How McDonald’s Chicken Nuggets Are Really Made (It’s Actually Not Bad At All)!
I know you must've seen those gross or frightening photos or the "supposed" McDonald's chicken nuggets "slime", or even nuggets including beaks, bones, feet, etc. Guess what? It's actually nothing like that. Not even a little bit.
Remember the show Mythbusters? Their very own Grant Imahara went out to put this myth to rest once and for all. He did a pretty great job of walking us through the nugget creation facility:
According to the guys over at UNILAD:
Meat scientist (don’t ask) Amy Steward takes us through the whole process, showing the breast, rib and tenderloin meat which goes into the nuggets and explaining how the skin is removed at the start but a small portion of it is added back later for extra flavour.
In the clip you can see a line of workers carving chickens before the cuts are put through a course grinder.
After the skin is mixed back in, the nuggets are passed through a thin layer of batter then a thin layer of breader – containing flavourings like celery salt and white pepper.
The final step is the Tempura, or thicker batter, which is really unique to the nugget. It’s a blend of wheat flour, cornflour, starches and leavening agents which aerate the batter. That’s what makes the nuggets really unique. "
Now I'm hungry. Great...