This is a homemade copycat of McDonald's Chicken McNuggets made from ground chicken breast and skin, triple-dredged in thin batter, seasoned flour, and tempura batter before deep-frying to golden crispness. The standout is the accompanying rye whiskey BBQ sauce that mimics the iconic fast-food flavor profile at home.
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In a medium saucepan, add all BBQ sauce ingredients and whisk to combine. Place over medium heat and simmer for 15-20 minutes.
Remove the BBQ sauce from the heat to cool to room temperature.
Pour the BBQ sauce into an airtight storage container and refrigerate until ready to use.
Finely grind the chicken using an electric meat grinder or a food processor.
Add the ground chicken to a bowl and add 2 teaspoons (14g) kosher salt, the sugar and ½ teaspoon (2g) MSG. Using clean hands, mix together until thoroughly combined. Place in the freezer for 10 minutes to firm up.
Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 350°F (175°C). Line a baking sheet with a cooling rack and place that next to the hot oil.
In a medium bowl, whisk together ¼ cup (45g) of cornstarch and 1 cup (240ml) of water. This is the thin batter.
In a separate, large bowl, whisk together 3 cups (450g) all-purpose flour, the remaining 1 heaping Tbsp (22g) kosher salt, the remaining ½ teaspoon (2g) MSG, the white pepper and celery powder. Then pour the seasoned flour into an 8x8" (20x20cm) baking dish. Set aside.
In a third, medium bowl, make a tempura batter by whisking together the remaining ½ cup (75g) cornstarch, the remaining ¾ cup (103g) all-purpose flour, the baking powder and baking soda. While still whisking, add the remaining 1 cup (240ml) chilled water and the eggs. Whisk to thoroughly combine.
Remove the chicken from the freezer. Grab a heaping spoonful of the ground chicken and form into a McNugget shape. If the mixture is too sticky, lightly dampen your hands with some water.
Dip each nugget into the thin batter, allowing the excess to drip off before adding to the seasoned flour. Toss to thoroughly coat, shaking off any excess. Lastly, dip the dredged nuggets in the tempura batter.
Directly from the tempura batter, immediately and carefully add the nuggets, in batches, into the hot oil to fry for 5-7 minutes until golden brown and crispy. The internal temperature should read 165°F (74°C).
Drain the McNuggets on the prepared cooling rack to drain of excess oil. Repeat with the remaining chicken nuggets.
Serve with the BBQ sauce.
Store cooled nuggets in an airtight container in the refrigerator for up to 3 days; reheat on a wire rack in a 350°F (175°C) oven for 8–10 minutes to restore crispness. BBQ sauce keeps refrigerated in an airtight container for up to 2 weeks.
meat grinder or food processor · deep heavy-bottomed pot (7–8 quart capacity) · deep-fry or candy thermometer · cooling rack
Yes. Form and dredge the nuggets, then freeze on a baking sheet before transferring to a freezer bag for up to 3 months. Fry directly from frozen, adding 1–2 minutes to the cooking time.
The skin adds fat and flavor for a juicier, more authentic nugget texture. Ground breast alone produces denser, drier nuggets.
MSG (monosodium glutamate) enhances savory flavor. It is optional but recommended for authenticity. Omit if you prefer, though the umami depth will be less pronounced.
Fry for 5–7 minutes until golden brown and crispy. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.
This recipe is designed for deep frying at 350°F (175°C) and will not produce the same crispy, golden exterior in an air fryer due to the triple-dredge batter design.
