Homemade Chicken Nuggets – Easy Recipe Better Than McDonald’s
Who doesn’t love chicken nuggets? This fast-food favorite can be so much better when made at home! Picture this: golden, crispy nuggets on the outside, juicy and tender on the inside, packed with flavor, and made with ingredients you choose yourself. No more mystery meat! And to take it up a notch, I’m giving you two iconic sauces to go with them: a sweet and sour sauce and a homemade Big Mac sauce. Ready to give it a try?
Why Make Homemade Chicken Nuggets?
- Ingredient Control: You know exactly what’s in them.
- Custom Flavor: Spice it up how you like.
- Generous Portions: Bigger batches than any drive-thru.
- Budget-Friendly: Way cheaper and tastier.
- Proud Moments: There’s something rewarding about recreating a classic from scratch.
A Little History…
Chicken nuggets are a relatively modern invention. They were created in the 1950s by Robert C. Baker, a food science professor at Cornell University. But it was McDonald’s that took them global in the 1980s. Since then, nuggets have become a fast-food icon—and a fun challenge for home cooks.
Must-Have Tools
- Food processor or meat grinder
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Deep fryer or large pot
- Kitchen or candy thermometer
- Slotted spoon or spider skimmer
The Chicken
If you don’t want to grind your own chicken, you can swap the breasts and thighs for 1 kg of pre-ground chicken.
Ingredients
For the Nuggets:
- 700 g boneless, skinless chicken breast
- 300 g boneless, skinless chicken thigh
- 2 whole eggs
- 15 g onion powder
- 15 g garlic powder
- 10 g smoked paprika
- 200 g cornstarch
- 250 ml cold water
- 200 g all-purpose flour
For the Big Mac Sauce:
- ⅛ white onion, finely minced
- 30 ml sweet relish
- 10 ml white vinegar
- 2 g smoked paprika
- 100 ml mayonnaise
- 1 garlic clove, finely chopped
- 15 ml yellow mustard
For the Sweet and Sour Sauce:
- 150 ml water
- 150 g white sugar
- 80 ml white vinegar
- 50 ml soy sauce
- 25 g cornstarch
Step-by-Step Instructions
1. Prep the Chicken
Cut the chicken into chunks that fit your grinder. Stick to the 70% breast / 30% thigh ratio. Keep everything cold.
If grinding isn’t your thing, go ahead and use 1 kg of store-bought ground chicken.
2. Grind the Meat
Pulse the chicken pieces in a food processor or meat grinder. Don’t overdo it—you want texture, not paste. No grinder? A sharp knife and some elbow grease will work too.
3. Season
In a large bowl, mix the ground chicken with eggs and spices. Cook a small piece in a skillet to taste and adjust the seasoning if needed.
4. Shape the Nuggets
Scoop out portions with a tablespoon and gently flatten them. You can even use cookie cutters for fun shapes!
Coating & Breading
5. Cornstarch Coating
Roll each nugget in cornstarch and shake off the excess. Chill the coated nuggets in the fridge for 10 to 15 minutes. They need to be firm before dipping into the batter or they’ll fall apart.
6. Make the Batter
In a large bowl, whisk together the eggs, water, flour, paprika, garlic powder, and onion powder. The batter should be smooth and thick enough to coat.
Cooking the Nuggets
7. Heat the Oil
Preheat oil to 175°C (350°F). Use a thermometer to make sure it’s just right—too hot and they’ll burn, too cold and they’ll absorb too much oil.
8. Fry the Nuggets
Use a fork to dip each nugget into the batter, then gently place into the oil. You can watch the video for a visual guide on this step. If the batter seems too thick, you can dilute it with some water.
Fry 2–3 minutes per side until golden and crispy. Cook in small batches so the oil stays hot.
9. Drain and Keep Warm
Place the fried nuggets on paper towels to drain excess oil. Keep them warm in a low oven (60–70°C / 140–160°F) until ready to serve.
The Sauces
Sweet and Sour Sauce
Combine all ingredients in a saucepan and simmer over medium heat until thickened. Adjust sugar or vinegar to taste.
Big Mac Sauce
Mix all ingredients together. Let it chill in the fridge for 30 minutes to let the flavors meld. Be sure the onion is chopped super fine.
Serving Ideas
Serve these nuggets with:
- Homemade fries
- Creamy coleslaw
- Fresh veggie sticks or salad
- A trio of dipping sauces for variety!
