Copycat McChicken
Crisp, breaded chicken patties made at home from ground breast meat, with the seasoning of a drive-through McChicken. Serve on a soft bun with mayo and shredded lettuce.
Crisp, breaded chicken patties made at home from ground breast meat, with the seasoning of a drive-through McChicken. Serve on a soft bun with mayo and shredded lettuce.
Copycat McChicken
Ingredients
Chicken patties
- 1 pound chicken breasts, skin on if you can get it, cut into 1-inch chunks
- 1 tablespoon neutral oil
- 1 tablespoon cornstarch
- 2 teaspoons coarse kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon ground sage
- ½ teaspoon sugar
- ¼ teaspoon ground white pepper
- ¼ teaspoon marmite, optional
Breading
- 2 large eggs
- 3 tablespoons all-purpose flour
- 2 cups breadcrumbs
To fry and serve
- neutral oil, for frying (about 1 inch deep in a skillet)
- 4 soft hamburger buns, toasted
- mayonnaise
- shredded iceberg lettuce
Instructions
- Chill the chicken.
Spread the chicken pieces on a plate and freeze for 15 minutes, until firm on the outside but not frozen solid. Cold meat grinds cleanly instead of smearing.
- Grind with the seasoning.
Put the chicken, oil, cornstarch, salt, garlic powder, onion powder, paprika, sage, sugar, white pepper and marmite in a food processor. Pulse 10 to 12 times, until the meat is chopped small and clumps together. Stop before it turns into a smooth paste.
- Shape.
Divide into 4 portions. With wet hands, press each one into a round patty about 4 inches across and 1/2 inch thick on a parchment-lined tray. Refrigerate for 30 minutes so the patties hold together.
- Set up the breading.
Whisk the eggs and flour together in a shallow dish until smooth. Spread the breadcrumbs in a second dish.
- Bread.
Dip each patty in the egg mixture, let the extra drip off, then press into the breadcrumbs on both sides until coated.
- Fry.
Heat about 1 inch of oil in a large skillet to 350°F (175°C). Fry the patties 3 to 4 minutes per side, until deep golden and the centre reaches 165°F (74°C). Drain on a wire rack.
- Build.
Spread mayonnaise on the toasted buns, add a patty and top with shredded lettuce.
Notes
Grind it yourself: Pulsing chicken chunks gives a looser, more tender patty than store-bought ground chicken, which is often packed tight.
Marmite: It adds savoury depth. The sandwich still works without it.
Oil temperature: Below 325°F (165°C) the breading soaks up oil. Above 375°F (190°C) it browns before the middle is cooked.
Freezing: Freeze unfried, breaded patties on a tray, then bag them. Fry from frozen for 5 to 6 minutes per side at 325°F (165°C).
