MCDONALD'S CHICKEN NUGGETS NUTRITION RECIPES

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!

Steps:

• In a food processor, add Boneless, Skinless Chicken Breast (3), Salt (1/2 teaspoon), and Egg (1). Process until the consistency becomes paste-like.
• In a bowl, add Corn Flour (1 cup). Using wet hands, shape the chicken into nuggets and coat them in the cornflour. Shake off the excess and place on a tray.
• In a large mixing bowl, add Water (1 cup), Egg (1), Yellow Mustard (2 tablespoon), Garlic Powder (1 tablespoon), Onion Powder (1 tablespoon), Ground Black Pepper (1 teaspoon), Salt (1 teaspoon), Corn Flour (1/2 cup), and All-Purpose Flour (1 cup). Whisk to combine.
• Dip the chicken into the batter. Place on a tray lined with baking paper and freeze for 1 hour.
• Heat up Canola Oil (to taste). Deep fry the first batch for 5 minutes.
• Let chicken nuggets rest on a paper towel-lined plate for 4 minutes.
• Deep fry nuggets for another 5 minutes, then transfer to a new paper towel-line plate to drain.
• Serve warm with dipping sauces of choice.