McDonald's Chicken Nuggets
McDonald's Chicken Nuggets
Ingredients
For the Chicken Mixture
- 500 g chicken breast
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon white pepper
- 1 teaspoon smoked paprika
- 1 teaspoon baking soda
- 1 egg white
For the Batter
- 100 g all purpose flour
- 100 g cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 cup water
Other
- as needed oil, for frying
- as needed oil, for spraying parchment paper
Instructions
- 1
Add the 500g chicken breast, 1 tablespoon salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon white pepper, 1 teaspoon smoked paprika, 1 teaspoon baking soda, and 1 egg white to a food processor.
⏱️ 2 min
- 2
Blend the mixture until it is completely smooth and forms a paste-like consistency.
⏱️ 3 min
- 3
Transfer the smooth chicken mixture into a bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld and the mixture to firm up slightly.
⏱️ 5 min
- 4
While the chicken mixture is chilling, prepare your workspace for shaping. Place a piece of parchment paper on a cutting board and lightly spray it with oil.
⏱️ 2 min
- 5
Evenly spread the refrigerated chicken mixture over the oiled parchment paper. Place another piece of parchment paper on top of the chicken mixture and use your hands or a rolling pin to further flatten it to an even thickness, about 1/4 to 1/2 inch thick.
⏱️ 5 min
- 6
Transfer the flattened chicken mixture (still between parchment paper) to the freezer and freeze for 30 minutes. This will make it easier to cut into shapes.
⏱️ 5 min
- 7
Once the chicken mixture is firm, remove it from the freezer. Remove the top layer of parchment paper and cut the flattened chicken into desired nugget shapes using a knife or cookie cutters.
⏱️ 8 min
- 8
In a separate bowl, combine 100g all purpose flour, 100g cornstarch, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon smoked paprika, and 1 teaspoon cayenne pepper. Mix the dry ingredients thoroughly.
⏱️ 2 min
- 9
Add 1 cup of water to the dry mixture and whisk until a smooth batter is formed. Ensure there are no lumps.
⏱️ 3 min
- 10
Heat oil in a deep pan or deep fryer to approximately 350-375°F (175-190°C) until hot enough for frying.
⏱️ 5 min•🌡️ 360
- 11
Take each chicken nugget and dip it fully into the prepared batter, ensuring it is completely coated.
⏱️ 5 min
- 12
Carefully place the battered nuggets into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
⏱️ 2 min•🌡️ 360
- 13
Fry the nuggets for 3-5 minutes per side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
⏱️ 8 min•🌡️ 360
- 14
Once fried, remove the nuggets from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
McDonald's Chicken Nuggets
For the Chicken Mixture
- 500 g chicken breast
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon white pepper
- 1 teaspoon smoked paprika
- 1 teaspoon baking soda
- 1 egg white
For the Batter
- 100 g all purpose flour
- 100 g cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 cup water
Other
- as needed oil, for frying
- as needed oil, for spraying parchment paper
Instructions
- 1
Add the 500g chicken breast, 1 tablespoon salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon white pepper, 1 teaspoon smoked paprika, 1 teaspoon baking soda, and 1 egg white to a food processor.
⏱️ 2 min - 2
Blend the mixture until it is completely smooth and forms a paste-like consistency.
⏱️ 3 min - 3
Transfer the smooth chicken mixture into a bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld and the mixture to firm up slightly.
⏱️ 5 min - 4
While the chicken mixture is chilling, prepare your workspace for shaping. Place a piece of parchment paper on a cutting board and lightly spray it with oil.
⏱️ 2 min - 5
Evenly spread the refrigerated chicken mixture over the oiled parchment paper. Place another piece of parchment paper on top of the chicken mixture and use your hands or a rolling pin to further flatten it to an even thickness, about 1/4 to 1/2 inch thick.
⏱️ 5 min - 6
Transfer the flattened chicken mixture (still between parchment paper) to the freezer and freeze for 30 minutes. This will make it easier to cut into shapes.
⏱️ 5 min - 7
Once the chicken mixture is firm, remove it from the freezer. Remove the top layer of parchment paper and cut the flattened chicken into desired nugget shapes using a knife or cookie cutters.
⏱️ 8 min - 8
In a separate bowl, combine 100g all purpose flour, 100g cornstarch, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon smoked paprika, and 1 teaspoon cayenne pepper. Mix the dry ingredients thoroughly.
⏱️ 2 min - 9
Add 1 cup of water to the dry mixture and whisk until a smooth batter is formed. Ensure there are no lumps.
⏱️ 3 min - 10
Heat oil in a deep pan or deep fryer to approximately 350-375°F (175-190°C) until hot enough for frying.
⏱️ 5 min•🌡️ 360 - 11
Take each chicken nugget and dip it fully into the prepared batter, ensuring it is completely coated.
⏱️ 5 min - 12
Carefully place the battered nuggets into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
⏱️ 2 min•🌡️ 360 - 13
Fry the nuggets for 3-5 minutes per side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
⏱️ 8 min•🌡️ 360 - 14
Once fried, remove the nuggets from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min