Copycat McDonald’s Chicken Nuggets Recipe
These Copycat McDonald’s Chicken Nuggets are crispy on the outside, tender and finely blended inside, and seasoned with a simple combination of garlic, onion, salt, and pepper. The chicken is shaped into bite-sized nuggets, coated twice, chilled, and fried until golden.
The chilling step is especially useful here because it helps the batter hold onto the chicken while frying. Serve them hot with French fries and your favorite dipping sauces for a homemade version of a fast-food favorite.
What Makes These Nuggets Work
The texture comes from treating the chicken differently from a typical breaded chicken recipe. Instead of leaving the ground chicken loose, it is processed until smooth, then shaped into nuggets before being coated.
There are also two important coating stages:
- Cornstarch coating: Gives the shaped chicken a dry surface for the batter to grab onto.
- Seasoned batter: Creates the light, crisp exterior that turns golden in the hot oil.
Freezing the battered nuggets for two hours helps the coating stay attached during frying.
The Key to Smooth, Easy-to-Shape Chicken
Start by processing the ground chicken with one egg, salt, and pepper until the mixture becomes smooth and cohesive. You want a mixture that holds together when shaped rather than looking like loose ground chicken.
If the mixture sticks to your hands while forming the nuggets, lightly wet your hands. This makes shaping the 20 nuggets much easier without adding extra ingredients to the mixture.
Try to keep the nuggets relatively similar in size so they cook at approximately the same rate.
Copycat McDonald’s Chicken Nuggets
Equipment
- Food Processor
- Large mixing bowl
- Baking sheet or tray
- Deep skillet or heavy pot
- Slotted spoon or tongs
- Paper Towels
Ingredients
- 1 pound ground chicken
- 1½ teaspoons salt divided
- ½ teaspoon ground black pepper divided
- 2 eggs divided
- ½ cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup water
- Vegetable oil for frying
Instructions
- Add the ground chicken, 1 egg, 1 teaspoon salt, and ¼ teaspoon pepper to a food processor. Pulse until the mixture comes together and becomes smooth.
- Shape the chicken mixture into 20 nuggets. Lightly coat each nugget with cornstarch and set aside.
- In a large bowl, whisk together the flour, onion powder, garlic powder, remaining salt and pepper, remaining egg, and water until smooth.
- Dip each nugget into the batter, coating completely, and place on a parchment-lined tray. Freeze for 2 hours.
- Heat 2–3 inches of vegetable oil to 350°F in a deep skillet or pot. Fry the nuggets in batches for 3–4 minutes per side, until golden brown and cooked through.
- Transfer the nuggets to a paper towel-lined tray to drain. Repeat with the remaining nuggets.
- Serve with fries and your favorite dipping sauce.
Notes
- Wet your hands slightly when shaping the chicken mixture if it feels sticky.
- Freezing the battered nuggets helps the coating stay attached during frying.
- The uncooked, shaped nuggets can be frozen for longer storage.
Nutrition
| Nutrient | Amount per Serving |
|---|---|
| Calories | 460 kcal |
| Carbohydrates | 40 g |
| Protein | 33 g |
| Fat | 19 g |
| Saturated Fat | 5 g |
| Cholesterol | 214 mg |
| Sodium | 919 mg |
| Fiber | 1 g |
| Sugar | 0 g |
Nutrition is an estimate based on the published recipe and may vary depending on the amount of oil absorbed during frying.
Keep the Coating Crisp
For the crispiest result, let the oil return to approximately 350°F between batches. Crowding the skillet can cause the temperature to drop, which may leave the nuggets greasy rather than crisp.
A deep skillet or heavy pot is also preferable because it provides enough room for the oil and helps maintain a more stable frying temperature.
Once cooked, transfer the nuggets directly to the lined tray. Avoid stacking them while they’re hot, as trapped steam can soften the coating.
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Can You Freeze the Nuggets?
Yes. The uncooked shaped nuggets can be frozen for longer storage.
For the best texture, freeze them in a single layer first so they don’t stick together. Once solid, transfer them to a suitable freezer-safe container or bag.
While using frozen nuggets, follow the recipe’s frying method and ensure the chicken is fully cooked before serving.
Frequently Asked Questions
- Why do I need to freeze the battered nuggets?
Freezing helps the batter stay attached to the chicken during frying and makes the coated nuggets easier to handle. - Can I make these nuggets ahead of time?
Yes. The shaped uncooked nuggets can be frozen for longer storage. You can also prepare the battered nuggets and chill them for the specified 2 hours before frying. - Why is the chicken processed until smooth?
Processing creates the fine, cohesive texture associated with this style of chicken nugget and makes the mixture easier to shape. - How many nuggets does this recipe make?
About 20 nuggets. - What oil should I use?
Vegetable oil. Use enough oil to provide 2 to 3 inches of depth in your skillet or heavy pot and heat it to 350°F before frying. - How do I know the nuggets are cooked?
They should be golden brown and cooked through. For the most reliable check, use a meat thermometer and make sure the chicken reaches 165°F internally.
