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Soft and tender on the inside with an unbeatable golden-brown, crispy exterior, this homemade McDonald’s Chicken McNuggets recipe features white meat chicken breast blended with flavorful spices and seasonings – and NO filler or preservative in sight. Serve with buffalo sauce, ranch, honey mustard, or barbecue sauce for a copycat chicken nugget experience you soon won’t forget!
“You have answered my recipe prayers! I hate fast food, but once in a while McDonald’s chicken nuggets are a treat. (I cringe every time) and that is the only chicken they will eat. I don’t like to deep fry anything, but even deep fried these have to be healthier than McDonalds! These are great! Now I just need to find a McDonald’s chicken nugget box or they’ll figure it out. 😉”
– ANGELA
Update: This recipe was originally published in May 2015. I made updates to the article below to include more information about making copycat mcdonald’s nuggets at home.
Hi, friends! Let’s talk fast food chicken nuggets for a quick second. In my humble option, not all are created equal. And when it comes to my other half and my nephew, they will ONLY order nuggets from the double arches of McDonald’s or the spotted cows at Chick-fil-A. So sorry to the other nugget distributors out there.
Needless to say, I decided recreating one of those nugget recipes was at the top of my list. And, since at the time Mcdonalds nuggets were made with both white and dark meat, I decided it was my mission to create better-for-you homemade mcdonalds nuggets WITH tons of flavor locked inside.
Table of Contents
About this mcdonald’s mcnuggets recipe
Moist and juicy on the inside with the most delicious light and crispy batter, this recipe for McDonald’s chicken nuggets will have you reminising and reliving your childhood. And since these nugget recipe features all white chicken breast meat and not one filler or additive in sight, you’ll be saying “I’m REALLY loving it”!
Serve your homemade mcdonald’s chicken nuggets with your your favorite dipping sauce, like barbecue or honey mustard, and recreate your own McDonald’s experience at home.
Before we get into the nitty-gritty of this copycat chicken mcnuggets recipe, I do want to be completely transparent: it’s definitely quicker and easier to succumb to the fast food drive through and order a 10-piece nugget meal from the golden arches than to make homemade nuggets. However, you won’t regret making your own mcnuggets because homemade is SO MUCH BETTER. Keep reading for why!
If you’re a lover of all things crispy and white meat chicken, be sure to try this fan-favorite Parmesan Crusted Chicken Cutlet Recipe!
Ingredients for chicken mcnuggets
You’ll need just six simple ingredients for this chicken mcnuggets recipe. Here’s what to grab:
- Chicken Breasts: You’ll need about 1 1/2 pounds, or two whole, boneless skinless chicken breasts for this recipe. Be sure to trim off any excess fat before using. Substitution: Feel free to swap in boneless skinless chicken thighs, just note they’ll take longer to cook.
- Spices and Seasonings: A combination of kosher salt, dry parsley, garlic powder, onion powder, and ground black pepper all provide robust flavors.
- Unsalted Butter: Just one tablespoon of melted butter ensures the interior of your homemade mcdonald’s chicken nuggets are tender and rich.
- Eggs: You’ll need two large eggs for dredging the nuggets.
- All Purpose Flour: A cup of all purpose flour (along with the eggs) forms the breading for your mcnuggets.
- Peanut Oil: Be sure to use peanut oil when frying your mcnuggets. It’s a neutral, high-smoke point oil that’s perfect for deep frying.
Recipe variations
- Buffalo McNuggets: If you’re looking for a spicy, smoky, utterly delicious mcnugget experience, add a buffalo sauce to the chicken nugget paste.
- Ranch Nuggets: If you’re a fan of zesty ranch, swap out the seasonings and use dry ranch mix. Or keep the seasonings and add a little ranch dressing instead.
- Cajun Chicken Nuggets: Do you love the bold flavors of the Big Easy? Me too! Swap out the spices in this chicken mcnuggets recipe and use cajun seasoning mix instead.
- BBQ Chicken McNugget: Looking for a sweet and savory chicken nugget? Add a little barbecue sauce to the mcnugget paste. Anything from classic carolina bbq sauce, to peach barbecue sauce. and white alabama sauce work great here.
how to make mcdonald’s nuggets
Making chicken nugget paste
- Grind Chicken: Add cubed chicken breasts to the bowl of a food processor and pulse a few times to break up the chicken.
