Special Tools
Deep fryer
Ingredients
vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent®
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets, each cut into 6-7 bite sized pieces.
Cooking Your McNuggets
1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, Accent®, pepper, onion powder and garlic powder in a one gallon size Zip Loc®
bag.
3. Pound each of the breast filets with a mallet until about 1/4 inch thick. Trim each breast filet into bite sized
pieces.
4. Coat each piece with the flour mixture by shaking in the Zip Loc® bag.
5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the
flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and
refrigerate remaining egg mixture.
6. After freezing, repeat the “coating” process.
7. Preheat oven and large cookie sheet to 375°
8. Deep fry the chicken McNuggets™ at 375° for 10-12 minutes or until light brown and crispy. (cook only
about 9 at a time)
9. Drain on paper towels 3-5 minutes.
10. Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.
11. Serve with your favorite McDonald’s dipping sauce.Dipping Sauces
McDonald’s Hot Mustard Sauce
6 tablespoons prepared yellow mustard (Use store brand, I use Crystal® – French’s® isn’t quite right)
2 tablespoons dark corn syrup (Karo™ Brand dark corn syrup)
4 teaspoons ground, dry mustard (I suggest Coleman’s® if available)
11/2 teaspoons white vinegar
1 teaspoon mayonnaise
1/2 teaspoon soy sauce
1/2 teaspoon sugar
1/16 teaspoon (a dash) teaspoon ground cayenne pepper
Mix all of the ingredients together in a microwave safe container until it is one solid color. A fork works well for
this. Microwave on high about 35 seconds, and mix again. Cover, and refrigerate at least 6 hours (to allow the
flavors to meld) Refrigerate until needed, and remember to refrigerate unused portions. This recipe makes a
little more than 4 “packets” of hot mustard sauce. Double it or triple it as needed.
This is a “clone recipe”, and is the closest thing on the internet. Next time you are at McD’s, grab an extra packet, and
compare the ingredients with other “so-called” Top Secret Recipes. You’ll see that this not only tastes closer to the real
thing, but the ingredients match up as well. After all, proper ingredients = better clone.
McDonald’s Sweet and Sour Sauce
1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons corn starch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water
Combine all ingredients except water in a food processor or blender and puree until the mixture is smooth.
Pour mixture into a small saucepan over medium heat. Add water, stir, and bring mixture to a boil. Allow it to
boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool.
Store sauce in a covered container in the refrigerator.
McDonald’s Sweet and Sour Sauce (simplified)
1 cup Apricot Preserves
3 tablespoons Heinz® 57 Sauce
3 tablespoons Italian Dressing
3 tablespoons Soy Sauce
Mix the ingredients together very well in a microwave safe jar. Zap it in the microwave for about 45 seconds,
stir well again. Cover, and refrigerate until needed.
McDonald’s Barbecue Sauce
1/2 cup Kraft original flavor barbecue sauce
1/3 cup Bullseye® original barbecue sauce
1 teaspoon light corn syrup
Combine the ingredients very well. Microwave on high for about 30 seconds, then stir again. Use immediately,
or cover and refrigerate until needed. Makes about 6.5 ounces (6 packets) of McDonald’s Barbecue Sauce.
McDonald’s Honey Dipping Sauce
HONEY… just honey, you wild, wacky McFreak!