Mickey Ds Chickie Nuggets Recipes

MICKEY D'S CHICKIE NUGGETS

Steps:

• Beat the egg and water in a bowl and set aside. Combine all the dry ingredients in a zip top bag.
• Pound chicken to 1/4 inch thick and cut into bite-sized pieces. Coat chicken with flour. Drudge in egg mixture and return to flour. Shake to coat and place bag in freezer. Freeze 1 hour.
• Refrigerate egg mix. Repeat coating process after the 1 hour is up.
• Deep fry chicken nuggets in oil heated to 375 degrees. Drain on paper towels.

CHICKEN NUGGETS

Steps:

• In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
• Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
• Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.

MC DONALD'S CHICKEN MC NUGGETS (COPYCAT)

Steps:

• 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.
• MEASURE the BREADING ingredients into another medium bowl; PLACE breading bowl into working area.
• WHISK the BATTER ingredients together until smooth; PLACE batter bowl into working area (whisk batter often while using to refresh consistency).
• COAT a few chicken pieces at a time in the BATTER mixture until evenly battered.
• 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).
• 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.
• 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.
• 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!).
• 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.
• SERVE with your favorite dipping sauces and/or other condiments and enjoy!

CINDY'S COPYCAT CHICKEN NUGGETS

Steps:

• Combine flour, seasoned salt, poultry seasoning, mustard powder, and pepper in a zip-top bag. Add chicken, a few pieces at a time, and shake until evenly coated. Remove chicken to a plate and continue to coat remaining chicken.
• Heat oil in a deep skillet over medium-high heat. Add chicken in small batches and cook and stir in the hot oil until golden brown on all sides, about 6 minutes per batch. Remove to a paper towel-lined plate and repeat to cook remaining chicken. Serve warm.