Best Mc Donalds Mc Chicken Sauce Recipes

QUICK MCDONALD'S COPYCAT MCCHICKEN RECIPE

Steps:

• Blend the tempura mix, beaten egg, and water in a small bowl. Stir until well-combined and set aside.
• Add onion powder, garlic powder, ground black pepper, and all-purpose flour in another bowl. Mix well and set aside. Alternatively, you can also use a ziplock or paper bag. Simply give the bag a few shakes until the ingredients are well-combined.
• Next, place the chicken breasts on a cutting board and cover them with plastic wrap. Using a meat mallet, pound the chicken to an even thickness.
• Then, dredge the chicken breasts in the flour mixture, coating each piece well.
• Immerse the chicken breasts into the egg mixture, one at a time. Then, coat the meat again with the flour mixture.
• Heat the vegetable oil and deep fry the chicken breasts until golden brown and crispy.
• Then, slice the burger buns in half and toast for about 3 to 5 minutes.
• Spread the mayo sauce on the bottom burger buns and add the chopped lettuce. Top each with the chicken patty, and then toss the tomato slices on top. Add the top burger bun on and serve. Enjoy!

COPYCAT MCDONALD'S CHICKEN SANDWICH

Steps:

• Prepare the McChicken sauce by mixing the mayonnaise and onion powder together. Refrigerate the sauce until ready to serve. Combine the egg and water in a shallow dish and whisk until smooth. Combine the flour, tempura mix, corn meal, salt, onion powder, MSG, pepper, and garlic powder in a large zip-top plastic bag. Pound each chicken piece with a meat mallet or rolling pin until it is 1/4-inch thick. Trim the chicken so it is a round patty. Place the chicken in the zip-top bag. Seal the bag and shake to coat the chicken pieces in the flour mixture. Remove each piece of chicken and shake off any excess flour. Coat each chicken patty in the egg mixture, letting any excess drip off. Return the chicken pieces to the zip-top bag. Shake the bag again to coat the chicken in the flour mixture. Place the sealed bag in the freezer for one hour. Cover and refrigerate the egg mixture. Heat oil in a deep fryer to 375 degrees F. Remove the chicken from the zip-top bag and repeat the flouring process (dip the chicken in the egg mixture and then finally again in the flour). Place the coated chicken pieces in the hot oil (in batches if needed) and fry for 10-12 minutes or until the chicken is brown and crispy. While the chicken is frying, place the hamburger buns cut side down in a skillet over medium-high heat. Cook until lightly toasted. Spread the cut side of the top bun with the reserved McChicken sauce. Top with 1/4 cup of the lettuce and 1 slice of tomato. Top the tomato with the fried chicken patty. Place the bottom bun on the chicken patty and invert the chicken sandwich onto a serving plate. Serve immediately.

MC DONALD'S MC CHICKEN SAUCE

Steps:

• Mix mayonnaise and onion powder.