CHICKEN McNUGGETS FROM McDONALD'S...BUT HOMEMADE & WAY BETTER, OMG!

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, white meat; trimmed and cut into chunks for processing)
• 1/2 cup All-Purpose Flour (for dry dredge)
• 1/2 cup Cornstarch (for dry dredge, gives extra crispness)
• 1/2 tsp Kosher Salt (for dredge seasoning)
• 1/4 tsp Black Pepper (freshly ground, for dredge seasoning)
• 1/2 tsp Smoked Paprika (adds subtle smoky color)
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 cup Water (adjust to achieve a thin batter consistency)
• 2 tbsp Apricot Jam (sweet base for sweet‑sour sauce)
• 1 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Rice Vinegar (provides acidity for sweet‑sour sauce)
• 1/2 cup Sour Cream (base for chili‑crunch sauce)
• 1 tbsp Chili Crunch (Chili Crisp) (adds heat and texture)
• 2 tbsp Green Onion (finely diced, for chili‑crunch sauce)
• 1 tsp Vegetable Oil (lightens the chili‑crunch sauce)
• 2 tbsp Milk (thins the chili‑crunch sauce to dip consistency)
• 1 tsp Dry Mustard Powder (for hot Chinese mustard sauce)
• 1 tsp Rice Vinegar (for hot mustard sauce)
• 1 tsp Vegetable Oil (for hot mustard sauce)
• 1 tbsp Water (adjusts consistency of hot mustard sauce)
• 3 tbsp Mayonnaise (base for bang‑bang sauce)
• 1.5 tbsp Sweet Chili Sauce (adds sweet heat to bang‑bang sauce)
• 1.5 tbsp Sriracha (adds spice to bang‑bang sauce)
• 4 cups Vegetable Oil for Frying (high‑smoke‑point oil (e.g., canola or peanut) for deep frying)

Instructions

1. Prepare the Chicken

   Trim any fat from the chicken breasts, cut them into 1‑inch chunks, and place the pieces in the food processor.

   Time: PT5M

2. Pulse the Chicken

   Using the S‑blade, pulse the chicken until it forms a coarse, sticky paste that holds together when pressed.

   Time: PT3M

3. Shape and Freeze Nuggets

   With wet hands, scoop small portions of the chicken paste and shape them into irregular nugget shapes (about 1‑inch thick). Place each nugget on a parchment‑lined sheet pan and freeze for at least 30 minutes until solid.

   Time: PT15M

4. Make Sweet‑Sour Sauce

   In a small bowl combine 2 tbsp apricot jam, 1 tbsp soy sauce, and 1 tbsp rice vinegar. Stir until smooth.

   Time: PT2M

5. Make Sour‑Cream Chili Crunch Sauce

   Mix 1/2 cup sour cream, 1 tbsp chili crunch, 2 tbsp diced green onion, 1 tsp vegetable oil, and 2 tbsp milk in a bowl until combined.

   Time: PT3M

6. Make Hot Chinese Mustard Sauce

   Whisk together 1 tsp dry mustard powder, 1/4 tsp kosher salt, 1/4 tsp black pepper, 1 tsp rice vinegar, 1 tsp vegetable oil, and 1 tbsp water until smooth.

   Time: PT2M

7. Make Bang‑Bang Sauce

   Combine 3 tbsp mayonnaise, 1.5 tbsp sweet chili sauce, and 1.5 tbsp sriracha in a bowl. Stir until uniform.

   Time: PT1M

8. Prepare Dry Dredge

   In a shallow dish whisk together 1/2 cup all‑purpose flour, 1/2 cup cornstarch, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder.

   Time: PT3M

9. Make Light Batter

   Transfer the dry dredge to a larger bowl, add water a little at a time, whisking until the mixture reaches a thin, pancake‑like consistency (about 1/4‑inch thick).

   Time: PT4M

10. Heat Oil for Frying

    Pour 4 cups vegetable oil into a 12‑inch cast‑iron skillet, heat over medium‑high until the oil reaches 350°F (175°C). Use a thermometer to monitor.

    Time: PT8M

    Temperature: 350°F

11. Fry the Nuggets

    Working in batches, dip each frozen nugget first in the dry dredge, shake off excess, then dip into the wet batter, and immediately place into the hot oil. Fry for 4‑5 minutes, turning once, until the coating is golden and the internal temperature reaches 165°F (74°C).

    Time: PT20M

    Temperature: 350°F

12. Serve

    Arrange the hot nuggets on a serving platter with the four sauces in separate bowls. Enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

15 g

Fat

12 g

Fiber

1 g