McDonald’s-Style Crispy Chicken Nuggets

Ingredients

• 800 g Chicken mince
• 1 Egg
• Salt (To taste)
• 1 tsp Garlic powder (For the chicken mixture)
• 1 tsp Onion powder (For the chicken mixture)
• 1 tsp White pepper (For the chicken mixture)
• 0.5 tsp Smoked paprika (For the chicken mixture)
• 1 tbsp Cornstarch (For the chicken mixture)
• 0.5 cup All-purpose flour (For the dry coating)
• 2 tbsp Cornstarch (For the dry coating)
• 1.125 cup All-purpose flour (For the wet batter; use 1 to 1¼ cups as needed)
• 0.25 cup Cornstarch (For the wet batter)
• 1 tsp Baking powder (For the wet batter)
• Salt (For the wet batter, to taste)
• 1 tsp Garlic powder (For the wet batter)
• 1 tsp Smoked paprika (For the wet batter)
• 1 tsp Onion powder (For the wet batter)
• 1 cup Ice-cold water (Add as needed to achieve a medium-thick batter)
• Cooking oil (For frying; amount depends on the size of the pan or fryer)

Steps

1. 1

   Place the minced chicken in a large bowl. Add the egg, salt, garlic powder, onion powder, white pepper, smoked paprika, and cornstarch. Mix thoroughly until the seasonings and egg are evenly incorporated and the mixture is cohesive.

2. 2

   Shape the chicken mixture into small, nugget-sized pieces. Keep the pieces similar in size so they cook evenly.

3. 3

   Prepare the dry coating in one bowl by combining the all-purpose flour and cornstarch. Stir until evenly mixed.

4. 4

   Prepare the wet batter in a separate bowl. Add the all-purpose flour, cornstarch, baking powder, salt, garlic powder, smoked paprika, and onion powder.

5. 5

   Pour in the ice-cold water gradually, using enough to make a smooth, medium-thick batter. Whisk until no dry pockets remain; the batter should cling to the nuggets without being excessively thick or runny.

6. 6

   Lightly coat each shaped nugget in the dry flour-and-cornstarch mixture, turning it so the surface is dusted all over.

7. 7

   Dip each dry-coated nugget into the wet batter, allowing excess batter to drip back into the bowl before frying.

8. 8

   Heat enough cooking oil for frying in a deep, heavy pan over medium heat. The oil should be hot before the nuggets are added, but not smoking.

9. 9

   Carefully lower the battered nuggets into the hot oil in batches, taking care not to overcrowd the pan. Fry, turning as needed, until the coating is golden and crispy and the chicken is fully cooked through, about 4–6 minutes per batch depending on nugget size.

10. 10

    Transfer the cooked nuggets to a wire rack or paper-towel-lined plate to drain. Serve hot with your favorite dipping sauce.

Notes

Fry in batches so the oil temperature stays steady and the coating remains crisp. The source does not specify an exact oil quantity or frying temperature; ensure the chicken reaches a safe internal temperature of 165°F / 74°C.

Nutrition per serving

• main
• appetizer
• chicken
• fried
• crispy
• homemade
• American-style