Since its incorporation in 1955, McDonald's Corporation has not only become the world's largest quick-service restaurant organization, but has literally changed Americans' eating habits--and increasingly the habits of non-Americans as well. On an average day, more than 46 million people eat at one of the company's more than 31,000 restaurants, which are located in 119 countries on six continents. About 9,000 of the restaurants are company owned and operated; the remainder are run either by franchisees or through joint ventures with local businesspeople. In 1954 Ray Kroc, a seller of Multimixer milkshake machines, learned that brothers Richard and Maurice (Dick and Mac) McDonald were using eight of his high-tech Multimixers in their San Bernardino, California, restaurant. His curiosity was piqued, and he went to San Bernardino to take a look at the McDonalds' restaurant.




Chicken Nuggets

McDonald's Restaurant Copycat Recipe

2 pounds chicken (1 lb. white meat + 1 lb. dark meat)
1 teaspoon salt
1/2 teaspoon parsley flakes
1/2 teaspoon oregano
1/4 teaspoon pepper
2 eggs, beaten
1 cup flour 1 teaspoon salt
1 1/2 cups oil for frying

Heat oil in a heavy-duty skillet (like a cast iron skillet) on medium high heat while preparing the chicken nuggets – it should be ready to work with once half of your nuggets are ready to go in.

Cube the chicken and place in a food processor. Add parsley, oregano, pepper, 1 teaspoon salt and combine well. Blend chicken until it has all been taken apart and is a fine paste.

Combine 1 teaspoon salt and flour on a plate and have your beaten eggs in a small bowl ready to work with. Roll the chicken paste mixture into about 30 ping pong ball sized balls.

Roll “chicken ball” in flour, then in egg, and then in flour again. Then, press the ball down to make a nugget. Set nuggets aside.

Sprinkle the hot oil with some flour and if it bubbles really quickly right away, your oil is ready for frying. Place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden. Will take about 4 to 5 minutes per side. Remove to a towel lined plate to catch any excess oil.

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