McDonald's Style Homemade Chicken Nuggets
McDonald's Style Homemade Chicken Nuggets
Ingredients
For the Chicken Nuggets
- 1 chicken breast, large, boneless, skinless, cut into 1-inch pieces
- 2 chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon MSG, optional
For the Batter and Frying
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup water, cold, or as needed for wet batter
- 4 cups vegetable oil, for deep frying
For Serving
- 1/2 cup dipping sauce, such as ranch, honey mustard, or sweet and sour
Instructions
- 1
Place the cut chicken breast and chicken thighs into a food processor. Add the salt, onion powder, garlic powder, white pepper, and MSG (if using).
⏱️ 5 min
- 2
Process the chicken mixture until it forms a very fine, paste-like consistency. Scrape down the sides of the bowl as needed to ensure even blending.
⏱️ 5 min
- 3
Line a baking sheet with parchment paper. Using a small ice cream scoop or a tablespoon, portion out even amounts of the chicken mixture. Shape each portion by hand into a small ball, then flatten it slightly and mold it into the characteristic oblong 'chicken nugget' shape. Place the shaped nuggets onto the prepared baking sheet.
⏱️ 15 min
- 4
Place the baking sheet with the shaped nuggets into the freezer for at least 15 minutes. This helps them firm up and maintain their shape during the battering process.
⏱️ 15 min
- 5
While the nuggets are chilling, prepare the batter. In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and 1/2 teaspoon of salt. Divide this dry mixture in half into two separate bowls.
⏱️ 5 min
- 6
To one half of the dry mixture, gradually add the cold water, whisking continuously until you achieve a smooth, thin, runny batter. This will be your wet batter. The other half remains as your dry coating.
⏱️ 2 min
- 7
Pour the vegetable oil into a deep pot or Dutch oven, ensuring it's at least 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 8
Working in batches, take the chilled nuggets. First, dredge each nugget thoroughly in the dry flour mixture, ensuring it's fully coated. Shake off any excess. Then, dip the dry-coated nugget into the wet batter, allowing any excess to drip off. Finally, return the wet-battered nugget to the second bowl of dry flour mixture for a final coating, pressing gently to adhere. Place the double-battered nuggets on a clean plate.
⏱️ 10 min
- 9
Carefully lower a few battered nuggets into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy. The internal temperature should reach 165°F.
⏱️ 10 min•🌡️ 350
- 10
Using a slotted spoon, remove the cooked nuggets from the oil and transfer them to a wire rack set over paper towels to drain excess oil. Repeat with the remaining nuggets. Serve immediately with your favorite dipping sauces.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
McDonald's Style Homemade Chicken Nuggets
Ingredients
For the Chicken Nuggets
- 1 chicken breast, large, boneless, skinless, cut into 1-inch pieces
- 2 chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon MSG, optional
For the Batter and Frying
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup water, cold, or as needed for wet batter
- 4 cups vegetable oil, for deep frying
For Serving
- 1/2 cup dipping sauce, such as ranch, honey mustard, or sweet and sour
Instructions
- 1
Place the cut chicken breast and chicken thighs into a food processor. Add the salt, onion powder, garlic powder, white pepper, and MSG (if using).
⏱️ 5 min - 2
Process the chicken mixture until it forms a very fine, paste-like consistency. Scrape down the sides of the bowl as needed to ensure even blending.
⏱️ 5 min - 3
Line a baking sheet with parchment paper. Using a small ice cream scoop or a tablespoon, portion out even amounts of the chicken mixture. Shape each portion by hand into a small ball, then flatten it slightly and mold it into the characteristic oblong 'chicken nugget' shape. Place the shaped nuggets onto the prepared baking sheet.
⏱️ 15 min - 4
Place the baking sheet with the shaped nuggets into the freezer for at least 15 minutes. This helps them firm up and maintain their shape during the battering process.
⏱️ 15 min - 5
While the nuggets are chilling, prepare the batter. In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and 1/2 teaspoon of salt. Divide this dry mixture in half into two separate bowls.
⏱️ 5 min - 6
To one half of the dry mixture, gradually add the cold water, whisking continuously until you achieve a smooth, thin, runny batter. This will be your wet batter. The other half remains as your dry coating.
⏱️ 2 min - 7
Pour the vegetable oil into a deep pot or Dutch oven, ensuring it's at least 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 8
Working in batches, take the chilled nuggets. First, dredge each nugget thoroughly in the dry flour mixture, ensuring it's fully coated. Shake off any excess. Then, dip the dry-coated nugget into the wet batter, allowing any excess to drip off. Finally, return the wet-battered nugget to the second bowl of dry flour mixture for a final coating, pressing gently to adhere. Place the double-battered nuggets on a clean plate.
⏱️ 10 min - 9
Carefully lower a few battered nuggets into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy. The internal temperature should reach 165°F.
⏱️ 10 min•🌡️ 350 - 10
Using a slotted spoon, remove the cooked nuggets from the oil and transfer them to a wire rack set over paper towels to drain excess oil. Repeat with the remaining nuggets. Serve immediately with your favorite dipping sauces.
⏱️ 3 min