Copycat Mcdonalds Crispy Chicken Sandwich Recipes

COPYCAT MCDONALD'S CRISPY CHICKEN SANDWICH RECIPE

Steps:

• Heat your frying oil in a deep fryer, Dutch oven, or a large heavy-bottom frying pan to 375 F.
• Combine the water and beaten egg in a shallow bowl that will fit your chicken breasts, and whisk well.
• In a second shallow dish, combine the all-purpose flour, yellow cornmeal, salt, onion powder, black pepper, garlic powder, and sugar.
• If your chicken breasts are thick, cut them butterfly-style in half, or use a meat tenderizer and pound until thinner, and trim thinned breasts to fit buns.
• Dredge the chicken breasts by coating both sides of each chicken breast in egg mixture, then transferring into flour mixture.
• Once both sides of the chicken are coated in flour, they can be placed onto a tray or rack while you cook in batches (if needed).
• Deep-fry the chicken pieces for eight to 12 minutes, or pan-fry the chicken for three to five minutes per side until the chicken has an internal temperature of 165 F.
• Remove fried chicken to a paper towel-lined plate or tray.
• Melt salted butter in a frying pan, and then toast the buns in the pan.
• Assemble your sandwiches by placing the chicken breast on the bottom bun, topping the chicken with pickle slices, then closing the sandwich with the top bun.

MCDONALD'S STYLE SOUTHERN-STYLE CHICKEN SANDWICH

Steps:

• Combine all of the dry ingredients in a paper bag, except for the sugar, and mix thoroughly.
• Combine the egg, water and sugar in a medium-sized bowl.
• Place each breast in the paper bag and coat with dry mixture. Dip each breast in the egg mixture and then place back in the bag to coat with the dry mixture once more.
• Place the egg batter in an airtight container and place in the refrigerator.
• Place the breasts on a plate or tray and refrigerate for about 1 hour.
• When the breasts come out of the refrigerator, coat once more in egg mixture then the dry mixture.
• Heat 2 to 3 inches of oil in a large skillet to 375 degrees F.
• Fry the chicken until light brown and crispy (about 15 minutes). Let the chicken drain on paper towels to remove excess grease.
• Place the breast on the bottom bun and top with two pickles chips. Enjoy!