Easy McChicken 'copycat' recipe that's 'better than McDonalds'

If you're craving a McDonald's (because who isn't?) there's one recipe you can make at home to create the best fakeaway with people calling it 'better than McDonalds'.

Taking to Instagram to share her mouth-watering recipe, Hajar Larbah who launched her blog, Moribyan, shares her favourite recipes and lifestyle tips.

She started Moribyan - a hybrid of her two nationalities, Moroccan and Libyanin - during her freshman year of college as a bit of fun. After getting her degree in Nutrition/Dietetics at UC Berkeley, she started working while pursuing Moribyan part-time.

Then in 2020, she quit my job and went full time, helping people create wonderful dishes from their own kitchen.

Talking about her stunning creation inspired by the fast-food chain she says: "Craving that classic McDonald's McChicken but want something even better?

"One bite of this McChicken made at home and you’ll be saying McDonald's Who! This version not only nails the taste and texture but kicks it up a notch with the special mayo and seasoned crispy chicken patties!"

And she isn't the only one who thinks it's better than the legendary McD's with one saying in the comments: "IT TASTES BETTER THAN THE MCDONALDS ONE I'VE TRIED IT."

Another wrote: "How is it that everything you make looks so darn delicious!!"

McChicken - McDonald's Copycat recipe

Ingredients

Chicken patty

• 1/2 pound chicken breast

• 1/2 pound chicken thighs, boneless and skinless

• 1 teaspoons salt

• 1/2 teaspoon white pepper

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon sage

Batter

• 3/4 cup all-purpose flour

• 3/4 cup cornstarch

• 2 teaspoons baking powder

• 2 teaspoons salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1/4 teaspoon baking soda

• 1 1/2 cup cold iced water

For assembly

• 4 brioche buns

• butter, for toasting buns

• shredded lettuce

• 1/2 cup mayonnaise

• 1 tablespoon yellow mustard, more to taste

Instructions

Make the chicken patties

1. Chop the chicken into small pieces and add it to the food processor along with salt, white pepper, onion powder, garlic powder, and sage. Pulse until there are no more chunks of meat and it sticks together. Do not over-pulse.

2. Take 3 to 4 ounces of the chicken mixture and shape into a thin patty. Place on a tray lined with parchment paper. Repeat until all the chicken is shaped. Pop in the freezer for 30 minutes, or longer, if it's still hard to handle.

3. Heat a pot with about 1 to 1.5 inches of oil over medium heat to about 325°F.

4. In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, paprika, chili powder, and garlic powder.

5. Coat each patty in the dry breading and shake off any excess.

6. Then add the water and baking soda to the dry batter and whisk to create your wet batter. It should be thin - add more water as needed.

7. Dip the breaded nuggets in the wet batter and then place in the hot oil. Do not overcrowd them. Fry in batches until golden brown.

8. Transfer to a wire rack to let any oil drain out.

Special mayo

1. In a small bowl, combine mayonnaise with mustard until smooth and creamy! Set aside.

Assembly

1. Butter the buns and toast them in a pan over medium heat or in the oven at 350°F for 5 to 6 minutes.

2. Assemble the toasted buns with the chicken patty, lettuce, and mayo sauce. Close up and enjoy fresh!

You can see the recipe - and her tips - through her website here.

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