CHICKEN McNUGGETS
MCDONALD'S STYLE RECIPE
By Simbooker on the 3rd of August 2019
Files & Tags: chicken, chili pepper, McDonald's, nuggets
I've loved McDonald's Chicken McNuggets ever since I was a child, this is way back when Mcdonald's was all I cared to eat, long before I became a foodie.
The main difference between chicken nuggets from McDonald's and other varieties is that McDonald's
make their nuggets using a wet batter
rather than a dry breaded coating.
make their nuggets using a wet batter
rather than a dry breaded coating.
I like my nuggets served
with barbecue sauce
Before I share this recipe I'd like to advise you to eat these when the nuggets are really crisp, if that means double frying the nuggets then so be it. These nuggets taste so much better when they are crisp. If you make them for reheating I suggest you do so in the oven. The microwave ruins their texture and flavor.
CHICKEN McNUGGETS RECIPE
THE BATTER INGREDIENTS
note: I made these nuggets from 1 leftover portion of chicken thigh meat that I had in the fridge. It is common to use chicken breast for this recipe, breast or thighs are fine options. But thigh takes slightly longer to cook on the inside. The batter is equal parts water and flour, use the amount needed for your own recipe, but remember the batter to water ratio.
1/2 cup of self raising flour, 1/2 cup of cold water, 1 + 1/2 tsp of salt, 1/2 tsp of white pepper, 2 tsp of paprika, 1 tbs of garlic powder or granules, 1 tsp of onion powder or granules
Whisk all of these ingredients together in a mixing bowl and set aside.
Heat about 2 cups of Vegetable oil in a pan or skillet. These nuggets will be fried on high heat.
Using the quantity of chicken thigh or breast meat that your recipe requires; cut up into square chunks-I like my nuggets quite large so I cut them into big square chunks. Once done add them to the bowl of batter and make sure all the pieces are well coated.
Using the quantity of chicken thigh or breast meat that your recipe requires; cut up into square chunks-I like my nuggets quite large so I cut them into big square chunks. Once done add them to the bowl of batter and make sure all the pieces are well coated.
Lay the chunks of battered chicken into the oil and fry on each side for the time needed-this depends on the size and thickness of your chicken but the point here is to get the outside really crisp as well as ensuring the inside is cooked. It takes me about 5 minutes on each side, but it can take a longer or shorter time. Scoop the pieces out with a spider skimmer once done and leave the pieces to drain in a sieve draped over a mixing bowl for a few minutes. You may want to pat any excess oil off the nuggets with paper towels. Serve warm with the sauce you like best.
I like my nuggets served with barbecue sauce,
but you can serve yours however you like.
but you can serve yours however you like.