McDonald's Chicken Nuggets


  • Vegetable oil (in fryer)
  • 1 egg
  • 1 cup of water
  • 2/3 cup all-purpose flour
  • 1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
  • 2 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp Accent
  • 1/4 tsp pepper
  • 1/8 tsp garlic powder
  • 4 chicken breast filets, each cut into 6-7 bite sized pieces


Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir well. Then, combine the flour, salt, Accent, pepper, onion powder and garlic powder in a one gallon size zip lock bag. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite sized pieces.

Next, coat each piece with the flour mixture by shaking in the zip lock bag. Then, remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat.

Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture. After freezing, repeat the "coating" process.

Then, Preheat oven and large cookie sheet to 375° F. Deep fry the chicken McNuggets at 375 degrees for 10-12 minutes or until light brown and crispy.

(Cook only about 9 at a time.) Drain on paper towels 3-5 minutes. Next, place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.

Finally, serve with your favorite McDonald's dipping sauce.

Makes 4

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