Mc Donald's Chicken Mc Nuggets (Copycat)

Name: Mc Donald's Chicken Mc Nuggets (Copycat)
Prep time: 2 min
Cook time: 20 min
Total time: 2 min
Ingredients: 1 lb frozen boneless chicken tenderloins, thawed; 4 cups cold water; 2 teaspoons fine sea salt; 1/2 cup pre-sifted all-purpose flour, plus; 1/3 cup pre-sifted all-purpose flour; 1/2 cup cornstarch; 1 1/2 tablespoons Lawry's Seasoned Salt (use Lawry's only); 1 tablespoon fine cornflour (or fine masa harina flour); 1 1/2 teaspoons nonfat dry milk powder; 1 teaspoon granulated sugar; 1/2 teaspoon ground ginger; 1/4 teaspoon ground mustard; 1/4 teaspoon fine black pepper; 1/4 teaspoon fine white pepper; 1/8 teaspoon ground allspice; 1/8 teaspoon ground cloves; 1/8 teaspoon ground paprika; 1/8 teaspoon ground turmeric; 1 pinch ground cinnamon; 1 pinch cayenne pepper; 2 beaten eggs; 1/2 cup cold water; 2 tablespoons cornstarch; 2 tablespoons all-purpose flour; 1/4 teaspoon fine sea salt; 1/4 teaspoon sesame oil; 1/4 teaspoon soy sauce; 1/4 teaspoon granulated sugar; vegetable oil (3 parts); vegetable shortening (1 part )

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Prep Time: 2 hours, 30 minutes

Cook Time: 20 minutes

Total: 2 hours, 50 minutes

Servings: 2.5

Cost: $38.35 /serving

Author : The Spice Guru

chicken poultry

Mc Donald's Chicken Mc Nuggets (Copycat)

Instructions

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Step 1

THAW chicken breast tenderloins; POUND tenderloins if necessary to 1/3-inch thickness, between sheets of plastic wrap using a flat mallet; CUT chicken into 2-inch x 1 1/4-inch wide various shapes, using kitchen shears; PLACE chicken into prepared BRINE (4 cups cold water, 2 teaspoons fine sea salt); SOAK chicken pieces in brine for 2 hours; BLOT dry.

Step 2

MEASURE the BREADING ingredients into another medium bowl; PLACE breading bowl into working area.

Step 3

WHISK the BATTER ingredients together until smooth; PLACE batter bowl into working area (whisk batter often while using to refresh consistency).

Step 4

COAT a few chicken pieces at a time in the BATTER mixture until evenly battered.

Step 5

DROP a few pieces of chicken at a time into the BREADING mixture using tongs; TURN chicken gently using tongs in the breading until evenly coated; REMOVE breaded chicken with tongs individually and place onto a breading rack (I use a food-industry grade breading rack). NOTE: YOU MAY DOUBLE-BREAD THESE IF YOU PREFER; SIMPLY REPEAT THE BATTERING AND BREADING STEPS (MAKE SURE YOU'VE ADDED ONE EXTRA TEASPOON POWDERED SUGAR FIRST).

Step 6

IF FREEZING MCNUGGETS FOR FUTURE FRYING: PLACE rack of breaded chicken loosely wrapped into freezer until frozen; TRANSFER frozen McNuggets to Ziploc bag(s) until needed.

Step 7

PREHEAT the DEEP-FRYING fat to immerse chicken completely in a deep heavy pot, or manufacturer's recommended amount of fat in deep-fryer; SLOWLY heat oil in gradual increments oil to 350°F until preheated; ADD chicken carefully using tongs, to elevated frying basket (outside of frying oil) without overcrowding.

Step 8

FRY chicken nuggets until golden-crisp and fully cooked (longer for frozen McNuggets, naturally), depending on chicken portion/size until chicken is no longer pink in the center, and juices run clear (DO NOT OVERCOOK!).

Step 9

RAISE frying basket when chicken is cooked and allow to drain; PLACE chicken nuggets on absorbent paper NOTE: To keep chicken warm before serving, place chicken on a rack-fitted baking sheet covered with a sheet of foil in preheated 175°F oven.

Step 10

SERVE with your favorite dipping sauces and/or other condiments and enjoy!

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