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The Chicken Nugget. . .

lestblight Dec 7, 2009 07:28 AM

I want to make a chicken nugget,, with the familiar texture of those mcdonalds.. fast food ones but with a kick ass sauce.

I am assuming the chicken is spun in the food processor to get the paste like consistency. and then breaded, fried etc

but perhaps someone has a more methodical approach?

any hints. recipes or suggestions are welcomed


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  1. ChristinaMason RE: lestblight Dec 7, 2009 07:32 AM

    just a guess, you probably need to use dark meat, to get the right consistency and fatty texture. I imagine they might be hard to bread at room temperature, so maybe form your patties, par-freeze, dip in flour, then egg wash, then flour/breadcrumbs. let us know how it turns out!

    5 Replies
    1. re: ChristinaMason
      coll RE: ChristinaMason Dec 7, 2009 09:14 AM

      No McDonalds actually uses all white meat, but they use breasts that are "tumbled and pressed" to get the texture. It won't turn out right in a food processor, that would be too loose. Just get cheap, junky breasts and pound them til they turn to mush, is my advice.

      1. re: coll
        ChristinaMason RE: coll Dec 7, 2009 01:45 PM

        That may be true, but the old "good" ones included dark meat: http://www.petitiononline.com/dkmtckm...

        1. re: ChristinaMason
          coll RE: ChristinaMason Dec 8, 2009 01:05 AM

          They must have changed them as part of their "healthy" campaign. Or maybe different regions have different formulations. I just know this is what they've used for the last five or ten years.

      2. re: ChristinaMason
        lestblight RE: ChristinaMason Dec 7, 2009 10:58 PM

        should i let the nuggets sit with the flour..eggwash and flour again for a few so it sets better?

        does that matter?

        also.. bread crumbs or flour.. hmm not sure which i want!

        1. re: lestblight
          ChristinaMason RE: lestblight Dec 8, 2009 12:45 AM

          I don't think it could hurt to let them set after breading (in a fridge), but to be honest, I'm not sure of the food science behind deep fried food (rarely make it), so I'll yield the question to someone more experienced.

          Also, check out the link Linda Whit posted. That recipe looks solid. Be sure your oil is hot enough, and don't forget to season the bread crumbs/flour dip. McDonalds in the U.S. uses a batter, and in the UK/Europe, bread crumbs. Whatever floats your boat.

      3. LindaWhit RE: lestblight Dec 7, 2009 08:03 AM

        http://forfood.rezimo.com/?p=432 That blog has a link for an actual video, but they also have a recipe for making the chicken nuggets.

        2 Replies
        1. re: LindaWhit
          ChristinaMason RE: LindaWhit Dec 7, 2009 01:47 PM

          Thanks for highlighting this! I'm tempted to try making them myself, just for the novelty of it.

          1. re: ChristinaMason
            LindaWhit RE: ChristinaMason Dec 7, 2009 02:10 PM

            There's something about the idea of whirring chicken in a food processor to re-form into these nugget balls that kind of squicks me out. I'd just be more likely to use chicken tenders myself if I was going to make these.

        2. r
          RodVito RE: lestblight Dec 7, 2009 08:08 AM

          Make sure you include some small pieces of the Chicken cartilage from the joints on the legs....that way you can get the amazing, last in your mouth all day, morsels that McDonalds have....

          1. m
            mountaincachers RE: lestblight Dec 7, 2009 05:21 PM

            At the risk of sounding really rude...why on earth are you trying to recreate the texture of a fast food nugget? The kick ass sauce part I understand, but not the "paste like consistency."

            4 Replies
            1. re: mountaincachers
              lestblight RE: mountaincachers Dec 7, 2009 10:43 PM

              ok so in defense to my chicken nugget query.

              There is something about a chicken nugget that brings out the boy in me.

              and i wanted to know how they make them because i would like to mold them into other shapes.

              call it gross.. but im interested.

              Plus chicken fingers.. they just dont cut it for me/ i want little nuggets to dip dammit!

              I think they would taste better then mcdonalds nuggets since there is a human hand making each.

              and i was thinking of a spicy sriracha lime sauce with cilantro for this.

              1. re: lestblight
                bushwickgirl RE: lestblight Dec 8, 2009 01:13 AM

                Speaking of shapes, I once had chickenfoot-shaped nuggets.

                1. re: bushwickgirl
                  coll RE: bushwickgirl Dec 8, 2009 01:15 AM

                  A new company came out with shark shaped chicken fingers for the schools and amusement parks, and made bat shaped ones for Halloween (you know, the kind that fly and suck your blood). Didn't Mom say, don't play with your food?

                2. re: lestblight
                  mountaincachers RE: lestblight Dec 8, 2009 03:12 AM

                  Fair enough. Good luck in your efforts...the sauce does sound good (and definitely not what you would see at McD)

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