Lunch · 30 min · american

Copycat Chicken McNuggets (McDonald’s style)

An American lunch built around chicken breast and egg white — on the table in 30 minutes. It is weeknight cooking that still hits your targets — 42 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 12 oz Chicken breast
• 1 Egg white
• 2 tbsp Almond flour
• 2 tbsp Grated parmesan
• 2 tbsp Cornstarch
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Paprika
• 1 tsp Salt
• 1/2 tsp Black pepper

Steps

1. Pulse the chicken in a food processor to a coarse paste — not baby food, you want a little texture for that nugget chew.
2. Season the paste with half the salt and spices, then chill 15 minutes so it firms up and scoops cleanly.
3. Set up a dredge: cornstarch with the remaining spices, beaten egg white, then almond flour mixed with parmesan.
4. Form 10 nuggets, coat through all three stations, and rest them on a rack 10 minutes — the coating hydrates and won’t slide off.
5. Air fry at 400°F for 12 minutes, flipping once, until deeply golden and 165°F inside.
6. Let them stand 3 minutes before eating; the crust sets up crisp instead of steaming soft.

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