Originally known as Onion McNuggets, this iconic menu item was introduced to the McDonald’s menu in 1979 after a discussion between Rene Arend, McDonald's executive chef, and Fred Turner, McDonald's CEO at the time, about changing the item. When Turner suggested chicken, Arend immediately began making the recipe, and then decided that the Chicken McNuggets were infinitely better than their onion counterparts. At first the company couldn’t provide enough chickens to supply all of the franchises at the time, however by 1983 that was no longer a problem.
Preheat the oven to 350 degrees.
Using a meat mallet, tenderize the chicken breast and then cut it into 2-inch pieces.
In a bowl, combine the egg, water, and sugar. Put all of the dry ingredients into a paper bag and set aside. Coat the pieces of chicken generously in the egg mixture and then add them to the bag with flour and shake until well coated. Remove the chicken from the bag and repeat the process once more.
Heat 2 to 3 inches of oil in a large skillet to 375 degrees. Fry the nuggets until they're golden brown, about 10 minutes. Remove the nuggets from the pan and set aside on a piece of paper towel to drain. Place the nuggets on a baking sheet and bake in the oven for an additional 7 minutes.