Homemade McDonald’s Copycat Chicken Nuggets
Busy weeknights call for a quick dinner, and these homemade nuggets are just the thing to make without a trip through the drive through.
This copycat recipe delivers the flavor and the thin, crisp coating people know from the golden arches, but you control every ingredient that goes into the bowl.
The original recipe comes from Jen Schreiner at Inspiring Savings, and it is a family tested recipe that she developed for her own busy household rather than something generated by a computer.
What makes it work is the texture. Ground chicken is blended with an egg and salt until it turns into a paste, which gives the nuggets that smooth, uniform bite instead of the crumbly patty texture you get when you simply shape raw ground meat.
Each nugget gets a full coat of cornstarch, then a dip in a seasoned batter made with flour, water, and the rest of the egg.
A first fry sets the crust, and a second fry, often called a double fry, is what makes the outside shatter crisp while the inside stays juicy.
The batch size is generous. With 2 lbs. of ground chicken you get about 30 nuggets, which is enough for a hungry family plus a few leftovers.
Prep takes about 20 minutes and the actual frying takes about 10 minutes, so the whole project lands around 30 minutes from the fridge to the plate. That is roughly the same time as a drive through run, minus the queue.
Copycat recipes exist because the craving is real, but the ingredient list on a fast food nugget is not something most families want to think about at dinner.
Making them at home means you know the chicken is fresh, the seasoning is measured by your own hand, and nothing in the bowl is there to extend shelf life.
That is the whole appeal here: the taste you are after, built from a short list of pantry basics.
These nuggets also turn dinner into something a little more fun. The source author mentions that her children each invent their own dipping sauce when this recipe comes out, and that the kids can recall the last time nuggets were made.
Sauce experiments do not always work out, and that is part of the charm. Set out a few small bowls and let everyone build their own.
If you want to compare textures or methods, our Air Fryer Chicken Nuggets use a different cooking method, and our Crispy Chicken Nuggets With Tangy Dipping Sauce is a good place to start if you are still deciding what to serve on the side. The original recipe is credited to homemade McDonald’s copycat chicken nuggets from Inspiring Savings.
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Why You Will Love These Homemade Chicken Nuggets
Three things make this recipe worth keeping in rotation.
- The seasoning blend. Onion powder, garlic powder, paprika, pepper, and kosher salt are combined in amounts designed to land close to the familiar fast food flavor, so the nuggets taste like the ones you are trying to copy.
- It scales. You can make a small batch for an after school snack or the full 2 lbs. for weekly meal prep. The method does not change.
- Better ingredients. Using fresh ground chicken and simple pantry staples means you skip the preservatives and additives that show up in fast food nuggets.
A batch made with 2 lbs. of ground chicken is also a smart way to use what you buy at the store. Shape the whole batch at once, fry what you need for dinner, and you have the makings of a fast lunch later in the week.
Add a short fry time and a crust that stays crisp, and you have a weeknight dinner that feels like a treat. If you like comparing methods, this version of crispy homemade McDonald’s style nuggets is a useful second reference.
Ingredients Needed
Ten ingredients, most of them already in your pantry.
- Ground chicken. Use fresh, not frozen. Frozen ground chicken holds more water, and that extra moisture can make the nuggets fall apart in the oil.
- Eggs. Two of them. One goes into the chicken mixture and one goes into the batter. They act as the binder that holds everything together.
- Kosher salt. Seasoning for the chicken paste.
- Cornstarch. This is the first coating. It dries the surface of each nugget so the batter grips and the crust fries up crisp.
- All purpose flour. Regular flour is all you need. No special blend required.
- Water. Thins the batter to a smooth, pourable consistency.
- Onion powder and garlic powder. The savory backbone of the copycat seasoning.
- Paprika. Adds color and a gentle warmth.
- Pepper. Balances the salt and the powders.
A quick note on the chicken. Fresh ground chicken is the better choice here because frozen ground chicken holds more water, and extra water in the mixture is what makes nuggets break apart in hot oil.
Exact amounts are listed in the Ingredients section below.
How to Make Copycat McDonald’s Chicken Nuggets
The method is straightforward, but two details matter: blend the chicken properly, and fry twice.
- Blend the chicken. In a food processor or a mixer, blend the ground chicken with 1 egg and the salt until the mixture looks like a paste. Stop and scrape down the sides if needed.
- Shape the nuggets. Form the paste into nuggets about the size of a tablespoon. Slightly damp hands make this easier.
- Dredge in cornstarch. Roll each nugget in cornstarch so it is fully coated, then set them aside on a plate or tray.
- Make the batter. In a mixing bowl, combine the flour, the seasonings, the remaining egg, and the water. Whisk until the batter is smooth with no dry pockets of flour.
- Heat the oil. In a saucepan or deep skillet, bring the oil to 350°F. A thermometer is the reliable way to hold that temperature.
- Batter and fry the first time. Place a nugget on a fork, dip it into the batter, and let the excess drip off. Lower it into the hot oil and fry for about 3 minutes, until the nuggets float.
- Rest, then fry again. Move the nuggets to a paper towel to rest, then return them to the oil for 2 more minutes. This double fry is what gives the coating its crunch.
- Cool before eating. Let the nuggets cool for a few minutes. The filling is very hot straight out of the oil.
| Stage | What happens | Time or temperature |
|---|---|---|
| Blend | Chicken, 1 egg, and salt turned into a paste | Until smooth |
| Coat | Shaped nuggets dredged in cornstarch | Fully coated |
| Batter | Flour, seasonings, egg, and water whisked smooth | No lumps |
| First fry | Battered nuggets fried until they float | 3 minutes at 350°F |
| Rest | Nuggets drained on paper towels | Brief rest |
| Second fry | Nuggets returned to the oil | 2 minutes |
| Cool | Nuggets rest before serving | A few minutes |
A few practical notes. Fry in batches so the oil temperature does not drop, and give the nuggets room in the pan. Keep the finished nuggets on a plate lined with paper towels while you work through the rest. If the batter thickens as it sits, stir in a splash of water to loosen it.
