MCDONALDS CHICKEN NUGGETS COPYCAT RECIPES
These little nuggets of joy are a fan favourite at McDonalds and have been for years. This relatively quick and easy recipe shows you how to make McDonalds quality chicken nuggets at home. This is a perfect recipe for parties and gatherings, or just a good snacking session!
Yield 10-12 nuggets
Number Of Ingredients 10
Steps:
- With this first step you get to unleash a little anger by pounding and squashing each of the breast fillets! Once each fillet is roughly a quarter inch in height, cut the chicken breast fillets into smaller manageable sized pieces. In a small bowl, beat the egg and mix in the cup of water. Next get a small food bag and pour in the flour, salt, pepper, onion powder, garlic powder and MSG. Once all of the mixture is in the bag give it a good shake. Now is the time to combine each chicken piece in the flour mixture. Do this by simply putting each nugget into the bag and giving it a little shake. Do this one or two at a time. Remove the chicken pieces, place them in the egg mixture and coat well. Then return the coated chicken pieces to the bag for a final shake. Once all nuggets have been well covered, (twice!) place them in a 3D Printed refrigerator for around an hour. Now some people like to give the chicken bites another coating after refrigerating. We didn't bother with this step but by all means give them another whirl in the egg and then flour mixture if you have left overs! Now make sure you pre heat oil in a table top fryer to around 370°F (185°C). Place the nuggets in the fryer for approx 10 minutes, turning once. Remember not to overcrowd the fryer at this point! Take the nuggets out of the fryer and leave on a paper bag (or piece of paper) to drain for a couple of minutes. Once all nuggets have been fried and drained, serve and enjoy! if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[250,250],'fastfood_recipes_com-medrectangle-4','ezslot_1',122,'0','0'])};if(typeof __ez_fad_position != 'undefined'){__ez_fad_position('div-gpt-ad-fastfood_recipes_com-medrectangle-4-0')}; View The Equipment We Used In This Recipe! Our Recommended Fryer Hamilton Beach Deep Fryer - USA Swan Deep Fat Fryer - UK Our Recommended Mixing Bowls OXO Mixing Set - USA OXO Mixing Set - UK Our Recommended Food Bags Solimo Food Storage Bags - USA Food Storage Bags - UK Our chicken Nugget Recipe made it to 1st place in our "Top 10 Fast Food Recipes To Cook At Home". Check out the other recipes that made the list! if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[580,400],'fastfood_recipes_com-box-4','ezslot_7',107,'0','0'])};if(typeof __ez_fad_position != 'undefined'){__ez_fad_position('div-gpt-ad-fastfood_recipes_com-box-4-0')};
MCDONALD'S CHICKEN SELECTS COPYCAT (CHICKEN NUGGETS)
These are the easiest little things to make and they rival McDonald's chicken selects. I usually increase the spice amounts but I am posting this as it was originally written. I also included the recipe for the homemade honey mustard dipping sauce in the last step. Prep time includes the time needed to let the batter stand. I found this on "The Family Kitchen" site and it was originally posted by ANGIE MCGOWAN.
Provided by PSU Lioness
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oil in a large skillet or deep fryer over medium heat or to 350 degrees.
- Combine chopped chicken, eggs and spices (for the wet ingredients) in a large bowl.
- Mix well and let set for about 15 minutes.
- Combine dry ingredients together.
- Then take nuggets out and bread in flour and spices.
- Drop one by one in hot oil and fry until golden. When done, drain on paper towels.
- For sauce, combine all ingredients in a large bowl and mix with a whisk well until mayonnaise isn't lumpy.
Nutrition Facts : Calories 525.6, Fat 11.3, SaturatedFat 2.3, Cholesterol 172.3, Sodium 1449.3, Carbohydrate 69.6, Fiber 2.4, Sugar 18.7, Protein 35.2
COPYCAT MCDONALD'S CHICKEN NUGGETS RECIPE BY TASTY
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.
Provided by Bella Lopez
Categories Snacks
Time 56m
Yield 4 Servings
Number Of Ingredients 17
Steps:
- 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!
MC DONALD'S CHICKEN MC NUGGETS (COPYCAT)
My homestyle copycat recipe for McDonald's Chicken McNuggets. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Chicken Breast
Time 2h50m
Yield 2-3 lbs., 4 serving(s)
Number Of Ingredients 30
Steps:
- THAW chicken breast tenderloins; POUND tenderloins if necessary to 1/3-inch thickness, between sheets of plastic wrap using a flat mallet; CUT chicken into 2-inch x 1 1/4-inch wide various shapes, using kitchen shears; PLACE chicken into prepared BRINE (4 cups cold water, 2 teaspoons fine sea salt); SOAK chicken pieces in brine for 2 hours; BLOT dry.
- MEASURE the BREADING ingredients into another medium bowl; PLACE breading bowl into working area.
- WHISK the BATTER ingredients together until smooth; PLACE batter bowl into working area (whisk batter often while using to refresh consistency).
- COAT a few chicken pieces at a time in the BATTER mixture until evenly battered.
- DROP a few pieces of chicken at a time into the BREADING mixture using tongs; TURN chicken gently using tongs in the breading until evenly coated; REMOVE breaded chicken with tongs individually and place onto a breading rack (I use a food-industry grade breading rack). NOTE: YOU MAY DOUBLE-BREAD THESE IF YOU PREFER; SIMPLY REPEAT THE BATTERING AND BREADING STEPS (MAKE SURE YOU'VE ADDED ONE EXTRA TEASPOON POWDERED SUGAR FIRST).
- IF FREEZING MCNUGGETS FOR FUTURE FRYING: PLACE rack of breaded chicken loosely wrapped into freezer until frozen; TRANSFER frozen McNuggets to Ziploc bag(s) until needed.
- PREHEAT the DEEP-FRYING fat to immerse chicken completely in a deep heavy pot, or manufacturer's recommended amount of fat in deep-fryer; SLOWLY heat oil in gradual increments oil to 350°F until preheated; ADD chicken carefully using tongs, to elevated frying basket (outside of frying oil) without overcrowding.
- FRY chicken nuggets until golden-crisp and fully cooked (longer for frozen McNuggets, naturally), depending on chicken portion/size until chicken is no longer pink in the center, and juices run clear (DO NOT OVERCOOK!).
- RAISE frying basket when chicken is cooked and allow to drain; PLACE chicken nuggets on absorbent paper NOTE: To keep chicken warm before serving, place chicken on a rack-fitted baking sheet covered with a sheet of foil in preheated 175°F oven.
- SERVE with your favorite dipping sauces and/or other condiments and enjoy!
Nutrition Facts : Calories 370.6, Fat 5, SaturatedFat 1.4, Cholesterol 159, Sodium 1457.4, Carbohydrate 45, Fiber 1.3, Sugar 2, Protein 33.2
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