Yeah, I’ll admit it. I like chicken nuggets…actually, I kinda love them. I ate them as a kid and dunked them in honey because I found it exotic. And now, as a grown up, no matter how hard I tried, I wasn’t able to recreate the texture, the bite, the flavor. Fear no longer nugget lover. You no longer have to subject yourself to crappy McD’s ingredients. This is the best copycat recipe for Chicken McNuggets, it truly captures the essence of these deliciously spiced bites.
You will need: Deep fryer
- Vegetable oil (in fryer)
- 1 egg
- 1 cup of water
- 2/3 cup all-purpose flour
- 1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1/2 teaspoon Accentï
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
- 4 chicken breast filets, each cut into 6-7 bite sized pieces
- Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
- Combine the flour, salt, Accentï, pepper, onion powder and garlic powder in a one gallon size zip lock bag.
- Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite sized pieces.
- Coat each piece with the flour mixture by shaking in the zip lock bag.
- Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.
- After freezing, repeat the “coating” process.
- Preheat oven and large cookie sheet to 375 degrees.
- Deep fry the chicken McNuggets at 375 degrees for 10-12 minutes or until light brown and crispy. (Cook only about 9 at a time.)
- Drain on paper towels 3-5 minutes.
- Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.
- Finally, serve with your favorite McDonald’s dipping sauce.