Homemade McChicken Burger

Ingredients:

Chicken Patties

• 500g Our Cow Free Range Chicken Breast  
• 1 tsp onion powder 
• 1 tsp garlic powder 
• Salt and pepper 

Batter

• 1 cup plain flour 
• 1 tsp onion powder 
• 1 tsp garlic powder 
• Salt and pepper 
• Water 
• Vegetable oil, for frying

To serve

• 4 brioche buns 
• Iceberg lettuce, finely chopped 
• ½ cup mayo
• 1 tbsp dijon mustard

Method:

1. To make the chicken patties, add the Our Cow Free Range Chicken Breast to a food processor along with garlic powder, onion powder, salt, and pepper. Pulse until there are no chunks of meat and the mixture sticks together. 
2. Divide the chicken mixture into 4 and shape into thin patties. Place on a lined tray with baking paper and freeze for 30 minutes to solidify. 
3. Heat a frying pan with vegetable oil to 175°C.
4. While the oil is heating, in a large bowl, mix together flour, garlic powder, onion powder, salt, and pepper. Coat each chicken patty in the flour, shaking off any excess. 
5. Once all patties are coated, add water to the flour and mix until smooth. It should be thin, add water as needed. 
6. Dip the chicken patties into the wet batter, then carefully place them in the hot oil. Fry in batches to avoid overcrowding. Cook for 6 minutes per side or until golden and have an internal temperature of 74°C.
7. Transfer to a wire rack to let any excess oil drain off. 
8. In a bowl, combine the mayo and mustard
9. Toast buns in a pan over medium heat for 4-5 minutes or until golden. 
10. Assemble the buns with sauce, lettuce, and the chicken patty. 
11. Enjoy!