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In a food processor, combine the ground chicken, 1 large egg, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and 1/4 teaspoon black pepper. Process until the mixture is very smooth and paste-like, about 30-60 seconds. Scrape down the sides as needed.

Lightly wet your hands with water to prevent sticking. Take small portions (about 1 tablespoon each) of the chicken mixture and shape them into traditional oval or nugget shapes. Place the shaped nuggets onto a baking sheet lined with parchment paper.

Pour the 1/2 cup of cornstarch into a shallow bowl. Take each shaped nugget and coat it thoroughly in the cornstarch, ensuring all sides are covered. Return the coated nuggets to the parchment-lined baking sheet.

In a separate medium bowl, whisk together the 1 cup all-purpose flour, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. Add the 3/4 cup chilled club soda and 1 large egg to the dry ingredients. Whisk until a smooth, slightly thick batter is formed. Avoid overmixing.

Heat the vegetable oil in a large, heavy-bottomed frying pan or Dutch oven over medium-high heat until it reaches 350°F. The oil should be deep enough to submerge the nuggets halfway.

Working in batches, use a fork to carefully pick up each cornstarch-coated nugget. Dip the nugget into the prepared wet batter, ensuring it's fully coated, then gently lower it into the hot oil. Do not overcrowd the pan.

Fry the nuggets for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Use tongs or a slotted spoon to flip them as needed. Remove the cooked nuggets from the oil and place them on a plate lined with paper towels to drain excess oil.

Serve the Copycat McDonald's Chicken Nuggets hot with ketchup and your favorite side, such as homemade french fries.


In a food processor, combine the ground chicken, 1 large egg, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and 1/4 teaspoon black pepper. Process until the mixture is very smooth and paste-like, about 30-60 seconds. Scrape down the sides as needed.

Lightly wet your hands with water to prevent sticking. Take small portions (about 1 tablespoon each) of the chicken mixture and shape them into traditional oval or nugget shapes. Place the shaped nuggets onto a baking sheet lined with parchment paper.

Pour the 1/2 cup of cornstarch into a shallow bowl. Take each shaped nugget and coat it thoroughly in the cornstarch, ensuring all sides are covered. Return the coated nuggets to the parchment-lined baking sheet.

In a separate medium bowl, whisk together the 1 cup all-purpose flour, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. Add the 3/4 cup chilled club soda and 1 large egg to the dry ingredients. Whisk until a smooth, slightly thick batter is formed. Avoid overmixing.

Heat the vegetable oil in a large, heavy-bottomed frying pan or Dutch oven over medium-high heat until it reaches 350°F. The oil should be deep enough to submerge the nuggets halfway.

Working in batches, use a fork to carefully pick up each cornstarch-coated nugget. Dip the nugget into the prepared wet batter, ensuring it's fully coated, then gently lower it into the hot oil. Do not overcrowd the pan.

Fry the nuggets for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Use tongs or a slotted spoon to flip them as needed. Remove the cooked nuggets from the oil and place them on a plate lined with paper towels to drain excess oil.

Serve the Copycat McDonald's Chicken Nuggets hot with ketchup and your favorite side, such as homemade french fries.
