Copycat Chicken McNuggets

This homemade Copycat McDonald&s Chicken McNuggets recipe brings the classic fast food favorite right into your kitchen with a healthier twist and full control over ingredients. Perfect for family dinners or when you crave that familiar crispy bite without leaving home.

I made these nuggets after a spontaneous craving and they quickly became a favorite for movie nights. The crispiness rivals anything from the drive-thru.

Ingredients

• Ground chicken: provides the tender base so choose fresh or quality-packed meat for best texture
• Eggs: bind the mixture and create a smooth batter for a perfect coating
• Salt: enhances flavor balancing the spices
• Cornstarch: helps the nuggets get an extra crispy crust when fried
• Water: thins the batter for easy dipping without clumping
• Onion powder: adds savory depth and sweetness so pick a fresh container for maximum aroma
• Garlic powder: brings umami and warmth do not skimp on it if you love bold flavors
• Paprika: offers smoky color and mild heat opt for smoked paprika if you want that extra dimension
• Black pepper: adds a subtle bite and balances the sweetness of other spices
• Flour: acts as the base for the batter giving that familiar fried nugget crunch choose all-purpose for best consistency

Instructions

Build The Chicken Paste:

In a food processor or mixer combine the ground chicken with one egg and salt. Blend until the chicken mixture reaches a smooth paste-like consistency. This will give the nuggets a uniform texture and ensure everything holds together well.

Shape The Nuggets:

Using your hands or a tablespoon, portion the chicken mixture into bite-sized nuggets. Press them gently to form compact shapes that will cook evenly and hold their shape in the oil.

Coat The Nuggets In Cornstarch:

Toss each nugget in cornstarch coating completely. This layer helps the batter stick better and contributes to the crispy crust later. Place the coated nuggets aside while you prepare the batter.

Prepare The Seasoned Batter:

In a mixing bowl combine flour with onion powder, garlic powder, paprika, pepper, along with the remaining egg and water. Whisk together until the batter is smooth and fully blended without lumps. This batter adds flavor and creates that iconic golden crust.

Dip The Nuggets:

Using a fork or tongs, dip each cornstarch-coated nugget into the batter. Allow excess batter to drip off gently so you do not get a heavy coating which can cause sogginess.

Heat The Oil:

Heat a deep skillet or saucepan filled with oil to 350 degrees Fahrenheit. Maintaining this temperature is key to crisping without absorbing too much oil.

First Fry:

Working in small batches of five nuggets, carefully drop them into the hot oil. Fry for about three minutes or until they float to the surface which signals they are nearly cooked with a light crust forming.

Drain And Rest:

Remove the nuggets using a slotted spoon and transfer to a paper towel lined plate for a minute to drain excess oil. This rest period helps the crust set before the final frying.

Double Fry For Crispiness:

Return the drained nuggets to the hot oil for an additional two minutes. This second frying crisps up the coating to achieve that irresistible crunch you want with every bite.

Serve While Hot:

Remove, drain well, and serve immediately with your favorite dipping sauces to enjoy at their peak.

I personally adore the paprika in the batter it brings just the right touch of color and warmth. These nuggets remind me of family get-togethers where finger food was king and everyone gathered around sharing laughs and sauces.

Storage Tips

Store cooled nuggets in an airtight container in the refrigerator for up to three days. To reheat, place them on a wire rack in a preheated oven at 375 degrees Fahrenheit for about 10 minutes. This keeps the exterior crispy without drying out the chicken inside.

Ingredient Swaps

Try ground turkey as a leaner alternative to chicken or even finely chopped cooked chicken for a chunkier texture. Swap cornstarch for potato starch if you want an allergy-friendly option that still crisps nicely. Use smoked paprika instead of regular paprika for a deeper smoky flavor that complements the fried notes beautifully.

Serving Ideas

Pair these nuggets with classic honey mustard, tangy barbecue, or spicy sriracha mayo for a crowd-pleasing dip selection. Serve alongside homemade fries or a crisp green salad to balance the richness. Add a few sliced pickles or coleslaw on the side for that nostalgic touch.

Enjoy this homemade take on a fast food classic with a healthier, flavorful twist that never fails to impress.

Frequently Asked Recipe Questions

→ What type of chicken is best for these nuggets?

Ground chicken works best as it creates a tender, uniform texture that holds together well during frying.

→ Why is the batter used after cornstarch coating?

The batter seals the cornstarch layer and adds an extra crunchy exterior after frying.

→ How important is oil temperature for frying?

Maintaining oil around 350°F is crucial to cooking nuggets thoroughly without absorbing excess oil and to achieve a crispy crust.

→ Can I adjust the seasonings?

Absolutely. Adjusting salt, paprika, and spices allows you to customize the flavor to your preference.

→ What does double frying do for the nuggets?

Double frying ensures the nuggets become extra crispy on the outside while staying juicy inside.