Homemade McDonald's Chicken Nuggets
Homemade McDonald's Chicken Nuggets
Ingredients
For the Chicken Nuggets
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon adobo seasoning, or to taste
For the Batter
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoons celery salt
- 1 1/4 cups carbonated mineral water, plus more if needed
For Frying
- 1/2 cup all-purpose flour, for dusting
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Place the chicken breast pieces into a food processor. Process until the chicken forms a finely ground, paste-like consistency, similar to a mince. This may take a few minutes, scraping down the sides as needed.
⏱️ 5 min
- 2
Transfer the ground chicken to a large bowl. Sprinkle the adobo seasoning over the chicken. Using gloved hands, thoroughly mix the seasoning into the chicken until well combined.
⏱️ 5 min
- 3
Line a baking sheet with parchment paper. Take small portions of the seasoned ground chicken (about 1 tablespoon each) and shape them into irregular nugget forms, mimicking the classic McDonald's shapes (ball, bell, bone, boot). Arrange the shaped nuggets on the prepared baking sheet.
⏱️ 20 min
- 4
Place the baking sheet with the shaped nuggets into the freezer for at least 1 hour, or until the nuggets are firm enough to handle without losing their shape. This step is crucial for maintaining their form during coating and frying.
⏱️ 60 min
- 5
While the nuggets are chilling, prepare the batter. In a medium mixing bowl, combine 1 cup of all-purpose flour, garlic powder, onion powder, paprika, and celery salt. Whisk to combine the dry ingredients.
⏱️ 3 min
- 6
Gradually add 1 1/4 cups of carbonated mineral water to the dry ingredients, whisking continuously until a smooth, somewhat thick batter is formed. If the batter is too thick, add a little more carbonated mineral water, 1 tablespoon at a time, until it reaches a pancake-like consistency.
⏱️ 5 min
- 7
Set up your dredging station: In a shallow dish, place the 1/2 cup of plain all-purpose flour. Have your prepared batter in another shallow dish. Remove the chilled nuggets from the freezer.
⏱️ 2 min
- 8
Working in batches, first lightly coat each chilled chicken nugget in the plain flour, shaking off any excess. Then, dip each flour-coated nugget into the prepared batter, ensuring it's fully covered. Allow any excess batter to drip off.
⏱️ 10 min
- 9
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. Do not overcrowd the pan; fry in batches to maintain oil temperature.
⏱️ 5 min•🌡️ 350
- 10
Carefully place the battered nuggets into the hot oil. Fry for 3-5 minutes per batch, or until the nuggets are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 15 min•🌡️ 350
- 11
Using a slotted spoon or spider, remove the cooked nuggets from the oil, allowing excess oil to drain. Transfer the fried nuggets to a wire rack set over paper towels or a baking sheet to cool and drain further. Repeat with the remaining nuggets.
⏱️ 5 min
- 12
Serve the homemade McDonald's chicken nuggets warm with your favorite dipping sauces.
Kitchen Tools
Nutrition Facts (per serving)
Homemade McDonald's Chicken Nuggets
For the Chicken Nuggets
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon adobo seasoning, or to taste
For the Batter
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoons celery salt
- 1 1/4 cups carbonated mineral water, plus more if needed
For Frying
- 1/2 cup all-purpose flour, for dusting
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Place the chicken breast pieces into a food processor. Process until the chicken forms a finely ground, paste-like consistency, similar to a mince. This may take a few minutes, scraping down the sides as needed.
⏱️ 5 min - 2
Transfer the ground chicken to a large bowl. Sprinkle the adobo seasoning over the chicken. Using gloved hands, thoroughly mix the seasoning into the chicken until well combined.
⏱️ 5 min - 3
Line a baking sheet with parchment paper. Take small portions of the seasoned ground chicken (about 1 tablespoon each) and shape them into irregular nugget forms, mimicking the classic McDonald's shapes (ball, bell, bone, boot). Arrange the shaped nuggets on the prepared baking sheet.
⏱️ 20 min - 4
Place the baking sheet with the shaped nuggets into the freezer for at least 1 hour, or until the nuggets are firm enough to handle without losing their shape. This step is crucial for maintaining their form during coating and frying.
⏱️ 60 min - 5
While the nuggets are chilling, prepare the batter. In a medium mixing bowl, combine 1 cup of all-purpose flour, garlic powder, onion powder, paprika, and celery salt. Whisk to combine the dry ingredients.
⏱️ 3 min - 6
Gradually add 1 1/4 cups of carbonated mineral water to the dry ingredients, whisking continuously until a smooth, somewhat thick batter is formed. If the batter is too thick, add a little more carbonated mineral water, 1 tablespoon at a time, until it reaches a pancake-like consistency.
⏱️ 5 min - 7
Set up your dredging station: In a shallow dish, place the 1/2 cup of plain all-purpose flour. Have your prepared batter in another shallow dish. Remove the chilled nuggets from the freezer.
⏱️ 2 min - 8
Working in batches, first lightly coat each chilled chicken nugget in the plain flour, shaking off any excess. Then, dip each flour-coated nugget into the prepared batter, ensuring it's fully covered. Allow any excess batter to drip off.
⏱️ 10 min - 9
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. Do not overcrowd the pan; fry in batches to maintain oil temperature.
⏱️ 5 min•🌡️ 350 - 10
Carefully place the battered nuggets into the hot oil. Fry for 3-5 minutes per batch, or until the nuggets are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 15 min•🌡️ 350 - 11
Using a slotted spoon or spider, remove the cooked nuggets from the oil, allowing excess oil to drain. Transfer the fried nuggets to a wire rack set over paper towels or a baking sheet to cool and drain further. Repeat with the remaining nuggets.
⏱️ 5 min - 12
Serve the homemade McDonald's chicken nuggets warm with your favorite dipping sauces.