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Faux Chicken Nuggets Recipe

Faux Chicken Nuggets Recipe

Here's a recipe 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. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 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 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


  • 1. Cut cake into 12 slices; cut each slice in half. Cut into irregular nugget-shaped pieces; set aside.
  • 2. 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.
  • 3. 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, 18 g fat (5 g saturated fat), 39 mg cholesterol, 231 mg sodium, 39 g carbohydrate, 2 g fiber, 8 g protein.