Homemade Chicken Nuggets & Big Mac
Homemade Chicken Nuggets & Big Mac
Ingredients
For the Chicken Nuggets - Chicken Mixture
- 1 pound ground chicken, 92/8
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 1/2 tablespoon cornstarch
- 1 tablespoon mayonnaise
- 1 tablespoon ice cold water
- 1/2 teaspoon salt
For the Chicken Nuggets - Dry Batter
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
For the Chicken Nuggets - Wet Batter
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon MSG, optional
- 1 cup cold club soda
- 4 cups vegetable oil, for frying, or as needed
For the Big Mac Sauce
- 4 tablespoons mayonnaise
- 1 tablespoon sweet relish
- 1 teaspoon yellow mustard
- 1 teaspoon white wine vinegar
- 1 pinch salt
- 1 pinch white pepper
- 1/8 teaspoon granulated sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the Big Mac Burgers
- 1 pound ground beef, 80/20
- 3 burger buns, yielding 6 pieces total for 2 burgers
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 2 teaspoons yellow mustard, as needed
- 2 slices American cheese
- 1/4 cup dill pickle chips, as needed
- 1/4 cup white onion, diced, as needed
- 1 cup shredded lettuce, as needed
- 1 teaspoon butter, for toasting buns, optional
Instructions
- 1
For the Chicken Nuggets: In a food processor, combine the ground chicken (ensure it's cold from the fridge), egg, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon white pepper, 1/2 tablespoon cornstarch, 1 tablespoon mayonnaise, 1 tablespoon ice cold water, and 1/2 teaspoon salt. Pulse the mixture a few times to break up the chicken, then blend continuously until you achieve a smooth and sticky paste.
⏱️ 5 min
- 2
Divide the chicken mixture into 1 tablespoon portions. Shape each portion into a nugget. You can use an ice cream scoop to portion the mixture into your hand for easier shaping. Place the shaped nuggets in a single layer on a parchment-lined baking sheet.
⏱️ 10 min
- 3
Freeze the shaped chicken nuggets for 30 minutes to 1 hour to help them firm up.
⏱️ 60 min
- 4
While the nuggets are freezing, prepare the batters. In a medium bowl, whisk together the dry batter ingredients: 1/2 cup all-purpose flour and 1/4 cup cornstarch.
⏱️ 5 min
- 5
In a separate medium bowl, whisk together the wet batter ingredients: 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and optional 1/2 teaspoon MSG. Slowly whisk in the 1 cup of cold club soda until the batter is smooth.
⏱️ 5 min
- 6
Heat vegetable oil in a large pot or deep fryer to 300°F. Ensure you have enough oil for the nuggets to be submerged.
⏱️ 5 min•🌡️ 300
- 7
Take the frozen nuggets from the freezer. Working in batches, first coat each nugget thoroughly in the dry batter, shaking off any excess. Then, dip the dry-dredged nugget into the wet batter, ensuring it's fully coated.
⏱️ 10 min
- 8
Carefully place the coated nuggets into the preheated 300°F oil. Fry in small batches to avoid dropping the oil temperature too much. Cook until the nuggets are cooked through, about 3-5 minutes. They will be lightly golden.
⏱️ 10 min•🌡️ 300
- 9
Remove the cooked nuggets from the oil and drain them on a wire rack set over a baking sheet. Increase the oil temperature to 350°F.
⏱️ 5 min•🌡️ 350
- 10
Once the oil reaches 350°F, return the nuggets to the fryer in small batches. Fry again until they are crispy and golden brown, about 2-3 minutes. Drain on the wire rack.
⏱️ 5 min•🌡️ 350
- 11
For the Big Mac Sauce: In a small bowl, combine 4 tablespoons mayonnaise, 1 tablespoon sweet relish, 1 teaspoon yellow mustard, 1 teaspoon white wine vinegar, a pinch of salt, a pinch of white pepper, 1/8 teaspoon granulated sugar, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder. Mix until well combined and smooth. Set aside.
⏱️ 5 min
- 12
For the Big Macs: Form the 1 pound of ground beef into 4 thin patties (two patties per Big Mac). Season both sides of the patties generously with salt and black pepper.
⏱️ 5 min
- 13
Heat a large skillet or griddle over medium-high heat. If desired, lightly toast the cut sides of the burger buns in the skillet with a little butter until golden brown. Set aside.
⏱️ 3 min
- 14
Place the seasoned patties in the hot skillet. Cook for 2-3 minutes. Drizzle yellow mustard on the uncooked side of each patty before flipping. Immediately after flipping, place a slice of American cheese on each patty. Cook for another 2-3 minutes, or until the patties are cooked through and the cheese is melted. You can cover the pan briefly to help the cheese melt.
⏱️ 6 min
- 15
Assemble the Big Macs: For each Big Mac, layer in the following order: bottom bun, a spoonful of Big Mac sauce, shredded lettuce, diced white onion, dill pickle chips, a cheesy patty, the middle bun, another spoonful of Big Mac sauce, more shredded lettuce, diced white onion, dill pickle chips, the second cheesy patty, and finally, the top bun. Serve immediately with the homemade chicken nuggets.
