Why freeze the nuggets before coating?

Freezing for 15 minutes firms up the shaped nuggets, making them easier to coat in batter.

Why double fry the nuggets?

First fry cooks the outside, second fry ensures chicken is fully cooked while keeping batter crispy without over-darkening.

Can I make these ahead?

Shape and freeze nuggets ahead. Coat and fry just before serving for best results.

Why process the chicken instead of cutting it?

Processing creates the signature McNuggets texture and helps seasonings distribute evenly.

What oil temperature is best?

Medium-high heat, around 350-375°F, ensures crispy exterior without burning.

Homemade Crispy Chicken Nuggets - McNuggets Copycat Recipe

A plate of golden-brown, crispy chicken nuggets piled high with one nugget cut in half to show the inside. | kitchenscroll.com

Ever since I started making these homemade chicken nuggets my kids stopped asking for takeout. There's something magical about creating your own perfectly crispy nuggets knowing exactly what goes inside. That satisfying crunch when you bite into one still warm from the fryer pure heaven.

Better Than Drive Thru

My kitchen experiments led me to this foolproof recipe that gives us real chicken without any mystery ingredients. These nuggets turn out extra crispy on the outside while staying tender and juicy inside. I always make extra to freeze they're that good.

From My Kitchen to Yours

Chicken Breast: I use fresh boneless skinless it makes all the difference.
Farm Fresh Egg: Helps everything stick together beautifully.
My Spice Mix: Garlic powder onion powder salt and pepper create that perfect flavor.
Cornstarch: The secret to that extra crispy coating.
Batter Magic: A simple mix of flour water seasonings and a touch of mustard.
Good Oil: Pick one with a high smoke point for perfect frying.

Let's Make Magic

Mix Your Chicken: Pulse everything in your food processor until it comes together smoothly.
Shape With Love: Wet hands make perfect nugget shaping easy pop them in the freezer to firm up.
Prep Your Coatings: A light dusting of cornstarch then that special batter makes them perfect.
Frying Time: Watch them turn golden in hot oil about 2 minutes per side.
Double Dip: Back in for round two this makes them extra crispy.

A variety of ingredients including chicken breasts, eggs, spices, and flours are arranged on a wooden cutting board and a marble surface. | kitchenscroll.com

My Kitchen Secrets

That quick freeze before coating makes everything so much easier. Always double fry the magic happens in that second round. Keep your oil temperature steady a thermometer helps get it just right.

Make Them Your Own

Sometimes I add a pinch of cayenne when we want heat or mix in some parmesan for extra flavor. Try mixing dark and white meat the blend makes them extra tender. Each batch can be a new adventure.

Perfect Partners

In my house honey mustard disappears first but ranch BBQ and spicy mayo are close seconds. I love watching everyone mix and match their favorite dipping sauces each bite brings new flavor combinations.

Fresh or Frozen

Keep your cooked nuggets in the fridge for three days though they rarely last that long. Want them crispy again? Five minutes in the oven or air fryer works wonders. Uncooked nuggets freeze beautifully ready whenever cravings hit.

A tray of golden-brown fried chicken pieces is displayed on a cooling rack, with one piece partially bitten to reveal its white interior. | kitchenscroll.com

Food Processor Tips

Your food processor is your best friend here. It creates that perfect texture every time letting you season everything evenly. I've found pulsing works better than running it continuously.

Oil Talk

I use vegetable oil it never lets me down. Keep that temperature between 350°F and 375°F for the crispiest results. Too hot or too cool changes everything.

Plan Ahead

These nuggets are perfect for busy days. I shape and freeze a big batch then fry them straight from frozen when we need a quick meal. Just add a few extra minutes to the cooking time.

Joy in Every Bite

Every time I make these nuggets they bring smiles to our table. That perfect crunch giving way to tender chicken inside makes everyone happy. They've become our favorite weekend project and weeknight solution.

A plate of golden-brown fried chicken pieces, with one piece cut in half to reveal its juicy interior, resting on a wire rack. | kitchenscroll.com

Main Points

Learn how to create perfectly crispy chicken nuggets at home that rival the famous fast-food version. This recipe uses real chicken breast, a special seasoning blend, and a double-frying technique to achieve that signature golden-brown, crunchy exterior.

Common Questions About Cooking

→ Why freeze the nuggets before coating?: Freezing for 15 minutes firms up the shaped nuggets, making them easier to coat in batter.
→ Why double fry the nuggets?: First fry cooks the outside, second fry ensures chicken is fully cooked while keeping batter crispy without over-darkening.
→ Can I make these ahead?: Shape and freeze nuggets ahead. Coat and fry just before serving for best results.
→ Why process the chicken instead of cutting it?: Processing creates the signature McNuggets texture and helps seasonings distribute evenly.
→ What oil temperature is best?: Medium-high heat, around 350-375°F, ensures crispy exterior without burning.

Crispy Chicken Nuggets (McNuggets Copycat)