Ingredients
This makes about 30 nuggets. Keep the list handy while you shop.
- 2 lbs. ground chicken
- 2 eggs
- 2 teaspoons kosher salt
- 1 cup cornstarch
- 1 cup water
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons garlic powder
- 1 tablespoon paprika
- 1 1/2 teaspoons pepper
- 1 cup flour
The source nutrition panel lists about 485 calories per serving of 5 nuggets, with 40 grams of carbohydrates, 40 grams of protein, 19 grams of fat, 5 grams of saturated fat, 2 grams of fiber, 0 grams of sugar, 564 milligrams of sodium, and 224 milligrams of cholesterol. Values shift with the dipping sauce and the oil you fry in.
Instructions
Here is the recipe card method in order.
- In a food processor or mixer, blend the chicken, 1 egg, and salt until the chicken resembles a paste.
- Form the chicken into tablespoon sized nuggets. Dredge the nuggets in cornstarch to fully coat, then set aside.
- In a mixing bowl, mix the flour, seasonings, egg, and water. Mix well until a smooth batter forms.
- Place a nugget on a fork to dip into the batter. Let the excess batter drip off.
- In a saucepan or deep skillet, bring oil to 350°F and place the battered nuggets into the hot oil. Fry for 3 minutes until the nuggets are floating, then remove to a paper towel to rest. Return the nuggets to the oil for 2 more minutes to double fry.
- Allow the nuggets to cool before eating.
Serve them hot with whatever sauce your table likes. Honey mustard, barbecue sauce, ranch, and a simple mix of ketchup and mayonnaise all work well. Leftovers should cool completely first, then go into the refrigerator, and reheating them in the oven or an air fryer brings the coating back to life better than a microwave does.
Hot oil is the one part of this recipe that deserves full attention. Hold the temperature near 350°F, keep water away from the pan, and never leave the oil unattended.
These nuggets are best straight from the oil, so plan to serve them right away. Set out the sauces before you start frying so the table is ready when the last batch comes out. If you are feeding a crowd, keep finished nuggets warm while you fry the rest.
One last tip. Let the nuggets rest on the paper towel for a moment before the second fry, and do not crowd the pan. A steady 350°F and a little patience are what separate a soggy nugget from a crisp one.
FAQs
What ingredients do you need to make homemade McDonald’s copycat chicken nuggets?
You will need 2 lbs. of ground chicken, 2 eggs, 2 teaspoons of kosher salt, 1 cup of cornstarch, 1 cup of water, 1 1/2 tablespoons of onion powder, 1 1/2 tablespoons of garlic powder, 1 tablespoon of paprika, 1 1/2 teaspoons of pepper, and 1 cup of all-purpose flour. These ingredients create the signature crispy coating and seasoned flavor.
What is the secret to getting a crispy coating on copycat chicken nuggets?
The secret is a double-frying technique and using a cornstarch dredge before dipping the nuggets in a seasoned flour batter. First, fry the battered nuggets for 3 minutes at 350°F until they float, let them rest, then fry them again for 2 minutes. This two-step process creates a light, extra-crispy crust.
Can you bake or air fry these homemade McDonald’s style chicken nuggets?
Yes, you can air fry them at 390°F for about 8 minutes, flipping halfway through, for a healthier option. Baking at 375°F for 15 minutes, flipping once, is also possible but will result in a less crunchy texture compared to deep frying.
How do you keep homemade chicken nuggets from falling apart when frying?
Blend the ground chicken with one egg and salt in a food processor until it forms a smooth paste. This binds the meat together. Also, coat the formed nuggets thoroughly in cornstarch before dipping them in the batter, as this helps the coating adhere and prevents the nuggets from breaking apart in the hot oil.
Copycat McDonald’s Chicken Nuggets Recipe
Homemade McDonald’s Copycat Chicken Nuggets Busy weeknights call for a quick dinner, and these homemade nuggets are just the thing to make without a trip through the drive through. This copycat recipe delivers the flavor and the thin, crisp coating people know from the golden arches, but you control every ingredient that goes into the bowl.
- Total Time: 30 min
- Yield: 30 1x
Ingredients
Main
2 lbs. ground chicken
2 eggs
2 teaspoons kosher salt
1 cup cornstarch
1 cup water
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 tablespoon paprika
1 1/2 teaspoons pepper
1 cup flour
Instructions
Main
1-In a food processor or mixer, blend: In a food processor or mixer, blend the chicken, 1 egg, and salt until the chicken resembles a paste.
2-Form the chicken into tablespoon-sized nuggets: Form the chicken into tablespoon-sized nuggets. Dredge the nuggets in cornstarch to fully coat. Set aside.
3-In a mixing bowl, mix the flour,: In a mixing bowl, mix the flour, seasonings, egg, and water. Mix well until a smooth batter forms.
4-Place a nugget on a fork to: Place a nugget on a fork to dip into the batter. Let excess batter drip off.
5-In a saucepan or deep skillet, bring: In a saucepan or deep skillet, bring oil to 350° and place battered nuggets into fry. Fry for 3 minutes until nuggets are floating and remove to a paper towel to let rest. Return nuggets to oil for 2 more minutes to double fry.
6-Allow nuggets to cool before eating: Allow nuggets to cool before eating.
- Prep Time: 20 min
- Cook Time: 10 min
- Method: stovetop
Nutrition
- Serving Size: 5
- Calories: 485
- Sugar: 0
- Sodium: 564
- Fat: 19
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 40
- Cholesterol: 224
