McDonald's Chicken McNuggets (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Pat the chicken breasts completely dry using paper towels to ensure proper breading adhesion. Cut chicken into uniform 1.5-2 inch pieces, similar in size to authentic McNuggets.
2. 2Combine the all-purpose flour, cornstarch, salt, garlic powder, onion powder, black pepper, and paprika in a shallow bowl, whisking thoroughly to distribute seasonings evenly.
3. 3Whisk together the eggs and whole milk in a separate shallow bowl until completely smooth and well blended.
4. 4Set up your breading station with the flour mixture on the left, egg wash in the center, and a clean plate on the right for the breaded nuggets.
5. 5Dredge each chicken piece in the seasoned flour mixture, coating all sides thoroughly. Dip into the egg wash, allowing excess to drip off. Return to the flour mixture for a second coating, pressing gently to ensure the breading adheres firmly. This double-breading technique creates the signature crispy exterior.
6. 6Place breaded nuggets on a parchment-lined baking sheet. Freeze for at least 30 minutes—this crucial step prevents the breading from separating during frying and creates that authentic McDonald's texture.
7. 7Heat vegetable oil in a deep, heavy-bottomed pot or Dutch oven to exactly 350°F (175°C). Use a thermometer to maintain consistent temperature throughout frying.
8. 8Fry nuggets in small batches of 6-8 pieces to avoid temperature drops, cooking for 4-5 minutes per batch until golden brown and the internal temperature reaches 165°F, turning once halfway through for even coloring.
9. 9Remove nuggets using a slotted spoon and drain immediately on paper towels. Allow oil temperature to return to 350°F between batches.
10. 10Serve hot within 2-3 minutes for optimal crispiness, arranged on a paper-lined basket or plate just like the restaurant presentation.