Copycat McChicken Sandwich

Recipe View In a food processor, combine the chicken breast, chicken thighs, garlic powder, white pepper, ½ teaspoon paprika, and 1 teaspoon salt. Pulse until the mixture is finely chopped and forms a uniform paste. (5 minutes)

Recipe View Divide the chicken mixture into 6 equal portions. Shape each portion into a patty about ½-inch thick. Arrange the patties on a baking sheet lined with parchment paper or wax paper. Freeze for 20-30 minutes to help them maintain their shape during frying. (25 minutes)

Recipe View Heat the vegetable oil in a deep fryer or large pot to 375°F (190°C). While the oil is heating, whisk together the flour, cornstarch, remaining 1 teaspoon salt, remaining ½ teaspoon paprika, and black pepper in a medium bowl. (5 minutes)

Recipe View Lightly coat the partially frozen chicken patties in the flour mixture, shaking off any excess. Set the coated patties aside. (5 minutes)

Recipe View In a separate bowl, add the club soda to the remaining flour mixture. Whisk until just combined; the batter should be thin but able to coat the patties. (2 minutes)

Recipe View Working in batches of 2-3, dip each patty into the club soda batter, allowing any excess to drip off. Carefully lower the battered patties into the hot oil. Fry, maintaining a temperature between 330-350°F (165-175°C), until golden brown, crispy, and cooked through, about 5-6 minutes per batch. (20 minutes)

Recipe View Remove the fried patties from the oil and place them on a wire rack set inside a paper towel-lined baking sheet to drain excess oil. Repeat with the remaining patties. (5 minutes)

Recipe View To assemble, spread mayonnaise on the top and bottom buns. Add shredded lettuce and a crispy chicken patty to each bun. Serve immediately and enjoy! (5 minutes)