- Add Flavor: Add the spices and seasonings along with one large egg and melted butter to the chicken in the food processor. Process the mixture until it resembles a paste-like consistency.
- Roll Chicken Paste into Nuggets: Spray hands with non-stick oil and use a 2 tablespoon cookie scoop to portion the chicken paste and then use your hands to shape it into a flat chicken nugget.
- Dredge Nuggets: Dredge the formed chicken nuggets through flour, then dip into beaten eggs, and dredge through the flour again. Set the coated nugget onto a parchment-paper lined sheet pan and repeat coating all the homemade mcdonald’s chicken nuggets.
Cooking chicken McNuggets
- Heat Oil: Add the oil to a heavy bottom saucepan or cast iron skillet with deep sides. Place the oil over medium heat on the stove top and heat until the oil reaches a temperature of about 350-degrees Fahrenheit.
- Fry the McDonalds Chicken Nuggets: Working in small batches of about four or five nuggets, carefully lower the chicken nuggets into the hot oil. Let the nuggets fry, turning a few times during cooking, for 4 to 5 minutes, or until the nuggets are golden brown and cooked through.
- Drain Excess Grease: Remove the McDonald’s nuggets from the hot oil and place onto a paper towel-lined plate to drain excess grease before moving to a wire rack to prevent the nuggets from getting soggy. Repeat deep frying all the chicken nuggets.
- Serve Warm: Serve homemade McDonald’s chicken nuggets recipe with your favorite dipping sauce and enjoy while warm.
Expert tips for the best success!
- Process Chicken Breasts: Replicating the texture of chicken mcnuggets will require grinding the chicken breast meat in the food processor. If you’ve never ground meat before, don’t worry, I have an entire in-depth article explaining how to grind meat. Whatever you do, don’t swap in a package of ground chicken from the grocery store is it will not yield the same result.
- Wet or Spray Hands: When making your chicken nuggets, spray your hands with non-stick cooking spray or dip your hands in a little water before shaping each one. The oil or water will create a barrier which prevents the chicken paste from sticking to your hands.
- Be Consistent in Size and Shape: To ensure even and full cooking, try to make your McDonalds nuggets all the same size, thickness, and shape. I recommend using a 2-tablespoon cookie scoop or a kitchen food scale for accuracy.
FAQs: frequently asked questions
You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!
Who invented chicken nuggets?
The chicken nugget was invented by a professor of poultry science at Cornell University, and chicken savant, Robert C. Baker, in the 1950’s.
Baker published a way to mold ground chicken into any shape without the use of chicken skin as an un-patented academic work.
The bite sized, molded pieces of ground chicken, coated in a batter that remained attached to the chicken during the process of deep-frying was dubbed the “Chicken Crispie” by Baker and his associates.
Thus, the birth of the chicken nugget.
What are Mcnuggets made from?
While I have worked at several restaurants, I’ve never worked for or at Mc Donald’s, so I can’t speak to mcnugget version of “real white meat” chicken nuggets However, I can tell you this chicken mcnuggets recipe utilizes REAL white chicken breast meat.
This homemade mcdonald’s chicken nuggets recipe simply contains chicken breast ground in the food processed with no weird additives, fillers or preservatives! It’s just chicken breast, buffalo hot sauce, melted butter, garlic powder, salt and pepper. Done and Done.
What cut of chicken is best for homemade McNuggets?
In my humble opinion, the best cut for chicken nuggets is boneless, skinless chicken breasts. However, you can use a mix of white chicken breast and dark thigh meat it you prefer – just make sure it’s boneless and skinless.
How do I get that processed chicken nugget texture?
Fast food restaurants like McDonald’s use a combination of chicken and preservatives, unhealthy fillers, and unhealthy binders like modified food starch to get the processed chicken nugget texture. While this recipe doesn’t precisely replicate the texture of a McNugget it does get very close. Instead, you’ll grind chicken breast in the food processor to get a similar texture and more natural chicken flavor.
How do I get that classic McNugget shape?
