Homemade McDonald's-Style Nuggets
Homemade McDonald's-Style Nuggets
Ingredients
For the Nuggets
- 1 pound chicken tenderloins, cut into 1-inch pieces
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the White Coating
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
For the Brown Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 cup cold water, or as needed
For Frying and Serving
- 4 cups vegetable oil, for deep frying, or as needed
- 1/2 cup honey mustard, or other preferred dipping sauce
Instructions
- 1
Combine the chicken tenderloins and chicken thighs in a food processor. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Process until the chicken forms a very finely ground paste, scraping down the sides as needed.
⏱️ 5 min - 2
In a shallow dish, whisk together the all-purpose flour, cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon paprika for the white coating.
⏱️ 2 min
- 3
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika for the brown batter. Gradually add the cold water, whisking until a thick, smooth batter forms. It should be the consistency of pancake batter.
⏱️ 3 min
- 4
Wearing clear gloves, scoop approximately 1 tablespoon of the ground chicken mixture. Form it into a desired nugget shape (typically flat ovals or irregular shapes). Repeat with the remaining chicken mixture.
⏱️ 10 min
- 5
Working in batches, place a raw chicken nugget into the white coating mixture. Use a fork to gently toss and fully coat the nugget, ensuring it's evenly covered. Shake off any excess flour.
⏱️ 5 min
- 6
Dip the flour-coated nugget into the brown batter, ensuring it is fully covered. Allow any excess batter to drip off.
⏱️ 5 min - 7
Heat the vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F. Carefully place the batter-coated nuggets into the hot oil, ensuring not to overcrowd the pan. Fry until they are golden brown on one side (about 2-3 minutes), then flip them with tongs to cook the other side until uniformly golden (another 2-3 minutes).
⏱️ 8 min•🌡️ 350
- 8
Remove the first-fried nuggets from the oil and place them on a cooling rack set over a baking sheet to drain excess oil. Repeat with remaining nuggets.
⏱️ 2 min
- 9
Once all nuggets have been fried once, increase the oil temperature slightly to 375°F. Return the cooled, first-fried nuggets to the hot oil for a second fry. Fry them again for 1-2 minutes until they reach a deeper golden-brown color and appear extra crispy.
⏱️ 5 min•🌡️ 375
- 10
Remove the double-fried nuggets from the oil and place them back on the cooling rack to drain. Serve immediately with honey mustard or your preferred dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade McDonald's-Style Nuggets
For the Nuggets
- 1 pound chicken tenderloins, cut into 1-inch pieces
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the White Coating
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
For the Brown Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 cup cold water, or as needed
For Frying and Serving
- 4 cups vegetable oil, for deep frying, or as needed
- 1/2 cup honey mustard, or other preferred dipping sauce
Instructions
- 1
Combine the chicken tenderloins and chicken thighs in a food processor. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Process until the chicken forms a very finely ground paste, scraping down the sides as needed.
⏱️ 5 min - 2
In a shallow dish, whisk together the all-purpose flour, cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon paprika for the white coating.
⏱️ 2 min - 3
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika for the brown batter. Gradually add the cold water, whisking until a thick, smooth batter forms. It should be the consistency of pancake batter.
⏱️ 3 min - 4
Wearing clear gloves, scoop approximately 1 tablespoon of the ground chicken mixture. Form it into a desired nugget shape (typically flat ovals or irregular shapes). Repeat with the remaining chicken mixture.
⏱️ 10 min - 5
Working in batches, place a raw chicken nugget into the white coating mixture. Use a fork to gently toss and fully coat the nugget, ensuring it's evenly covered. Shake off any excess flour.
⏱️ 5 min - 6
Dip the flour-coated nugget into the brown batter, ensuring it is fully covered. Allow any excess batter to drip off.
⏱️ 5 min - 7
Heat the vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F. Carefully place the batter-coated nuggets into the hot oil, ensuring not to overcrowd the pan. Fry until they are golden brown on one side (about 2-3 minutes), then flip them with tongs to cook the other side until uniformly golden (another 2-3 minutes).
⏱️ 8 min•🌡️ 350 - 8
Remove the first-fried nuggets from the oil and place them on a cooling rack set over a baking sheet to drain excess oil. Repeat with remaining nuggets.
⏱️ 2 min - 9
Once all nuggets have been fried once, increase the oil temperature slightly to 375°F. Return the cooled, first-fried nuggets to the hot oil for a second fry. Fry them again for 1-2 minutes until they reach a deeper golden-brown color and appear extra crispy.
⏱️ 5 min•🌡️ 375 - 10
Remove the double-fried nuggets from the oil and place them back on the cooling rack to drain. Serve immediately with honey mustard or your preferred dipping sauce.
⏱️ 5 min