Crispy Chicken Burger - Easy McChicken Copycat
Recipe for the best crispy chicken burger - an easy version of McChicken.
Servings 4 people
Calories 606kcal
Ingredients
Chicken patties
- 600 g minced chicken
- 100 ml plain flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 egg, beaten
- 150 g cornflakes, blitzed to crumbs
- Salt and freshly ground pepper
- Neutral oil or cooking spray
To serve
- 4 burger buns
- 6-8 tbsp mayonnaise
- 1 tsp Dijon mustard
- Lettuce - I use a crisp variety
Instructions
- Divide the mince into 4 equal portions and shape them into patties sized to fit the burger buns. Season with salt and freshly ground pepper.
- Mix the plain flour with the spices, season with salt and freshly ground pepper and tip it onto a deep plate.Tip the blitzed cornflakes onto another plate, and the beaten egg onto a third.
- Turn the chicken patties in the seasoned flour, then thoroughly in the beaten egg and finally in the cornflakes.
- Heat a generous glug of neutral oil in a frying pan and fry the chicken patties until golden and crisp on both sides and cooked through.You can also cook them in an air fryer at 190°C for about 18 minutes, or in a fan oven at 200°C for 18-22 minutes - depending on the thickness of the patties. Spray them lightly with cooking spray before they go into the air fryer or oven.
- Meanwhile, stir the mayonnaise together with the Dijon mustard, and warm the burger buns in a frying pan, in the oven, in a toaster or in the air fryer.
- Spread the top and bottom halves of the buns with the mayonnaise, place a chicken patty on each base, top with lettuce and finish with the top half of the bun. Serve immediately.
Nutrition
Calories: 606kcal | Carbohydrates: 48g | Protein: 34g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 685mg | Potassium: 932mg | Fiber: 2g | Sugar: 6g | Vitamin A: 856IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 12mg