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Copycat McChicken Sandwich
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About
• 1 pound boneless skinless chicken breast, cut in 1 inch pieces
• 3/4 pound boneless skinless chicken thighs, cut in 1 inch pieces
• 1/2 teaspoon garlic powder
• 1/4 teaspoon white pepper
• 1 teaspoon paprika, divided
• 2 teaspoon salt, divided
• 1 cup flour
• 2/3 cup cornstarch
• 3/4 teaspoon pepper
• Hamburger Buns, Shredded iceberg lettuce, and Mayonnaise for serving
• 1 1/4 cup club soda
• 2 cups oil for frying
• 1 cup shredded iceberg lettuce
• 3 tablespoons mayonnaise, or to taste
Recipe
- 1Combine chicken, garlic powder, white pepper, 1/2 teaspoon paprika, and 1 teaspoon salt in a food processor. Pulse until finely chopped and it forms a uniform mixture.
- 2Shape chicken mixture into 6 patties and freeze on a parchment or wax paper-lined baking sheet for 20 to 30 minutes.
- 3Heat oil to 375 degrees F (190 degrees C). Whisk together flour, cornstarch, remaining salt, remaining paprika, and pepper in a bowl. Lightly coat partially frozen patties in flour mixture and shake off any excess mixture and set patties aside.
- 4Add club soda to remaining flour mixture in bowl and whisk to combine.
- 5Working 2 to 3 at a time, dip patties into batter, allow excess to drip off and carefully place into the hot oil. Fry, while maintaining a temperature of 330 to 350 degrees F (165 to 175 degrees C), until golden brown, crispy, and cooked through, 5 to 6 minutes per batch. Drain on a wire rack set inside a paper towel lined rimmed baking sheet. Repeat with remaining patties.
- 6Serve patties on buns with shredded lettuce and mayonnaise.
