72% would make again
Copycat Mcdonald's Chicken Nuggets
There’s no need to drive over to McDonald’s for a late night snack–just make your favorite chicken nuggets at home with this copycat recipe.
Tasty Team
September 15, 2022
Total Time
56 minutes
56 min
Prep Time
50 minutes
50 min
Cook Time
6 minutes
6 min
Total Time
56 minutes
56 min
Prep Time
50 minutes
50 min
Cook Time
6 minutes
6 min
Ingredients
for 4 Servings
- 1 lb ground chicken (425 g)
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- vegetable oil, for frying
Batter
- 1 cup all purpose flour (125 g)
- ¼ cup cornstarch (30 g), plus 1 tablespoon
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cayenne
- 1 large egg
- 1 ⅓ cups soda water (320 mL)
- Dipping sauce of choice, for serving
Preparation
- Line a baking sheet with parchment paper.
- In a medium bowl, combine the ground chicken, salt, black pepper, garlic powder, paprika, and cayenne. Mix until well combined.
- Scoop the chicken mixture into 1-inch balls and flatten into nugget shapes. Place on the prepared baking sheet and freeze for 30 minutes, or until firm.
- Fill a medium pot a little more than halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
- Make the batter: In a medium bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, paprika, and cayenne. Whisk in the egg, then add the soda water a little at a time so it doesn't overflow. The batter should have a slightly loose consistency, similar to crepe batter.
- Remove the chicken from the freezer. Working in batches of 4–5 at a time, dip each chicken nugget in the batter twice, then transfer to the hot oil and fry for 3–4 minutes, or until tan in color. Transfer to a paper towel-lined plate to drain.
- Increase the oil temperature to 375°F (190°C). Return the nuggets to the oil in batches and fry again for 2 minutes more, until golden brown and crispy. Drain on a clean paper towel-lined plate.
- Serve immediately with your favorite dipping sauces.
- Enjoy!
Ingredients
for 4 Servings
- 1 lb ground chicken (425 g)
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- vegetable oil, for frying
Batter
- 1 cup all purpose flour (125 g)
- ¼ cup cornstarch (30 g), plus 1 tablespoon
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cayenne
- 1 large egg
- 1 ⅓ cups soda water (320 mL)
- Dipping sauce of choice, for serving
Preparation
- Line a baking sheet with parchment paper.
- In a medium bowl, combine the ground chicken, salt, black pepper, garlic powder, paprika, and cayenne. Mix until well combined.
- Scoop the chicken mixture into 1-inch balls and flatten into nugget shapes. Place on the prepared baking sheet and freeze for 30 minutes, or until firm.
- Fill a medium pot a little more than halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
- Make the batter: In a medium bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, paprika, and cayenne. Whisk in the egg, then add the soda water a little at a time so it doesn't overflow. The batter should have a slightly loose consistency, similar to crepe batter.
- Remove the chicken from the freezer. Working in batches of 4–5 at a time, dip each chicken nugget in the batter twice, then transfer to the hot oil and fry for 3–4 minutes, or until tan in color. Transfer to a paper towel-lined plate to drain.
- Increase the oil temperature to 375°F (190°C). Return the nuggets to the oil in batches and fry again for 2 minutes more, until golden brown and crispy. Drain on a clean paper towel-lined plate.
- Serve immediately with your favorite dipping sauces.
- Enjoy!
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