McChicken Sandwich

Ingredients

• 2 lb boneless chicken breast, minced
• salt (to taste, for seasoning 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)
• 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)
• 0.333333 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.)
• 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 in a bowl. Add salt, black pepper, garlic powder, and onion powder, then mix thoroughly until evenly combined.

2. 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. Lay the patties on the tray and freeze for about 1 hour, or until frozen.

3. 3

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

4. 4

   Gradually pour the water into the dry wet-batter ingredients while mixing. Continue mixing until there are no lumps and the batter has a thick, pancake-like consistency.

5. 5

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

6. 6

   Coat each frozen chicken patty first in the dry flour, then in the wet batter, covering it completely.

7. 7

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

8. 8

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

9. 9

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

10. 10

    Make the sauce by combining the mayonnaise, mustard, salt, onion powder, and white vinegar. The ingredient list specifies yellow mustard; the method refers to Dijon mustard.

11. 11

    Toast the brioche buns.

12. 12

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

13. 13

    Apply more sauce to the top bun, place it over the lettuce, and close the sandwich. Serve warm.

Notes

The source lists yellow mustard in the ingredients but calls for Dijon mustard in the method. It does not specify the amount of frying oil or a target internal temperature for the chicken; ensure the patties are fully cooked before serving.

Nutrition per serving

• main
• sandwich
• deep-fried
• crispy
• chicken
• American
• family-friendly