Name: Amateur Chef Tries to Recreate McDonald’s Chicken Nuggets (FAIL)
Prep time: 01:10
Cook time: 00:20
Total time: 01:30
Cuisine: American
Ingredients: 11

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.

Amateur Chef Tries to Recreate McDonald’s Chicken Nuggets (FAIL)

SERVING

prep time

01:10

COOK TIME

00:20

INGREDIENTS

TOTAL TIME

01:30

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.

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

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.

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