THE BEST MCDONALDS Chicken McNuggets Recipe

I perfected a method for Homemade Chicken Nuggets that uses a surprising pantry ingredient and one simple technique you probably never tried.

I swear these are the best McDonalds Chicken McNuggets I’ve ever made at home. I’m talking extra crispy, light airy batter, tender chicken that tastes way better than the drive thru.

My twist uses boneless skinless chicken thighs and a dusting of panko breadcrumbs for that perfect crunch. People call it Homemade Mcdonalds Chicken Nuggets and Homemade Chicken Nuggets because it nails that familiar flavor and texture.

I almost messed up the first try, but then something clicked and now I get that addictive pop when you bite in. You’ll wanna know what I changed.

Ingredients

• Chicken thighs: Rich in protein and flavor, a bit fattier than breast, keeps nuggets juicy.
• Cornstarch: Light coating for crispiness, low carbs, no fiber, helps seal in moisture.
• All-purpose flour: Gives structure and browning, adds carbs, not much nutrition, cheap pantry staple.
• Eggs: Bind the mix, add some protein and moisture, makes coating stick better.
• Club soda: Bubbles lighten batter for puffy crunch, no flavor, makes nuggets airy.
• Panko breadcrumbs: Optional extra crunch, very light and flaky, adds texture not much flavor.
• MSG or chicken bouillon: Boosts savory umami, makes them taste more ‘chickeny’, use sparingly.
• Vegetable oil: Neutral frying oil, needed for deep fry, high in calories but critical.

Ingredient Quantities

• 1 lb boneless skinless chicken thighs, finely chopped or coarsely ground (or use breast if you prefer)
• 1 tsp kosher salt
• 1/2 tsp white pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1 tsp granulated sugar
• 1/2 cup cornstarch
• 1 cup all-purpose flour
• 1 tsp baking powder
• 2 large eggs
• 1/2 cup ice cold club soda or very cold water
• 2 tbsp milk or buttermilk
• 1 cup panko breadcrumbs (optional for extra crunch)
• Vegetable oil for frying, about 3 to 4 cups
• 1/4 tsp MSG or 1/2 tsp chicken bouillon powder (optional, for that extra savory note)
• Optional dipping sauces: ketchup, honey mustard, BBQ sauce

How to Make this

1. Finely chop or coarsely grind 1 lb boneless skinless chicken thighs and put in a bowl; add 1 tsp kosher salt, 1/2 tsp white pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, 1 tsp granulated sugar and the optional 1/4 tsp MSG or 1/2 tsp chicken bouillon powder, mix until sticky and tacky, then chill 10 to 15 minutes so it’s easier to shape.

2. Form the chilled meat into bite sized nugget shapes, about 1 to
1.5 inches each, place on a tray and pop them back in the fridge while you make the coating.

3. In a bowl whisk together 1/2 cup cornstarch, 1 cup all purpose flour and 1 tsp baking powder until well blended.

4. In a separate bowl beat 2 large eggs then stir in 1/2 cup ice cold club soda or very cold water and 2 tbsp milk or buttermilk; fold the wet mix into the dry mix just until combined to make a light, airy batter, don’t overmix or it will get heavy.

5. Lightly dust each nugget in a little extra cornstarch so the batter sticks better, then dip fully into the batter and if you want extra crunch press into 1 cup panko breadcrumbs, set on a wire rack.

6. Heat about 3 to 4 cups vegetable oil in a heavy pot to roughly 350 F (175 C), fry nuggets in small batches so the oil temp stays steady, cook about 3 to 4 minutes until golden and the internal temp reaches 165 F.

7. For super extra crispness let fried nuggets rest a minute then return to oil heated to 375 F for 30 to 45 seconds, this double fry gives that light airy crunch like the originals.

8. Drain on a wire rack or paper towels, season lightly if needed, let cool a couple minutes so they stay juicy inside.

9. Serve hot with ketchup, honey mustard or BBQ sauce and enjoy, they’re best eaten right away but you can reheat in a hot oven to crisp them back up.

Equipment Needed

1. Cutting board and a sharp chef’s knife or meat cleaver
2. Food processor or meat grinder, or just chop the thighs real fine by hand
3. Large mixing bowls, at least two (one for the meat, one for the batter/coating)
4. Measuring cups and measuring spoons (and a kitchen scale if you use one)
5. Whisk and a fork for mixing the wet batter
6. Heavy bottomed pot or a deep fryer and a frying thermometer to watch oil temp
7. Long tongs plus a slotted spoon or spider for safely removing nuggets
8. Wire rack set over a baking sheet and some paper towels for draining
9. Instant read thermometer to make sure nuggets hit 165 F internally

FAQ

THE BEST MCDONALDS Chicken McNuggets Recipe Substitutions and Variations

• Chicken thighs: swap for 1 lb boneless skinless chicken breast (finely chopped or ground) or ground turkey. Breast is leaner so add 1 tsp oil or an extra egg yolk if the mix feels dry.
• Cornstarch: use arrowroot, tapioca starch, or potato starch at a 1:1 ratio. They give the same crisp, just don’t use arrowroot with long high heat cooks.
• Ice cold club soda: use very cold seltzer or a light cold lager beer for extra flavor, or plain ice water in a pinch (water makes the batter a bit less airy).
• Panko breadcrumbs: swap with crushed cornflakes, crushed saltines, or regular dry breadcrumbs. Cornflakes give the most extra crunch, regular crumbs give a more uniform coating.