It’s important to note that McDonald’s uses a special machine to form their iconic mcnugget shape. Since we don’t have access to fancy equipment, the most economical way is to just use your hands to shape the chicken nugget paste into a nugget shape. However, if you want to be precise you can purchase chicken nugget molds online at retailers like Etsy and Amazon.
Resist the urge to pull up to a drive-thru and join me in making the best homemade mcdonald’s chicken nuggets recipe. Just prepare to be amazed and possibly swear off fast food nuggets for life. 🙂
Until next time, Cheers!
Cheyanne
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More copycat recipes!
Copycat McDonald’s Chicken Nuggets
Equipment
- 1 Food Processor (for making the mcnugget paste)
- 1 Sheet pan (for preparing the chicken nuggets)
- 1 Cast Iron Skillet (for deep frying the mcdonalds nuggets)
Ingredients
- 2 whole Boneless Skinless Chicken Breasts – cubed (about 1 ½ pounds total)
- 1 1/2 teaspoon Kosher Salt – DIVIDED
- ½ teaspoon Dried Parsley
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- ¼ tsp Ground Black Pepper
- 1 TBS Unsalted Butter – melted
- 3 Large Eggs – beaten and DIVIDED
- 1 Cup All-Purpose Flour
- As Needed Peanut Oil – for frying (about 1 ½ – 2 cups)
Instructions
- Start the Mc Nugget Paste: Place the cubed chicken into the bowl of a food processor and pulse four or five times, just to break up the chicken.
- Add Flavor: To the food processor, add the parsley, onion powder, 1 teaspoon of salt, black pepper, butter, and one egg. Process the mixture until it resembles a paste-like consistency.
- Roll Chicken Paste into Nuggets: Line a large sheet pan with plastic wrap. Dip your hands into water or spray them lightly with non-stick cooking spray. Then, use your hands to grab about 2 tablespoons of the chicken nugget mixture and gently shape it into a flattened nugget. Transfer the nugget onto the prepared sheet pan. Repeat forming all of the chicken mixture into nuggets.
- Set Up Dredging Station for Chicken Nuggets: Add all the flour along with 1/2 teaspoon of salt to a shallow bowl and whisk to combine. Add two whisked eggs to a seperate shallow bowl and set bowl aside.
- Set Up Dredging Station for Chicken Nuggets: Working with one nugget at at time, dredge the chicken nugget through the flour, shaking off any excess flour. Then, dip the floured nuggets into the beaten egg, allowing excess egg to drip off. Finally, return the chicken nugget back to the bowl of flour and dredge it through the flour to thoroughly coat the nugget. Transfer the breaded nugget back to prepared sheet pan and repeat the process until all the nuggets are coated
- Heat Peanut Oil: When ready to cook, add the oil to a cast iron skillet, heavy bottom saucepan, or deep fryer. Place the pan over medium heat and heat the oil until it reaches a temperature of 350-degrees Fahrenheit.
- Fry the Nuggets: Working in batches of 4 or 5 nuggets at at time, Carefully lower the nuggets into the hot oil. Let the nuggets fry, turning a few times during cooking, for a total of 4-5 minutes or until the mcnuggets are golden brown and cooked through to an internal temperature of 165-degrees F. Transfer the cooked chicken nuggets to a paper towel lined plate to drain excess grease and immediately season generously with salt while still warm. Then, transfer the chicken mcnuggets to a wire rack to keep them nice and crispy.
- Serve Copycat McDonald's Chicken McNuggets: Serve homemade chicken nuggets warm with your favorite dipping sauces, such as buffalo sauce or blue cheese dressing and enjoy!
Notes
- Chicken: Feel free to swap in boneless, skinless chicken thighs or use a combination of white and dark meat if you prefer! However, please note you may need to adjust the cook time as dark meet takes longer to cook through than light meat.
- Buffalo Dipping Sauce: In a medium bowl combine 1/2 cup of Frank’s Hot Sauce with 2 tablespoons of melted unsalted butter, 1/4 teaspoon of garlic powder, and a few pinches of kosher salt. Whisk together until smooth and enjoy with your homemade McNuggets.
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
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Yield: approximately 22 Nuggets
Nutrition
Did you make this recipe?
