This Recipe For Homemade McDonald’s Chicken McNuggets Is All I Can Think About Right Now

Homemade McDonald's Chicken McNuggets Recipe

YouTube / Joshua Weissman

In the wee hours of the night/early morning I was scrolling through YouTube wondering why the Zzzquil wasn’t working but then I happened upon a life-changing video. I typically avoid the ‘trending’ page on YouTube at all costs because YouTubers/YouTube personalities are quite possibly the most insufferable people on the entire damn planet buuuuut the thumbnail on this particular video drew me in.

I was never into the Big Mac or various other McDonald’s cheeseburgers growing up. They’re perfectly fine but for a fast-food burger but I’ve always been partial to the BK Whopper. To each, his own. Right? Nah, at The Deez™ there’s only ever been one item on the McDonald’s menu worthy of praise and I’m obviously talking about the McNuggets.

McDonald’s Chicken McNuggets are an item I can eat anywhere, anytime, in any quantity. Once when I was studying abroad in Panama and was coming off a 24-hour bender on the weekend I had a 50-pack of McNuggets delivered to my doorstep and I’m fairly certain those nugs saved my life. At least that’s what I’ve told myself. They’re magic. And that’s why this video immediately captured my attention.

My god. Look at these nugs. They’re perfect. YouTuber Joshua Weissman’s ‘But Better’ series shows how you can easily cook up your very own McDonald’s Chicken McNuggets right at home and I’ve listed his full recipe underneath the video below.

Here’s his full rundown of ingredients in case you were looking to have some groceries delivered today:

Ingredients you’ll need:
Rye Barbecue Sauce:
1 cup (270g)ketchup
1/4 cup panela(63g)or dark brown sugar
1 tablespoon (7g) smoked paprika
1 tablespoon (10g) garlic powder
1.5 teaspoons (4g) kosher
1 tablespoon (15g) nice dijon mustard
2 tablespoons (25g)Worcestershire
1.5 tablespoons (16g) chinkiang vinegar or black vinegar
3 tablespoons (35g) rye whiskey *optional*
1/2 cup water
3 tablespoons (35g)white distilled vinegar
Splash of shirodashi *optional*

1.5 lb chicken breast
.25 lb chicken skin
2 tsp (14g) salt
1tsp (7g) sugar
1/2 teaspoon (1g) MSG

Thin Batter:
1 240ml cup water
1/4 cup corn starch (45g)

Flour Mixture:
3 cups all-purpose flour
1 heaping (22g) tablespoon kosher salt
1/2 teaspoon (2g) MSG
1 teaspoon (3g) white pepper fresh ground
1 teaspoon (2g) celery powder

“Tempura” Batter:
1/2 cup (75g) corn starch
3/4 cup (103g) all purpose
1.25 teaspoon (4g) baking powder
1/4teaspoon (1g) baking soda
2 eggs
1 cup (240ml) chilled water

I’ll be making this recipe at some point this week. Nothing’s stopping me.

I invite you to join me in this culinary adventure. You can find me on Twitter at @casspa to see what else I’ve been cooking up lately. I smoked an 18-pound turkey on Sunday which was the highlight of the past few weeks for me. Anyway, let’s reconvene here soon after we make some nugs.