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McDonald’s Chicken McNuggets: A Homestyle Copycat Recipe

I remember being a kid, practically glued to the television on Saturday mornings. Cartoons were the main draw, sure, but the commercials held a special magic. Specifically, the McDonald’s commercials. The jingle, the bright red and yellow, and, of course, the promise of those perfectly golden, bite-sized Chicken McNuggets. It felt like a rare treat, a special occasion food. I’d dip them with reckless abandon into the sweet and tangy barbecue sauce, completely lost in childhood bliss. Today, I can recreate that nostalgic experience right in my own kitchen, and you can too!

Recipe Overview

Prep Time: 2 hours 30 minutes
Cook Time: 5-7 minutes per batch
Total Time: 2 hours 35 minutes
Yields: 2-3 lbs
Serves: 4
Dietary Type: Not specified

Ingredients

FOR THE CHICKEN

1 lb frozen boneless chicken tenderloins, thawed

FOR THE BRINE

4 cups cold water
2 teaspoons fine sea salt

FOR THE BREADING

½ cup pre-sifted all-purpose flour, plus ⅓ cup pre-sifted all-purpose flour
½ cup cornstarch
1 ½ tablespoons Lawry’s Seasoned Salt (use Lawry’s only)
1 tablespoon fine cornflour (or fine masa harina flour)
1 ½ teaspoons nonfat dry milk powder
1 teaspoon granulated sugar
½ teaspoon ground ginger
¼ teaspoon ground mustard
¼ teaspoon fine black pepper
¼ teaspoon fine white pepper
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
⅛ teaspoon ground paprika
⅛ teaspoon ground turmeric
1 pinch ground cinnamon
1 pinch cayenne pepper

FOR THE BATTER

2 beaten eggs
½ cup cold water
2 tablespoons cornstarch
2 tablespoons all-purpose flour
¼ teaspoon fine sea salt
¼ teaspoon sesame oil
¼ teaspoon soy sauce
¼ teaspoon granulated sugar

FOR DEEP-FRYING FAT

Vegetable oil (3 parts)
Vegetable shortening (1 part)

Equipment Needed

Flat mallet
Plastic wrap
Kitchen shears
Medium bowls
Whisk
Tongs
Breading rack (food-industry grade recommended)
Ziploc bag(s) (for freezing)
Deep heavy pot or deep-fryer
Frying basket
Absorbent paper
Baking sheet
Foil

Instructions

Thaw the chicken breast tenderloins.
If necessary, pound the tenderloins to 1/3-inch thickness. Place the tenderloins between sheets of plastic wrap and use a flat mallet. This ensures even cooking.
Using kitchen shears, cut the chicken into various shapes, approximately 2-inch x 1 1/4-inch wide. The classic McNugget shapes are part of the fun!
Prepare the brine: In a bowl, combine 4 cups cold water and 2 teaspoons fine sea salt.
Place the chicken pieces into the prepared brine.
Soak the chicken pieces in the brine for 2 hours. This step is crucial for juicy, flavorful nuggets. Don’t skip it!
After brining, blot the chicken pieces dry. Removing excess moisture is important for breading adhesion.
Measure the breading ingredients into another medium bowl: ½ cup pre-sifted all-purpose flour, plus ⅓ cup pre-sifted all-purpose flour, ½ cup cornstarch, 1 ½ tablespoons Lawry’s Seasoned Salt (use Lawry’s only), 1 tablespoon fine cornflour (or fine masa harina flour), 1 ½ teaspoons nonfat dry milk powder, 1 teaspoon granulated sugar, ½ teaspoon ground ginger, ¼ teaspoon ground mustard, ¼ teaspoon fine black pepper, ¼ teaspoon fine white pepper, ⅛ teaspoon ground allspice, ⅛ teaspoon ground cloves, ⅛ teaspoon ground paprika, ⅛ teaspoon ground turmeric, 1 pinch ground cinnamon, 1 pinch cayenne pepper.
Place the breading bowl into your working area.
Whisk together the batter ingredients until smooth: 2 beaten eggs, ½ cup cold water, 2 tablespoons cornstarch, 2 tablespoons all-purpose flour, ¼ teaspoon fine sea salt, ¼ teaspoon sesame oil, ¼ teaspoon soy sauce, ¼ teaspoon granulated sugar.
Place the batter bowl into your working area. Whisk the batter often while using to refresh consistency.
Coat a few chicken pieces at a time in the batter mixture until evenly battered. Ensure each piece is fully submerged for proper coating.
Drop a few pieces of battered chicken at a time into the breading mixture using tongs.
Turn the chicken gently using tongs in the breading until evenly coated.
Remove the breaded chicken with tongs individually and place onto a breading rack (I use a food-industry grade breading rack). This allows excess breading to fall off, creating a crispier nugget.
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). This creates an extra-crispy crust, similar to the fast-food version.
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. This is a great make-ahead option.
PREHEAT the deep-frying fat to immerse chicken completely in a deep heavy pot, or manufacturer’s recommended amount of fat in deep-fryer. Use vegetable oil (3 parts) and vegetable shortening (1 part).
SLOWLY heat oil in gradual increments to 350°F until preheated. Use a thermometer to ensure accuracy.
ADD the chicken carefully using tongs, to elevated frying basket (outside of frying oil) without overcrowding. Overcrowding will lower the oil temperature and result in soggy nuggets.
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!). This usually takes about 5-7 minutes. An instant-read thermometer inserted into the center of a nugget should read 165°F.
RAISE frying basket when chicken is cooked and allow to drain.
PLACE chicken nuggets on absorbent paper to remove excess oil.
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!

