@chebboJan 15, 2026 · 1:27 · son original - The King of funk
Chicken Big Mac better than the drive though For the Chicken Patties: - 500g chicken breast, cubed - 1 tsp salt - 1 tsp onion powder - 1 tsp corn flour For the Big Mac Sauce: - 1/2 cup mayonnaise - 2 tbsp mustard - 1 tbsp ketchup - 1 tsp apple cider vinegar - 2 tbsp gherkin relish - 1/2 tsp onion powder - 1/4 tsp black pepper - 1/4 tsp paprika - Salt to taste For the Batter: - 2 cups plain flour - 1/2 cup corn flour - 1/2 tbsp salt - 1/2 tbsp paprika - 1/2 tbsp onion powder - 1/2 tbsp garlic powder - 1/2 tbsp white pepper - Water, as needed For Assembly: - 4 sesame seed buns, top and bottom buns only - Shredded lettuce - Diced onions - Pickles, sliced thin Instructions: In a blender or food processor, blend the chicken breast with salt, onion powder, and corn flour until smooth. Form the mixture into 4 equal patties, then freeze them for at least 30 minutes to firm up. For the Big Mac sauce, combine mayonnaise, mustard, ketchup, apple cider vinegar, and gherkin relish in a bowl. Season with onion powder, black pepper, paprika, and a pinch of salt. Mix well and refrigerate until ready to use. In a separate bowl, mix the plain flour, corn flour, salt, paprika, onion powder, garlic powder, and white pepper. Gradually add water, stirring until you achieve a smooth batter with a thick but runny consistency, similar to pancake batter. Heat oil to 170°C (340°F) in a deep frying pan. Dip the frozen chicken patties into the batter and fry until golden brown and floating, about 4-5 minutes. Drain on paper towels.
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