HOT N SPICY MCCHICKEN RECIPES

Steps:

• In a food processor, add Boneless, Skinless Chicken Breast (3), Egg (1), Salt (1/2 teaspoon). Pulse until the mixture is smooth.
• In a bowl, add Corn Starch (1 cup). Using wet hands, shape the chicken patties, making them slightly larger than the bun and just under 1-centimeter thick. Coat them on both sides and set aside.
• In a large mixing bowl, add Water (1 cup), All-Purpose Flour (1 cup), Corn Starch (1/2 cup), Egg (1), Yellow Mustard (2 tablespoon), Garlic Powder (1 tablespoon), Onion Powder (1 tablespoon), Salt (1/3 tablespoon), and Ground Black Pepper (1 teaspoon). Whisk until the batter is smooth.
• Coat the chicken patties in the batter. Remove the excess and place on a baking tray lined with baking paper. Place in the freezer for 1-2 hours to harden.
• To make the sauce, in a small mixing bowl, add Mayonnaise (1 cup), Dry Mustard (1 teaspoon), Onion Powder (1/2 tablespoon), and Salt (1/2 teaspoon). Mix well and set aside.
• In a deep-fryer or large saucepan, add Canola Oil (to taste) and heat to 350 degrees F (175 degrees C).
• Fry chicken patties for 5 minutes.
• Transfer patties to a paper towel-lined plate for 3 minutes to rest.
• Fry patties once more for 5 minutes, or until golden brown on the outside. Drain and pat dry with paper towels.
• Microwave Hamburger Bun (to taste) for 20-30 seconds.
• On the heel bun, place chicken patty. On the crown, spread the special sauce and top with Iceberg Lettuce (to taste).
• Serve immediately with any side you choose!

Steps:

• If deep-frying, in a deep fryer or cast iron pot, heat 6-8 cups of oil to 375 degrees. If pan-frying, heat 1 1/2 - 2 cups oil (about 1/2 inch in the pan) in a large, heavy-bottomed frying pan.
• In a large bowl or pie pan, whisk together hot sauce, water, and egg. In a shallow bowl or pie pan, combine flour, salt, cayenne pepper, black pepper, onion powder, paprika, and garlic powder.
• Pound each chicken breast with a mallet/tenderizer until about 3/8 inch thick. The chicken may be much larger than the bun when it’s pounded thin. If so, you may want to cut the breast in half before breading to make the chicken fit better on the bun.
• Coat each fillet in the flour.
• Then in the hot sauce/water/egg mixture.
• Then in the flour again. Repeat the dredge if you would like a thicker coating.
• After all of the chicken is coated, deep fry for 8 to 12 minutes, or pan fry for 4 to 6 minutes on each side.
• After frying, drain excess oil from the chicken by placing it on a cooling rack or on a plate covered with paper towels.
• Grill the faces of the hamburger buns on a griddle or in a dry skillet (optional). Prepare sandwiches with chicken, mayonnaise, lettuce, and tomato.