Imported from Instagram

McChicken Sandwich

Name: McChicken Sandwich
Prep time: 75 min
Cook time: 30 min
Total time: 105 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb boneless chicken breast, minced; salt (to taste, for the chicken); 1 tbsp garlic powder (for the chicken); 1 tsp onion powder (for the chicken); 1 tsp black pepper (for the chicken); oil for deep frying (amount not specified); 0.5 cup all-purpose flour (for the dry batter); 1 cup all-purpose flour (for the wet batter); 2 tbsp corn starch (for the wet batter); salt (to taste, for the wet batter); 1 tbsp garlic powder (for the wet batter); 1 tsp onion powder (for the wet batter); 1 tsp black pepper (for the wet batter); 0.333 cup water (use less or more as needed to make a thick, pancake-like batter); 1 cup mayonnaise (for the sauce); 1 tbsp yellow mustard (The method refers to Dijon mustard; the ingredient list specifies yellow mustard.); 1 tsp onion powder (for the sauce); 0.5 tsp white vinegar (for the sauce); salt (to taste, for the sauce); 1 cup lettuce (diced, for assembly); 8 brioche buns (for assembly)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Crispy fried minced-chicken patties are coated in a seasoned dry flour and wet batter, then served on toasted brioche buns with creamy mustard sauce and diced lettuce.

8 servings105 minAmerican

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Ingredients

2 lb boneless chicken breast, minced
salt (to taste, for the chicken)
1 tbsp garlic powder (for the chicken)
1 tsp onion powder (for the chicken)
1 tsp black pepper (for the chicken)
oil for deep frying (amount not specified)
0.5 cup all-purpose flour (for the dry batter)
1 cup all-purpose flour (for the wet batter)
2 tbsp corn starch (for the wet batter)
salt (to taste, for the wet batter)
1 tbsp garlic powder (for the wet batter)
1 tsp onion powder (for the wet batter)
1 tsp black pepper (for the wet batter)
0.333 cup water (use less or more as needed to make a thick, pancake-like batter)
1 cup mayonnaise (for the sauce)
1 tbsp yellow mustard (The method refers to Dijon mustard; the ingredient list specifies yellow mustard.)
1 tsp onion powder (for the sauce)
0.5 tsp white vinegar (for the sauce)
salt (to taste, for the sauce)
1 cup lettuce (diced, for assembly)
8 brioche buns (for assembly)

Steps

1
Place the minced chicken breast in a bowl. Add salt, black pepper, garlic powder, and onion powder, then mix thoroughly until the seasoning is evenly distributed.
2
Prepare a tray by lining it with parchment paper. Lightly grease your hands with cooking oil, then shape the seasoned chicken into 7–8 patties. Place the patties on the tray and freeze for about 1 hour, or until frozen.
3
Prepare the wet batter in a wide bowl. Add the all-purpose flour, corn starch, salt, black pepper, garlic powder, and onion powder.
4
Gradually pour the water into the dry wet-batter ingredients while mixing. Continue mixing until there are no lumps and the batter reaches a thick, pancake-like consistency.
5
Place the measured all-purpose flour for the dry batter in a separate bowl.
6
Coat each frozen chicken patty first in the dry flour, then in the wet batter, ensuring the patty is covered.
7
Heat the deep-frying oil to 360°F (about 182°C). Once the oil is hot, reduce the heat to medium.
8
Carefully add the coated chicken patties to the oil in batches. Do not overcrowd the pan.
9
Fry the patties for 5–6 minutes, flipping them partway through, until they are golden brown and crispy.
10
Make the sauce by combining the mayonnaise, mustard, salt, onion powder, and white vinegar in a bowl. Mix until combined.
11
Toast the brioche buns.
12
To assemble each sandwich, spread sauce on the bottom bun, add a fried chicken patty, and top with diced lettuce.
13
Apply additional sauce to the top bun, place it over the lettuce, and close the sandwich. Serve warm.

Notes

The source specifies yellow mustard in the ingredient list but refers to Dijon mustard in the method; use the mustard available or follow the ingredient-list specification. The amount of frying oil is not specified. The source does not provide a stated food-safety temperature for the chicken.