Mcdonald Chicken Nuggets
Ingredients
- 16 ounces chicken breast – cut into 1-inch pieces (~2.5 n/a chicken breasts)
- 1 1/4 tsp kosher salt
- 1/2 tsp sugar
- 1/4 tsp white pepper – ground
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp cornstarch (16g)
- 2 tbsp water – ice-cold
- 1/4 cup cornstarch
- 1/2 cup all-purpose flour (60g)
- 1/2 cup cornstarch
- 1 tsp baking powder (4g)
- 1 tsp kosher salt
- 1 egg
- 3/4 cup water – ice-cold
- 2 quarts vegetable oil
- dipping sauces – for serving
Instructions
- 1.
Place the chicken breast in a food processor and pulse until a fine, sticky paste forms, 30–60 seconds, scraping the bowl as needed.
- 2.
Add 1.25 tsp kosher salt, sugar, white pepper, garlic powder, onion powder, 2 tbsp cornstarch, and 2 tbsp ice-cold water to the chicken. Process or mix until smooth and tacky, 30–60 seconds. Chill 15 minutes.
- 3.
Line a sheet pan with parchment. With lightly oiled hands, form 16–20 nugget shapes about 1/2 inch thick. Freeze until firm to the touch, 15–20 minutes.
- 4.
Dust the firm nuggets evenly with 0.25 cup cornstarch, shaking off any excess.
- 5.
For the batter, whisk together all-purpose flour, 0.5 cup cornstarch, baking powder, and 1 tsp kosher salt. Whisk in the egg and 0.75 cup ice-cold water until smooth and the consistency of thin paint. Refrigerate 5 minutes.
- 6.
Heat vegetable oil in a heavy pot to 325°F. Set a wire rack over a sheet pan for draining.
- 7.
Dip each nugget into the batter, let excess drip, and carefully lower into the oil. Fry in batches at 325°F for 4–5 minutes, turning once, until pale golden and the centers read about 160°F; do not overcrowd. Drain on the rack and rest 5–10 minutes.
- 8.
Increase oil to 375°F. Fry the nuggets a second time for 1–2 minutes until deep golden and crisp and the centers reach 165°F. Drain again and rest 2 minutes.
- 9.
Serve hot with dipping sauces.
Mcdonald chicken nuggets are bite-size pieces of seasoned chicken with a delicate, tempura-like crust that stays shatteringly crisp around a juicy, springy interior. The flavor is mild and savory with hints of onion and garlic, designed to pair with a range of dipping sauces. They are nostalgic, shareable, and built for consistent texture and quick cooking.
Introduced in the United States in the early 1980s, these nuggets became a defining fast-food item. Developed through industrial techniques that grind and shape chicken before a two-stage frying process, they are known for their four standard shapes and uniform bite. Their popularity helped cement chicken as a fast-food staple and inspired countless home versions seeking the same light crust and tender center.