Nashville Hot Nuggets

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start off by bringing a pot of jackfruit, water, and the chicken broth cube to a boil. Once the jackfruit is fork tender, drain and set it aside.

Step 2

Set up your dredging station. Set up one bowl with the sour cream, almond milk, and Louisiana hot sauce. Your second bowl should have the Wel-made flour and a dash of salt.

Step 3

In a deep pan, pot, or even fryer, start to heat up the oil.

Step 4

While the oil heats up, put all your sauce ingredients, except the oil, into a small heat safe bowl.

Step 5

Once your oil is ready, dip your whole jackfruit pieces into the dry bowl, wet bowl, then back to the dry bowl. I like to use this pattern: Dry, wet, dry, wet, dry. This way I know I’ll have an extra crispy nugget.

Step 6

Slowly drop the battered jackfruit into the hot oil. BE CAREFUL. Once you notice the nuggets getting a light gold color to them, take them out and place them on a plate with a paper towel to soak up any excess oil.

Step 7

Once you have all your nuggets fried take 1/2 cup of the oil we used and pour it into the spice bowl. Whisk the mix until everything is well combined and looking like a sauce. You won’t be using all the sauce, unless you’d like. Generously brush the sauce on every nugget.

Step 8

You can serve this as nuggets, as a sandwich with pickles on top, or a sandwich with some coleslaw.

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