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*Recipe adapted from SparkPeople
©No Spoon Necessary. All images and content are copyright protected. Please do not use any images without prior permission. Please do not publish this recipe. If you want to reference this recipe, please do so by linking directly to this post.
VIRAL
These Copycat McDonald’s Buffalo Chicken Nuggets are so good! I didn’t have to use a spoon to eat them – they were so good that I just ate them with my hands.
Julie
My 12-YO son and I made these today- the sauce was pretty spot on (we added some garlic powder and pepper)…we even had a McD’s sauce to do a side-by-side taste test. We’ll make it again. The nuggets turned out as the recipe stated, but none of us cared for the texture. The breading was very good, but neither sons nor my husband cared for the texture (a little too mushy for our liking). Still, we all had fun trying to replicate McD’s nuggets and we would definitely make the sauce again. Thanks for the recipe!
Julie
I should say that we added additional garlic powder over what the recipe originally called for
Katinka
This recipe did not turn out when I tried it twice not sure why hoping you can help please? Okay, I tried it 3 times but first time was my fault because I did not follow the recipe exactly the first time I used a tube of that frozen ground chicken from the store that is already like a paste. But the next 2 tries I followed the insstrructions exactly, but the coating turned out the same as first time too to be extremely thin dry and like a crunchy breading texture almost comparable to dairy queen chicken strips not at all like mcdonald? My partner then tried themselves (yes a fourth time as we were determined to make it work as yours look so good!) and he actually combined the egg with the flour mixture as a batter and found that even was more like mcdonald but still not really. So we find that switching from tube meat to chicken thigh did the trick to make the inside perfect, but the coating still comes out same everytime not right…still very yummy but not mcdonald coating. Is there something you may be able to share with me please of maybe what might cause the coating to go that way when I do it as I mentioned above? Thank you so kindly for an amazing recipe:)
Cheyanne
Hi Katinka,
I’m sorry to hear you are having trouble getting the nuggets just right! While it’s hard to know exactly what you are doing wrong without physically being in the kitchen with you, hopefully I can provide some insight and helpful tips!
1. Quality ingredients: The quality of your ingredients will directly impact the quality of the finished nuggets. Frozen ground chicken isn’t recommended. For the best taste, use fresh chicken breasts. You can use fresh chicken thighs, but make sure you trim all the excess fat.
2. Breading station: You want a traditional breading station for breading the nuggets, not a batter – meaning don’t combine the flour and the eggs. Make sure you are *thoroughly* coating the nuggets in the flour, then the egg and then the flour again.
3. Chill the nuggets: Try refrigerating the coated nuggets! Once you have all the nuggets coated and placed on the lined-sheet pan, transfer the pan to the refrigerator and let them chill for about an hour.
4. Bread them twice: For a thick nugget breading, give the nuggets another coat in the flour, egg and the flour again.
5. Frying temperature: Make sure your oil is hot enough. Use a candy thermometer and aim for between 365-375 degrees F.
6. Don’t overcrowd the oil: If you add too many nuggets to the oil at one time it will drop the temperature of the oil too much – so fry in batches.
7. Drain on a rack: Once the nuggets are fried, transfer them to a wire cooling rack to drain (versus using a paper towel-lined plate). The rack will prevent the bottom of the nuggets from getting soggy. Just make sure you place the rack over a baking sheet or something similar to catch the oil that drips off the freshly fried nuggets!
Hopefully these easy tips and tricks help you produce perfect nuggets!! Let me know if you try the recipe again following the above tricks, I’d love to hear how they turn out! Cheers!! 🙂
Shannon
Very excited to try this! Do you have tips for making them in an air fryer instead?
Cheyanne
Hi Shannon,
Great question! Unfortunately, I do not own an air fryer, so I can’t offer any tips. If you try it, I’d love to hear how they turn out! Cheers!!
Cheyanne
Hi Karen,
I have only tested and made the recipe as directed. However, I completely understand wanting to eliminate the buffalo sauce (especially for toddlers!)! The buffalo sauce and the butter flavor the nuggets, but also keep them moist. If you were to eliminate the hot sauce, I would keep the butter if you are using chicken breasts (if you are using thighs, they have plenty of fat so you could eliminate it). You can add a bit of beaten egg for added moisture and flavor. If you try the recipe with substitutions, I’d love to hear how they turn out! Cheers! 🙂
Karen
Will do! Thank you!
