McDonald's Style Chicken Nuggets
McDonald's Style Chicken Nuggets
Ingredients
For the Nuggets
- 1 1/2 pounds chicken breast, cut into smaller pieces
- 1 egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1 tablespoon cornstarch
For the Wet Batter
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 2 cups club soda, chilled
For Dredging & Frying
- 1 cup all-purpose flour, for dredging
- 6 cups vegetable oil, or enough for deep frying
For Serving
- 1 cup dipping sauce, of your choice, such as a secret sauce
Instructions
- 1
Cut the chicken breast into smaller pieces. Place the chicken pieces into a blender or food processor and blend until it forms a ground chicken consistency. Transfer the ground chicken to a large bowl.
⏱️ 5 min
- 2
Add the egg, 1 teaspoon salt, 1 teaspoon pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and 1 tablespoon cornstarch to the ground chicken. Using a gloved hand, thoroughly mix all the ingredients together until well combined.
⏱️ 5 min
- 3
Take small portions of the mixed chicken mixture and form them into nugget shapes. Place the formed nuggets on a baking sheet lined with parchment paper. Freeze the nuggets for approximately 45 minutes to 1 hour to make them firm.
⏱️ 10 min
- 4
While the nuggets are freezing, prepare the wet batter. In a separate bowl, combine 1 cup of all-purpose flour, 1/3 cup of cornstarch, 1 teaspoon of baking powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon paprika. Whisk the dry ingredients together.
⏱️ 5 min
- 5
Gradually add about 2 cups of chilled club soda to the dry mixture while whisking, until a smooth wet batter is formed. The club soda is important for a light, crunchy exterior.
⏱️ 5 min
- 6
Heat vegetable oil in a deep pan or pot to 350°F for deep frying. Prepare a dredging station with 1 cup of all-purpose flour in one shallow dish and the wet batter in another.
⏱️ 5 min•🌡️ 350
- 7
Take the frozen nuggets and first dredge them in plain flour, ensuring they are fully coated. Next, dip each flour-dredged nugget into the wet batter, coating it completely. Carefully place the battered nuggets directly into the hot oil, frying in batches to avoid overcrowding.
⏱️ 5 min•🌡️ 350
- 8
Fry the nuggets for about 3 to 4 minutes per side, or until they are golden brown and cooked through. Once done, remove the nuggets from the oil and place them on a wire rack or paper towels to drain excess oil. Repeat with remaining nuggets.
⏱️ 10 min•🌡️ 350
- 9
Serve the hot nuggets immediately with your favorite dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
McDonald's Style Chicken Nuggets
For the Nuggets
- 1 1/2 pounds chicken breast, cut into smaller pieces
- 1 egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1 tablespoon cornstarch
For the Wet Batter
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 2 cups club soda, chilled
For Dredging & Frying
- 1 cup all-purpose flour, for dredging
- 6 cups vegetable oil, or enough for deep frying
For Serving
- 1 cup dipping sauce, of your choice, such as a secret sauce
Instructions
- 1
Cut the chicken breast into smaller pieces. Place the chicken pieces into a blender or food processor and blend until it forms a ground chicken consistency. Transfer the ground chicken to a large bowl.
⏱️ 5 min - 2
Add the egg, 1 teaspoon salt, 1 teaspoon pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and 1 tablespoon cornstarch to the ground chicken. Using a gloved hand, thoroughly mix all the ingredients together until well combined.
⏱️ 5 min - 3
Take small portions of the mixed chicken mixture and form them into nugget shapes. Place the formed nuggets on a baking sheet lined with parchment paper. Freeze the nuggets for approximately 45 minutes to 1 hour to make them firm.
⏱️ 10 min - 4
While the nuggets are freezing, prepare the wet batter. In a separate bowl, combine 1 cup of all-purpose flour, 1/3 cup of cornstarch, 1 teaspoon of baking powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon paprika. Whisk the dry ingredients together.
⏱️ 5 min - 5
Gradually add about 2 cups of chilled club soda to the dry mixture while whisking, until a smooth wet batter is formed. The club soda is important for a light, crunchy exterior.
⏱️ 5 min - 6
Heat vegetable oil in a deep pan or pot to 350°F for deep frying. Prepare a dredging station with 1 cup of all-purpose flour in one shallow dish and the wet batter in another.
⏱️ 5 min•🌡️ 350 - 7
Take the frozen nuggets and first dredge them in plain flour, ensuring they are fully coated. Next, dip each flour-dredged nugget into the wet batter, coating it completely. Carefully place the battered nuggets directly into the hot oil, frying in batches to avoid overcrowding.
⏱️ 5 min•🌡️ 350 - 8
Fry the nuggets for about 3 to 4 minutes per side, or until they are golden brown and cooked through. Once done, remove the nuggets from the oil and place them on a wire rack or paper towels to drain excess oil. Repeat with remaining nuggets.
⏱️ 10 min•🌡️ 350 - 9
Serve the hot nuggets immediately with your favorite dipping sauce.