McDonald's Chicken McNuggets Copycat Recipe

McDonald’s Inspired Chicken McNuggets Recipe

A nostalgic, crispy, golden homemade version of the iconic McNuggets—tender on the inside, lightly crisp on the outside, and paired with an addictive honey mustard dipping sauce that takes everything over the edge.

About This Recipe

These copycat Chicken McNuggets taste like a cross between McDonald’s and the original Chili’s Chicken Crispers—soft, juicy, uniform-textured chicken on the inside, coated in a smooth, light, tempura-style batter. They’re fun to make, kid-friendly, and far more flavorful (and nutritious even though they’re fried) than anything from a drive-thru. If you grew up loving fast-food nuggets, this from-scratch version will make you happy.

Why You’ll Love This

Drive-thru flavor, homemade ingredients
Ultra-tender interior thanks to blending the chicken mixture
Golden, craggy coating from a bubbly soda-water batter
Freezer-friendly for future nugget cravings
A honey mustard SO good you’ll eat it with a spoon

Ingredients You’ll Need

Chicken Nuggets

Chicken breast
Eggs
Garlic powder
Smoked paprika
Kosher salt
Black pepper

Wet Batter

Flour
Egg
Yellow mustard
Onion powder
Garlic powder
Soda water (cold)
Salt & pepper
Neutral frying oil

Honey Mustard

Mayonnaise
Honey
Dijon mustard
White vinegar

How to Make It

Blend the chicken, seasonings, and eggs into a smooth paste, then form into nugget shapes and freeze until firm. Whisk together the wet batter until thin and runny. Heat your oil, dip each chilled nugget into the batter, and fry until deeply golden and crisp. Mix up the honey mustard while they cool slightly, then serve warm with plenty of sauce.

Tips for Success

Keep the soda water very cold—it makes the batter puff and crisp.
Wet your hands with oil when shaping nuggets to prevent sticking.
Freeze the nuggets before frying for the best shape and texture.
Don’t overcrowd the pot or the coating won’t crisp properly.
Use a thermometer—around 380°F gives the best golden exterior.

Frequently Asked Questions

Can I air fry these?
Yes—air fry at 400°F for 8–10 minutes, flipping halfway, but the coating will be slightly less crisp than deep-fried.

Can I use chicken thighs instead?
Absolutely. Thighs make the interior even juicier.

Can I freeze them?
Yes! Freeze the shaped raw nuggets on a sheet pan, transfer to a bag, and fry straight from frozen.

Can I use beer instead of soda water?
Yes—beer creates a similar light, puffy batter.

Why blend the chicken?
Blending mimics fast-food-style texture: tender, uniform, and bouncy.

How do I keep the coating from falling off?
Make sure nuggets are very cold and the oil is fully heated before frying.

Other Recipes You’ll Love

Copycat Chicken McNuggets

Yield: 4-6

Cook modePrevent screen from turning off

Ingredients

McNuggets

4 boneless, skinless chicken breast
3 large eggs
3 teaspoons kosher salt
1 tablespoon garlic powder
1 teaspoon black pepper
1/2 teaspoon smoked paprika

Wet Batter

1 1/2 cups all purpose flour
3 teaspoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 egg
3 tablespoons yellow mustard
1 1/2 cups cold soda water
High smoke point cooking oil

Honey Mustard- You may want to double this recipe

1 cup mayonnaise
1/4 cup honey
3 tablespoons dijon mustard
1 teaspoon white vinegar

Instructions

Line sheet with parchment paper.
In a food processor, combine the cubed chicken, eggs, salt, garlic powder, black pepper, and paprika. Blend until it forms a paste-like consistency.
Grease your hands with oil to prevent sticking. Use your hands to shape the chicken mixture into nugget shapes, and place on parchment paper. Place baking sheet in freezer for 30 mins or until firm.
When chicken nuggets are firm: Fill a deep pot with 2-3 inches with oil (with high smoke point) over medium heat until the temperature reaches 380°F.
In a large bowl, whisk together flour, salt, garlic powder, onion powder, black pepper. Whisk in the egg and yellow mustard, then slowly whisk in the soda water, and whisk until completely combined. The batter should be runny.
In batches, dip the nuggets into the batter, and then add them to the hot oil- leave room in the pan so that the nuggets don’t touch each other. Let them cook until they are golden brown. Transfer to wire rack over baking sheet to drain and then continue with the rest of the nuggets.
Let cool for a couple of minutes and then serve with the Honey Mustard Dipping Sauce below!

Honey Mustard