Go Back

McDonald’s Chicken Nuggets and Cajun Sauce – BTS Meal

Let's learn how to make the popular and iconic McDonald's BTS meal at home and even better! We're making the McNuggets and Cajun Sauce from scratch - the ultimate duo. The sauce is a hit in South Korea and once you try it, you'll want to dip it in everything. So ditch the frozen nuggets and the drive thru and try making them at home.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Print Recipe Pin Recipe

Ingredients

CHICKEN

  • 1.5 pounds chicken breast 2 large breasts
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 1 teaspoon garlic powder

BATTER

  • 3/4 cup all purpose flour
  • 3/4 cup cornstarch
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cup cold iced water

CAJUN SAUCE

  • 1/2 cup dijon mustard
  • 1 teaspoon cajun seasoning
  • 1/4 cup honey
  • dash of cayenne optional
  • 1 tablespoon white vinegar
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon chili powder
  • vegetable oil for frying

Instructions 

TO MAKE THE CAJUN SAUCE

  1. In a small bowl, add all the ingredients for the cajun sauce and mix together until it's smooth. Taste and adjust anything to your liking.

TO MAKE THE CHICKEN NUGGETS

  1. Wrap the chicken breasts in saran wrap or parchment paper and use a mallet or rolling pin to pound the chicken and tenderize it. This process will help it break up faster in the food processor.
  2. Chop the chicken into small pieces and add it to the food processor along with salt, black pepper, cornstarch, and garlic powder. Pulse until there are no more chunks of meat.
  3. Take a little bit of the ground chicken and shape into a McNugget. Make sure not to make them too big or too thick so they resemble McDonald's. Repeat until all the chicken is shaped. Pop in the freezer for 30 minutes or longer if it's hard to handle.
  4. Heat a pot with about 3 inches of oil over medium-high heat to about 325-350°F.
  5. In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, paprika, chili powder, and garlic powder.
  6. Coat each nugget in the dry breading and shake off any excess.
  7. Then add the water and baking soda to the dry batter and whisk to create your wet tempura batter. It should be thin - add more water as needed.
  8. Dip the breaded nuggets in the wet batter and then place in the hot oil. Do not overcrowd them. Fry in batches until golden brown.
  9. Transfer to a wire rack to let any oil drain out and then serve warm with the cajun sauce.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!