Pro Tips

1) Chill and firm the meat before shaping. Letting the mixture rest in the fridge then popping the shaped nuggets in the freezer for 10 to 20 minutes makes them way easier to coat and keeps them from falling apart in the oil. Use a small cookie scoop or wet your hands so the pieces stay the same size, they cook more evenly that way.

2) Keep the wet ingredients ice cold and dont overmix the batter. Cold club soda or water = lighter, airier crust. Fold just until combined, a few lumps are fine. If the batter seems too thick add a splash more cold liquid, if too thin add a tablespoon of flour or cornstarch.

3) Control the oil temp and fry in small batches. Use a thermometer, keep it near 350 F for the first cook and raise for a quick finish if you want extra crunch. Never overcrowd, and drain on a wire rack not paper towels so the crust stays crisp instead of steaming.

4) Finish and season smart. Sprinkle fine salt right when they come out while still hot, and give them a minute to rest so juices redistribute. If saving leftovers, reheat in a hot oven or toaster oven to recrisp. Always confirm the centers hit 165 F so theyre safe to eat.

THE BEST MCDONALDS Chicken McNuggets Recipe

Recipe by James Level

0.0 from 0 votes

I perfected a method for Homemade Chicken Nuggets that uses a surprising pantry ingredient and one simple technique you probably never tried.

Pin

Servings

4

servings

Calories

626

kcal

Equipment: 1. Cutting board and a sharp chef’s knife or meat cleaver
2. Food processor or meat grinder, or just chop the thighs real fine by hand
3. Large mixing bowls, at least two (one for the meat, one for the batter/coating)
4. Measuring cups and measuring spoons (and a kitchen scale if you use one)
5. Whisk and a fork for mixing the wet batter
6. Heavy bottomed pot or a deep fryer and a frying thermometer to watch oil temp
7. Long tongs plus a slotted spoon or spider for safely removing nuggets
8. Wire rack set over a baking sheet and some paper towels for draining
9. Instant read thermometer to make sure nuggets hit 165 F internally

Ingredients

• 1 lb boneless skinless chicken thighs, finely chopped or coarsely ground (or use breast if you prefer)

• 1 tsp kosher salt

• 1/2 tsp white pepper

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp smoked paprika

• 1 tsp granulated sugar

• 1/2 cup cornstarch

• 1 cup all-purpose flour

• 1 tsp baking powder

• 2 large eggs

• 1/2 cup ice cold club soda or very cold water

• 2 tbsp milk or buttermilk

• 1 cup panko breadcrumbs (optional for extra crunch)

• Vegetable oil for frying, about 3 to 4 cups

• 1/4 tsp MSG or 1/2 tsp chicken bouillon powder (optional, for that extra savory note)

• Optional dipping sauces: ketchup, honey mustard, BBQ sauce

Directions

• Finely chop or coarsely grind 1 lb boneless skinless chicken thighs and put in a bowl; add 1 tsp kosher salt, 1/2 tsp white pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, 1 tsp granulated sugar and the optional 1/4 tsp MSG or 1/2 tsp chicken bouillon powder, mix until sticky and tacky, then chill 10 to 15 minutes so it's easier to shape.
• Form the chilled meat into bite sized nugget shapes, about 1 to
• 5 inches each, place on a tray and pop them back in the fridge while you make the coating.
• In a bowl whisk together 1/2 cup cornstarch, 1 cup all purpose flour and 1 tsp baking powder until well blended.
• In a separate bowl beat 2 large eggs then stir in 1/2 cup ice cold club soda or very cold water and 2 tbsp milk or buttermilk; fold the wet mix into the dry mix just until combined to make a light, airy batter, don't overmix or it will get heavy.
• Lightly dust each nugget in a little extra cornstarch so the batter sticks better, then dip fully into the batter and if you want extra crunch press into 1 cup panko breadcrumbs, set on a wire rack.
• Heat about 3 to 4 cups vegetable oil in a heavy pot to roughly 350 F (175 C), fry nuggets in small batches so the oil temp stays steady, cook about 3 to 4 minutes until golden and the internal temp reaches 165 F.
• For super extra crispness let fried nuggets rest a minute then return to oil heated to 375 F for 30 to 45 seconds, this double fry gives that light airy crunch like the originals.
• Drain on a wire rack or paper towels, season lightly if needed, let cool a couple minutes so they stay juicy inside.
• Serve hot with ketchup, honey mustard or BBQ sauce and enjoy, they're best eaten right away but you can reheat in a hot oven to crisp them back up.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 175g
• Total number of serves: 4
• Calories: 626kcal
• Fat: 31g
• Saturated Fat: 5.5g
• Trans Fat: 0.13g
• Polyunsaturated: 2.5g
• Monounsaturated: 10g
• Cholesterol: 200mg
• Sodium: 675mg
• Potassium: 400mg
• Carbohydrates: 58.5g
• Fiber: 1.6g
• Sugar: 1.5g
• Protein: 30.8g
• Vitamin A: 150IU
• Vitamin C: 0.5mg
• Calcium: 62mg
• Iron: 2.6mg