McNuggets have been around since the ’70s. They’re the children’s favorite. But the global brand took a hit about 10 years ago when a rumor, complete with a photo of unknown origin, swept the world’s palate, claiming that McDonald’s made its McNuggets from something unpleasantly called “pink slime.”

Or “pink goop,” which isn’t any more appetizing. The glop supposedly is formed from parts of a chicken that only Poultry Centerfold magazine could show, plus more chemicals than Lex Luthor’s diabolical laboratory, all blended into a smooth, disgusting flow.

Finally, McDonald’s has answered that charge. In short, the company says that USDA-inspected white-meat chicken and a few taste tantalizers … and nothing else … goes into McNuggets. No beaks. No feet. No ifs, ands or chicken butts.

And if you don’t believe it, here’s a link to a video from McDonald’s crisis management team that shows the step-by-step production of McNuggets: www.mcdonalds.com/us/en/your_questions/our_food/how-do-you-prepare-your-chicken-mcnuggets.html.

Here’s the McDonald’s McNugget breakdown: white-meat chicken from the breast, tenderloin and rib, plus a little chicken skin and marinade for flavor and binding, dipped in tempura batter and fried in vegetable oil. And that’s it, I swear.

Total calories: 470 (for 10 McNuggets). Fat grams: 30. Sodium: 900 mg. Carbs: 30 g. Dietary fiber: 2 g. Protein: 22 g. Manufacturer’s suggested retail price: $2.99. But you can get 20 for $5, the smart buy.

Admission: I believed the rumor about pink slime. And I did avoid McNuggets because I didn’t like the looks of it. Ever watch a video of someone getting liposuction? That’s what pink slime looks like. Too graphic?

After watching McDonald’s video response, I decided to give McNuggets another try.

They happen to taste pretty darn delicious.

Kids love them. In fact, a whole generation is coming that won’t even know that chickens have bones. You watch, in 20 years, KFC, Popeyes and Church’s will be selling 90 percent tenders and boneless wings.

Parents sneak them at kids’ parties. I do it. They’re hard to stop at one … or five.

After coming out the other end of a grinder, the coarse-ground chicken is formed into four iconic McNuggets shapes: bell, boot, bone and ball. That’s odd; I’m looking at my 20-piece box right in front of me. I don’t see any bells, boots, bones or balls.

What is this, some sort of poultry Rorschach test?

McNuggets are partially fried back at five Tyson Foods processing plants. They’re shipped frozen to McDonald’s restaurants around the country, where they’re finished off in the deep-fryer. Make room, french fries.

Depending on the size of your order, McNuggets are served with one, two, three or more dipping sauces. The kids’ favorite is Creamy Ranch — they would eat a shoe dipped in Ranch. But you can choose from Barbecue, Sweet ‘n’ Sour, Hot Mustard, Spicy Buffalo, Sweet Chili, Curry, Habanero Ranch and Chipotle Barbecue.

If you catch your batch straight from the fryer, I might suggest plain ol’ ketchup. You don’t want to overpower the McNuggets, which taste better the hotter they are.