Copycat McChicken
Directions
- 1Combine chicken breast and chicken thighs into the food processor.
- 2Combine chicken breast and chicken thighs into the food processor.
- 3Combine chicken breast and chicken thighs into the food processor.
- 4Add salt, white pepper, paprika, and garlic powder to the chicken in the food processor.
- 5Add salt, white pepper, paprika, and garlic powder to the chicken in the food processor.
- 6Add salt, white pepper, paprika, and garlic powder to the chicken in the food processor.
- 7Process the chicken and spices until finely chopped and a uniform mixture forms.
- 8Process the chicken and spices until finely chopped and a uniform mixture forms.
- 9Process the chicken and spices until finely chopped and a uniform mixture forms.
- 10Patty the chicken mixture into shapes and place them on a parchment paper-lined baking sheet.
- 11Patty the chicken mixture into shapes and place them on a parchment paper-lined baking sheet.
- 12Patty the chicken mixture into shapes and place them on a parchment paper-lined baking sheet.
- 13Freeze the patties for about 20 to 30 minutes.
- 14Freeze the patties for about 20 to 30 minutes.
- 15Freeze the patties for about 20 to 30 minutes.
- 16In a bowl, mix together flour with cornstarch, remaining salt, remaining paprika, and pepper for the crispy coating.
- 17In a bowl, mix together flour with cornstarch, remaining salt, remaining paprika, and pepper for the crispy coating.
- 18In a bowl, mix together flour with cornstarch, remaining salt, remaining paprika, and pepper for the crispy coating.
- 19Lightly coat the partially frozen patties in the flour mixture, shaking off any excess.
- 20Lightly coat the partially frozen patties in the flour mixture, shaking off any excess.
- 21Lightly coat the partially frozen patties in the flour mixture, shaking off any excess.
- 22To the remaining flour mixture, add cold club soda, salt, pepper, paprika, and garlic powder, then whisk until the batter is thin.
- 23To the remaining flour mixture, add cold club soda, salt, pepper, paprika, and garlic powder, then whisk until the batter is thin.
- 24To the remaining flour mixture, add cold club soda, salt, pepper, paprika, and garlic powder, then whisk until the batter is thin.
- 25Dip the floured patties into the wet batter, allowing excess to drip off.
- 26Dip the floured patties into the wet batter, allowing excess to drip off.
- 27Dip the floured patties into the wet batter, allowing excess to drip off.
- 28Fry the battered patties in hot oil until golden brown, crispy, and cooked through, about 5 to 6 minutes per batch.
- 29Fry the battered patties in hot oil until golden brown, crispy, and cooked through, about 5 to 6 minutes per batch.
- 30Fry the battered patties in hot oil until golden brown, crispy, and cooked through, about 5 to 6 minutes per batch.
- 31Drain the fried patties on a wire rack set inside a paper towel-lined rimmed baking sheet.
- 32Drain the fried patties on a wire rack set inside a paper towel-lined rimmed baking sheet.
- 33Drain the fried patties on a wire rack set inside a paper towel-lined rimmed baking sheet.
- 34Spread mayonnaise on the toasted hamburger buns.
- 35Spread mayonnaise on the toasted hamburger buns.
- 36Spread mayonnaise on the toasted hamburger buns.
- 37Assemble the sandwich by placing a fried chicken patty on the bun, topped with shredded iceberg lettuce.
- 38Assemble the sandwich by placing a fried chicken patty on the bun, topped with shredded iceberg lettuce.
- 39Assemble the sandwich by placing a fried chicken patty on the bun, topped with shredded iceberg lettuce.
Ingredients
- 1 pound boneless skinless chicken breast
- 1 pound boneless skinless chicken breast
- 1 pound boneless skinless chicken breast
- 0.75 pound boneless skinless chicken thighs
- 0.75 pound boneless skinless chicken thighs
- 0.75 pound boneless skinless chicken thighs
- 0.5 teaspoon garlic powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon garlic powder
- 0.25 teaspoon white pepper
- 0.25 teaspoon white pepper
- 0.25 teaspoon white pepper
- 1 teaspoon paprika
- 1 teaspoon paprika
- 1 teaspoon paprika
- 2 teaspoons salt
- 2 teaspoons salt
- 2 teaspoons salt
- 1 cup flour
- 1 cup flour
- 1 cup flour
- 0.66 cup cornstarch
- 0.66 cup cornstarch
- 0.66 cup cornstarch
- 0.75 teaspoon pepper
- 0.75 teaspoon pepper
- 0.75 teaspoon pepper
- 6 hamburger buns, toasted
- 6 hamburger buns, toasted
- 6 hamburger buns, toasted
- 1.25 cups club soda
- 1.25 cups club soda
- 1.25 cups club soda
- oil for frying
- oil for frying
- oil for frying
- to taste shredded iceberg lettuce
- to taste shredded iceberg lettuce
- to taste shredded iceberg lettuce
- 3 tablespoons mayonnaise
- 3 tablespoons mayonnaise
- 3 tablespoons mayonnaise
Equipment
food processortongsbaking sheetparchment paperfreezerclear bowlwhiskpotwire rack