Copycat McChicken Sandwiches
Copycat McChicken Sandwiches
Ingredients
For the Chicken Patties
- 1 1/2 pounds ground chicken
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
For the Wet Batter
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup club soda
For the Dry Dredge
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
For Frying
- oil, for frying, enough to submerge patties halfway or fully
For Assembly
- mayonnaise, as desired
- shredded lettuce, as desired
- 4 buns
Instructions
- 1
In a large bowl, combine the ground chicken with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 2
Divide the seasoned chicken mixture into four equal portions. Form each portion into a thin patty, approximately the size of a burger bun. Place the formed patties on a plate lined with parchment paper.
⏱️ 5 min
- 3
Freeze the patties for at least 30 minutes. This step helps the patties hold their shape during frying.
⏱️ 30 min
- 4
While the patties are freezing, prepare the wet batter. In a separate bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt, and 1 teaspoon black pepper. Pour in 1 cup of club soda and whisk until a smooth, thin batter is formed.
⏱️ 5 min
- 5
In a third bowl, prepare the dry dredge by combining 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk to combine.
⏱️ 3 min
- 6
Take one frozen chicken patty and dredge it completely in the dry dredge, ensuring it is fully coated. Dip the dry-dredged patty into the wet batter, allowing any excess batter to drip off. Immediately transfer the wet-battered patty back into the dry dredge and press the dry dredge firmly onto the patty to create a thick, even coating. Repeat this dredging process for all four chicken patties.
⏱️ 10 min
- 7
Heat oil for frying in a large pan or deep fryer to 350°F. Carefully place the dredged chicken patties into the hot oil.
⏱️ 5 min•🌡️ 350
- 8
Fry the patties for 3 to 5 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F. Remove the cooked patties from the oil and place them on a wire rack to drain any excess oil.
⏱️ 15 min
- 9
To assemble the sandwiches, spread mayonnaise generously on both halves of each bun. Place a fried chicken patty on the bottom half of a bun, then top with shredded lettuce. Place the top bun on top to complete the sandwich.
⏱️ 2 min
- 10
Serve immediately and enjoy your homemade Copycat McChicken Sandwiches!
Kitchen Tools
Copycat McChicken Sandwiches
For the Chicken Patties
- 1 1/2 pounds ground chicken
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
For the Wet Batter
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup club soda
For the Dry Dredge
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
For Frying
- oil, for frying, enough to submerge patties halfway or fully
For Assembly
- mayonnaise, as desired
- shredded lettuce, as desired
- 4 buns
Instructions
- 1
In a large bowl, combine the ground chicken with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 2
Divide the seasoned chicken mixture into four equal portions. Form each portion into a thin patty, approximately the size of a burger bun. Place the formed patties on a plate lined with parchment paper.
⏱️ 5 min - 3
Freeze the patties for at least 30 minutes. This step helps the patties hold their shape during frying.
⏱️ 30 min - 4
While the patties are freezing, prepare the wet batter. In a separate bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt, and 1 teaspoon black pepper. Pour in 1 cup of club soda and whisk until a smooth, thin batter is formed.
⏱️ 5 min - 5
In a third bowl, prepare the dry dredge by combining 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk to combine.
⏱️ 3 min - 6
Take one frozen chicken patty and dredge it completely in the dry dredge, ensuring it is fully coated. Dip the dry-dredged patty into the wet batter, allowing any excess batter to drip off. Immediately transfer the wet-battered patty back into the dry dredge and press the dry dredge firmly onto the patty to create a thick, even coating. Repeat this dredging process for all four chicken patties.
⏱️ 10 min - 7
Heat oil for frying in a large pan or deep fryer to 350°F. Carefully place the dredged chicken patties into the hot oil.
⏱️ 5 min•🌡️ 350 - 8
Fry the patties for 3 to 5 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F. Remove the cooked patties from the oil and place them on a wire rack to drain any excess oil.
⏱️ 15 min - 9
To assemble the sandwiches, spread mayonnaise generously on both halves of each bun. Place a fried chicken patty on the bottom half of a bun, then top with shredded lettuce. Place the top bun on top to complete the sandwich.
⏱️ 2 min - 10
Serve immediately and enjoy your homemade Copycat McChicken Sandwiches!