Knockoff McDonald’s-Style Chicken Nuggets

Yes! That’s a great idea 👍 — McDonald’s nuggets aren’t just chunks of chicken; they’re actually made from a ground chicken mixture shaped into nuggets. A food processor method will give you that same texture and bite. Here’s a ground chicken nugget version:

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🍗 McDonald’s-Style Chicken Nuggets (Food Processor Method)

Ingredients:

For the nugget mixture

• 1 lb (450 g) boneless, skinless chicken breast (or half breast + half thigh for juicier nuggets)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp sugar (balances flavor like fast food)
• 2 Tbsp cornstarch
• 1 egg white

For dredging

• 1 cup all-purpose flour
• ½ cup cornstarch

For the coating slurry

• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1 large egg
• 1 cup cold water (adjust to get pancake-batter consistency)

For frying

• Neutral oil (canola, vegetable, or peanut), heated to 350°F (175°C)

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Instructions:

1. Make the nugget mixture

   • Roughly chop the chicken and place it in a food processor.
   • Add salt, pepper, onion powder, garlic powder, sugar, cornstarch, and egg white.
   • Pulse until smooth and sticky, almost like a paste.

2. Shape the nuggets

   • Wet your hands (the mixture is sticky!) and shape into nugget-sized pieces.
   • Lay on a parchment-lined tray and freeze for 30 minutes to firm up.

3. Coat

   • Dredge nuggets in the flour/cornstarch mix.
   • Dip into the slurry batter so they’re fully coated.

4. Fry

   • Drop into hot oil (350°F/175°C) in batches.
   • Fry 4–5 minutes, turning if needed, until golden brown and cooked through (165°F/74°C internal temp).

5. Drain & serve

   • Place on paper towels or a wire rack. Serve hot with dipping sauces.

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✨ Pro Tip: For a super McNugget-like shape, press the processed chicken mixture into a thin layer on a parchment-lined tray, freeze until semi-firm, then cut out nugget shapes with a knife or cookie cutter before coating and frying.