Mc Donald's Chicken Mc Nuggets (Copycat)

Name: Mc Donald's Chicken Mc Nuggets (Copycat)
Prep time: 2 h 30 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: 2-3 lbs., 4 serving(s)
Ingredients: 1 lb frozen boneless chicken tenderloins, thawed; 4 cups cold water; 2 teaspoons fine sea salt; 1/2 cup pre-sifted all-purpose flour, plus; 1/3 cup pre-sifted all-purpose flour; 1/2 cup cornstarch; 1 1/2 tablespoons Lawry's Seasoned Salt (use Lawry's only); 1 tablespoon fine cornflour (or fine masa harina flour); 1 1/2 teaspoons nonfat dry milk powder; 1 teaspoon granulated sugar; 1/2 teaspoon ground ginger; 1/4 teaspoon ground mustard; 1/4 teaspoon fine black pepper; 1/4 teaspoon fine white pepper; 1/8 teaspoon ground allspice; 1/8 teaspoon ground cloves; 1/8 teaspoon ground paprika; 1/8 teaspoon ground turmeric; 1 pinch ground cinnamon; 1 pinch cayenne pepper; 2 beaten eggs; 1/2 cup cold water; 2 tablespoons cornstarch; 2 tablespoons all-purpose flour; 1/4 teaspoon fine sea salt; 1/4 teaspoon sesame oil; 1/4 teaspoon soy sauce; 1/4 teaspoon granulated sugar; vegetable oil (3 parts); vegetable shortening (1 part )

Submitted by The Spice Guru

"My homestyle copycat recipe for McDonald's Chicken McNuggets. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!"

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photo by Probably This

Ready In:: 2hrs 50mins
Ingredients:: 30
Yields:: 2-3 lbs.
Serves:: 4

ingredients

CHICKEN
1 lb frozen boneless chicken tenderloins, thawed
BRINE
4 cups cold water
2 teaspoons fine sea salt
BREADING
¹⁄₂ cup pre-sifted all-purpose flour, plus
¹⁄₃ cup pre-sifted all-purpose flour
¹⁄₂ cup cornstarch
1 ¹⁄₂ tablespoons Lawry's Seasoned Salt (use Lawry's only)
1 tablespoon fine cornflour (or fine masa harina flour)
1 ¹⁄₂ teaspoons nonfat dry milk powder
1 teaspoon granulated sugar
¹⁄₂ teaspoon ground ginger
¹⁄₄ teaspoon ground mustard
¹⁄₄ teaspoon fine black pepper
¹⁄₄ teaspoon fine white pepper
¹⁄₈ teaspoon ground allspice
¹⁄₈ teaspoon ground cloves
¹⁄₈ teaspoon ground paprika
¹⁄₈ teaspoon ground turmeric
1 pinch ground cinnamon
1 pinch cayenne pepper
BATTER
2 beaten eggs
¹⁄₂ cup cold water
2 tablespoons cornstarch
2 tablespoons all-purpose flour
¹⁄₄ teaspoon fine sea salt
¹⁄₄ teaspoon sesame oil
¹⁄₄ teaspoon soy sauce
¹⁄₄ teaspoon granulated sugar
DEEP-FRYING FAT
vegetable oil (3 parts)
vegetable shortening (1 part )

directions

THAW chicken breast tenderloins; POUND tenderloins if necessary to 1/3-inch thickness, between sheets of plastic wrap using a flat mallet; CUT chicken into 2-inch x 1 1/4-inch wide various shapes, using kitchen shears; PLACE chicken into prepared BRINE (4 cups cold water, 2 teaspoons fine sea salt); SOAK chicken pieces in brine for 2 hours; BLOT dry.
MEASURE the BREADING ingredients into another medium bowl; PLACE breading bowl into working area.
WHISK the BATTER ingredients together until smooth; PLACE batter bowl into working area (whisk batter often while using to refresh consistency).
COAT a few chicken pieces at a time in the BATTER mixture until evenly battered.
DROP a few pieces of chicken at a time into the BREADING mixture using tongs; TURN chicken gently using tongs in the breading until evenly coated; REMOVE breaded chicken with tongs individually and place onto a breading rack (I use a food-industry grade breading rack). NOTE: YOU MAY DOUBLE-BREAD THESE IF YOU PREFER; SIMPLY REPEAT THE BATTERING AND BREADING STEPS (MAKE SURE YOU'VE ADDED ONE EXTRA TEASPOON POWDERED SUGAR FIRST).
IF FREEZING MCNUGGETS FOR FUTURE FRYING: PLACE rack of breaded chicken loosely wrapped into freezer until frozen; TRANSFER frozen McNuggets to Ziploc bag(s) until needed.
PREHEAT the DEEP-FRYING fat to immerse chicken completely in a deep heavy pot, or manufacturer's recommended amount of fat in deep-fryer; SLOWLY heat oil in gradual increments oil to 350°F until preheated; ADD chicken carefully using tongs, to elevated frying basket (outside of frying oil) without overcrowding.
FRY chicken nuggets until golden-crisp and fully cooked (longer for frozen McNuggets, naturally), depending on chicken portion/size until chicken is no longer pink in the center, and juices run clear (DO NOT OVERCOOK!).
RAISE frying basket when chicken is cooked and allow to drain; PLACE chicken nuggets on absorbent paper NOTE: To keep chicken warm before serving, place chicken on a rack-fitted baking sheet covered with a sheet of foil in preheated 175°F oven.
SERVE with your favorite dipping sauces and/or other condiments and enjoy!

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Reviews

Followed instructions; chicken nuggets came out so, so dry. I might've as well skipped the egg batter, very floury, hardly any flavour. I wonder if you should just make a batter simialr to the beer batter used for fish and chips because this one.. my kids wouldn't touch it.
Dagmara L.
This takes 2 hrs Id be full because I live across the street from McDonald's I wld have paid 5 dollars and gotten a lil bit of exercise from going across the street

Angie M.
This recipe is nothing like McDonalds Chicken Nuggets. McDonalds nuggets are processed like hot dogs and gyro meat. They are not whole chunks of chicken.

Eve Prikryl
Why bother with this when there's a McDonald's on every corner! UNLESS... you want to make it with dark chicken meat: which they used to put in the original McNuggets. (Ah, remember the good old days!)

juliesavu