McChicken Sandwich with Mayonnaise Sauce
McChicken Sandwich with Mayonnaise Sauce
Ingredients
For the Chicken Patties
- 2 pounds boneless chicken breast, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 cups oil, for frying, or as needed
For the Chicken Patty Coating
- 8 tablespoons all purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/3 cup water, plus more as needed
For the Sauce
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 teaspoon white vinegar
To Assemble
- 4 brioche buns
- 1 cup lettuce, diced
Instructions
- 1
In a large mixing bowl, combine the minced chicken breast. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon garlic powder, and 1 tablespoon onion powder. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 2
Lightly grease your hands with a little oil. Form the chicken mixture into four equally sized round patties. Place the formed patties onto a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer and let the patties freeze for 30 minutes, or until firm.
⏱️ 5 min
- 3
Prepare the coating for the chicken patties. Take two separate shallow dishes. Divide the 8 tablespoons of all purpose flour evenly between the two dishes (approximately 4 tablespoons in each).
⏱️ 2 min
- 4
In one dish of flour, add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Mix these dry ingredients together thoroughly. This will be your seasoned dry flour.
⏱️ 1 min
- 5
To the other dish of plain flour, gradually add 1/3 cup water, whisking continuously, to create a thick batter. Adjust the amount of water as needed to achieve a consistency that coats the back of a spoon.
⏱️ 2 min
- 6
Heat approximately 2 cups of oil in a large frying pan over medium-low heat until it reaches about 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 7
Once the oil is hot, take a frozen chicken patty. First, dredge the patty completely in the seasoned dry flour mixture, shaking off any excess. Next, dip the floured patty into the wet batter, ensuring it is fully coated.
⏱️ 2 min
- 8
Carefully place the coated chicken patty into the hot oil. Repeat with the remaining patties, frying them in batches if necessary to avoid overcrowding the pan. Fry for 10-15 minutes, flipping occasionally, until the patties are fully cooked through, crispy, and golden brown. The internal temperature should reach 165°F (74°C). Remove from oil and place on a wire rack to drain excess oil.
⏱️ 15 min•🌡️ 350
- 9
While the chicken is frying, prepare the mayonnaise sauce. In a mixing bowl, combine 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon white vinegar. Mix well until all ingredients are thoroughly combined and the sauce is smooth.
⏱️ 3 min
- 10
To assemble each sandwich, take a brioche bun. Spread a generous layer of the prepared mayonnaise sauce on the bottom bun. Place a fried chicken patty on top of the sauce. Add a portion of the diced lettuce over the chicken patty. Drizzle some more mayonnaise sauce over the lettuce. Place the top bun on the sandwich.
⏱️ 5 min
- 11
Serve the McChicken sandwiches immediately, perhaps with a side of fries, and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
McChicken Sandwich with Mayonnaise Sauce
For the Chicken Patties
- 2 pounds boneless chicken breast, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 cups oil, for frying, or as needed
For the Chicken Patty Coating
- 8 tablespoons all purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/3 cup water, plus more as needed
For the Sauce
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 teaspoon white vinegar
To Assemble
- 4 brioche buns
- 1 cup lettuce, diced
Instructions
- 1
In a large mixing bowl, combine the minced chicken breast. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon garlic powder, and 1 tablespoon onion powder. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 2
Lightly grease your hands with a little oil. Form the chicken mixture into four equally sized round patties. Place the formed patties onto a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer and let the patties freeze for 30 minutes, or until firm.
⏱️ 5 min - 3
Prepare the coating for the chicken patties. Take two separate shallow dishes. Divide the 8 tablespoons of all purpose flour evenly between the two dishes (approximately 4 tablespoons in each).
⏱️ 2 min - 4
In one dish of flour, add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Mix these dry ingredients together thoroughly. This will be your seasoned dry flour.
⏱️ 1 min - 5
To the other dish of plain flour, gradually add 1/3 cup water, whisking continuously, to create a thick batter. Adjust the amount of water as needed to achieve a consistency that coats the back of a spoon.
⏱️ 2 min - 6
Heat approximately 2 cups of oil in a large frying pan over medium-low heat until it reaches about 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 7
Once the oil is hot, take a frozen chicken patty. First, dredge the patty completely in the seasoned dry flour mixture, shaking off any excess. Next, dip the floured patty into the wet batter, ensuring it is fully coated.
⏱️ 2 min - 8
Carefully place the coated chicken patty into the hot oil. Repeat with the remaining patties, frying them in batches if necessary to avoid overcrowding the pan. Fry for 10-15 minutes, flipping occasionally, until the patties are fully cooked through, crispy, and golden brown. The internal temperature should reach 165°F (74°C). Remove from oil and place on a wire rack to drain excess oil.
⏱️ 15 min•🌡️ 350 - 9
While the chicken is frying, prepare the mayonnaise sauce. In a mixing bowl, combine 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon white vinegar. Mix well until all ingredients are thoroughly combined and the sauce is smooth.
⏱️ 3 min - 10
To assemble each sandwich, take a brioche bun. Spread a generous layer of the prepared mayonnaise sauce on the bottom bun. Place a fried chicken patty on top of the sauce. Add a portion of the diced lettuce over the chicken patty. Drizzle some more mayonnaise sauce over the lettuce. Place the top bun on the sandwich.
⏱️ 5 min - 11
Serve the McChicken sandwiches immediately, perhaps with a side of fries, and enjoy!