I worked at McDonald's when I was....uh, I forget how old. A teenager...maybe 16. To this day the only thing I will eat there is the McNuggets with hot mustard sauce. All I'm going to say is, I saw some stuff that makes me not want to eat anything else they make.

Anyway, the sauce is really the star, but the nuggets do have a crust that is like no other I've had. I came across a recipe I pasted in below for both the nuggets and the sauce and I'm eager to try both to see how close they come to the real thing. The nuggets sound time consuming, so on a weekend when I have nothing better to do, it would not be a big deal to try them. The reviewers on the site I found the recipes gave the sauce 5 stars, so I'm hopeful :)

Chicken McNuggets

vegetable oil
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent seasoning
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets, each cut into 6-7 bite sized pieces.

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 Lock 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 Lock bag.

5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to theflour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover andrefrigerate remaining egg mixture.

6. After freezing, repeat the "coating" process.

7. Preheat oven and large cookie sheet to 375.

8. Deep fry the chicken nuggets at 375 for 10-12 minutes or until light brown and crispy. (cook onlyabout 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.


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 dark corn syrup)
4 teaspoons ground, dry mustard (I suggest Coleman's)
11/2 teaspoons white vinegar
1 Tablespoon mayonnaise
1/2 teaspoon soy sauce
1/2 teaspoon sugar
1/16 teaspoon (a dash) ground cayenne pepper

Mix all of the ingredients together in a microwave safe container until it is one solid color. A fork works well forthis. 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 alittle more than 4 "packets" of hot mustard sauce.