COPYCAT MCDONALD'S CRISPY CHICKEN SANDWICH RECIPE
Pair this copycat McDonald's Crispy Chicken Sandwich with fries, fresh watermelon, a green salad, or enjoy it as-is.
Provided by Angela Latimer,Mashed Staff
Categories lunch, dinner
Time 20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 2295 calories, Carbohydrate 50 g carbohydrates, Cholesterol 249 mg cholesterol, Fat 202 g fat, Fiber 2 g fiber, Protein 71 g protein, SaturatedFat 17 g saturated fat, ServingSize 0 g, Sodium 1431 mg, Sugar 3 g, TransFat 1 g
COPYCAT MCDONALD'S CHICKEN SANDWICH
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!
Time 1h20m
Yield 4
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts :
MCDONALD'S STYLE SOUTHERN-STYLE CHICKEN SANDWICH
This recipe is perfect for serving this Southern specialty for lunch or dinner and you switch it to a biscuit, you can do breakfast.
Provided by Broke Guy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 405.8, Fat 6.6, SaturatedFat 1.6, Cholesterol 122, Sodium 1791, Carbohydrate 49.5, Fiber 3.4, Sugar 4.6, Protein 34.9
MC DONALD'S SOUTHERN STYLE CHICKEN BISCUIT
This is my version of the new McDonald's Southern Style Chicken Biscuits that they serve on their breakfast menu
Provided by KseL1694
Categories Breakfast
Time 2h30m
Yield 4 biscuits, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut each chicken breast horizontally down the center into 2 pieces, so that you have 4 pieces.
- Place chicken pieces in a bowl and cover with chicken broth.Refrigerate and let chicken soak in broth for about 2 hours.
- In a large bowl mix egg and buttermilk.remove chicken pieces from chicken broth and dip in the egg & milk mixture.
- Season chicken with pickling spice or dill, pepper, onion powder, poultry seasoning and monosodium glutamate.
- In a medium skillet or saucepan heat oil to 350 degrees.
- Coat chicken pieces evenly in breadcrumbs.Place chicken in oil, and fry for about 15- 25 minutes until chicken is well done, turning chicken pieces once in oil.Remove from oil and pat grease off chicken.
- Prepare biscuits as directed on box or package that biscuits came inches.
- Place one chicken breast in each biscuit, and serve.
Nutrition Facts : Calories 1339.5, Fat 104.5, SaturatedFat 16.9, Cholesterol 154.8, Sodium 1099.8, Carbohydrate 68.9, Fiber 3.5, Sugar 6.1, Protein 32.9
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