Just like the Big Mac and the Happy Meal are some of the most iconic McDonald’s menu items, so too does the Chicken McNugget fall into this hall of fame. We’re so happy to bring you this McDonald’s chicken nuggets recipe.
They have been around since the late 70s and the recipe has been tried, tested and changed over the years. No matter what changes they made, their nuggets always stayed delicious. They are crunchy on the outside and soft and fluffy on the inside. They have the perfect amount of salt and are fried for the perfect amount of time.
Generally, they are sold in packs of 4, 6, 10 or 20. As easy as it is to get them via drive-thru, I have other problems when trying to obtain these.
I don’t always have the will power to get into my car and drive to McDonald’s. Even worse is when I get there and they’re out. I also hate it when I finally get home and devour my 10 nuggets in seconds and then still crave more. And buying a hundred packs to freeze will cost a pretty penny.
So in order to not have these problems anymore, I need to make them at home. And you would be surprised as to how easy they are. Sure, it takes a bit of work, but if you are making a big batch to freeze, it is worth it! All you do then is throw a couple in the fryer and enjoy it when they come out.
How To Make McDonald’s Chicken Nuggets
Add your chicken, salt and one egg in a food processor. Blend until the mixture looks like a paste.
Place the corn starch in a bowl. With wet hands, shape a handful of the mixture into a nugget. Dip the nuggets into the corn starch and place it on a lined baking sheet.
In a large bowl, combine the water, one egg, mustard, spices and flour. Place the nuggets in the batter and place back onto the baking sheet.
Place the sheet in the freezer and allow them to freeze for 1 hour.
Heat your oil to 350 degrees Fahrenheit. Deep fry the first batch for 5 minutes. Allow the nuggets to drain on paper towel and deep fry again for 5 minutes. This helps the chicken cook through without burning it.
Serve the nuggets with a sauce of your choice.
Tips & Tricks
- If you want to pre-make these nuggets, after freezing them, place them in airtight containers or zip-lock bags and place back into the freezer. These nuggets will last between 1-2 months. When you are craving nuggets, simply allow them to slightly defrost, about 5 minutes, before deep-frying them as per recipe instructions.
- The size and amount of items being fried, the consistency of the oils’ temperature and the consistency of the heat sources’ temperature are all factors that heavily influence the cooking time. That is why it is important to make sure your oil is the correct temperature and check if the chicken is cooked all the way through. The nugget should not be any shade of pink on the inside. You can test one nugget in every second batch that you fry.
- Probably the best trick to this recipe is that you can cook these nuggets in an air-fryer. This amazing piece of technology allows you to fry your food without using any oils, meaning your food is much healthier. Not everyone has an air-fryer, but I would definitely recommend investing in one. Fry the nuggets the same way you would in oil.
This recipe is so close to the real thing, that no one would have guessed that you made it yourself. It takes some time but is worth it as homemade is always better than store-bought.
Dipping sauces are obviously the best accompaniment, but you don’t have to use the traditional options of ketchup or BBQ sauce. Experiment as there are tons of delicious sauces out there waiting to be dipped.
They are crispy, soft, tender and juicy; what more could you ask of a piece of chicken?