Crispy Chicken Nuggets (McNuggets Copycat)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
15 mins
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Resting Time
15 mins
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Total Time
50 mins
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Servings
30 Nuggets
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Calories
73 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
American
Crispy Chicken Nuggets (McNuggets Copycat)
Description
This recipe starts by processing boneless, skinless chicken breasts into small pieces, then seasoning and binding them with egg to form a paste. Shaping the mixture into nuggets and briefly freezing them helps maintain their form during frying. The nuggets are first coated with cornstarch, then dipped in a wet batter made of flour, water, egg, and several spices including garlic and onion powders, mustard, salt, and pepper. The batter's consistency is thick but runny, ensuring it clings well for a crispy, light crust.
Frying in oil heated to medium-high temperature until golden brown produces nuggets with a crispy outer coating and juicy interior. This approach mimics the texture of restaurant chicken nuggets, creating a familiar crunchy bite with well-seasoned chicken inside.
These nuggets can be served as a snack, appetizer, or part of a meal, paired with dipping sauces or alongside sides like fries or salads for a complete experience.
Ingredients
Chicken
- 3 chicken breast (boneless skinless)
- 2 teaspoon salt
- 2 teaspoon black pepper
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 egg
Dry Coating
- 1 ½ cups corn starch
Wet Batter
- ¾ cup water
- 1 egg
- ½ tablespoon onion powder
- 1 tablespoon garlic powder
- ½ tablespoon yellow mustard
- 1 teaspoon black pepper ground
- 1 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Place the chicken in a food processor. Depending on the size of your food process you may need to work in batches. Process for 30 seconds or until small pieces form. Add the salt, pepper, garlic powder, onion powder and one egg. Blend until it forms a paste like consistency.
- Line a baking sheet with parchment paper. Using wet hands, take a handful of blended chicken and shape into a nugget. Shape all of the nuggets and place the baking sheet in the freezer for 15 minutes. This will make it easier to coat the nuggets.
- Add the cornstarch to a small bowl. In a large bowl, mix together the water, one egg, onion powder, garlic powder, mustard, pepper, salt and flour. You should have a thick but runny batter.
- In a large skillet or deep pot, heat enough oil on medium-high heat to come 2” up the sides.
- Coat each nugget with corn starch, shake off the excess and then coat in the wet batter. Let the excess wet batter drip off.
- Carefully place the nugget in the heated oil and fry for 2-3 minutes per side. Remove the nuggets from the oil and drain on paper towel or wire rack for 3-4 minutes.
- Deep fry the same batch of nuggets again for 5 minutes. This ensures that the chicken cooks all the way through without getting too dark and the batter will be extra crispy. Remove the nuggets from the oil and drain on a paper towel or wire rack.
- Serve with dipping sauce of choice and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Nuggets
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 267mg | 11% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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