WENDY'S SPICY NUGGETS RECIPES

Steps:

• In a large bowl, combine the chicken, jalapeño juice, buttermilk and hot sauce. Cover with plastic wrap and chill for at least 1 hour, more if you have the time.
• In a shallow bowl, whisk together the flour, salt, pepper, onion, garlic, and chili powder.
• To dredge the chicken, remove each piece from the buttermilk mixture and dip into the seasoned flour. Dip once again into the buttermilk and once more into the dry ingredients. Place the dredged chicken on a wire rack set over a baking sheet and continue coating the remaining chicken pieces. Allow the coated chicken to rest while you heat up the oil. This will prevent the coating from falling off during frying.
• Pour the oil into a large pot and heat up to 365 degrees F. Carefully lower the chicken into the hot oil, cooking it in batches to not overcrowd the pan. Fry until golden brown and the chicken reaches 165 degrees, about 4 to 6 minutes. Using a slotted spoon, remove the chicken from the oven and place on a clean wire rack, set over a baking sheet.
• Set a large pan or griddle over medium high heat, melt the butter and toast the buns, cut side down.
• To assemble the sandwiches, spread the buns with mayonnaise and place a chicken on each bottom bun. Top with lettuce and tomato and the top bun. Serve immediately.

Steps:

• Place Extra Firm Tofu (2 block) into a bowl and add Better than Bouillon® Vegetable Base (2 cup). Turn to coat each piece of tofu completely and let stand at least 15 minutes, or cover and refrigerate for up to 2 days.
• In a medium shallow bowl, whisk together All-Purpose Flour (1/2 cup), Breadcrumbs (1 cup), Onion Powder (1 teaspoon), Garlic Powder (1 teaspoon), Paprika (1 tablespoon), Cayenne Pepper (1 teaspoon), Sea Salt (1 teaspoon), and Freshly Ground Black Pepper (1 teaspoon). Set aside.
• In another bowl, whisk together Egg Replacer (1 cup) and Frank's® RedHot® Sauce (1/3 cup).
• Dredge the tofu by removing each piece from the broth marinade and dipping it into the seasoned flour.
• Dip it into the egg replacer mixture, and once more into the seasoned flour. Place the dredged tofu on a wire rack, and continue until you’ve dredged all your tofu.
• Heat up your Canola Oil (to taste) to 365 degrees F (185 degrees C). Line a baking sheet as the tofu rests.
• Carefully lower the tofu into the hot oil, cooking it in batches. Fry until golden brown and heated through, about 3-5 minutes. Using a slotted spoon, remove the tofu from the oil and place on a clean wire rack set over a lined baking sheet. Repeat until you have cooked all the tofu.
• Serve with your choice of dipping sauces.