McDonald’s Chicken Nuggets

Serves 1
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Directions

  1. 1Dice the chicken breast and chicken thighs.
  2. 2Dice the chicken breast and chicken thighs.
  3. 3Dice the chicken breast and chicken thighs.
  4. 4Toss the diced chicken into a food processor.
  5. 5Toss the diced chicken into a food processor.
  6. 6Toss the diced chicken into a food processor.
  7. 7Season the chicken with salt, onion powder, garlic powder, white pepper, and MSG.
  8. 8Season the chicken with salt, onion powder, garlic powder, white pepper, and MSG.
  9. 9Season the chicken with salt, onion powder, garlic powder, white pepper, and MSG.
  10. 10Scoop the chicken mixture to get even sized portions.
  11. 11Scoop the chicken mixture to get even sized portions.
  12. 12Scoop the chicken mixture to get even sized portions.
  13. 13Shape the portions into a ball and then pat them down to form chicken nuggets.
  14. 14Shape the portions into a ball and then pat them down to form chicken nuggets.
  15. 15Shape the portions into a ball and then pat them down to form chicken nuggets.
  16. 16Toss the chicken nuggets in the freezer while preparing the batter.
  17. 17Toss the chicken nuggets in the freezer while preparing the batter.
  18. 18Toss the chicken nuggets in the freezer while preparing the batter.
  19. 19Take half of the dry mix ingredients (all-purpose flour, cornstarch, baking powder, salt, paprika, white pepper, garlic powder, onion powder) and toss into a bowl.
  20. 20Take half of the dry mix ingredients (all-purpose flour, cornstarch, baking powder, salt, paprika, white pepper, garlic powder, onion powder) and toss into a bowl.
  21. 21Take half of the dry mix ingredients (all-purpose flour, cornstarch, baking powder, salt, paprika, white pepper, garlic powder, onion powder) and toss into a bowl.
  22. 22Add approximately 1/2 cup cold water gradually to the dry mix to create a runny batter.
  23. 23Add approximately 1/2 cup cold water gradually to the dry mix to create a runny batter.
  24. 24Add approximately 1/2 cup cold water gradually to the dry mix to create a runny batter.
  25. 25Coat the chicken nuggets in the dry batter.
  26. 26Coat the chicken nuggets in the dry batter.
  27. 27Coat the chicken nuggets in the dry batter.
  28. 28Fry the chicken nuggets at 375 degrees Fahrenheit until they reach an internal temperature of 165 degrees Fahrenheit.
  29. 29Fry the chicken nuggets at 375 degrees Fahrenheit until they reach an internal temperature of 165 degrees Fahrenheit.
  30. 30Fry the chicken nuggets at 375 degrees Fahrenheit until they reach an internal temperature of 165 degrees Fahrenheit.

Ingredients

  • 1 giant one chicken breast
  • 1 giant one chicken breast
  • 1 giant one chicken breast
  • 2 chicken thighs, boneless
  • 2 chicken thighs, boneless
  • 2 chicken thighs, boneless
  • 1 tbsp kosher salt
  • 1 tbsp kosher salt
  • 1 tbsp kosher salt
  • 0.5 tsp MSG
  • 0.5 tsp MSG
  • 0.5 tsp MSG
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 cup cold water
  • 0.5 cup cold water
  • 0.5 cup cold water

Equipment

food processor

Tips

  • Add cold water gradually to the batter until it is slightly runny.
  • Fry until an internal temperature of 165f.