Dinner, Recipes

Homemade McChicken Burger (Crispy & Juicy)

Posted on by Aveline Cooks
25
Mar
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Homemade McChicken Burger (Crispy & Juicy)

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Prep Time 20 minutes
Cook Time 2 minutes
Ingredients Method Notes

Ingredients
  

Chicken Patties

  • 500 g chicken breast, minced
  • 1 tbsp salt
  • 1/2 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
Coating
  • 1 cup all-purpose flour (divided)
  • 2 tbsp cornflour
  • 1 tbsp salt
  • 1/2 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1/2 cup water (adjust as needed)
To Assemble
  • 4 burger buns
  • Iceberg lettuce
  • Mayonnaise

Method
 

  1. Prepare the Chicken

    Cut the chicken breast into small chunks and add to a food processor. Pulse until finely minced, being careful not to over-process into a paste.

  2. Season and Shape

    Transfer the minced chicken to a bowl. Add salt, pepper, garlic powder, and onion powder, then mix well.
    Divide into equal portions and shape into thin, round patties, slightly larger than the buns (they shrink when cooking).
    Place patties on parchment paper and freeze for 30 minutes to firm up.

  3. Prepare the Coating

    Divide the flour and seasoning into two bowls:
    Gradually add water to Bowl 2, mixing until you get a smooth batter (similar to pancake consistency).
    Bowl 1 (Dry Mix):Half the flour + half the spices.
    Bowl 2 (Wet Batter):Remaining flour + cornflour + remaining spices

  4. Coat the Patties

    Remove patties from the freezer.
    For each patty:
    Coat in the dry flour mixture
    Dip into the wet batter

  5. Fry

    Heat oil in a pan over medium heat.
    Fry patties for 4–5 minutes per side, or until:
    Transfer to paper towels to drain excess oil.
    golden brown
    crispy
    fully cooked through

  6. Assemble the Burger

    Lightly toast the burger buns.
    Spread mayonnaise on the bottom bun, add the crispy chicken patty, top with iceberg lettuce, and close with the top bun.

Notes

  • Freezing the patties helps them hold shape during frying.
  • Don’t over-process the chicken — it should stay light and slightly textured.
  • Adjust batter thickness if needed for a proper crispy coating.