Chicken Nuggets – Easy McDonald’s Copycat

This homemade McDonald’s Chicken Nuggets recipe is a crispy, juicy copycat that actually hits close to the real deal. You get that signature light batter, but fresher—and yeah, cheaper too. It’s easy enough to pull off on a weeknight, even if you’re running on fumes.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 18 mins
• Flavor: crispy, salty, peppery, fast-food-y
• Great for: lazy dinners, game nights, weekend cravings

Why I Like This Recipe

Didn’t plan anything fancy. Just chicken in the fridge, a little too much mustard in the door, and a weird craving. Tried a few versions of this before it finally turned out right—and now I kind of always want to have a batch frozen for lazy nights. It’s fast, it’s crunchy, it’s junk food you made yourself. No shame.

Ingredients

For the nuggets:

• 4 boneless, skinless chicken breasts
• 3 large eggs
• 3 tsp kosher salt
• 1 tbsp garlic powder
• 1 tsp black pepper
• ½ tsp smoked paprika

For the wet batter:

• 1 ½ cups all-purpose flour
• 3 tsp kosher salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 1 egg
• 3 tbsp yellow mustard
• 1 ½ cups cold soda water
• High smoke point oil (like canola, veg, or peanut — up to you)

Honey mustard sauce (optional but so good):

• 1 cup mayo
• ¼ cup honey
• 3 tbsp Dijon mustard
• 1 tsp white vinegar

How To Make Chicken Nuggets

1. Grind your chicken: Cut it up, toss it in a food processor with the eggs, salt, garlic powder, pepper, and smoked paprika. Blend till it’s a paste. Sticky, weird—but that’s what you want.
2. Shape your nuggets: Scoop out little blobs, shape them into nuggets (spoon helps), lay them on a tray. Freeze them for 20–30 mins. Trust me, they hold better when frying.
3. Make your batter: Mix everything in a big bowl. Flour, spices, mustard, egg, and that cold soda water. Whisk till smooth. Should coat a spoon but drip off slow.
4. Heat the oil: Get it hot—like 190°C (375°F). If a breadcrumb bubbles like it’s gossiping, you’re ready.
5. Dip + fry: Take a frozen nugget, dunk it in batter, let it drip, then straight into the oil. Don’t crowd the pot—3 to 4 at a time. Flip when they start getting that golden crust.
6. Drain + serve: Toss them on a rack or paper towels. Mix up the honey mustard while they cool a bit. Then dip away.

Tips for Success

• Freeze before frying. Makes shaping + coating easier.
• Use cold soda water. Warm water = sad batter.
• Fry in small batches or the oil temp drops fast.
• Don’t skip the mustard in the batter — it gives that nostalgic flavor hit.
• Serve fresh. They’re best hot and crispy.

Storage and Reheating

• Fridge: Store cooled nuggets in an airtight container. 3 days, max.
• Freezer: Freeze on a tray first, then bag ‘em up. They’ll last a month easy.
• Microwave: Not ideal — softens the crisp. But doable in a pinch, 30 seconds or so.
• Oven or air fryer: Best option. 180°C (350°F) for 5–10 mins. Gets ‘em crispy again.

Frequently Asked Questions

• Can I use chicken thighs instead?
  Yeah. They’ll be a little juicier and fattier, but still good.
• What’s the point of freezing before frying?
  Holds their shape way better. Skip it and they go blob-mode in oil.
• Do I need soda water?
  Yeah, or something fizzy. It makes the batter puff a little. Still works without, but not the same.
• Can I make them gluten-free?
  Use a GF flour blend and double-check the mustard. Not exactly the same texture, but close.
• What’s the best oil to use?
  Anything neutral with a high smoke point — veg, canola, peanut, sunflower.

Common Mistakes and How to Dodge Them

• Trying to fry without freezing first: They’ll fall apart. Like… into weird chicken clouds. Freeze ‘em 20 mins minimum.
• Using warm soda water: Doesn’t crisp the same. Keep it cold from the fridge.
• Overcrowding the oil: Oil temp drops. Nuggets go soggy. Fry in small rounds.
• Letting batter get too thick: If it looks like glue, thin it out. Should drip, not clump.
• Not draining after frying: Soaks up oil fast if you just pile them. Use a wire rack or paper towel.

Nutrition Facts (Per Serving)

• Calories: 340 kcal
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 95mg
• Sodium: 850mg
• Potassium: 450mg
• Total Carbohydrate: 20g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 25g

You Might Also Like:

• Chicken Breakfast Hash – Easy McDonald’s Copycat
• Artisan Grilled Chicken Sandwich – Easy McDonald’s Copycat
• Spicy McChicken Sandwich – Easy McDonald’s Copycat
• Buttermilk Crispy Chicken Sandwich – Easy McDonald’s Copycat