Homemade Chicken Nuggets Recipe

The History of Chicken Nuggets

• McDonald’s did not invent chicken nuggets, despite what many people believe. The fast-food chain patented Chicken McNuggets in 1979, but it simply adapted and popularized a recipe created in the 1950s by Robert Baker, a food science professor at Cornell University in Ithaca, New York. This academic food enthusiast published nearly 300 research papers on how people eat chicken.
• The original recipe actually tastes much better than the version served in fast-food restaurants. Robert Baker recommended using chicken breast, while industrial nuggets recycle chicken skin and cartilage.
• Fortunately, some New York restaurants still make their own homemade nuggets, and you’ll notice the difference immediately. You can also try making them yourself with the recipe below. It’s a great way to celebrate Chicken Nugget Day, an American holiday that falls on November 13 each year.

Ingredients for 4 Servings (16 Nuggets)

• 500 g (17.6 oz) chicken breast.
• 25 g cornstarch or breadcrumbs.
• 30 ml (2 tablespoons) milk.
• 1 teaspoon paprika.
• 1 teaspoon sugar.
• ½ teaspoon garlic powder.
• ½ teaspoon onion powder.
• ½ teaspoon baking powder.
• Salt and pepper.
• 2 eggs, flour, and breadcrumbs for coating.
• Oil for frying.

Recipe Steps

• 1/ Cut the chicken breasts into small cubes and place them in a food processor.
• 2/ Blend the chicken cubes until you have a paste.
• 3/ Transfer the ground chicken to a mixing bowl.
• 4/ Add the spices (paprika, sugar, garlic powder, onion powder, pepper, salt) and mix well.
• 5/ Add the cornstarch, milk, and baking powder. The baking powder will make the nuggets light and fluffy.
• 6/ Mix everything with a spatula until you have a smooth paste.
• 7/ Take a tablespoon of the mixture and shape it into a nugget with your hands. Form it into a rectangle, not too thick, so the filling cooks through. Repeat until all the mixture is used.
• 8/ Place the nuggets on a baking sheet lined with parchment paper.
• 9/ Once all nuggets are on the sheet, freeze them for 30 minutes.
• 10/ While they freeze, prepare the coating. Set out 3 shallow bowls: one for flour, one for breadcrumbs, and one for the 2 eggs.
• 11/ Crack the eggs into a bowl and add a pinch of salt and pepper. Beat them gently with a fork—don’t whip them.
• 12/ Coat the nuggets by passing them through the flour, then the eggs, then the breadcrumbs. You can add a little chili powder to the breadcrumbs if you like spice. Tip: coat them a second time if you want extra crunch and a thicker crust.
• 13/ Let the nuggets rest at room temperature for 30 minutes.
• 14/ Heat the frying oil to 160°C (320°F).
• 15/ Fry the nuggets for about 7 to 8 minutes, turning them with a slotted spoon as they cook. Watch the oil temperature closely—it must stay at 160°C (320°F), no higher or lower. If the oil is too cool, the coating will absorb grease and the nuggets won’t be crispy. If it’s too hot, they’ll brown before the filling cooks through. Chicken nuggets demand precision.

Send Us a Photo of Your Nuggets

• Made your own chicken nuggets? Great! Share your photos on our Destination New York Facebook group.
• Have a question or a recipe to share? Feel free to reach out.