⏱️ 6 min
Kitchen Tools
Homemade Chicken Nuggets & Big Mac
For the Chicken Nuggets - Chicken Mixture
- 1 pound ground chicken, 92/8
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 1/2 tablespoon cornstarch
- 1 tablespoon mayonnaise
- 1 tablespoon ice cold water
- 1/2 teaspoon salt
For the Chicken Nuggets - Dry Batter
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
For the Chicken Nuggets - Wet Batter
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon MSG, optional
- 1 cup cold club soda
- 4 cups vegetable oil, for frying, or as needed
For the Big Mac Sauce
- 4 tablespoons mayonnaise
- 1 tablespoon sweet relish
- 1 teaspoon yellow mustard
- 1 teaspoon white wine vinegar
- 1 pinch salt
- 1 pinch white pepper
- 1/8 teaspoon granulated sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the Big Mac Burgers
- 1 pound ground beef, 80/20
- 3 burger buns, yielding 6 pieces total for 2 burgers
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 2 teaspoons yellow mustard, as needed
- 2 slices American cheese
- 1/4 cup dill pickle chips, as needed
- 1/4 cup white onion, diced, as needed
- 1 cup shredded lettuce, as needed
- 1 teaspoon butter, for toasting buns, optional
Instructions
- 1
For the Chicken Nuggets: In a food processor, combine the ground chicken (ensure it's cold from the fridge), egg, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon white pepper, 1/2 tablespoon cornstarch, 1 tablespoon mayonnaise, 1 tablespoon ice cold water, and 1/2 teaspoon salt. Pulse the mixture a few times to break up the chicken, then blend continuously until you achieve a smooth and sticky paste.
⏱️ 5 min - 2
Divide the chicken mixture into 1 tablespoon portions. Shape each portion into a nugget. You can use an ice cream scoop to portion the mixture into your hand for easier shaping. Place the shaped nuggets in a single layer on a parchment-lined baking sheet.
⏱️ 10 min - 3
Freeze the shaped chicken nuggets for 30 minutes to 1 hour to help them firm up.
⏱️ 60 min - 4
While the nuggets are freezing, prepare the batters. In a medium bowl, whisk together the dry batter ingredients: 1/2 cup all-purpose flour and 1/4 cup cornstarch.
⏱️ 5 min - 5
In a separate medium bowl, whisk together the wet batter ingredients: 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and optional 1/2 teaspoon MSG. Slowly whisk in the 1 cup of cold club soda until the batter is smooth.
⏱️ 5 min - 6
Heat vegetable oil in a large pot or deep fryer to 300°F. Ensure you have enough oil for the nuggets to be submerged.
⏱️ 5 min•🌡️ 300 - 7
Take the frozen nuggets from the freezer. Working in batches, first coat each nugget thoroughly in the dry batter, shaking off any excess. Then, dip the dry-dredged nugget into the wet batter, ensuring it's fully coated.
⏱️ 10 min - 8
Carefully place the coated nuggets into the preheated 300°F oil. Fry in small batches to avoid dropping the oil temperature too much. Cook until the nuggets are cooked through, about 3-5 minutes. They will be lightly golden.
⏱️ 10 min•🌡️ 300 - 9
Remove the cooked nuggets from the oil and drain them on a wire rack set over a baking sheet. Increase the oil temperature to 350°F.
⏱️ 5 min•🌡️ 350 - 10
Once the oil reaches 350°F, return the nuggets to the fryer in small batches. Fry again until they are crispy and golden brown, about 2-3 minutes. Drain on the wire rack.
⏱️ 5 min•🌡️ 350 - 11
For the Big Mac Sauce: In a small bowl, combine 4 tablespoons mayonnaise, 1 tablespoon sweet relish, 1 teaspoon yellow mustard, 1 teaspoon white wine vinegar, a pinch of salt, a pinch of white pepper, 1/8 teaspoon granulated sugar, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder. Mix until well combined and smooth. Set aside.
⏱️ 5 min - 12
For the Big Macs: Form the 1 pound of ground beef into 4 thin patties (two patties per Big Mac). Season both sides of the patties generously with salt and black pepper.
⏱️ 5 min - 13
Heat a large skillet or griddle over medium-high heat. If desired, lightly toast the cut sides of the burger buns in the skillet with a little butter until golden brown. Set aside.
⏱️ 3 min - 14
Place the seasoned patties in the hot skillet. Cook for 2-3 minutes. Drizzle yellow mustard on the uncooked side of each patty before flipping. Immediately after flipping, place a slice of American cheese on each patty. Cook for another 2-3 minutes, or until the patties are cooked through and the cheese is melted. You can cover the pan briefly to help the cheese melt.
⏱️ 6 min - 15
Assemble the Big Macs: For each Big Mac, layer in the following order: bottom bun, a spoonful of Big Mac sauce, shredded lettuce, diced white onion, dill pickle chips, a cheesy patty, the middle bun, another spoonful of Big Mac sauce, more shredded lettuce, diced white onion, dill pickle chips, the second cheesy patty, and finally, the top bun. Serve immediately with the homemade chicken nuggets.
⏱️ 6 min