M AI N CO UR SE | R ESTAUR ANT R EM AKES

MCCHICKEN –
MCDONALD’S COPYCAT
Craving that classic McDonald's McChicken but
want something even better? One bite of this
McChicken made at home and you’ll be saying
McDonalds Who! This version not only nails the
taste and texture but kicks it up a notch with the
special mayo and seasoned crispy chicken patties!

P REP T IME: 1 H OU R C OOK TI ME : 3 0 MI NU TES

TOTAL T I ME : 1 H OU R 30 YIE LDS: 4 SANDWIC H ES
M INU T ES

INGREDIENTS
CHICKEN PATTY

1/2 pound chicken breast

1/2 pound chicken thighs, boneless and skinless
1 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sage

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 BATTER

3/4 cup all-purpose flour

3/4 cup cornstarch
2 teaspoons baking powder
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 teaspoon baking soda
1 1/2 cup cold iced water

FOR ASSEMBLY

4 brioche buns
butter, for toasting buns
shredded lettuce
1/2 cup mayonnaise
1 tablespoon yellow mustard, more to taste

INSTRUCTIONS
MAKE THE CHICKEN PATTIES

1. Chop the chicken into small pieces and add it to the food processor
along with salt, white pepper, onion powder, garlic powder, and sage.
Pulse until there are no more chunks of meat and it sticks together. Do
not over-pulse.

2. Take 3 to 4 ounces of the chicken mixture and shape into a thin patty.
Place on a tray lined with parchment paper. Repeat until all the chicken
is shaped. Pop in the freezer for 30 minutes, or longer, if it's still hard to
handle.

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 3. Heat a pot with about 1 to 1.5 inches of oil over medium heat to about
325°F.

4. In a large bowl, whisk together flour, cornstarch, baking powder, salt,

black pepper, paprika, chili powder, and garlic powder.

5. Coat each patty in the dry breading and shake off any excess.

6. Then add the water and baking soda to the dry batter and whisk to
create your wet batter. It should be thin - add more water as needed.

7. Dip the breaded nuggets in the wet batter and then place in the hot oil.
Do not overcrowd them. Fry in batches until golden brown.

8. Transfer to a wire rack to let any oil drain out.

MAKE THE SPECIAL MAYO

9. In a small bowl, combine mayonnaise with mustard until smooth and

creamy! Set aside.

ASSEMBLY

10. Butter the buns and toast them in a pan over medium heat or in the
oven at 350°F for 5 to 6 minutes.

11. Assemble the toasted buns with the chicken patty, lettuce, and mayo
sauce. Close up and enjoy fresh!

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