Mc Donald's Chicken Mc Nuggets (Copycat)

Spice Guru's Note:

My homestyle copycat recipe for McDonald's Chicken McNuggets.

• Total Time: 19 mins
• Prep Time: 4 mins
• Cook Time: 15 mins

Ingredients:

Serves: 6

Yield: 2.0 lbs.

CHICKEN

• 2 lbs thawed frozen boneless chicken tenderloins (cut into 1/3-inch thick, 2-inch x 1 1/4-inch wide shapes)

BREADING

• 1 cup all-purpose flour
• 1 cup self-rising flour
• 6 tablespoons yellow corn flour (Bob's red Mill)
• 1 tablespoon instant chicken bouillon powder
• 1 tablespoon plain instant malted milk powder (Carnation Original)
• 1 tablespoon fine flaked sea salt
• 1 tablespoon powdered sugar
• 1/2 teaspoon allspice
• 1/2 teaspoon celery salt
• 1/2 teaspoon fine coriander powder
• 1/2 teaspoon ginger
• 1/2 teaspoon mustard powder
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon ground sage
• 1/4 teaspoon finely ground white pepper
• 1/8 teaspoon cayenne pepper
• 1 pinch cinnamon

BATTER

• 4 beaten eggs
• 1 cup water
• 2 tablespoons flour
• 1/2 teaspoon sesame oil
• 1/2 teaspoon soy sauce

DEEP-FRYING FAT

• vegetable oil (3 parts)
• vegetable shortening (1 part )

Directions:

1. PLEASE NOTE: IF YOU PERSONALLY PREFER DOUBLE-BREADING, INCREASE POWDERED SUGAR BY ONE EXTRA TEASPOON. (STEP ONE): THAW chicken breast tenderloins; CUT chicken into 2-inch x 1 1/4-inch wide various shapes if desired, using kitchen shears. NOTE: FOR THE OPTIONAL BRINE, FOLLOW THIS RECIPE: 4 cups water, 4 teaspoons Accent seasoning, 4 teaspoons unseasoned meat tenderizer; SOAK chicken pieces in brine for 2 hours; BLOT dry.
2. MEASURE the BREADING ingredients into another medium bowl: 1 cup all-purpose flour, 1 cup self-rising flour, 6 tablespoons Bob's red Mill yellow corn flour, 1 tablespoon instant chicken bouillon powder, 1 tablespoon Carnation Original malted milk powder, 1 tablespoon fine flake sea salt, 1 tablespoon powdered sugar, 1/2 teaspoon allspice, 1/2 teaspoon celery salt, 1/2 teaspoon fine coriander powder, 1/2 teaspoon ginger, 1/2 teaspoon mustard powder, 1/2 teaspoon finely ground black pepper, 1/2 teaspoon ground sage, 1/4 teaspoon finely ground white pepper, 1/8 teaspoon cayenne pepper, 1 pinch cinnamon); PLACE breading bowl into working area.
3. WHISK 4 eggs, 1 cup water, 2 tablespoons flour, 1/2 teaspoon sesame oil and 1/2 teaspoon soy sauce in a small bowl for the BATTER until blended; PLACE batter bowl into working area (whisk batter often while using to refresh consistency).
4. COAT a few chicken pieces at a time in the BATTER mixture until evenly battered.
5. 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).
6. 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.
7. 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.
8. 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!).
9. 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.
10. SERVE with your favorite dipping sauces and/or other condiments and enjoy!