Making McNuggets at home BETTER than McDonald's?

Ingredients

• 1 lb Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 0.5 cup All-Purpose Flour (for the first dredge)
• 0.25 cup Cornstarch (adds extra crispness)
• 1 tsp Baking Powder (helps the coating puff slightly)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Paprika (mild, for color)
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 1 Egg (large, beaten)
• 2 tbsp Milk (whole milk or any dairy‑free alternative)
• 1 cup Panko Breadcrumbs (Japanese style for extra crunch)
• 2 cups Vegetable Oil (high smoke‑point oil for deep frying (canola or peanut))

Instructions

1. Cut Chicken

   Trim any fat from the chicken breast and cut into uniform bite‑size pieces about 1‑inch cubes.

   Time: PT5M

2. Prepare Dry Coating

   In a mixing bowl combine flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, and onion powder. Whisk until evenly mixed.

   Time: PT5M

3. Make Wet Batter

   In a separate bowl whisk together the egg and milk until smooth.

   Time: PT3M

4. Coat the Chicken

   Place chicken pieces in a zip‑top bag. Add the dry coating, seal, and shake until each piece is fully covered. Transfer pieces to the wet batter, stir to coat, then roll in panko breadcrumbs on a plate.

   Time: PT7M

5. Heat Oil

   Fill the deep fryer or pot with oil to a depth of about 2 inches. Heat to 350°F (175°C). Use a thermometer to monitor temperature.

   Time: PT5M

   Temperature: 350°F

6. Fry Nuggets

   Working in small batches, gently lower coated chicken pieces into the hot oil. Fry for 3‑4 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C).

   Time: PT8M

   Temperature: 350°F

7. Drain and Serve

   Remove nuggets with a slotted spoon and place on paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

22 g

Carbohydrates

18 g

Fat

16 g

Fiber

1 g