Expert Tips & Tricks

Don’t be tempted to skip the brining step! It really does make a difference in the juiciness and flavor of the chicken.
Using Lawry’s Seasoned Salt is key to achieving that authentic McNugget flavor. While you could experiment with other seasoned salts, Lawry’s is the best choice for nailing the copycat profile.
For extra crispy nuggets, double-bread them! Just remember to add that extra teaspoon of powdered sugar.
Maintain the oil temperature throughout the frying process. If the oil cools down too much, the nuggets will absorb more oil and become greasy.
If you don’t have a deep fryer, a heavy-bottomed pot works well. Just be sure to use a thermometer to monitor the oil temperature.

Serving & Storage Suggestions

Serve these homemade Chicken McNuggets hot and fresh with your favorite dipping sauces. Classic choices include barbecue sauce, honey mustard, sweet and sour sauce, or ranch dressing. For a fun twist, try experimenting with homemade sauces!

Leftover cooked nuggets can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through and crispy, about 10-15 minutes. You can also reheat them in an air fryer for similar results. Microwaving is not recommended, as it can make the nuggets soggy.

Frozen, uncooked nuggets can be stored in a Ziploc bag in the freezer for up to 2-3 months. Fry them directly from frozen, adding a few extra minutes to the cooking time to ensure they are cooked through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	370.6 kcal	N/A
Calories from Fat	N/A	45g / 12%
Total Fat	5 g	7%
Saturated Fat	1.4 g	6%
Cholesterol	159 mg	53%
Sodium	1457.4 mg	60%
Total Carbohydrate	45 g	14%
Dietary Fiber	1.3 g	5%
Sugars	2 g	8%
Protein	33.2 g	66%

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!

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure all other ingredients are also gluten-free.
Spicier Nuggets: Add more cayenne pepper to the breading for a kick. You could also incorporate other spices like chili powder or smoked paprika.
Herbed Nuggets: Mix dried herbs like thyme, rosemary, or oregano into the breading for a more savory flavor.
Air Fryer Version: While this recipe is designed for deep-frying, you can try air frying them. Spray the breaded nuggets with oil and air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through, until golden brown and cooked through.

FAQs (Frequently Asked Questions)

Q: Can I use chicken breasts instead of tenderloins?
A: Yes, you can, but tenderloins are preferred for their tenderness and consistent size. If using chicken breasts, cut them into nugget-sized pieces.

Q: Why is brining the chicken necessary?
A: Brining helps to keep the chicken moist and flavorful during cooking. It also helps to tenderize the meat.

Q: Can I make these ahead of time and freeze them?
A: Absolutely! This recipe is perfect for meal prepping. Bread the nuggets, freeze them on a baking sheet, and then transfer them to a freezer bag for long-term storage.

Q: What’s the best way to keep the nuggets warm if I’m making a large batch?
A: Place the cooked nuggets on a wire rack in a preheated 175°F (80°C) oven to keep them warm without getting soggy.

Q: Can I bake these instead of frying?
A: Baking won’t give you the same crispy texture as frying, but it’s a healthier option. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Final Thoughts

So there you have it – a delicious, homemade version of a childhood classic. These Chicken McNuggets are surprisingly easy to make and taste even better than the original. Gather your ingredients, follow the steps, and prepare to be transported back to those carefree Saturday mornings. Don’t hesitate to experiment with different dipping sauces and share your creations with friends and family. Happy cooking, and enjoy the nuggets!

Mc Donald’s Chicken Mc Nuggets (Copycat) Recipe