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Chef shows how to make a McDonald’s ‘McChicken sandwich’ at home and it’s just like the real thing
WITH McDonalds closed for the foreseeable future, one amateur cook has revealed how you can get your fast food fix at home.
Aussie YouTube chef, Rob Nixon of has revealed how to make a Mayo Chicken from the Maccas savers menu.
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To make the patty (full recipe below), Rob takes three chicken breasts and combines them in a food processor with egg and salt, before shaping.
Rob creates a batter before coating the patties and putting them in the freezer for two hours, he says this helps to achieve the crispy finish.
He deep fries his patties twice, for five minutes at a time to ensure the batter is extra crispy.
Nicko recommends adding a dash of onion powder and mustard powder to your mayo to get that signature McDonald’s taste.
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Rather than toasting your bun, he says you should steam it for 30 seconds in the microwave.
Finish by adding shredded lettuce to your bun.
Rob says: “It might not look the same but I’m telling you the taste will be absolutely spot on.”
Mayo Chicken recipe
Ingredients
- 3 chicken breasts
- 2 eggs
- Half a teaspoon of salt
- 1 ½ cups of corn flour
- 2 tablespoons mustard
- 1 tablespoon garlic powder
- 1 tablespoon onion powder (1 teaspoon for sauce)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup plain flour
- 1 cup of mayonnaise
- 1 teaspoon mustard powder
- Vegetable or canola oil for frying
- Sesame seed bun
- Shredded iceberg lettuce
Method
In a food processor add the chicken breasts, egg and salt, pulse until you have a smooth mixture.
Shape your mince into a patty shape and then coat in one cup of the corn flour and set aside.
For the batter, in a large bowl add one cup of water, one egg, mustard, garlic powder, onion powder, black pepper, ½ cup of corn flour and the plain flour, whisk until you have a smooth batter.
Coat the chicken patties in the batter, remove most of the excess and place on a baking tray lined with baking paper, place in the freezer for one to two hours to harden.
In a bowl combine the mayonnaise, mustard powder and half a teaspoon of onion powder, set aside.
Heat your oil to 180 degrees in a large pot, fry your chicken for five minutes, remove for three minutes and then fry again for another five minutes or until golden brown.
Drain the patties and pat dry with paper towels.
Microwave your sesame bun for 30 seconds to steam it. Spoon your mayonnaise onto the crown of the bun, and top with shredded lettuce.
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