Buzz
Chicken nuggets have long been a favorite in fast-food chains and frozen food sections, but their creation isn't credited to McDonald's. The true story, though debated, points to Robert C. Baker, a Cornell University professor specializing in poultry and food science, as the key figure behind this iconic dish.
During the 1960s, Baker sought to revitalize America's interest in chicken. Post-World War II, the U.S. had implemented a rationing system akin to the UK's, covering items like beef, pork, and sugar. While poultry wasn't rationed, its popularity waned after the war, as whole chickens were less convenient for families. Baker aimed to change that.
Post-war, chicken demand plummeted due to the inconvenience of whole-bird sales. Some butchers offered pre-cut pieces, but Baker, known for innovations like frozen French toast and chicken hot dogs, sought to revolutionize the process entirely. His goal was to enhance the value of chickens, especially those past their egg-laying prime, and simplify preparation for consumers.
Baker initially developed what he called a chicken stick—ground chicken coated in an egg-based batter and frozen. By eliminating the skin and crafting a batter that could withstand frying even when frozen, he addressed key challenges faced by food scientists. These chicken sticks were distributed to nearby grocery stores, where they became an immediate success, with some locations selling as many as 200 boxes weekly.
Despite the success of his chicken sticks, Baker believed there was room for improvement and encouraged others to experiment with his methods. Rather than patenting his invention, he shared the entire process in Agricultural Economics Research, distributing it to poultry companies and food scientists across the country.
"Robert C. Baker was both shaped by and a catalyst for the evolving poultry industry," noted anthropologist Steve Striffler, author of Chicken: The Dangerous Transformation of America’s Favorite Food. "Industry leaders soon understood that the real profit lay not just in producing more chicken, but in processing it further to add value."
As reported by History.com, Baker’s innovation arrived at an ideal moment. In the 1970s, health experts and the U.S. government began advocating for reduced red meat consumption due to its association with health issues like high cholesterol. Chicken emerged as a healthier alternative, aligning perfectly with Baker’s creation.
Although there’s no definitive evidence that McDonald’s founder Ray Kroc read Baker’s research, it’s evident that Kroc aimed to leverage the growing demand for chicken. He envisioned a convenient, boneless chicken product that could be sold similarly to French fries, as described by McDonald’s chairman Fred Turner.
As McDonald’s executive chef René Arend experimented with potential recipes, Kroc collaborated with Keystone Foods to automate the chicken-chopping process. He also partnered with Gorton’s, renowned for its fish sticks and their prior assistance in developing the Filet-O-Fish, to craft a batter for the bite-sized chicken pieces. In 1981, McDonald’s launched Chicken McNuggets, which became one of the most triumphant product debuts in fast food history. To this day, McNuggets contribute approximately 10 percent of the restaurant’s sales.
Meanwhile, Baker established Cornell University’s Institute for Food Science and Marketing in 1970, serving as its inaugural director. He also contributed to the invention of a chicken deboning machine. Although he didn’t profit financially from the chicken nuggets he helped pioneer, his legacy in poultry innovation earned him the title "George Washington Carver of Chicken."
