Mc Donald's Chicken Mc Nuggets (Copycat) Recipe - Food.com (2024)

• CHICKEN

• 1 lb frozen boneless chicken tenderloins, thawed

• BRINE

• 4 cups cold water
• 2 teaspoons fine sea salt

• BREADING

• ¹⁄₂ cup pre-sifted all-purpose flour, plus
• ¹⁄₃ cup pre-sifted all-purpose flour
• ¹⁄₂ cup cornstarch
• 1 ¹⁄₂ tablespoons Lawry's Seasoned Salt (use Lawry's only)
• 1 tablespoon fine cornflour (or fine masa harina flour)
• 1 ¹⁄₂ teaspoons nonfat dry milk powder
• 1 teaspoon granulated sugar
• ¹⁄₂ teaspoon ground ginger
• ¹⁄₄ teaspoon ground mustard
• ¹⁄₄ teaspoon fine black pepper
• ¹⁄₄ teaspoon fine white pepper
• ¹⁄₈ teaspoon ground allspice
• ¹⁄₈ teaspoon ground cloves
• ¹⁄₈ teaspoon ground paprika
• ¹⁄₈ teaspoon ground turmeric
• 1 pinch ground cinnamon
• 1 pinch cayenne pepper

• BATTER

• 2 beaten eggs
• ¹⁄₂ cup cold water
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• ¹⁄₄ teaspoon fine sea salt
• ¹⁄₄ teaspoon sesame oil
• ¹⁄₄ teaspoon soy sauce
• ¹⁄₄ teaspoon granulated sugar

• DEEP-FRYING FAT

• vegetable oil (3 parts)
• vegetable shortening (1 part )

directions

• THAW chicken breast tenderloins; POUND tenderloins if necessary to 1/3-inch thickness, between sheets of plastic wrap using a flat mallet; CUT chicken into 2-inch x 1 1/4-inch wide various shapes, using kitchen shears; PLACE chicken into prepared BRINE (4 cups cold water, 2 teaspoons fine sea salt); SOAK chicken pieces in brine for 2 hours; BLOT dry.
• MEASURE the BREADING ingredients into another medium bowl; PLACE breading bowl into working area.
• WHISK the BATTER ingredients together until smooth; PLACE batter bowl into working area (whisk batter often while using to refresh consistency).
• COAT a few chicken pieces at a time in the BATTER mixture until evenly battered.
• DROP a few pieces of chicken at a time into the BREADING mixture using tongs; TURN chicken gently using tongs in the breading until evenly coated; REMOVE breaded chicken with tongs individually and place onto a breading rack (I use a food-industry grade breading rack). 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).
• 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.
• PREHEAT the DEEP-FRYING fat to immerse chicken completely in a deep heavy pot, or manufacturer's recommended amount of fat in deep-fryer; SLOWLY heat oil in gradual increments oil to 350°F until preheated; ADD chicken carefully using tongs, to elevated frying basket (outside of frying oil) without overcrowding.
• 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!).
• RAISE frying basket when chicken is cooked and allow to drain; PLACE chicken nuggets on absorbent paper 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!