MCDONALD'S CHICKEN SELECTS COPYCAT (CHICKEN NUGGETS)
These are the easiest little things to make and they rival McDonald's chicken selects. I usually increase the spice amounts but I am posting this as it was originally written. I also included the recipe for the homemade honey mustard dipping sauce in the last step. Prep time includes the time needed to let the batter stand. I found this on "The Family Kitchen" site and it was originally posted by ANGIE MCGOWAN.
Provided by PSU Lioness
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oil in a large skillet or deep fryer over medium heat or to 350 degrees.
- Combine chopped chicken, eggs and spices (for the wet ingredients) in a large bowl.
- Mix well and let set for about 15 minutes.
- Combine dry ingredients together.
- Then take nuggets out and bread in flour and spices.
- Drop one by one in hot oil and fry until golden. When done, drain on paper towels.
- For sauce, combine all ingredients in a large bowl and mix with a whisk well until mayonnaise isn't lumpy.
Nutrition Facts : Calories 525.6, Fat 11.3, SaturatedFat 2.3, Cholesterol 172.3, Sodium 1449.3, Carbohydrate 69.6, Fiber 2.4, Sugar 18.7, Protein 35.2
COPYCAT MCDONALD'S CHICKEN NUGGETS RECIPE BY TASTY
There's no need to drive over to McDonald's for a late night snack-just make your favorite chicken nuggets at home with this copycat recipe.
Provided by Bella Lopez
Categories Snacks
Time 56m
Yield 4 Servings
Number Of Ingredients 17
Steps:
- Line a baking sheet with parchment paper.
- In a medium bowl, combine the ground chicken, salt, black pepper, garlic powder, paprika, and cayenne. Mix until well combined.
- Scoop the chicken mixture into 1-inch balls and flatten into nugget shapes. Place on the prepared baking sheet and freeze for 30 minutes, or until firm.
- Fill a medium pot a little more than halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
- Make the batter: In a medium bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, paprika, and cayenne. Whisk in the egg, then add the soda water a little at a time so it doesn't overflow. The batter should have a slightly loose consistency, similar to crepe batter.
- Remove the chicken from the freezer. Working in batches of 4-5 at a time, dip each chicken nugget in the batter twice, then transfer to the hot oil and fry for 3-4 minutes, or until tan in color. Transfer to a paper towel-lined plate to drain.
- Increase the oil temperature to 375°F (190°C). Return the nuggets to the oil in batches and fry again for 2 minutes more, until golden brown and crispy. Drain on a clean paper towel-lined plate.
- Serve immediately with your favorite dipping sauces.
- Enjoy!
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