How to make chicken nuggets in McDonald's? The skin is crisp and all you can eat is chicken. Some netizens once commented on the frozen fried chicken nuggets in the store and the fried chicken nuggets in various fast food restaurants, and felt that KFC Mike Chicken nuggets got the biggest ranking in the total score and the meat quality and overall taste of chicken nuggets. So when it comes to chicken nuggets, you will definitely not reject McDonald's Mike Chicken nuggets. The main raw materials of Mike chicken nuggets are peeled chicken breast and chicken. Chicken nuggets are made by grinding chicken breast and chicken wings and pressing them into chicken paste.

However, from the cross section of Mike's chicken nuggets, it can be observed that the milky white and light-colored part is chicken breast, and the darker part is chicken. When the chicken batter is mixed evenly, a little chicken skin and its seasoning will be added to enhance the overall flavor. When the chicken is mixed with meat seasoning, it will enter the molding machine. At this time, chicken nuggets will be processed into four shapes, spherical, boot-shaped, bone-shaped and jingle-shaped, all of which are convenient and easy to obtain.

Food: two pieces of chicken breast 480g seasoning: salt 1 teaspoon, brown sugar or second sand 1 teaspoon, black pepper 3g, chicken essence 3g, garlic powder 5g, distiller's grains 1 teaspoon, oil 5g (edible olive oil, salad oil ...), corn flour or mung bean starch/kloc-0.

The first step is to clean the chicken breast and freeze it to 70% hardness. All seasonings are weighed together. Cut the chicken into pieces. If you want to chop it by hand, try to cut it into thin slices. If you use a tempering machine, you can put all the chicken pieces and seasonings into the tempering machine. First, crush it slowly, and finally, make it sticky quickly.

Step 2: After the equipment is completed, the man also has a useful stirring rod to stir in the same direction, so that the chicken tastes more elastic. Heat a large pot with a little oil, take a small amount of chicken paste into chicken pieces, dip powder on both sides, fry in the pot, and season to taste. Prepare a bowl of water in advance. When your hands are soaked, shake off the water. Scoop a spoonful of chicken paste in your hand, and then squeeze it into chicken pieces with a little thickness. Dip in powder and stir in a large plate. Put the cooked chicken pieces on the flour and make about 5 or 6 pieces at a time.

The third step, after being coated with thin powder on both sides, remould it, and leave it idle without against the tide. Heat a little more oil in the wok, then fry the chicken pieces in the wok until they are painted in a single layer, and then turn them over. After both sides are dyed golden yellow, they can be taken out of the wok and put on oil-absorbing paper to absorb excess oil. Put it aside, the skin will shrink slightly, and it will not be as flat as when it was just out of the pot. It should be dipped in ketchup or barbecue on the market.