I was born in the 80s and grew up in the 90s so happy meals were a big part of my life and now with three boys of my own we are no strangers to the McDonald’s drive-thru. 

Now my teenager loves their burgers and nuggets but my little ones just love the nuggets of course!  So I wanted to figure out how to make them at home.

So if your kids (or let’s be honest—you) are obsessed with McDonald’s chicken nuggets, you’re going to love this recipe. These Copycat McDonald’s Chicken Nuggets taste just like the ones from the drive-thru, crispy outside, tender inside, and perfect for dunking in your favorite sauces. The best part? You can make a big batch at home, freeze some for later, and skip the drive-thru line completely.

I’ve been testing and tweaking this recipe until it hit that nostalgic McNugget taste just right. The batter has that perfect light crunch, the seasoning is spot-on, and the chicken stays juicy inside every bite. Whether you’re serving these up for a weekend lunch, after-school snack, or fun family dinner, they’re guaranteed to disappear fast.

What Are Copycat McDonald’s Chicken Nuggets?

These homemade chicken nuggets are a dupe of the classic McDonald’s version, ground chicken formed into nuggets, dredged in cornstarch, dipped in a seasoned batter, frozen briefly, and then fried until golden and crispy. They have the same signature texture and flavor that makes McNuggets so irresistible.

Why You’ll Love This Recipe

• Crispy on the outside, tender on the inside

• Seasoned to taste just like the real thing

•  A kid (and grown-up) favorite

• Freezer-friendly for easy meals anytime

• Fun to make with simple pantry ingredients

• Cheaper than takeout and just as tasty!

When to Serve These Nuggets

• Weeknight dinners

• After-school snacks

• Weekend lunch with fries

• Game day appetizers

• Parties and potlucks (they reheat beautifully!)

• Meal prep days, freeze and fry whenever you want!

Ingredients

• Ground Chicken- This gives you that tender, uniform McNugget texture. You can also use a mix of breast and thigh meat if grinding your own.
• Salt & Pepper-Divided and added to both the chicken and batter for balanced seasoning.
• Eggs- One for the chicken mix, one for the batter, helps bind everything and create that crisp coating.
• Cornstarch-Creates a barrier that helps the batter stick and adds crispiness.
• Flour-Forms the base of the batter.
• Onion Powder & Garlic Powder-Classic nugget flavor boosters!
• Water-Thins out the batter just enough for the perfect coating.
• Vegetable Oil-For deep frying. You want at least 2–3 inches of oil in the pan for even cooking.

How to Make Copycat McDonald’s Chicken Nuggets

1. Blend the chicken mixture:
   In a food processor, combine ground chicken, 1 egg, 1 teaspoon salt, and ¼ teaspoon pepper. Pulse until smooth and well combined.

2. Form the nuggets:
   Wet your hands slightly and shape the mixture into 20 nugget shapes. Set aside.

3. Dredge in cornstarch:
   Coat each nugget lightly in cornstarch and place on a tray.

4. Make the batter:
   In a large bowl, whisk together flour, onion powder, garlic powder, remaining salt and pepper, remaining egg, and water until smooth.

5. Dip and freeze:
   Dip each nugget into the batter, coating completely. Place on a parchment-lined tray and freeze for 2 hours. This helps the batter stay on during frying.

6. Fry the nuggets:
   Heat 2–3 inches of oil in a deep skillet or pot to 350°F. Fry a few nuggets at a time for 3–4 minutes per side, or until golden brown and cooked through.

7. Drain and serve:
   Place on a paper towel–lined tray to drain. Serve with fries and dipping sauces!

Substitutions

• Ground Chicken → Use finely ground turkey or even tofu for a vegetarian version.

• Seasonings → Add paprika or a pinch of cayenne for a spicy kick.

• Flour → Use gluten-free flour to make these allergy-friendly.

Variations

• Spicy Nuggets – Add cayenne pepper or chili powder to the batter.

• Air Fryer Version – Spray with oil and air fry at 375°F for 10–12 minutes, flipping halfway.

