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They’re also fortified with a long list of vitamins and minerals, including a few that vegetarians, in particular, will appreciate (like vitamins B6 and B12).

The nuggets are finished off with some binding ingredients (like potato starch) and a blend of seasonings. That protein content is balanced out with 19 grams of carbs (including 2 grams of fiber), largely from the wheat flour coating, and 12 grams of fat, mostly from sunflower and soybean oil.

Unlike the Impossible Burger-which relies on a lab-grown version of the iron-rich heme molecule for its distinctive meaty flavor and red hue- there’s no fancy food chemistry or novel ingredients here. Okay, so what’s actually in these not-chicken nuggets? Like the Impossible Burger, the first ingredient is good ol’ soy protein concentrate, which means these vegan little guys are packed with 13 grams of plant protein per serving. (That’s the great thing about trying to mimic a processed meat product like chicken nuggets, as opposed to, say, chicken breasts-the real stuff is already pretty removed from the bird in its natural state.) Overall, these nuggets are hard not to like, easy to keep popping, and begging to be dunked in ketchup or slathered in sriracha.Ĭourtesy of Impossible Foods What Impossible Chicken Nuggets are made of It’s mild, yummy, fatty, inoffensive, a little salty, chicken-y but not CHICKEN-Y. The taste is enjoyable in an unremarkable kind of way. The texture and mouthfeel are spot-on: a little juicy, a little tender, a little chewy. There’s a real endorsement of their authenticity for you! (The sensation was short-lived, thankfully.) Like, my first bite was so similar to what I remember the real thing tasting like that I actually got a little grossed out for a second, forgetting I wasn’t chewing actual animal meat. What about the actual chicken filling? Home run. (The coating crisped up considerably more in the air fryer than the oven, and hardly at all in the microwave, unsurprisingly.)īreading is easy to get right, though. The golden-brown breading is sand-fine, lightly crispy, well-seasoned, and appropriately crumby-and the breading-to-filling ratio is spot-on. How did they taste? Astoundingly nugget-y. Chicken-y, bready, fatty, and very much evocative of dinnertime as a kid. A few minutes after I popped them in the air fryer, the unmistakable scent of chicken nuggets was in the air.

The first sign that Impossible hit the nuggety nail on the head was the smell: uncanny.