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I love McDonald’s chicken nuggets, I mean, who doesn’t? They are crunchy, soft, juicy, and tasty.

Actually, Josh loves McDonald’s more than I do; He saw how successful my crunchwrap supreme turned out, and he got a little upset, saying that he wants McDonald’s chicken nuggets since they are his favorite fast food.

Now, I tried to make a copycat version of it, and even though it was a fail, I made some really tasty chicken nuggets… Just that they looked more like buffalo wings.

I had fun making this recipe; it always feels great to try new stuff. If that stuff doesn’t work out, understand that it doesn’t make you a failure, it only means that you have to try harder… Don’t give me that look. This has nothing to do with my failed attempt!

As you already know, I won’t let you pass up on a tasty recipe, which is why I’m sharing this recipe with you and a surefire way to achieve the McDonald’s look. The ingredients needed for this recipe are very much available to you—if you check properly, you might find everything you need in your pantry.

Now, here’s that quick and delicious McDonald’s chicken nuggets recipe you ordered.

McDonald’s Chicken Nuggets Recipe

Bobby Boyd
This copycat version looks and tastes just like McDonald’s. It’s so delicious and easy to cook. You’d have fun with this one.
Prep Time 1 hr 10 mins
Cook Time 20 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 3 (5 nuggets each)
Calories 0.279 kcal

Equipment

  • Knife
  • Chopping board
  • Shallow bowls
  • Fork
  • Baking sheet
  • Strainer spatula
  • Mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Refrigerator
  • Food processor or blender

Ingredients
  

  • 4 Boneless chicken fillets
  • 2 large eggs
  • 1 tablespoon salt
  • 1 ½ cups corn starch
  • 1 teaspoon ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 cup all-purpose flour
  • 1 cup water
  • 2 tablespoons yellow mustard
  • Vegetable oil

Instructions
 

  • Wash the chicken, then dice it evenly into cubes. Once you are done cutting the chicken, transfer it into your food processor, crack in one egg and sprinkle in the salt to taste. Blend until you achieve a paste-like consistency.
  • Measure the corn starch into a bowl and set it aside. Then, line a baking sheet with foil to prep it for the next step.
  • With wet hands, take a handful of the blended chicken and mold them into nuggets (make sure that you are consistent with the size of your nuggets), and space them on the baking sheet.
  • Use a fork to sprinkle corn starch all over the nuggets… easy there! Be careful not to use too much corn starch.
  • Use a strainer spatula (or your hands) to shake off excess corn starch from each nugget, reshape them a little making sure that they are well coated, and space them on a dry tray. Once you are done with the last nugget, put the tray into the freezer.
  • In a mixing bowl, measure in the ground black pepper, garlic and onion powder, all-purpose flour, water, mustard, and crack in one egg, whisk the ingredients to form a thick and runny batter.
  • Take your nuggets out of the refrigerator and place them into the batter one at a time, coat each nugget properly, and space them on a parchment paper-lined baking sheet.
  • Place them back into the freezer and allow them to freeze for about 45mins to 1 hour.
  • Now it’s time to cook! Heat up enough oil for deep-frying the nuggets; you can heat the oil till 350°F. Once it is hot, fry the coated nuggets in batches of 5. To make sure that the nuggets come out well cooked without getting too dark (like mine did), fry each batch for 4-5 minutes, dab them with paper towels to absorb the oil, and fry them again for additional 3-5 minutes.
  • Serve your golden-brown tasty nuggets with your favorite dipping sauce.

Nutrition

Calories: 0.279kcal
Keyword Chicken nuggets, homemade, McDonald’s
Tried this recipe?Post a picture on Instagram and mention @bboydla

Okay, so I feel the reason mine didn’t come out looking golden brown is because I used too much corn starch, or the oil was too hot (which is why I gave y’all the prescribed temperature and method for frying… so that yours would come out golden). Anyways, mine came out perfect, A+ on a delicious nugget.

I figured I could use an air fryer on my next try—it’s much healthier, also known as a guiltfree way to binge on chicken nuggets, and it should give me the golden-brown look.

Also, how’d you feel if I told you that you don’t have to make nuggets from scratch each time you crave them, that you could save some prep time and stock some coated nuggets to fry for later, and that they could last for up to 2 months? I’m not playing with you; you can actually pre-make your chicken nuggets. Here’s how:

After freezing your coated nuggets for about an hour, put them into zip-lock bags or an airtight container, and store back in the freezer until you need to fry them. When you are craving, take some out and let them defrost for about 7-10 minutes depending on how iced they are, then deep fry as per the recipe instructions.

Please pay close attention to your nuggets because you want to make sure that they are well cooked.

Erm Bobby, how’d I know if my nuggets are not properly cooked without… tasting it? Well, if you cut a nugget in half and notice that the center is kinda pink-ish, then you should know that it is not well cooked yet.

McDonald’s chicken nuggets are just right! If you get this recipe right, you’d never have to crave again. And if you don’t get it right, at least you’d still have delicious nuggets (Bonus: You would never have to crave again. Win-win!)