This homemade McDonald’s chicken nuggets recipe is going to be the only copycat recipe you need! Crunchy and golden on the outside and juicy and tender on the inside, the easiest copycat.
HOMEMADE CHICKEN NUGGETS
Skip the drive-thru lines, high prices, and overprocessed nuggets and make this homemade version instead! These copycat McDonalds chicken nuggets are crispy and golden on the outside and juicy and flavorful on the inside. Made with simple ingredients, you can have these homemade chicken nuggets ready to enjoy in no time!
WHAT YOU NEED-
- Chicken– This recipe calls for ground chicken; I typically use store-bought ground chicken. You can totally grind or mince your own chicken, using a mix of both chicken thighs and breast.
- Egg– Adding an egg to the chicken mixture works as a binding agent and gives the chicken more flavor.
- Seasonings– To season the chicken, this recipe calls for a blend of classic seasonings, salt, pepper, garlic and paprika. You can use your favorite seasonings!
- Cornstarch– Coating the chicken nuggets in cornstarch before the wet batter, gives you a crispier nugget and helps the wet batter adhere to the chicken.
- Wet Batter– For the wet batter this recipe calls for flour, salt, pepper, garlic, paprika, and club soda. The club soda gives the batter bubbles, creating a crispy and light outer layer for the chicken nuggets.
HOW TO MAKE CHICKEN NUGGETS
These crispy yet juicy chicken nuggets make for the perfect dinner, lunch or appetizer!
- In a bowl, combine the ground chicken, egg and seasonings.
- With wet hands, divide and form the chicken mixture into flat chicken nugget shapes. Add the shaped nuggets to a line baking sheet.
- Freeze the nuggets until firm. (This helps the nuggets hold their shape when coating and frying.)
- Meanwhile, prepare one bowl with cornstarch and the second bowl with the ingredients for the wet batter.
- Fill a large pot with oil, about 2 inches deep and heat over medium-high heat.
- Once the oil is ready, take the firm nuggets and coat them into cornstarch, then dip into the wet batter, fully coating the entire chicken nugget.
- Carefully add the nuggets to the oil and fry until crispy and golden brown. Repeat with all the chicken nuggets, adding the finished nuggets to a cooling rack or paper-towel lined plate.
- Add the chicken nuggets to a serving plate and serve immediately with your favorite sides and dipping sauces.
SERVING IDEAS-
Pair these crispy, golden chicken nuggets with your favorite side for the ultimate meal deal! Pair with:
- Cheesy Loaded Fries
- Potatoes Wedges
- Loaded Baked Potatoes
- Truffle Fries
- Cheesy Baked Mac & Cheese
- Caesar Salad
- Veggie Tray
BEST DIPPING SAUCE
Chicken nuggets are so much better when dipping them into the right sauces!
QUESTIONS YOU MIGHT HAVE:
I highly recommend this step! Freezing them until firm helps them keep their shape when coating and frying.
The internal temperature of cooked chicken nuggets is 165°F.
The club soda gives the batter bubbles, creating a crispy and light outer layer for the chicken nuggets!
Yes! You can make them fully and freeze them or freeze the patties and fry them later!
This is recommended! You can shape the patties and then freeze them until they are firm and frozen. Then transfer to a freezer safe bag and freeze for up to 3 months. When ready to enjoy, remove from the freezer coat in dry and wet batter and fry! You do not need to thaw them.
Once the chicken nuggets are cooled, store in an airtight bag or container in the fridge for up to 3-4 days.
You can freeze in a freezer safe bag for up to 3 months! When ready to enjoy, thaw and reheat and serve.
I love to reheat my chicken nuggets in the air fryer to re-crisp my chicken nuggets! But you can also reheat in the microwave or oven.
OTHER CHICKEN RECIPES-
Check out my other delicious chicken recipes:
Homemade Chicken Nuggets
Ingredients
- 1 1/2 lbs ground chicken
- 1 egg
- 1 ½ tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp ground black pepper
Dry Batter-
- 1 cup cornstarch
Wet Water-
- 1 cup all-purpose flour
- 1 1/2 cup club soda
- 1 ½ tsp salt
- 2 tsp garlic powder
- 2 tsp paprika
- ½ tsp ground black pepper
Instructions
- Line a baking sheet with parchment paper.
- Add the ground chicken, egg and seasonings to a bowl and mix until well combined.
- With wet hands, scoop about 2 tablespoons of the chicken mixture and shape it into a chicken nugget shape.
- Add the nuggets to the lined baking sheet and repeat with the rest of the chicken mixture. (You should have about 22-25 nuggets.)
- Place the baking sheet into the freezer for at least 1-2 hours or until firm. (This helps the nuggets hold their shape when coating and frying.)
- Meanwhile, prepare one bowl with cornstarch.
- In a second bowl, whisk together the flour, seasonings, and club soda until a thick batter forms.
- Fill a large pot or deep skillet with oil, about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F to 365°F.
- Once the oil is hot, take the firm chicken nuggets and coat them in the cornstarch, then dip them into the wet batter, fully coating the entire chicken nugget.
- Carefully add the coated nuggets to the oil and fry for about 2-3 minutes per side, until crispy and golden brown.
- Repeat with the remaining chicken nuggets until all are crispy and golden brown.
- Transfer the fried nuggets to a paper towel–lined plate or wire rack while you fry the remaining nuggets.
- Add the chicken nuggets to a serving plate and serve immediately with your favorite sides and dipping sauces.
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