McChicken Copycat
Directions
- 1Add minced chicken to a bowl.
- 2Season with salt, garlic powder, onion powder, and black pepper.
- 3Mix well to combine all ingredients.
- 4Grease your hands with cooking oil and shape the minced chicken into patties.
- 5Place the patties on a baking tray lined with parchment paper.
- 6Freeze the patties for about 1 hour or until frozen.
- 7Prepare the dry batter by adding all-purpose flour to a wide bowl.
- 8Prepare the wet batter by adding all-purpose flour, cornstarch, salt, garlic powder, onion powder, and black pepper to another bowl.
- 9Gradually pour in water and mix until there are no lumps, achieving a thick, pancake-like consistency.
- 10Coat each chicken patty first in the dry batter.
- 11Then, coat the patty in the wet batter.
- 12Heat oil to 360°F (182°C) in a pan.
- 13Once the oil is hot, turn the heat to medium and carefully add the chicken patties to the oil, frying in batches to avoid overcrowding.
- 14Fry for 5-6 minutes, flipping sides in between, or until golden brown and crispy.
- 15Toast the brioche buns.
- 16Make the sauce by combining mayonnaise, yellow mustard, onion powder, white vinegar, and salt in a small bowl.
- 17Mix the sauce ingredients until well combined.
- 18Assemble the sandwich by applying sauce on the bottom bun.
- 19Place a fried chicken patty on top of the sauce.
- 20Add diced lettuce over the chicken patty.
- 21Apply more sauce to the top bun.
- 22Close the sandwich with the top bun and serve warm.
Ingredients
- 2 lb boneless chicken breast, minced
- to taste salt
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- for deep frying oil
- 0.5 cup all purpose flour
- 1 cup all purpose flour
- 2 tbsp corn starch
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 0.33 cup water
- 1 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tsp onion powder
- 0.5 tsp white vinegar
- 1 cup lettuce, diced
- 8 brioche buns
Equipment
bowlbaking trayparchment paperpanspatulacooling racksmall bowl
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