McDonald’s McChicken is a ground chicken patty seasoned with garlic powder, onion powder, mustard and paprika, frozen, dipped in a club soda batter and fried at 375F for 5 to 6 minutes, then served on a toasted bun with mayo and shredded lettuce. One hour, makes 4.
Club soda instead of water in the batter is the ingredient that makes the coating airy and crispy instead of heavy and doughy. The carbonation creates tiny bubbles that expand in the hot oil, leaving a lattice of air pockets in the fried shell. Use flat water and the batter sets dense and thick like a pancake wrapped around the chicken.
Freezing the shaped patties for 30 minutes before they touch the batter is the step that keeps them from falling apart in the oil. Ground chicken at room temperature is soft and sticky, and a batter-dipped soft patty deforms the second it hits 375F oil. Thirty minutes in the freezer firms the surface just enough to hold its shape through the dip and the fry without cooking the centre beforehand.
McDonald’s McChicken
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes761
kcalGround chicken patties seasoned with garlic powder, onion powder, mustard, salt, pepper and paprika, frozen briefly, dusted in flour, dipped in a club soda batter and fried at 375F until golden. Served on a toasted bun with mayo and shredded iceberg lettuce.
Ingredients
- For the patties:
1 lb ground chicken
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon mustard
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
- For the batter:
1 cup flour
2/3 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon paprika
3/4 teaspoon black pepper
1 1/4 cups club soda
- For assembly:
Oil for frying
4 hamburger buns, toasted
Shredded iceberg lettuce
Mayonnaise
Directions
- Season and shape:Combine the ground chicken, garlic powder, onion powder, mustard, salt, pepper and paprika in a bowl. Mix until even. Shape into 4 thin patties and freeze on a parchment-lined tray for 30 minutes.
- Make the batter:Whisk the flour, cornstarch, salt, paprika and pepper together. Lightly coat each frozen patty in the dry flour mix and set aside. Pour the club soda into the remaining flour mixture and whisk until smooth.
- Fry the patties:Heat 1 inch of oil to 375F. Dip each floured patty into the batter, let the excess drip off, and lower into the oil. Fry for 5 to 6 minutes until golden brown and cooked through, flipping once if needed. Drain on a wire rack.
- Build and serve:Toast the buns, spread mayo on both halves, add shredded lettuce and the crispy patty. Serve immediately.
FAQs
Can you air fry these instead?
Yes. Spray the coated patties with oil and air fry at 390F for about 12 minutes, flipping halfway. The batter will not puff the same way as deep frying, but the inside tastes identical. If you want more crunch in the air fryer, double coat: flour, egg, breadcrumbs, then flour again.
Can you use chicken breast instead of ground chicken?
You can pound a breast flat and bread it, but that makes a different sandwich. The McChicken uses a ground chicken patty, which is why the texture is dense and uniform rather than fibrous. Grinding your own breast in a food processor gets you the same result as buying ground chicken.
Why does the recipe call for mustard in the patty?
Half a tablespoon adds a subtle tang that you can not identify when you bite in, but you notice if it is missing. It also helps bind the ground chicken so the patty holds together during freezing and frying.
What should you serve alongside a McChicken?
French fries or shoestring fries are the classic pairing. Onion rings, coleslaw, or a dill pickle spear on the side all work. A vanilla milkshake or cold cola finishes the meal.
How do you store and reheat these?
Cooked patties keep in the fridge for up to 3 days. Reheat in the oven at 375F for 8 to 10 minutes or in the air fryer at 375F for 5 minutes. Uncooked frozen patties keep for up to 2 months and can be battered and fried straight from the freezer, adding an extra minute to the fry time.
