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McDonald's McNuggets (But Better)

The coveted chicken McNugget is no secret. It's all in the technique and as it turns out, that's pretty easy too! SUPPLIES USED: Meat...

  • paytonmin
  • May 3, 2020
  • 2 min read

Updated: Oct 28, 2021

The coveted chicken McNugget is no secret. It's all in the technique and as it turns out, that's pretty easy too!


SUPPLIES USED:


INGREDIENTS:

Rye Barbecue Sauce:

  • 1 cup (270g)ketchup

  • 1/4 cup panela(63g)or dark brown sugar

  • 1 Tbsp (7g) smoked paprika

  • 1 Tbsp (10g) garlic powder

  • 1.5 tsp (4g) kosher

  • 1 Tbsp (15g) nice dijon mustard

  • 2 Tbsp (25g)Worcestershire

  • 1.5 Tbsp (16g) chinkiang vinegar or black vinegar

  • 3 Tbsp (35g) rye whiskey *optional*

  • 1/2 cup water

  • 3 Tbsp (35g)white distilled vinegar

  • Splash of shirodashi *optional*


Chicken:

  • 1.5 lb chicken breast

  • .25 lb chicken skin

  • 2 tsp (14g) salt

  • 1tsp (7g) sugar

  • 1/2 tsp (1g) MSG


Thin Batter:

  • 1 240ml cup water

  • 1/4 cup corn starch (45g)


Flour Mixture:

  • 3 cups all-purpose flour

  • 1 heaping (22g) tablespoon kosher salt

  • 1/2 tsp (2g) MSG

  • 1 tsp (3g) white pepper fresh ground

  • 1 tsp (2g) celery powder


“Tempura” Batter:

  • 1/2 cup (75g) corn starch

  • 3/4 cup (103g) all purpose

  • 1.25 tsp (4g) baking powder

  • ¼ tsp (1g) baking soda

  • 2 eggs

  • 1 cup (240ml) chilled water


INSTRUCTIONS:

BBQ Sauce Method:

  1. In a pot, combine all ingredients. Whisk to combine.

  2. Place over medium heat and simmer for 15-20 minutes.

  3. Once thickened and cooled place into a separate container.


Chicken Method:

  1. Start by removing and saving the chicken skin then roughly cut the chicken breasts into 1” cubes. Run the chopped chicken and skin through a meat grinder.

  2. Place into a bowl and toss together with salt, sugar, and MSG.

  3. Fill a heavy bottom pot with frying oil 2-3” high.

  4. For the breading process, start by making a thin batter by whisking together water and cornstarch.

  5. Flour dredge consisting of all-purpose flour, kosher salt, MSG, white ground pepper, and celery powder. Whisk together. Pour into a 8x8 baking dish.

  6. Finally for the tempura batter/dredge, combine cornstarch, all-purpose flour, baking powder, and baking soda. Whisk to combine then add chilled water and the whisked eggs. Whisk all ingredients together until combined.

  7. Form the ground chicken into mcnugget like shapes. Drop into thin cornstarch mixture followed by tossing in the flour mixture, and then dip into the tempura batter.

  8. Drop into the oil. Let batter covered fingers drop over the nuggets to create crispy flakes. Fry for 5-7 minutes.

  9. Place on a wire rack to cool and repeat with the remaining pieces.


23 comentarios


Yukiko Manda
Yukiko Manda
02 abr

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Yukiko Manda
02 abr

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Saskia B.
Saskia B.
24 ago 2024

I tried this recipe and they were nothing like McDonald’s chicken nuggets. The texture of a nugget with ground chicken was just horrible. I had to throw them out, no one wanted to eat them. Maybe it would have been better with pieces of chicken breast instead. Disappointed in this recipe :(

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Esmeralda Gomez-Molina
Esmeralda Gomez-Molina
11 nov 2024
Contestando a

Maybe it was the typ of chicken you used?

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tim
28 sept 2022

Where do I buy MSG? Uncertain if all MSG products are the same

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Sara Steward
Sara Steward
14 feb 2024
Contestando a

Try your local Asian grocery store or if you have a good supermarket, try the Asian food section. I found a bag of it at a local store called fairways (I’m on Vancouver island) which has a huge Asian section. Mission complete!

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