Impossible Chicken Nuggets – a must buy

First hitting shelves in the Fall of 2021 – it’s taken me a little while to get my hands on these. For my money Impossible make the very best plant-based burger, bar none, it’s not even close. As a result, I’ve been eager to try their first attempt at the chicken nugget. Here, about twenty nuggets come to a bag in the freezer aisle.

Cooking: For once, this is a product that provides air frying instructions – and the details are pretty spot on too. You can also bake or microwave these, but naturally, the latter would more than likely yield mushy nuggets.

Taste and texture: Piping hot out of the air fryer – in a word – fantastic. The exterior casing is enjoyable crisp. That quickly contrasts with the juicy interior, which has a medium bite to it. It’s uncannily like a real chicken nugget – whatever that means of course – nuggets already being far removed from the animal kingdom as it is. The taste too is smartly neutral, again like a real nugget. It’s more of a canvas for dipping and dunking than anything else.

Overall: These plant-based nuggets from Impossible are hands down better than a high number of *real* chicken nuggets I’ve tasted. Again inasmuch out of the air fryer they’re fabulously crisp with a moreish and juicy interior. I genuinely believe served with the relevant dipping sauces, many would be completely convinced these were the real deal.

One final note, don’t mistake plant-based for necessarily a more healthier choice. Compared to my highest rated chicken nugget (these from the Great Value line) the Impossible nuggets are slightly worse in terms of fat and sodium.

Impossible Chicken Nuggets cooking instructions

Impossible Chicken Nuggets nutrition

Other Impossible Food reviews and dishes

• Impossible Foods Bratwurst Sausage – the best money can buy
• Impossible Meatballs – another huge success
• Impossible Chicken Nuggets – a must buy
• Impossible Spicy Sausage – the best of the two new releases
• Impossible Sausage is here – what you need to know
• Vietnamese-style vegan meatball salad
• Meat free Impossible gyro
• Impossible Burger review – 2021 update

Stuart Melling

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!