Homemade McDonald’s Chicken Nuggets Recipe: Crispy and Easy Copycat

Easy and delicious Macdonald’s chicken nuggets (copycat)

Homemade chicken nuggets give you that familiar fast food crunch without a trip through the drive through. This copycat version comes out crispy on the outside and tender on the inside, and it is simple enough to pull off on a weeknight.

The method is adapted from the copycat McDonald’s chicken nuggets recipe shared by Marie Food Tips, and once you try nuggets you made yourself, the industrial ones with their unclear composition lose a lot of their appeal.

Why you’ll love them

There is a lot to like here, and most of it comes down to control and simplicity.

• You know exactly what is inside. The composition is fully transparent, and the recipe is presented as a healthier option than industrial fast food nuggets.
• Easy to make. Preparation is straightforward, and it works just as well with children helping as it does on your own.
• It gets compliments. The author reports that family and friends who tasted the nuggets were impressed.
• It fits any occasion. These nuggets suit a family meal just as easily as an evening with friends.
• It is cheap. For the same price, you end up with more nuggets than you would buy ready made.

That last point deserves a moment. Nuggets vanish fast, especially when there are kids at the table, and a homemade batch stretches further without stretching your budget. You also get to season the chicken exactly the way your household likes it, which is a small thing that makes a big difference over time.

A short 15 minute chill in the freezer is the quiet step that makes the whole batch easier to handle.

For chicken lovers

If chicken is your favorite thing to cook, the blog has more ideas that sit nicely beside this one.

Creamy chicken Orzo

A cozy pasta option for nights when you want something different from a fried dinner.

Crusted Romano chicken

Another chicken recipe from the blog worth adding to your shortlist.

Chicken tenders

The same family favorite in a longer shape, ready for whatever dip you keep on hand.

Notes on ingredients

The full list with exact measurements sits in the recipe card below, so here is what matters when you shop.

• Chicken. Chicken strips or chicken breast both work, but this recipe uses chicken breast, about 11 oz for 2 servings.
• Garlic. Garlic powder seasons both the chicken and the coating. The author suggests choosing your garlic carefully and points readers to the Eco Tips on the site for anyone who wants to dig deeper into that choice.
• Sparkling water. This is the ingredient that makes the batter lighter. Still water will not give you the same airy shell around the chicken.
• Frying oil. A neutral oil such as sunflower oil is used, about 4 cups, which is enough for a large frying pan.
• Flour and cornstarch. All purpose flour and cornstarch build the coating together, while paprika, salt and black pepper season the mixture twice.

What to serve them with?

Nuggets love a side of fries, and there are plenty of ways to go beyond the classic.

Carrot fries, zucchini fries or Cajun fries all work beautifully. If you would rather stay in potato territory, try French pommes noisettes, smash potatoes, garlic and Parmesan potatoes, or accordion potatoes.

How to make the best chicken nuggets?

Exact quantities live in the recipe card. Here is the flow, step by step.

1. Puree the chicken. Chop the chicken into a puree. A blender speeds things up if you have one.
2. Season the mixture. Place it in a bowl with half the paprika and half the garlic powder, plus salt and pepper.
3. Shape and chill. Using your hands, shape the mixture into nuggets, place them on a plate and freeze for 15 minutes. This short rest firms them up and makes them far easier to work with.
4. Heat the oil and mix the coating. Heat your frying oil in a large frying pan until it reaches 355°F, which is 180°C. In a bowl, mix the flour with the remaining paprika, garlic powder, cornstarch, salt and pepper.
5. Coat twice. Dredge the nuggets through the dry mixture until they are perfectly coated. Then add the sparkling water to the same bowl of flour, and you should end up with a liquid batter, something like pancake batter. Dredge the nuggets in that batter.
6. Fry. Place the nuggets in the frying oil and cook for 3 to 4 minutes on each side, or until golden brown on both sides. Pat them dry with paper towels and enjoy.

Two small habits keep the results consistent. Give the nuggets room in the pan so the coating can crisp instead of steam, and let the oil come back up to temperature between batches. The batter should stay loose and pourable, so add the sparkling water gradually rather than all at once.

🏻‍Chef’s tips

Three things make this recipe work.

The batter. Flour, cornstarch and sparkling water are the perfect combination. Nuggets are often dipped in beaten egg and coated with breadcrumbs, but real nuggets are made with a tempura style batter, and that is what brings them so close to the fast food original.

The freezer step. Do not skip it. The shaped mixture is difficult to manipulate while it is soft, and a short time in the freezer makes the nuggets much easier to handle and to coat evenly.

Comparing versions. This article follows the original from Marie Food Tips. If you enjoy seeing how other cooks approach the same idea, this homemade Chicken McNuggets copycat is a useful read for comparison.

️Storage/freezing

Nuggets are at their best straight from the pan, but they keep well when you plan ahead.