Related Recipes You Might Enjoy
To complement your homemade Big Mac experience, explore these delicious alternatives:
- Crispy Spicy Fried Chicken Tenders: A Homemade Recipe
Enjoy these crispy and spicy chicken tenders, perfect as a side or standalone dish. - Homemade Big Mac: The Secret Revealed. Recreate the iconic Big Mac.
- Homemade Chicken Nuggets – Easy Recipe Better Than McDonald’s
Make these crispy and flavorful chicken nuggets that surpass the fast-food version.
Storage Tips
- Refrigerator: Store in an airtight container for 3 to 4 days.
Ingredient Substitutions
- Chicken: Try turkey, ground pork, or even tofu
- Flour: Use rice or almond flour for gluten-free options
- Milk (if used): Sub with almond, soy, or oat milk
- Sugar: Use honey, maple syrup, or stevia
- Soy Sauce: Sub with tamari or coconut aminos
FAQ
How long do leftovers last?
About 3 to 4 days in the fridge.
Can I use a different oil for frying?
Yes—vegetable, canola, or peanut oil all work.
Can I freeze the nuggets?
Absolutely. Let them cool fully, then freeze for up to 2 months.
How do I keep them warm and crispy?
Place them on a wire rack in a low oven until serving.
Easy Homemade Chicken Nuggets Recipe – Even Better Than McDonald’s!
Ingrédients
For the nuggets
- 700 g chicken breast boneless & skinless
- 300 g chicken thighs boneless & skinless
- 2 eggs
- 15 g onion powder
- 15 g garlic powder
- 10 g smoked paprika
- 200 g cornstarch
- 250 ml cold water
- 200 g all-purpose flour
Big Mac Sauce
- ⅛ white onion finely minced
- 30 ml sweet relish
- 10 ml white vinegar
- 2 g smoked paprika
- 100 ml mayonnaise
- 1 garlic clove minced
- 15 ml yellow mustard
Sweet & Sour Sauce
- 150 ml water
- 150 g sugar
- 80 ml white vinegar
- 50 ml soy sauce
- 25 g cornstarch
Instructions
- Grind the Chicken: Dice and grind the meat (70% breast, 30% thigh), or use 1 kg pre-ground chicken. If you don’t want to grind your own chicken, you can swap the breasts and thighs for 1 kg of pre-ground chicken.
- Mix & Season: Combine chicken, eggs, onion powder, garlic powder, paprika. Test seasoning with a small cooked portion.
- Shape Nuggets: Scoop with a tablespoon, gently flatten.
- Coat in Cornstarch: Roll nuggets in cornstarch, refrigerate 10–15 min.
- Make Batter: Whisk flour, remaining spices, water, and an egg.
- Heat Oil: Bring frying oil to 175°C (350°F).
- Fry: Dip each nugget in batter, fry 2–3 minutes per side until golden. If the batter seems too thick, you can dilute it with some water.
- Drain & Serve: Drain on paper towel, keep warm in oven at 60–70°C.
Sauce Instructions
- Sweet & Sour: Simmer all ingredients until thick.
- Big Mac: Mix all ingredients, chill 30 min.
Vidéo
Notes
Storage Tips
- Refrigerator: Store in an airtight container for 3 to 4 days.
Ingredient Substitutions
- Chicken: Try turkey, ground pork, or even tofu
- Flour: Use rice or almond flour for gluten-free options
- Milk (if used): Sub with almond, soy, or oat milk
- Sugar: Use honey, maple syrup, or stevia
- Soy Sauce: Sub with tamari or coconut aminos
FAQ
How long do leftovers last?About 3 to 4 days in the fridge. Can I use a different oil for frying?
Yes—vegetable, canola, or peanut oil all work. Can I freeze the nuggets?
Absolutely. Let them cool fully, then freeze for up to 2 months. How do I keep them warm and crispy?
Place them on a wire rack in a low oven until serving.
Suggested Recipes
Looking for more delicious dishes? Here are some suggestions:
- Korean Fried Chicken: A Fast-Food Favorite, Elevated
Experience a twist on fast food with this bold and flavorful Korean fried chicken. - Mustard Chicken – Easy, Quick, and Budget-Friendly Recipe
A simple yet flavorful mustard chicken dish that’s perfect for any meal. - Chicken Fettuccine Alfredo – Creamy Recipe Better than Carbonara
Indulge in this creamy chicken fettuccine Alfredo that’s sure to impress.
