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No need to wait in the golden arches drive-thru. This classic chicken sandwich copycat recipe will give you your fast food fix right at home. Chances are, you'll be loving it even more!
serves/makes:
ready in:
1-2 hrs
ingredients
McChicken Sauce
1/4 cup mayonnaise
1 dash onion powder
McChicken Sandwich
1 egg
1 cup water
1/2 cup all-purpose flour
1/2 cup dry tempura mix
2 tablespoons yellow corn meal
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon MSG (e.g., Accent)
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
4 chicken breast filets
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce
4 slices tomato
directions
Prepare the McChicken sauce by mixing the mayonnaise and onion powder together. Refrigerate the sauce until ready to serve.
Combine the egg and water in a shallow dish and whisk until smooth.
Combine the flour, tempura mix, corn meal, salt, onion powder, MSG, pepper, and garlic powder in a large zip-top plastic bag.
Pound each chicken piece with a meat mallet or rolling pin until it is 1/4-inch thick. Trim the chicken so it is a round patty. Place the chicken in the zip-top bag. Seal the bag and shake to coat the chicken pieces in the flour mixture.
Remove each piece of chicken and shake off any excess flour. Coat each chicken patty in the egg mixture, letting any excess drip off. Return the chicken pieces to the zip-top bag. Shake the bag again to coat the chicken in the flour mixture.
Place the sealed bag in the freezer for one hour. Cover and refrigerate the egg mixture.
Heat oil in a deep fryer to 375 degrees F.
Remove the chicken from the zip-top bag and repeat the flouring process (dip the chicken in the egg mixture and then finally again in the flour).
Place the coated chicken pieces in the hot oil (in batches if needed) and fry for 10-12 minutes or until the chicken is brown and crispy.
While the chicken is frying, place the hamburger buns cut side down in a skillet over medium-high heat. Cook until lightly toasted.
Spread the cut side of the top bun with the reserved McChicken sauce. Top with 1/4 cup of the lettuce and 1 slice of tomato. Top the tomato with the fried chicken patty. Place the bottom bun on the chicken patty and invert the chicken sandwich onto a serving plate. Serve immediately.
recipe tips
For a crispier coating, let the coated chicken rest for 10 minutes before frying.
Keep the oil temperature at 375 degrees F to keep the chicken from absorbing too much oil.
Add additional toppings like cheese, pickles, or a different type of lettuce as desired.
To keep the cooked chicken patties warm while you prepare the rest of the sandwiches, place them in a warm oven.
Be careful not to overcrowd the fryer or skillet when cooking the chicken, as this can lower the oil temperature and lead to soggy chicken.
Serve the sandwich immediately after assembly.
common recipe questions
Can I use a different type of flour instead of all-purpose flour?
Yes, you can use other types of flour like wheat flour, but it might slightly alter the texture of the coating.
Is it necessary to use MSG (Accent) in the recipe?
MSG enhances the flavor but it's not essential. You can omit it if you prefer or have sensitivities to it.
Can I bake the chicken instead of deep frying for a healthier version?
Yes, you can bake the chicken at 375 degrees F until crispy and cooked through, though the texture and taste will be different from the original fried version.
How long can I store the McChicken sauce?
The sauce can be stored in the refrigerator in a sealed container for up to a week.
Is it possible to prepare the chicken patties ahead of time?
Yes, you can prepare and coat the chicken patties, then freeze them. Fry or bake them straight from the freezer, adjusting cooking time as needed.
nutrition data
627 calories, 28 grams fat, 55 grams carbohydrates, 37 grams protein per serving.
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