HOMEMADE MCDONALD’S NUGGETS!! 😋

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, trimmed; about 1 lb total)
• 1 teaspoon Celery Salt (adds subtle celery flavor)
• 1 teaspoon Paprika (sweet or smoked, according to preference)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 cup All-Purpose Flour (for the batter, sifted)
• 1/2 cup All-Purpose Flour (for dusting the nuggets before batter)
• 1 cup Sparkling Water (cold, carbonated; creates a light batter)
• 2 cups Vegetable Oil (high smoke‑point oil for deep frying)
• to taste Barbecue Sauce (optional dipping sauce)

Instructions

1. Process the Chicken

   Cut the chicken breasts into chunks and place them in a food processor. Pulse until the meat forms a smooth paste.

   Time: PT2M

2. Season the Chicken

   Transfer the chicken paste to a cutting board, sprinkle with celery salt, paprika, onion powder, and garlic powder. Mix thoroughly with your hands until evenly seasoned.

   Time: PT2M

3. Shape the Nuggets

   Using a tablespoon or a small ice‑cream scoop, portion out about ½ tablespoon of the seasoned chicken paste and roll into bite‑size nuggets. Place each nugget on a parchment‑lined tray.

   Time: PT5M

4. Freeze Nuggets to Set Shape

   Put the tray of raw nuggets into the freezer for at least 5 minutes. This firms them up and prevents them from falling apart in the batter.

   Time: PT5M

5. Prepare the Batter

   In a mixing bowl combine 1 cup flour, the remaining ½ cup flour for dusting, paprika, onion powder, and garlic powder. Whisk in 1 cup cold sparkling water until a smooth, slightly thick batter forms.

   Time: PT5M

6. Heat the Oil

   Fill a deep pot with 2 cups vegetable oil and heat over medium‑high heat until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

7. First Fry (Blanch)

   Lightly dust each frozen nugget in the extra ½ cup flour, then dip into the batter, letting excess drip off. Gently lower the nuggets into the hot oil and fry for about 3 minutes, until the coating just begins to set but the chicken is not fully cooked.

   Time: PT3M

   Temperature: 350°F

8. Rest and Drain

   Using tongs, remove the nuggets and place them on a paper‑towel‑lined plate to drain for 2 minutes.

   Time: PT2M

9. Second Fry (Crisp)

   Return the nuggets to the oil for a second fry of 3 minutes, or until golden‑brown and the interior reaches 165°F (74°C).

   Time: PT3M

   Temperature: 350°F

10. Final Drain and Serve

    Remove the nuggets, let them drain on fresh paper towels, and serve hot with barbecue sauce or your favorite dip.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

18 g

Fat

12 g

Fiber

1 g