Making McDonald's Chicken McNuggets At Home | But Better

chicken breast

🥗Healthier: ground turkey

💰Cheaper: chicken thighs

Ground turkey is leaner, while chicken thighs are often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is a budget-friendly alternative.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola is often cheaper.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers are economical.

Make the barbecue sauce by whisking together 1 cup ketchup, 1/4 cup dark brown sugar, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 teaspoon kosher salt, 1 tablespoon Dijon mustard, 2 tablespoons Worcestershire sauce, 1/2 cup water, 3 tablespoons white distilled vinegar, 1 tablespoon Chinese black vinegar (optional), and 3 tablespoons rye whiskey (optional).

Bring the barbecue sauce to a simmer and let it simmer for 15 to 20 minutes until thick and sticky.

Cut 1.5 pounds of chicken breast into 1-inch cubes and rough chop 1/4 pound of chicken skin.

Grind the chicken and chicken skin using a meat grinder or food processor until fine.

In a bowl, combine the ground chicken and skin with 2 teaspoons kosher salt, 1 teaspoon granulated sugar, and 1/2 teaspoon MSG. Mix until homogeneous and place in the freezer for 10 minutes to firm up.

Set up the fry station by filling a heavy-bottomed pot with enough oil to reach 2.5 to 3 inches high, but not more than 60% full.

Make a thin batter by whisking together 1/4 cup cornstarch and 1 cup water.

Prepare the flour dredge by mixing 3 cups all-purpose flour, 1 heaping tablespoon kosher salt, 1/2 teaspoon MSG, 1 teaspoon fresh ground white pepper, and 1 teaspoon celery powder in a bowl.

In another bowl, make the tempura batter by combining 1/2 cup cornstarch, 3/4 cup all-purpose flour, 1.25 teaspoons baking powder, 1/4 teaspoon baking soda, and 1 cup chilled water. Add 2 whisked eggs and mix until combined.

Form the firmed ground chicken into nugget shapes, wetting hands if too sticky.

Dredge each nugget in the thin cornstarch mixture, then toss in the flour mixture, shaking off excess flour.

Dip the nuggets in the tempura batter and quickly drop them into oil heated to 375 degrees Fahrenheit.

Fry the nuggets in batches for 5 to 7 minutes until golden brown, then remove and place on a wire rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens