Nick DiGiovanni

It's been over four and a half hours, and this is what we're working with.

We put some aluminum on the top to try to help it cook a little bit faster.

See, this is so bad because you don't know if it actually baked right.

But for now, we'll just take a look and see how it's coming along.

It feels like heavier than it was before.

There's a nice crust to it.

We want the crunch when we have a chicken nugget.

What we're basically making here is not actually a nugget.

It more looks just like a cake.

We're going to put it back in.

It needs a bit more time, but when we come back, we'll add the breadcrumbs and go away.

It is like baking a giant cake.

Oh, my God.

Linda almost just cut her finger off there.

Now we're just going to gently pull back on the sides and hope the chicken nugget doesn't collapse in on itself because of all the weight.

Oh, my God.

At this point, we're gonna paint up all the sides of our gigantic nugget with egg wash so that we can stick bread crumbs to the side, make the whole thing look like a well-composed nugget.

The Guinness rules state that it has to look exactly like a nugget, just larger.

Now back in the oven to get it nice and golden brown.

In the oven again, a third time?