McChicken Sandwich

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 coating)
• 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 achieve 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. 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. 2

   Prepare a tray by lining it with parchment paper. Lightly grease your hands with some of the cooking oil.

3. 3

   Using the greased hands, shape the seasoned minced chicken into 7–8 patties. Arrange the patties on the parchment-lined tray and freeze for about 1 hour, or until frozen.

4. 4

   Prepare the wet batter in a wide bowl by combining the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and onion powder.

5. 5

   Gradually pour the water into the dry batter ingredients while mixing. Continue mixing until there are no lumps and the batter has a thick, pancake-like consistency; use slightly less or more water as needed.

6. 6

   Place the all-purpose flour for the dry coating in a separate bowl.

7. 7

   Coat each frozen chicken patty first in the dry flour, then dip it into the wet batter so it is covered.

8. 8

   Heat the deep-frying oil to 360°F (182°C). Once the oil is hot, reduce the heat to medium.

9. 9

   Carefully add the coated chicken patties to the hot oil in batches. Do not overcrowd the pan.

10. 10

    Fry the patties for 5–6 minutes, flipping them partway through, until golden brown and crispy.

11. 11

    Make the sauce by combining the mayonnaise, mustard, salt, onion powder, and white vinegar. The ingredient list specifies yellow mustard, while the method calls it Dijon mustard.

12. 12

    Toast the brioche buns.

13. 13

    To assemble each sandwich, spread sauce on the bottom bun, add a fried chicken patty, and top with diced lettuce.

14. 14

    Spread additional sauce on the top bun, place it over the lettuce, and close the sandwich. Serve warm.

Notes

The source specifies 7–8 patties and 8 buns. It lists yellow mustard in the ingredients but refers to Dijon mustard in the method; this extraction preserves the ingredient-list quantity and identifies the discrepancy. The source does not provide a specific amount of frying oil beyond “oil for deep frying.”

Nutrition per serving

• main
• sandwich
• crispy chicken
• deep-fried
• American
• high-protein