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ImpossibleTM Buffalo Chicken Nuggets Made From Plants

Chef J Michael Melton
A tray with juicy Impossible Chicken Nuggets Made From Plants, coated in Buffalo Sauce, with ranch dressing for dipping and celery and carrot sticks.
  • 4Servings
  • Super Easy
  • 8Ingredients
  • 10 minPreparation
  • 20 minCooking
  • 30 Total TimeTotal Time

Start cooking Impossible™ Buffalo Chicken Nuggets!

8 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Pack Impossible™ Chicken Nuggets Made From Plants (13.5 oz)
  • 3 Celery Stalks
  • 3 Large Carrots
  • 1 Cup Hot Sauce
  • 3/4 Cup unsalted butter
  • 2 Tablespoons white vinegar
  • 1/2 Teaspoon Plant-Based Worcestershire Sauce Or Soy Sauce
  • 1/4 Cup Ranch Dressing
4 steps
  1. Prep The Veggies

    Wash the celery and carrots, and peel the carrots. Cut into approximately 1/2 inch square x 4 inch sticks.

  2. Bake the Nuggets

    Preheat oven to 190°C. Arrange frozen nuggets on baking sheet. Bake for 11-13 minutes or until golden brown. Impossible Chicken Nuggets Made From Plants work great in an air fryer too! Arrange a single layer of nuggets in the air fryer basket, and cook at 220°C for 8-10 minutes.

  3. Make it Saucy

    While the nuggets are baking, make the buffalo sauce. Add hot sauce, butter, white vinegar, and Worcestershire sauce (or soy sauce as a plant-based alternative) to a small sauce pot. Whisk over medium heat, and bring sauce to a simmer. Cook for 5-8 minutes, stirring occasionally, until slightly reduced. Remove from heat. Alternatively, use a 12 ounce bottle of your favorite prepared buffalo sauce! Heat the sauce in a pot before mixing with the nuggets.

  4. Buffalo Those Nuggets

    Add the nuggets to a large bowl. Add the hot buffalo sauce to the nuggets, and toss together until nuggets are fully coated. Serve immediately with celery and carrot sticks, and ranch dressing. Enjoy!

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