Copycat McDonald's Chicken Nuggets
Copycat McDonald's Chicken Nuggets
Ingredients
For the Chicken Nugget Mixture
- 1 pound ground chicken
- 1 egg, large
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper, freshly ground
For the Dry Coating
- 1/2 cup cornstarch
For the Wet Batter
- 1 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3/4 cup club soda, chilled
- 1 egg, large
For Frying and Serving
- 3 cups vegetable oil, for deep frying, or as needed
- 1/4 cup ketchup, for serving, or as needed
Instructions
- 1
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.
⏱️ 3 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 5 min•🌡️ 350
- 6
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.
⏱️ 5 min•🌡️ 350
- 7
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.
⏱️ 10 min•🌡️ 350
- 8
Serve the Copycat McDonald's Chicken Nuggets hot with ketchup and your favorite side, such as homemade french fries.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Copycat McDonald's Chicken Nuggets
For the Chicken Nugget Mixture
- 1 pound ground chicken
- 1 egg, large
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper, freshly ground
For the Dry Coating
- 1/2 cup cornstarch
For the Wet Batter
- 1 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3/4 cup club soda, chilled
- 1 egg, large
For Frying and Serving
- 3 cups vegetable oil, for deep frying, or as needed
- 1/4 cup ketchup, for serving, or as needed
Instructions
- 1
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.
⏱️ 3 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 5 min•🌡️ 350 - 6
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.
⏱️ 5 min•🌡️ 350 - 7
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.
⏱️ 10 min•🌡️ 350 - 8
Serve the Copycat McDonald's Chicken Nuggets hot with ketchup and your favorite side, such as homemade french fries.
⏱️ 1 min