Nicole
We made the sauce and set it aside. It tasted amazing. We started making the chicken and now the sauce is now curdled looking. What did we do wrong?
Cheyanne
Hey Nicole,
The buffalo sauce shouldn’t curdled unless you added milk to it. However, it will separate due to the melted butter. Homemade sauces don’t have any additives or preservatives that prevent natural separation. The sauce is still fine, you just need to emulsify (whisk) it again. 🙂
If you kept the buffalo hot sauce at room temperature, you just need to give the sauce a good shake (if it’s in a jar), or a good whisk to re-emulsify it and you will be good to go! If you put the sauce in the refrigerator and the butter hardened, you will need to gently melt the butter. I suggest microwaving it at 50% power in 30 second-increments until the butter melts and then whisking it to emulsify.
I hope I answered your question! And, I hope you love the nuggets! Cheers!
Cheyanne
Hi Ivy,
While I have only tested and made the recipe as directed, I don’t see why you can’t eliminate the hot sauce. However, you want the chicken mixture to be a little wet and stick together, so you may need to add a little bit of egg (whisked) to the mixture. That will help keep the nuggets moist and bind the mixture together. Let me know if you have any other questions! Cheers!
Spence
What temp do you fry them? 350 or 375?
Thanks
Cheyanne
Hi Spence,
Honestly, I don’t use a thermometer, but aim for between 365-375 degrees Fahrenheit. You want the oil to bubble up when you drop in a chicken nugget, but you don’t want the oil so hot that it burns.
Let me know if you have any other questions! Cheers!!
Spence
Thanks much!
Jessic
I can’t wait to make these! They look super delicious. Could these be made in batches and then frozen until wanting to reheat?
Cheyanne
You can absolutely freeze these chicken nuggets!
To freeze chicken nuggets, follow the recipe directions cooking the chicken nuggets to completion. Allow the nuggets to cool slightly and then transfer them to a wax paper covered cookie sheet. Flash freeze the nuggets (place the cookie sheet in the freezer) until they are mostly frozen (about 45 minutes). Transfer the nuggets to a freezer-safe zip-closure bag and store in the freezer.
When ready to serve, do not thaw before reheating. Preheat oven to 375 degrees F. Place nuggets on a wire rack inserted into a cookie sheet. Bake for about 20 minutes, or until heated through, flipping half way through cooking time.
Cheers and thank you so much for stopping by!!
Heather
Is the chicken raw or cooked first before processing? I can’t seem to find a recipe that doesn’t turn out dry. I’m hoping this one with butter will be better.
Cheyanne Bany
Hi Heather,
You cube raw chicken before running it through the food processor and making the nuggets. These chicken nuggets should not turn out dry unless you overcook them. However, if you want ultra-moist chicken nuggets, I’d suggest using boneless, skinless chicken thighs instead of breasts. Let me know if you have any other questions!! Cheers! 🙂
Ariba
Hi,
My kids love Mc nuggets and I feel guilty every time I buy it for them. Would love to try out this recipe but I have a question, we dont get Franks in the country I live in, would you please recommend a substitute for it.
Much thanks
Cheyanne Bany
Hi Ariba!
Thanks for stopping by! Any buffalo style hot sauce can be substituted. I’m not sure what you have available in the country you live in, so I can’t give you an exact name brand. You could also use your favorite hot sauce, I would just decrease the amount and mix it with a bit of butter (traditional buffalo style anything is mixed with Franks and Butter). Hope that helps! Cheers!
Angela
You have answered my recipe prayers! Just the other day I was wondering if putting chicken in a food processor would do the trick! I hate fast food, but once in a while McDonald’s chicken nuggets are a treat. (I cringe every time) and that is the only chicken they will eat. I don’t like to deep fry anything, but even deep fried these have to be healthier than McDonalds! 🙂 These are great! Now I just need to find a McDonald’s chicken nugget box or they’ll figure it out. 😉
Cheyanne Bany
So glad I could answer your recipe prayers, Angie! 😉 I really hope you guys like these fake out McDonald’s nuggets as much as we do! Love the idea to put them in a McD’s box to trick them! Clever! Thank you so much for the kind comment and stopping by! Cheers to a wonderful rest of the weekend!
