MCDONALDS MCCHICKEN CALORIES 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:

• McChicken Sauce: Stir ingredients together well, chill till needed. Preparing your McChicken Sandwich: Beat the egg and then combine it with 1 c. water in a small, shallow bowl. Stir. Combine the flour, salt, pepper, Accent, onion pwdr and garlic pwdr in a one gallon size zip lock bag. Lb. each of the breast filets with a mallet till about 1/4-inch thick. Trim each breast filet till it is round. Coat each filet with the flour mix by shaking in the zip lock bag. Remove and dredge each filet in the egg mix, coating well. Return each filet to the flour/seasoning mix. Shake to coat. Put filets, bag and all, in the freezer for at least an hour. Cover and chill remaining egg mix. After freezing, repeat the "coating" process. Deep fry the chicken filets at 375 degrees for 10 to 12 min or possibly till light brown and crispy. As the chicken is frying, toast the buns. On the crown side of the bun, apply 1 Tbsp. of mayonnaise mix, followed by 1/4 c. minced iceberg lettuce. Then top with the cooked chicken patty, and the heel of the bun. Wrap tightly in a 12- by 16-inch piece of waxed paper, and let stand 6 to 8 min. Microwave on high, individually, for 15 seconds and serve. This recipe yields 4 sandwiches.