To store. Let the nuggets cool to room temperature, then keep them in an airtight container in the refrigerator for 2 to 3 days.

To reheat. Place them in a preheated oven at 320°F, which is 160°C, for 5 to 10 minutes. The oven brings the crust back to life without drying out the center.

To freeze. Cool the nuggets to room temperature, place them on a plate and freeze for 2 to 3 hours so they hold their shape. Then transfer them to a freezer bag, press out as much air as possible and keep them in the freezer for 2 to 3 months.

To defrost and reheat from frozen. Bake in a preheated oven at 390°F, which is 200°C, for 20 to 25 minutes, turning them halfway through so they heat evenly all the way to the middle.

A freezer bag with the air pressed out is the difference between nuggets that taste fresh a month later and nuggets that taste like ice. Label the bag with the date so nothing gets lost at the back of the shelf.

More Meat and chicken

If you enjoy this style of cooking, there are more recipes on the blog to try next.

Start with Homemade McDonald’s Copycat Chicken Nuggets for another take on the same idea, then move on to Crispy Chicken Nuggets With Tangy Dipping Sauce when you want something to dunk them in.

Ingredients

This makes 2 servings.

• 11 oz chicken breasts
• 1 tablespoon paprika, divided
• 1 teaspoon garlic powder, divided
• 1 cup all purpose flour
• 2 tablespoons cornstarch
• ½ cup sparkling water
• Salt to taste
• Black pepper to taste
• 4 cups frying oil, such as sunflower oil

Instructions

1. Chop the chicken into a puree. You can also use a blender, if you have one, to speed things up.
2. Place in a bowl with half the paprika and garlic powder, salt and pepper.
3. Using your hands, shape the mixture into nuggets, place on a plate and freeze for 15 minutes.
4. Heat your frying oil in a large frying pan until it reaches 355°F (180°C). In a bowl, mix the flour with the remaining paprika, garlic powder, cornstarch, salt and pepper.
5. Dredge the nuggets through the mixture until they are perfectly coated. Then add the sparkling water to the bowl of flour, and you should end up with a liquid batter, something like pancake batter. Dredge the nuggets in the batter.
6. Place the nuggets in the frying oil and cook for 3 to 4 minutes on each side, or until golden brown on both sides. Pat them dry with paper towels and enjoy.

Recipe details

Servings: 2. Prep time: 10 minutes. Cook time: 10 minutes. Resting time: 15 minutes. Total time: 35 minutes.

The original recipe also lists these values per serving: 464 calories, 61 g carbohydrates, 41 g protein, 5 g fat, 1 g saturated fat, 3 g fiber, 1 g sugar, 199 mg sodium and 100 mg cholesterol.

FAQs

Easy and delicious Macdonald’s chicken nuggets (copycat)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Easy and delicious Macdonald’s chicken nuggets (copycat) Homemade chicken nuggets give you that familiar fast food crunch without a trip through the drive through. This copycat version comes out crispy on the outside and tender on the inside, and it is simple enough to pull off on a weeknight.

• Total Time: 35 min
• Yield: 2 servings 1x

Ingredients

Scale 1x2x3x

Ingredients
11 oz chicken breasts
1 tablespoon paprika, divided
1 teaspoon garlic powder, divided
1 cup all-purpose flour
2 tablespoons cornstarch
½ cup sparkling water
salt, to taste
black pepper, to taste
4 cups frying oil, like sunflower oil

Cook Mode Prevent your screen from going dark

Instructions

Instructions
1-Chop the chicken into a purée: Chop the chicken into a purée. You can also use a blender, if you have one, to speed things up.
2-Place in a bowl with half the: Place in a bowl with half the paprika and garlic powder, salt and pepper.
3-Using your hands, shape the mixture into: Using your hands, shape the mixture into nuggets, place on a plate and freeze for 15 minutes.
4-Heat your frying oil in a large: Heat your frying oil in a large frying pan until it reaches 355°F/180°C. In a bowl, mix the flour with the remaining paprika, garlic powder, cornstarch, salt and pepper.
5-Dredge the nuggets through the mixture until: Dredge the nuggets through the mixture until they are perfectly coated. Then add the sparkling water to the bowl of flour – you should end up with a liquid batter, something like pancake batter. Dredge the nuggets in the batter.
6-Place the nuggets in the frying oil: Place the nuggets in the frying oil and cook for 3-4 minutes on each side, or until golden-brown on both sides. Pat them dry with paper towels and enjoy!

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

Additional time: follow the resting and cooling steps (15 min).

• Prep Time: 10 min
• Cook Time: 10 min
• Method: stovetop

Nutrition

• Serving Size: 2servings
• Calories: 464kcal
• Sugar: 1g
• Sodium: 199mg
• Fat: 5g
• Saturated Fat: 1g
• Carbohydrates: 61g
• Fiber: 3g
• Protein: 41g
• Cholesterol: 100mg