Mc Donald's Chicken Mc Nuggets (copycat)

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 30 mins Cook Time: 20 mins

Ingredients

• 1 lb frozen boneless chicken tenderloins, thawed
• 4 cups cold water
• 2 teaspoons fine sea salt
• 1/2 cup pre-sifted all-purpose flour, plus
• 1/3 cup pre-sifted all-purpose flour
• 1/2 cup cornstarch
• 1 1/2 tablespoons lawry's seasoned salt (use lawry's only)
• 1 tablespoon fine cornflour (or fine masa harina flour)
• 1 1/2 teaspoons nonfat dry milk powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground mustard
• 1/4 teaspoon fine black pepper
• 1/4 teaspoon fine pepper
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground paprika
• 1/8 teaspoon ground turmeric
• 1 pinch ground cinnamon
• 1 pinch cayenne pepper
• 2 beaten eggs
• 1/2 cup cold water
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon sesame oil
• 1/4 teaspoon soy sauce
• 1/4 teaspoon granulated sugar
• vegetable oil (3 parts)
• vegetable shortening (1 part )

Recipe

• 1 thaw chicken breast tenderloins; pound tenderloins if necessary to 1/3-inch thickness, between sheets of plastic wrap using a flat mallet; cut chicken into 2-inch x 1 1/4-inch wide various shapes, using kitchen shears; place chicken into prepared brine (4 cups cold water, 2 teaspoons fine sea salt); soak chicken pieces in brine for 2 hours; blot dry.
• 2 measure the breading ingredients into another medium bowl; place breading bowl into working area.
• 3 whisk the batter ingredients together until smooth; 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!