Kati
Silly question, is the cubed chicken raw or precooked when you throw it in the food processor? I’m a little hesitant to throw raw chicken into the ninja for some reason, but the idea of chicken cube pate style also worries me… Help!
Cheyanne Bany
Hi Kati! There is no such thing as a silly question! Yes, the chicken is cubed raw and added to the food processor to produce ground chicken. I wouldn’t recommend doing this in a Ninja. I would do it in a food processor, and as long as you clean it (the bowl and blade) thoroughly with soap and water, you will be fine! However, if you are really nervous you can substitute ground chicken from the store… but the texture won’t be exactly the same as McDonald’s, nuggets. Feel free to ask more questions if you need additional clarification!! Cheers and good luck! 😉
Bailey
Should I substitute anything if I’m going to leave out the butter?
Cheyanne Bany
Hi Bailey, thanks so much for stopping by! Honestly, I haven’t tried to make these sans the butter or with a substitute. But, for the actual nuggets, there is only a tablespoon in the entire recipe… I’m assuming you could leave it out or use a butter substitute. As for the buffalo sauce, you can do the same, but it won’t taste exactly like traditional buffalo sauce. Good luck and I hope you try these! Let me know how it goes! Cheers!
jay
I made these this morning, while I roasted a turkey breast for deli meat.
For benefit of the wee ones in the house, I substituted Italian dressing for the hot sauce.
I must first admit, I don’t fry (enough) many things around the house, so anything fried is a hit to my taste buds. I’m savoring the occasion.
8:00 Sunday morning, turkey breast in the oven. No onr is awake. I’m frying nuggets in my cast iron skillet. Out of this world. Crispy, salty, not dry (I can’t say moist without giggling).
This was the pinnacle of my day. If I didn’t have the slicing of turkey to look forward to, I’d go back to bed until Monday (or until my kids asked for breakfast).
Thanks sovmuch for the recipe.
Cheyanne Bany
I am thrilled you enjoyed the nuggets, Jay!! Italian dressing would be a killer substitute for the hot sauce, Yum! I’m going to have to try that myself. 🙂 Thank you so much for not only giving the nuggets a chance, but for also coming back and letting me know how they turned out. You just made my day! Cheers!
Cheyanne Bany
Maya- Yay to dipping everything into hot sauce!! I’m a total addict 🙂 The only thing, I can find, wrong with eating nuggets that actually taste like meat is the fact that you might end up eating 20+ . Opps! lol. Cheers, my dear!
Cheyanne Bany
Kathleen- LOL!! There are worse things in life than sounding like the Dos Equis guy 😉 I don’t eat McDonalds very often either, but Boy does and he too is always ordering their dang nuggets. I simply had to try and recreate them myself, you understand… its a food blogger thang! Thanks for stopping by! Cheers (*clink clink with Dos Equis) 😉
Cormac
My Kids are going to love these!!! Thanks
Cheyanne Bany
Cormac- Oh, I certainly hope they do love them!! If your children aren’t a fan of spicy food, simply leave out the hot sauce… they will cook the exact same. 🙂 Cheers and thanks for your continued support over at Voterecipe.com! Have a terrific weekend!
Rachelle
Girl, these nuggets are awesome. I can’t believe you made McDonald’s chicken nuggets! Well – nuggets without the weird stuff. 🙂 Now can you go make me a Big Mac?! 🙂
Cheyanne Bany
Rachelle, you are too funny!! Your comments always give me a serious case of the giggles. #LovingIt (sorry McDonalds… i’m stealing your slogan too!) I will totally make you a Big Mac, but only because I like you. And I enjoy being bossed around 😉 lol. I actually made Big Mac Stuffed Potato Skins (they are on the blog)… go eat those until I perfect the actual Big Mac recipe! Cheers, girlie! xo
Melanie
Wow, these look and taste. like fast food nuggets (in a good way) ;). I had never processed chicken like that before for nuggets. Do you like it better than leaving the chicken in chunks?
