Homemade battered and baked vegan chicken nuggets. A kid's favorite and pure vegan comfort food! (Yields 36 nuggets)
Add a can of drained chickpeas to a food processor or blender along with broth, nutritional yeast, oil, poultry seasoning, garlic powder, onion powder, and salt.
Preheat the oven to 375° F (190° C). Put about 3 tablespoons of neutral-flavored oil on a large cookie sheet so that the bottom is completely covered with oil, and set it aside.
Mix together the flour, cornstarch, baking soda, baking powder, salt, and pepper in a shallow dish.
Pour 1/2 cup of plant-based milk (or aquafaba) into another shallow dish for getting the nuggets wet.
Pull off small nugget sized pieces of the dough and form it into the desired shape with your hands.
Place the nugget in the milk, then, in the flour mixture, then back in the milk, and back in the flour mixture for a 2nd time until it has a layer of the sticky coating on the outside of it.
Place the coated nugget on the oiled cookie sheet and repeat until you have used up all of the dough. Leave a little bit of space between the nuggets so they are not touching. (It should make about 36 nuggets, so you may need to use 2 cookie sheets.)
Bake the nuggets at 375° F (190° C) for 15 minutes, then take out of the oven, flip each one, and place them back in the oven for another 15 minutes until they are golden brown.