Mcdonalds Style Southern Style Chicken Sandwich Recipes

MC DONALD'S SOUTHERN STYLE CHICKEN BISCUIT

Steps:

• Cut each chicken breast horizontally down the center into 2 pieces, so that you have 4 pieces.
• Place chicken pieces in a bowl and cover with chicken broth.Refrigerate and let chicken soak in broth for about 2 hours.
• In a large bowl mix egg and buttermilk.remove chicken pieces from chicken broth and dip in the egg & milk mixture.
• Season chicken with pickling spice or dill, pepper, onion powder, poultry seasoning and monosodium glutamate.
• In a medium skillet or saucepan heat oil to 350 degrees.
• Coat chicken pieces evenly in breadcrumbs.Place chicken in oil, and fry for about 15- 25 minutes until chicken is well done, turning chicken pieces once in oil.Remove from oil and pat grease off chicken.
• Prepare biscuits as directed on box or package that biscuits came inches.
• Place one chicken breast in each biscuit, and serve.

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.

MCDONALD'S STYLE SOUTHERN-STYLE CHICKEN SANDWICH

Steps:

• Combine all of the dry ingredients in a paper bag, except for the sugar, and mix thoroughly.
• Combine the egg, water and sugar in a medium-sized bowl.
• Place each breast in the paper bag and coat with dry mixture. Dip each breast in the egg mixture and then place back in the bag to coat with the dry mixture once more.
• Place the egg batter in an airtight container and place in the refrigerator.
• Place the breasts on a plate or tray and refrigerate for about 1 hour.
• When the breasts come out of the refrigerator, coat once more in egg mixture then the dry mixture.
• Heat 2 to 3 inches of oil in a large skillet to 375 degrees F.
• Fry the chicken until light brown and crispy (about 15 minutes). Let the chicken drain on paper towels to remove excess grease.
• Place the breast on the bottom bun and top with two pickles chips. Enjoy!

MCDONALD'S STYLE SOUTHERN-STYLE CHICKEN SANDWICH

Steps:

• Combine all of the dry ingredients in a paper bag, except for the sugar, and mix thoroughly.
• Combine the egg, water and sugar in a medium-sized bowl.
• Place each breast in the paper bag and coat with dry mixture. Dip each breast in the egg mixture and then place back in the bag to coat with the dry mixture once more.
• Place the egg batter in an airtight container and place in the refrigerator.
• Place the breasts on a plate or tray and refrigerate for about 1 hour.
• When the breasts come out of the refrigerator, coat once more in egg mixture then the dry mixture.
• Heat 2 to 3 inches of oil in a large skillet to 375 degrees F.
• Fry the chicken until light brown and crispy (about 15 minutes). Let the chicken drain on paper towels to remove excess grease.
• Place the breast on the bottom bun and top with two pickles chips. Enjoy!