Cheyanne Bany
Melanie- It really depends on what type of nugget you are looking for. Running the chicken breast through a food processor gives it that soft interior texture which is reminiscent of McDonald’s nuggets. I like both types of nuggets: made out of chicken pieces and made out of food processed chicken. It just depends on my mood 🙂 Thanks for stopping by and commenting!
The Unmanly CHef
Love what you did! I just made my own chicken nuggets kind of like these on my site and they were so tasty! But, I didn’t think about running the meat through a food processor, that’s really smart. These taste like the real deal! Great photos as well!
~ The Unmanly Chef
Cheyanne Bany
Unmanly Chef- Thank you so much! Cheers and warm wishes for a great weekend!
Taylor
Okay, I’m willing to fully admit that I love even McDonald’s non-white meat-white meat chicken nuggets. They are such a guilty pleasure. Don’t get me wrong, I still love Chick-fil-a nuggets but given the choice between chicken selects and the mystery meat that is the McNugget, I’d always pick the latter.
These are SOOOOOOO good – my mouth is watering just thinking about them! And that buffalo sauce? YES!
Cheyanne Bany
Taylor- I agree, these can absolutely be considered healthy due to the all real white meat! lol (let’s both just go with that!) I’m with you on the mystery McNugget meat… I don’t know what they put in it, but when I get a craving for nuggets, I don’t really care. Guilty. Pleasure. These nuggets are very very close to actual McNuggets, so now I don’t have to feel quite so guilty! Thanks for the kind (and funny) comment! Warm wishes for a wonderful weekend!! Cheers 🙂
Eoonfirst
Great!
Cheyanne Bany
Thank you! 🙂
Beetha
Omg yummy!! I must admit, even as a 25 year old woman, I love chicken nuggets. Sometimes I envy the children at the dinner table who get to order chicken nuggets off the kids menu while I must appropriately order from the fancier adult menu. A girl just wants some good ole fashioned nuggets from time to time and these do more than fit the bill – they’re perfect! I love Frank’s and enjoying it with these beautifully golden, tender nuggets sounds amazing. I love that these also look exactly like the real deal. While McD’s sure doesn’t serve natural chicken meat and all that, they do a great job of recreating the texture of a crispy-on-the-outside, tender-on-the-inside nugget so I’m so impressed that you created a genuine copycat version that would even fool the kids! (and me, the bigger kid!) 🙂 This is a beautiful recipe, Cheyanne!
Beeta @ Mon Petit Four
Great idea, Cheyanne! I do have a kid…he’s just furry and four-legged! 😉 But he would happily eat these with me, sans hot sauce 😀
Cheyanne Bany
Beeta- Thanks! I too have a child, and she is furry and four-legged as well! The “Boy” I am referring to is my husband. Boy is his nickname. He is simply a big, little kid! lol. These nuggets cook the same, sans hot sauce… and they taste equally delicious! Cheers, my dear!
karrie
Yummy!! I never eat processed chicken nuggets because of all the junk in them so I especially love this recipe. You can have your chicken nugget and eat it too! Yay!
Chris
These are epic! My wife and I are big fans of buffalo… and anytime we can recreate fast food at home is a big win! Thank you!
Kathryn Doherty
Love it! We don’t need no stinkin fast food!
My little ones have never had chicken nuggets, but when they do, it’s gonna be a homemade version like this for sure!
Cheyanne Bany
Kathryn- lol! Thank you so much for the kind words and stopping by! I hope, if you do decide to feed your little one these nuggets, that he/she loves them as much as my Big “little” kid (aka husband) does!! Cheers! 🙂
casey
My son only eats McDonalds and Chick Fil A nuggets too – but if he tastes buffalo flavor in these he won’t eat them. Will they taste like McDonalds nuggets if I simple remove the hot sauce from the ingredients?
Cheyanne Bany
Hi Casey! You can absolutely just nix the hot sauce from the ingredients list!! And yes, they will still taste like McDonald’s nuggets. 🙂 Let me know if you try these and how they go over with your son! Cheers and thank you so much for stopping by!