Copycat McDonalds Chicken Nuggets Recipe | Taste Test

Start with 1 pound of boneless chicken breasts and cube them up.

Add 0.5 teaspoon of salt and 0.5 teaspoon of pepper to the cubed chicken in a blender.

Blend the chicken until well blended, about 10 seconds.

Transfer the blended chicken to a bowl and shape it into nugget shapes on a parchment-lined cookie sheet.

Wet your hands to prevent the chicken from sticking while shaping the nuggets.

Place the shaped nuggets in the freezer for 2 hours to firm them up.

Prepare the dry mix by combining 1 cup flour, 0.5 cup cornstarch, 0.25 teaspoon salt, 0.125 teaspoon pepper, 1 tablespoon onion powder, and 1 tablespoon garlic powder in a bowl and mix with a whisk.

Prepare the wet batter by mixing 2 eggs, 0.5 cup water, 0.25 cup cornstarch, 0.25 teaspoon salt, and 0.125 teaspoon pepper in a bowl.

Heat canola oil in a pan over medium heat for about 5 minutes until it reaches 350 degrees.

Dip each nugget in the dry mix, then the wet batter, then back into the dry mix, and finally back into the wet batter before frying.

Fry the nuggets in the hot oil until golden brown, making sure to drain them after frying.

Equipment Needed

Allergens