McChicken®

McChicken® Ingredients


SPECIAL TOOLS: Deep fryer; meat mallet

INGREDIENTS:


vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix
(or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent®
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce


McChicken® sauce:

1/4 cup mayonnaise
1/16 teaspoon onion powder
Stir together well, refrigerate until needed.

  Preparing your McChicken® Sandwich

  1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.

  2. Combine the flour, salt, pepper, Accent®, onion powder and garlic powder in a one gallon size zip lock bag.

  3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet until it is round.

  4. Coat each filet with the flour mixture by shaking in the zip lock bag.

  5. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the freezer for at least an
  hour. Cover and refrigerate remaining egg mixture.

  6. After freezing, repeat the "coating" process.

  7. Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and crispy.

  8. As the chicken is frying, toast the buns using the standard method described in cooking regular hamburgers.

  9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped iceberg lettuce. Then top with the cooked chicken patty, and the heel of the
  bun.

  10. Wrap tightly in a 12x16 piece of waxed paper, and let stand 6-8 minutes.

  11. Microwave on high, individually, for 15 seconds and serve.

  Personal suggestion: CHEESE IT! With real American cheese, one slice, between the patty and the heel.

Filet~O-Fish®

Filet~O-Fish® 

You'll need a DEEP-FRYER for this one. (this is a per-serving recipe. Multiply everything by each serving needed.) Fish patty can also be baked per package directions. 

1 Van de Camps frozen breaded whitefish patty* 
1 small, regular hamburger bun 
1 Tablespoon prepared tartar sauce 
1/2 slice real American cheese 
dash salt 
1 12"x12" sheet of waxed paper (to wrap) 

**use any square whitefish patty not extra crisp, like Mrs. Pauls, or even the store brand. 

(as with the burgers, pre-heat your oven to warm. This is your warming "bin".) 

Pre-heat you fryer to 375-400 degrees. After its ready, cook fish 3-5 minutes until done.(do NOT thaw first.) Remove and add a dash of salt. 

In the old days, the bun was quick warmed using a steamer. We'll use the microwave. Microwave the bun about 10 seconds, until hot and steamy. (Do NOT toast the bun) Add about 1
Tablespoon of prepared tartar sauce to crown side of the bun. Place the cooked fish filet on top, add 1/2 slice american cheese centered on the fish, and add heel of the bun. Wrap in a
12"x12" sheet of waxed paper and warm in oven's lowest setting for 8-10 minutes. Dig into a fabulous Filet~0-Fish! 

****************ONCE AGAIN**************** An alternate "Q-ing" method would be to wrap the sandwich tightly in wax paper, let sit for 5 minutes, and microwave on high
for 15 seconds (while still wrapped.) In fact, you can use this method on ALL of the burger recipes on this site, with the exception of the McD.L.T. ("Q-ing" was a McDonald's term for
helping the flavors to meld via mechanical means; ie heatlamp or microwave.) 

BIG MAC™ Special Sauce

BIG MAC™ Special Sauce 

  Ingredients: 

  1/4 cup KRAFT Miracle Whip 
  1/4 cup mayonnaise 
  2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff) 
  1/2 Tablespoon HEINZ sweet relish 
  2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works) 
  1 teaspoon sugar 
  1 teaspoon dried, minced onion 
  1 teaspoon white vinegar 
  1 teaspoon ketchup 
  1/8 teaspoon salt 

 Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of
  the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs™. 

  Cooking your BIG MAC™ 

  INGREDIENTS: 

  (this is a per sandwich recipe) 

  1 -regular sized sesame seed bun 
  1 -regular sized plain bun 
  2 -previously frozen regular beef patties 
  2 -tablespoons Big Mac sauce 
  2 -teaspoons reconstituted onions 
  1 -slice real American cheese 
  2 -hamburger pickle slices 
  1/4 Cup -shredded iceberg lettuce 

  COOKING: 

 Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly
  different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.) 

  Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels.(toasted side.) Then add 1/8 cup
 shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the
lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put
  the crown on top. 

  For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows: 

  1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.) 

  2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers. 

  3...Let sit 5-8 minutes, allowing the flavors to "meld". 

  4...Microwave, still wrapped, 15 seconds on high. 

  ....Enjoy an AWESOME Big Mac® Sandwich! 

Quarter Pounder®

Quarter Pounder® INGREDIENTS: 

INGREDIENTS: 

1 -Topp's 1/4 lb frozen beef patty 
1 -sesame seed bun 
1 -Tablespoon fresh onion...diced 
mustard, ketchup 
2 -HEINZ hamburger slices (pickles) 
2 -slices real American cheese (optional) 
McDonald's Hamburger Seasoning 

BEEF PATTY ALTERNATIVE: If you can't find Topps™ 1/4 pound patties, use one pound ground chuck, divide into 4 equal pieces, and form the patties about 5" diameter and 1/4"
thick. Do this on wax paper, and freeze until needed. 

Cooking your Quarter Pounder™ 

Pre-heat an electric grill to 400 degrees. (If cooking more than one...also pre-heat an electric grill for toasting the sesame seed buns)Lay the beef frozen patty on the grill, and after about
20 seconds, "sear" it. Sear a little harder and a little longer than with regular hamburgers.You should apply heavy pressure for 6-8 seconds. Sprinkle liberally with McD's Hamburger
Seasoning.(see regular burgers to make that) About 2½-3 minutes after searing, turn. Be careful not to tear the sear you just created. Add another dash Seasoning. Lay the crown of the
bun facedown on an unused, clean portion of the grill. It will toast very quickly, so move it around in a circular motion to prevent burning. After about 30 seconds the bun will be toasted
enough. Remove to dress, and lay the heel facedown to the same spot on the grill. (If cooking more than one, follow the bun toasting instructions for the regular hamburger.) 

DRESSING THE BUN: Put five "kisses" of mustard around the toasted crown about 1/2 inch from the edge, equally spaced. Then put five squirts of ketchup in the pattern of a five on
dice and the size of a nickle on the toasted bun. (Make the center one the size of a quarter.) Add about a tablespoon of freshly chopped white onion, and the two pickle slices, evenly
spaced.

If you're making a Quarter-Pounder with Cheese™, lay one slice of real American cheese on top of the condiments.Most cheese slices are slightly too big, so cut or tear off about 1/4
inch, making a slight rectangle. 

By now...your meat should be done. (about 2½-3 more minutes after turning) Smash the beef patty with the spatula to "squeeze" out excess fat, then remove. Smash it again between the
spatula and your free hand to addtionally drain the fat. Lay it on top of your dressed crown and add the toasted heel. (If you're making a Quarter-Pounder with Cheese™, lay another slice
of real American cheese on top of the patty before adding the heel. Position the corners off alignment with the other cheese slice)

Wrap it in a pre-cut 12x12 sheet of waxed paper and either microwave it for 15 seconds, or allow it to be "warmed" in your pre-heated (lowest setting) oven for 8-10 minutes. (or use the
alternate "Q-ing" method) ENJOY!!!