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Faux Chicken Nuggets

 Faux Chicken Nuggets
Here's a recipe from our Test Kitchen for "chicken nuggets" that's poultry-free. It calls for pound cake in place of chicken, rolled in a “batter” of chopped peanuts. Kids will think they're having dinner for dessert.
12 ServingsPrep/Total Time: 30 min.


  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons water
  • 4-1/2 teaspoons light corn syrup
  • 1 tablespoon butter, softened
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups finely chopped salted peanuts
  • 2 snack-size cups (3-1/2 ounces each) vanilla pudding
  • 2 teaspoons dark 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 is 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.
  • Yield: 2 dozen (1 cup sauce).
Nutritional Facts: 1 serving (2 each) equals 342 calories,

2 of 2

Faux Chicken Nuggets (continued)

Nutritional Facts: 18 g fat (5 g saturated fat), 39 mg cholesterol, 231 mg sodium, 39 g carbohydrate, 2 g fiber, 8 g protein.