Homemade Healthy McDonald’s McChicken Recipe

Step 1

Cut chicken breast and legs into smaller chunks and place in a food processor with remaining nugget patty ingredients. Run the processor and pulse several times until chunky and broken down. Do not overmix. Transfer nugget mixture to a bowl.

Step 2

Combine all dry flour dunk ingredients in a medium sized bowl and combine well. Divide this mix between two bowls. In the second bowl, add baking soda and water to create your wet flour dunk

Step 3

Heat a healthy cooking oil in pan on the stove over medium-low heat. Create round pattys, about 3.5 oz each, and dunk in the dry flour dunk, covering both sides well. Next, dunk in the wet flour dunk. This can be messy. Carefully place a patty or more, if there’s room, in the hot oil and let cook several minutes until crispy and golden, then turn with a spatula and cook a few minutes more until golden and crispy.

Step 4

Transfer fully cooked nugget patties to a rack that’s placed on top of a baking sheet to allow any excess oil to drip off.

Step 5

Cut sourdough buns in half and place cut-side down in the hot oil that patties cooked in. Allow buns to become golden, then remove from heat. Immediately spread mayo on each side of bun, top with shredded lettuce and patty. Eat immediately!

Tip

Chicken Nugget patty mix will last in the fridge for a few days and fresh McChickens can be cooked as you need them in the coming days. They don’t all need cooked at once!