I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Your Own Homemade McNuggets!
...in your mind.
Your Own Homemade McNuggets!

Your Own Homemade McNuggets!


  • 2 chicken breasts, boneless & skinless
  • 1/2 cup flour
  • 1/2 cup corn starch
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon smoked paprika, or regular
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • Cold water
  • Oil for frying
    Chili Sour Cream
  • 1/4 cup sour cream
  • 1 tablespoon chili crunch
  • 1 tablespoon diced green onions
  • Approximately 1 tablespoon milk
    Chinese Hot Mustard
  • 2 tablespoons dry mustard
  • 1 teaspoon neutral oil
  • 1/2 teaspoon rice vinegar
  • Pinch salt & pepper
  • Water
    Bang Bang Sauce
  • 1/4 cup mayo
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha, or more


  1. Put the chicken in a processor and pulse until evenly ground – alternatively you could just chop the eff out of it until done
  2. Lightly wet your hands with water, and form small amounts of the chicken into whatever “McNugget” shape you want to – then put them on a parchment or silpat lined baking sheet – freeze about an hour
  3. Make the dredge by putting the flour, corn starch, garlic, onion and paprika powders, salt and pepper into a large bowl – mix well to combine
  4. Heat about an inch of oil in a pan to 350 degrees
  5. Once frozen, coat each nugget well with the dredge mix, shake off excess and put back on the sheet pan
  6. Add water a couple tablespoons at a time into the dredge mix , stirring well until you get a smooth, not too thick batter
  7. Dunk the nuggets into the batter, coating well on both sides, then immediately (and carefully) put into the oil, fry 5-6 minutes or until golden brown and 160 - 165 degrees - if not fully covered, flip over about half way
  8. Remove, place on a baking rack about a minute before serving
  9. Serve with the sauces below
    Sweet & Sour Sauce
  1. 1/4 cup apricot jam
  2. 1 tablespoon soy sauce
  3. 1 teaspoon rice vinegar
  4. In a small bowl, mix all ingredients well to combine
    Chili Sour Cream
  1. Mix ingredients well to combine, add as much milk as necessary to thin
    Chinese Hot Mustard
  1. Mix ingredients well to combine, add as much water as necessary to thin
    Bang Bang Sauce
  1. Mix ingredients well to combine