Crispy McChicken Sliders

Ingredients

• 2 lb boneless chicken breast, minced
• salt (to taste; for chicken patties)
• 1 tbsp garlic powder (for chicken patties)
• 1 tsp onion powder (for chicken patties)
• 1 tsp smoked paprika powder (for chicken patties)
• 1 tsp black pepper powder (for chicken patties)
• 1 egg (for chicken patties)
• oil (for greasing hands and deep frying)
• 1 cup all-purpose flour (for wet batter)
• 0.5 cup cornstarch (for wet batter)
• 1.333 cup sparkling water (use less or more to adjust consistency)
• salt (to taste; for wet batter)
• 1 tbsp garlic powder (for wet batter)
• 1 tsp smoked paprika powder (for wet batter)
• 1 tsp black pepper (for wet batter)
• 1 cup mayonnaise (for sauce)
• 1 tsp Dijon mustard (for sauce)
• 1 tsp yellow mustard (for sauce)
• 3 tbsp ketchup (for sauce)
• salt (to taste; for sauce)
• 1 tbsp garlic powder (for sauce)
• 1 tsp black pepper (for sauce)
• 1 tsp smoked paprika powder (for sauce)
• 0.25 tsp turmeric powder (for sauce)
• 1 tsp honey (for sauce)
• 1 tsp pickle juice (for sauce)
• 9 slider buns (for assembly)
• 0.5 cup pickle chips (for assembly)

Steps

1. 1

   Place the minced chicken breast in a bowl. Season it with salt, garlic powder, smoked paprika powder, onion powder, and black pepper powder.

2. 2

   Crack in the egg and mix thoroughly until the chicken mixture is well combined.

3. 3

   Lightly grease your hands with oil. Shape the chicken mixture into small patties and lay them flat on a prepared sheet.

4. 4

   Freeze the patties for about 30–40 minutes, or until firm but not frozen solid.

5. 5

   To make the wet batter, combine the all-purpose flour, cornstarch, salt, black pepper, smoked paprika powder, and garlic powder in a bowl.

6. 6

   Gradually add the sparkling water while whisking until the batter is smooth. Adjust with less or more sparkling water as needed; the consistency should resemble a thin pancake batter.

7. 7

   Dip the firm chicken patties into the wet batter, coating them completely. Shake off any excess batter.

8. 8

   Heat oil in a pan to 350°F (175°C).

9. 9

   When the oil is hot, carefully place 2–3 battered patties into the oil at a time.

10. 10

    Fry the patties for 5–6 minutes, flipping them once during frying, until cooked through and golden and crispy.

11. 11

    To make the sauce, combine the mayonnaise, Dijon mustard, yellow mustard, ketchup, pickle juice, salt, black pepper, smoked paprika powder, garlic powder, turmeric powder, and honey in a bowl.

12. 12

    Mix the sauce thoroughly until well combined.

13. 13

    Lightly toast the slider buns.

14. 14

    Spread the sauce over both the top and bottom halves of each toasted bun.

15. 15

    Place a fried chicken patty on each bottom bun half and top with pickle chips.

16. 16

    Close the sliders and serve warm.

Notes

The source does not specify the exact amount of frying oil or the number of patties made from the chicken mixture. Fry in batches of 2–3 patties as stated. Ensure the chicken is cooked through before serving.

Nutrition per serving

• main
• sliders
• fried
• chicken
• American
• party food