Amidst the current plant based meal craze, there’s been little attention paid to chicken. At least for the time being. If you’re craving a meat like burger, ground meat or sausage you’re in luck. If you’re hankering for chicken… well, you’re going to have to wait a little longer or turn to one of the stalwarts of meat free dining like Boca.
Four frozen patties come in each box, then separated again into packages of two. Once you open one of the two plastic wrappers they don’t reseal. I find I eat these quickly enough to avoid freezer burn mind you. Cooking is simple, you can bake em, fry em, microwave em – heck I love to air fry them. More info below.
Air frying definitely gives the best texture with a pleasing exterior crunch. To be honest though I find myself microwaving these, cooking as quickly as they do in 60 seconds. From there, some home made coleslaw and Buffalo hot sauce make for a really enjoyable and relatively healthy lunch sandwich.
The interior texture and taste won’t blow your socks off, again this isn’t next level mad scientist faux meat – but nor is it in the least bit off putting or unappealing as many old school meat substitutes can be. In fact, it tends to happily blend into the background as a canvas for the rest of your toppings. That’s no bad thing in my book, and currently this is my favorite meat free chicken patty by far.
Boca Original Chick’N Veggie Patties ingredients and nutrition
Other Boca products
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Overall
Are Boca Original Chick'N Veggie Patties any good?
These are a solid choice for a meat free chicken burger. They’re far from the modern science driven pea protein burgers in taste and texture, but theyre a solid choice nonetheless. Load them up with your favorite toppings and they make for an enjoyable protein choice.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!