Crispy Chicken McNuggets with Hot Mustard Dip
Crispy Chicken McNuggets with Hot Mustard Dip
Ingredients
For the Chicken Nuggets
- 2 pounds ground chicken, or chicken breast processed in a blender until pasty
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon white pepper powder
- 1/2 teaspoon salt, to taste
- 1 tablespoon cornstarch, to help with shaping
For the Batter
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon cayenne powder
- 1 teaspoon garlic powder
- 1 teaspoon white pepper powder
- 1 teaspoon salt
- 1 egg
- 1/2 cup ice-cold sparkling water, up to 3/4 cup
For the Dry Dusting
- 1/2 cup cornstarch
For the Hot Mustard Dip
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon white vinegar
- 1 teaspoon dry mustard powder
- 1/2 teaspoon cayenne pepper, adjust for spice level
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large bowl, combine the ground chicken, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon white pepper powder, salt to taste, and 1 tablespoon cornstarch. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min
- 2
Lightly wet your hands to prevent sticking. Take small portions of the chicken mixture and shape them into the classic McNugget 'boot' or 'oval' shapes. Aim for uniform sizes for even cooking.
⏱️ 15 min
- 3
Place the shaped chicken nuggets on a parchment-lined baking sheet. Transfer the baking sheet to the freezer and freeze for at least 1 hour. This step is crucial for the nuggets to hold their shape during frying and prevent them from falling apart.
- 4
While the nuggets are freezing, prepare the hot mustard dip. In a medium bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, honey, white vinegar, dry mustard powder, cayenne pepper, garlic powder, and onion powder until smooth. Taste and adjust cayenne pepper if a spicier dip is desired. Cover and refrigerate until serving.
⏱️ 5 min
- 5
Prepare the batter: In a separate large bowl, whisk together the all-purpose flour, 1/2 cup cornstarch, baking powder, 1 teaspoon cayenne powder, 1 teaspoon garlic powder, 1 teaspoon white pepper powder, and 1 teaspoon salt. Add the egg and slowly pour in 1/2 cup of the ice-cold sparkling water, whisking continuously until you achieve a consistency similar to heavy cream. If the batter is too thick, add more sparkling water, 1 tablespoon at a time, until the desired consistency is reached. Keep the batter refrigerated to maintain its cold temperature, as this is key for a crispy texture.
⏱️ 5 min
- 6
Once the nuggets are frozen solid, remove them from the freezer. Place the remaining 1/2 cup of cornstarch for dry dusting in a shallow dish. Lightly toss the frozen nuggets in the cornstarch, ensuring they are evenly coated. This acts as a 'glue' to help the wet batter adhere.
⏱️ 5 min
- 7
Heat about 3-4 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 8
Working in batches to avoid overcrowding the pot, dip each cornstarch-dusted frozen nugget into the cold batter, allowing any excess to drip off. Carefully lower the battered nuggets into the hot oil.
⏱️ 5 min•🌡️ 350
- 9
Fry the nuggets for about 5 minutes, or until they are pale golden brown. Remove them from the oil with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 5 min•🌡️ 350
- 10
(Optional double fry for extra crispiness): Increase the oil temperature to 375°F. Once all nuggets have been fried once, return them to the hotter oil in batches and flash fry for 1-2 minutes, or until they are deep golden brown and audibly crunchy. Remove and drain again.
⏱️ 2 min•🌡️ 375
- 11
Serve the crispy chicken McNuggets immediately with the chilled hot mustard dip.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken McNuggets with Hot Mustard Dip
For the Chicken Nuggets
- 2 pounds ground chicken, or chicken breast processed in a blender until pasty
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon white pepper powder
- 1/2 teaspoon salt, to taste
- 1 tablespoon cornstarch, to help with shaping
For the Batter
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon cayenne powder
- 1 teaspoon garlic powder
- 1 teaspoon white pepper powder
- 1 teaspoon salt
- 1 egg
- 1/2 cup ice-cold sparkling water, up to 3/4 cup
For the Dry Dusting
- 1/2 cup cornstarch
For the Hot Mustard Dip
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon white vinegar
- 1 teaspoon dry mustard powder
- 1/2 teaspoon cayenne pepper, adjust for spice level
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large bowl, combine the ground chicken, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon white pepper powder, salt to taste, and 1 tablespoon cornstarch. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min - 2
Lightly wet your hands to prevent sticking. Take small portions of the chicken mixture and shape them into the classic McNugget 'boot' or 'oval' shapes. Aim for uniform sizes for even cooking.
⏱️ 15 min - 3
Place the shaped chicken nuggets on a parchment-lined baking sheet. Transfer the baking sheet to the freezer and freeze for at least 1 hour. This step is crucial for the nuggets to hold their shape during frying and prevent them from falling apart.
- 4
While the nuggets are freezing, prepare the hot mustard dip. In a medium bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, honey, white vinegar, dry mustard powder, cayenne pepper, garlic powder, and onion powder until smooth. Taste and adjust cayenne pepper if a spicier dip is desired. Cover and refrigerate until serving.
⏱️ 5 min - 5
Prepare the batter: In a separate large bowl, whisk together the all-purpose flour, 1/2 cup cornstarch, baking powder, 1 teaspoon cayenne powder, 1 teaspoon garlic powder, 1 teaspoon white pepper powder, and 1 teaspoon salt. Add the egg and slowly pour in 1/2 cup of the ice-cold sparkling water, whisking continuously until you achieve a consistency similar to heavy cream. If the batter is too thick, add more sparkling water, 1 tablespoon at a time, until the desired consistency is reached. Keep the batter refrigerated to maintain its cold temperature, as this is key for a crispy texture.
⏱️ 5 min - 6
Once the nuggets are frozen solid, remove them from the freezer. Place the remaining 1/2 cup of cornstarch for dry dusting in a shallow dish. Lightly toss the frozen nuggets in the cornstarch, ensuring they are evenly coated. This acts as a 'glue' to help the wet batter adhere.
⏱️ 5 min - 7
Heat about 3-4 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 8
Working in batches to avoid overcrowding the pot, dip each cornstarch-dusted frozen nugget into the cold batter, allowing any excess to drip off. Carefully lower the battered nuggets into the hot oil.
⏱️ 5 min•🌡️ 350 - 9
Fry the nuggets for about 5 minutes, or until they are pale golden brown. Remove them from the oil with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 5 min•🌡️ 350 - 10
(Optional double fry for extra crispiness): Increase the oil temperature to 375°F. Once all nuggets have been fried once, return them to the hotter oil in batches and flash fry for 1-2 minutes, or until they are deep golden brown and audibly crunchy. Remove and drain again.
⏱️ 2 min•🌡️ 375 - 11
Serve the crispy chicken McNuggets immediately with the chilled hot mustard dip.
⏱️ 1 min