cook for 2-3 minutes, until the brown sugar is dissolved and the mixture begins to simmer.
• In a small bowl, stir together the cornstarch and cold water with a fork.
• Add the slurry to the sauce, stirring to combine. Simmer for another 2 minutes, until the sauce thickens. Mix in the sesame oil, then transfer the sauce to a large bowl.
• Toss the hot cauliflower florets in the sauce until well coated.
• Serve the cauliflower over rice and garnish with the scallions.
• Enjoy!

COPYCAT MCDONALD'S CHICKEN NUGGETS RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium bowl, combine the ground chicken, salt, black pepper, garlic powder, paprika, and cayenne. Mix until well combined.
• Scoop the chicken mixture into 1-inch balls and flatten into nugget shapes. Place on the prepared baking sheet and freeze for 30 minutes, or until firm.
• Fill a medium pot a little more than halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
• Make the batter: In a medium bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, paprika, and cayenne. Whisk in the egg, then add the soda water a little at a time so it doesn't overflow. The batter should have a slightly loose consistency, similar to crepe batter.
• Remove the chicken from the freezer. Working in batches of 4-5 at a time, dip each chicken nugget in the batter twice, then transfer to the hot oil and fry for 3-4 minutes, or until tan in color. Transfer to a paper towel-lined plate to drain.
• Increase the oil temperature to 375°F (190°C). Return the nuggets to the oil in batches and fry again for 2 minutes more, until golden brown and crispy. Drain on a clean paper towel-lined plate.
• Serve immediately with your favorite dipping sauces.
• Enjoy!

SPICY FRIED CAULIFLOWER "CHICKEN" RECIPE BY TASTY

Steps:

• In a medium bowl, combine the flour, arrowroot powder, salt, cayenne, white pepper, onion powder, garlic powder, paprika, Old Bay seasoning, and nutritional yeast.
• In another medium bowl, combine the hot sauce, soy milk, and Dijon mustard and whisk until creamy.
• In a large Dutch oven or heavy pot, heat the oil to 350°F (180°C). Double-line a large plate with paper towels and keep nearby.
• Use one hand to dip a cauliflower floret into the wet mixture, then drop it into the flour mixture. Use your dry hand to coat it completely. Dip it back into the wet mixture and again in the dry mixture, keeping one hand devoted to wet and one to dry.
• Carefully lower the twice-coated floret into the hot oil. Repeat with the remaining cauliflower until you can't fit any more into the pot. Do not overcrowd. Fry for 4-5 minutes, until the pieces are golden. Transfer the fried cauliflower to the lined plate and continue to fry the remaining cauliflower. Serve hot.
• Enjoy!