Crispy Copycat McDonald’s Chicken Nuggets | Homemade McNuggets Recipe
125kcal
Ingredients
Chicken Nugget Mixture
- 1.5 lb chicken tenderloins, cut into cubes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp white pepper
- 1 tsp granulated sugar
- 2 tsp salt
- 1 tbsp corn starch
Dry Flour Coating:
- 1 cup all purpose flour
Wet Batter:
- 1 cup all purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 2 cups COLD carbonated club soda
For Frying:
- oil as needed
Optional: Buffalo Ranch Dippings
- ranch dressing
- buffalo sauce
Method
1. Prepare the chicken mixture
- Cut the chicken tenderloins into cubes, then add them to a food processor. Process until the chicken is finely puréed and has a smooth, uniform consistency.
2. Season the chicken
- Transfer the puréed chicken to a large bowl. Add the garlic powder, white pepper, onion powder, sugar, salt, and cornstarch. Mix thoroughly until all of the seasonings are evenly incorporated into the chicken mixture.
3. Shape the chicken nuggets
- Line a baking sheet or tray with parchment paper. Using slightly damp or lightly oiled hands to prevent sticking, shape the chicken mixture into nuggets. For the full Copycat McDonald’s Chicken Nuggets look, form them into the classic bell, oval, boot, and round-style shapes.
- I found it easiest to use no gloves and slightly wet your hands when shaping each nuggets so they are smooth and don't stick to you
- Arrange the shaped nuggets in a single layer on the parchment-lined tray, making sure they do not touch.
4. Freeze the shaped nuggets
- Cover the tray and place the chicken nuggets in the freezer for 1 hour. This helps firm the chicken mixture so the nuggets hold their shape during the coating and frying process.
5. Prepare the dry flour coating
- While the nuggets are chilling, add 1 cup all-purpose flour to a shallow bowl or dish. Set aside. This will be the first coating for the chilled nuggets.
6. Make the crispy wet batter
- In a separate large bowl, combine 1 cup all-purpose flour, cornstarch, baking powder, salt, garlic powder, and very cold carbonated club soda. Mix just until combined and a smooth batter forms.
- For the crispiest homemade chicken nuggets, keep the club soda cold and avoid overmixing the batter.
7. Coat the chicken nuggets
- After the nuggets have chilled for 1 hour, remove them from the freezer. Working with one nugget at a time, coat it completely in the dry flour mixture first, gently shaking off any excess.
- Next, dip the floured nugget into the wet batter, making sure it is fully coated on all sides. Allow a little excess batter to drip off before carefully transferring it to the hot oil.
8. Fry the chicken nuggets
- Working in batches, carefully fry the battered chicken nuggets in hot oil until the coating is lightly golden and the chicken is cooked through. Avoid overcrowding the pan, as this can lower the oil temperature and prevent the nuggets from becoming crispy.
- The chicken should reach an internal temperature of 165°F (74°C).
9. Double-fry for an extra crispy coating
- Remove the cooked nuggets from the oil and allow them to rest briefly on a wire rack. Increase the oil temperature, then carefully return the nuggets to the oil for a second, shorter fry.
- Fry until the Copycat McDonald’s Chicken Nuggets are deeply golden, crisp, and crunchy on the outside. Remove from the oil and allow any excess oil to drain.
10. Serve with your favorite dipping sauce
- Serve the crispy homemade chicken nuggets immediately while hot and crunchy. Pair them with ranch, buffalo sauce, barbecue sauce, honey mustard, or your favorite dip.
- My personal favorite is a simple mixture of ranch and buffalo sauce — creamy, spicy, and so good with the crispy coating.
Notes
• For the best Copycat McDonald’s Chicken Nuggets, process the chicken until finely puréed and uniform. This helps create the smooth interior texture associated with classic fast-food-style chicken nuggets.
• Lightly wet or oil your hands before shaping the chicken mixture if it feels sticky. Shape the nuggets into the classic bell, oval, boot, or round shapes for a fun homemade McNuggets-inspired finish.
• Freezing the shaped chicken nuggets for 1 hour is an important step. Chilling firms the chicken mixture so the nuggets hold their shape more easily during flouring, battering, and frying.
• Keep the carbonated club soda very cold before mixing the wet batter. Cold carbonation helps create a lighter, crispier coating on the homemade chicken nuggets.
• Mix the wet batter only until combined. Overmixing can make a flour-based batter heavier instead of light and crisp.
• Coat each chilled nugget in the dry flour first, then completely cover it in the wet batter. Allow a little excess batter to drip off before carefully lowering the nugget into the oil.
• For extra crispy chicken nuggets, use the double-fry method. Fry the nuggets first until the chicken is cooked through and the coating is lightly golden, remove them from the oil, then increase the oil temperature and fry briefly again until deeply golden and crispy.
• Cook chicken to a safe internal temperature of 165°F (74°C) at the thickest part.
• Avoid overcrowding the pot or fryer because adding too many nuggets at once can lower the oil temperature and lead to a heavier, greasier coating.
• These crispy homemade chicken nuggets are best served immediately with your favorite dipping sauce. I especially love mixing ranch and buffalo sauce together for a creamy, spicy dip.