• Kid-Friendly Shapes – Use cookie cutters to shape the nuggets for little ones.

• Chicken Nugget Sliders – Tuck these into mini buns with pickles and a swipe of sauce.

Tips & Tricks

• Wet your hands before forming nuggets to prevent sticking.

• Don’t skip the freeze step, it makes frying way easier and helps keep the batter intact.

• Fry in small batches to keep the oil temperature steady.

• Use a thermometer to keep your oil right at 350°F for the crispiest results.

FAQs

Can I freeze these nuggets?
Yes! Freeze them after battering (before frying) on a tray, then transfer to a freezer-safe bag. Fry from frozen or thaw slightly before cooking.

How long do leftovers last?
Store cooked nuggets in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.

Can I bake these instead of frying?
You can! Place on a greased baking sheet and bake at 425°F for 20–25 minutes, flipping halfway. They won’t be as crispy but still delicious.

What sauces go best with these?
Honey mustard, BBQ, ranch, sweet and sour, or even sriracha mayo.

Do I need a food processor?
It helps create that smooth, uniform nugget texture—but you can also mix the chicken, egg, and spices really well by hand. Just make sure it’s very well combined.

How do I know when the nuggets are fully cooked?
Use a meat thermometer if you’re unsure. The internal temp should hit 165°F. They should also be golden brown and crispy on the outside.

Serving Ideas

• With a big pile of fries and ketchup

• In lunchboxes with fruit and veggies

• On game day with a tray of dipping sauces

• Over a salad with crispy croutons and ranch

• Tucked into mini sliders with pickles and cheese

Storage and Make Ahead Tips

• Fridge: Cooked nuggets keep for 3 days in the fridge.

• Freezer (uncooked): Freeze after battering for up to 2 months.

• Reheat: Use the oven or air fryer to bring back the crisp.

• Make Ahead: Prep the chicken and batter the night before, just freeze and fry when ready!

• Batch Freezing: Double or triple the recipe, freeze uncooked battered nuggets on a tray, then transfer to freezer bags. Label with date and instructions, future-you will thank you!

• Reheat Like a Pro: For best crispiness, reheat in the air fryer or toaster oven. Skip the microwave if you want to keep that golden crust.

• Lunchbox Hack: Pack cold nuggets in lunchboxes with little containers of dipping sauce, my kids don’t mind room temp if they’re tasty!

Continue to Content

Copycat McDonald's Chicken Nuggets

Yield: 20

Prep Time: 20 minutes

Chill Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours 40 minutes

These Copycat McDonald Chicken Nuggets taste just like the real thing!  Skip the drive thru and make these nuggets at home!  This is an easy recipe so you can make these McNuggets anytime you want!

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Ingredients

• 1 pound ground chicken
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper, divided
• 2 eggs, divided
• 1/2 cup cornstarch
• 1 cup flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 cup water
• Vegetable oil for frying

Instructions

1. In your food processor add the chicken, 1 egg, 1 teaspoon salt, ¼ teaspoon black pepper.
2. Pulse until it all comes together.
3. Shape the chicken mixture into 20 nuggets.
4. Dredge the chicken nuggets the cornstarch and set aside.
5. In a large bowl combine the flour, onion powder, garlic powder, remaining salt and pepper, egg and water.  Whisk until smooth. 
6. Dip each nugget into the batter and set on a parchment lined tray.
7. Freeze for 2 hours.
8. In a large skillet add 2-3 inches of oil and heat to 350 degrees.
9. Carefully add a few of the nuggets to the hot oil and fry 3-4 minutes on each side until golden. 
10. Set aside to drain and repeat with the rest of the nuggets. 
11. Serve with fries and sauce for dipping!

Notes

• Store leftovers in an airtight container in the refrigerator for up to 30 days.
• The chicken mix can be a little sticky so you might want to wet your hands with water while forming the nuggets. 
• You can keep the frozen uncooked nuggets in a freezer safe bag for up to 2 months.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 460Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 214mgSodium: 919mgCarbohydrates: 40gFiber: 1gSugar: 0gProtein: 33g