Mcdonald Chicken Nuggets

Ingredients

• 16 ounces chicken breast – cut into 1-inch pieces
• 1.25 tsp kosher salt
• 0.5 tsp sugar
• 0.25 tsp white pepper – ground
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 2 tbsp cornstarch
• 2 tbsp water – ice-cold
• 0.25 cup cornstarch
• 0.5 cup all-purpose flour
• 0.5 cup cornstarch
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 egg
• 0.75 cup water – ice-cold
• 2 quarts vegetable oil
• dipping sauces – for serving

Instructions

1. Place the chicken breast in a food processor and pulse until a fine, sticky paste forms, 30–60 seconds, scraping the bowl as needed.
2. Add 1.25 tsp kosher salt, sugar, white pepper, garlic powder, onion powder, 2 tbsp cornstarch, and 2 tbsp ice-cold water to the chicken. Process or mix until smooth and tacky, 30–60 seconds. Chill 15 minutes.
3. Line a sheet pan with parchment. With lightly oiled hands, form 16–20 nugget shapes about 1/2 inch thick. Freeze until firm to the touch, 15–20 minutes.
4. Dust the firm nuggets evenly with 0.25 cup cornstarch, shaking off any excess.
5. For the batter, whisk together all-purpose flour, 0.5 cup cornstarch, baking powder, and 1 tsp kosher salt. Whisk in the egg and 0.75 cup ice-cold water until smooth and the consistency of thin paint. Refrigerate 5 minutes.
6. Heat vegetable oil in a heavy pot to 325°F. Set a wire rack over a sheet pan for draining.
7. Dip each nugget into the batter, let excess drip, and carefully lower into the oil. Fry in batches at 325°F for 4–5 minutes, turning once, until pale golden and the centers read about 160°F; do not overcrowd. Drain on the rack and rest 5–10 minutes.
8. Increase oil to 375°F. Fry the nuggets a second time for 1–2 minutes until deep golden and crisp and the centers reach 165°F. Drain again and rest 2 minutes.
9. Serve hot with dipping sauces.