Tamzine Plant‑Based Chicken Finger Mix

Tamzine Plant‑Based Chicken Finger Mix
US$9.00

Whole‑food, tender, and made from real ingredients

Make golden, juicy plant‑based chicken fingers at home using whole grains, beans, natural seasonings, and real chicken‑style bouillon — no isolates, no gums, no fillers. These chicken fingers cook up crisp on the outside and tender on the inside, perfect for dipping, wraps, salads, or kids’ meals.

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🌱 What’s Inside the Mix

Your Tamzine Plant‑Based Chicken Kit includes:

  • Bean & Spice Base (garbanzo powder, lentil powder, onion, garlic, white pepper, sage, thyme, chicken‑style bouillon, salt)

  • 9‑Grain Binder Packet (cracked grains that create the firm, tender chicken‑style texture)

 

🥄 What You Add

  • 2 cups water

  • 1 tbsp oil (optional, for richer browning)

 

⭐ How to Make It

(Simple, foolproof, and designed for perfect texture)

 

1. Cook the Bean Base (NO grains yet)

Bring 2 cups water to a simmer. Add the Bean & Spice Base only. Stir well and simmer 8–10 minutes until thick like chili.

This step activates the natural starches and builds the “chicken” body and flavor.

 

2. Let It Cool

Remove from heat and let the mixture cool 15–20 minutes. It should be warm, not hot.

 

3. Add the 9‑Grain Binder

Stir in the 9‑grain packet dry. Mix until it forms a thick dough.

Adding the grains now (not during cooking) keeps the texture firm and chicken‑finger‑ready.

 

4. Chill Overnight

Cover and refrigerate 8–12 hours. This step allows the grains to hydrate slowly and bind the mixture.

 

⭐ 5. Shape the Chicken Fingers

  1. Remove the chilled loaf from the pan.

  2. Slice into long strips about ½–¾ inch thick.

  3. Shape each strip by hand into rustic chicken fingers.

  4. Optional: dust lightly with paprika, garlic powder, or white pepper.

Hand‑shaping gives the best texture and the classic “real chicken strip” look.

 

⭐ OPTIONAL: Crunch‑Coating for Extra Crispy Chicken Fingers

(Placed right before the cooking instructions, exactly where you wanted it.)

If you want a crunchier, more “restaurant‑style” chicken finger, use this simple whole‑food batter:

Dry Batter Mix

  • ¼ cup flour (wheat, rice, or oat)

  • 1 tbsp cornstarch or arrowroot

  • ½ tsp paprika

  • ½ tsp garlic powder

  • ¼ tsp white pepper

  • Pinch of salt

Wet Dip

  • ¼ cup water

  • 1 tbsp oil (optional)

How to Apply

  1. Dip each shaped chicken finger into the wet dip.

  2. Roll lightly in the dry batter mix.

  3. Proceed to cooking.

This creates a thin, clingy coating that crisps beautifully and holds dipping sauces better.

 

⭐ 6. Cook the Chicken Fingers

Skillet (best flavor)

Medium heat, small amount of oil. Brown chicken fingers on all sides until golden and crisp.

Air Fryer (fastest)

400°F for 10–12 minutes, flipping or shaking halfway.

Oven (oil‑free option)

425°F for 15–18 minutes, lightly oiled or on parchment.

The chicken fingers will crisp on the outside and stay tender inside.

 

⭐ Storage

  • Dry mix: 12–18 months sealed

  • Prepared dough: 5–7 days refrigerated

  • Cooked chicken fingers: freeze up to 3 months