McChicken at Home

Everything you love about a McChicken, but with the sort of crunchy chicken and generous fillings you'd expect from a good pub kitchen. Crispy, juicy, nostalgic and impossible to put down — all without the fast-food hangover.

Serves 2

Chicken Patties

• 200g chicken mince

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and pepper, to taste

Seasoned Flour

• 1 cup plain flour

• 1 tsp celery salt

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp paprika

Batter

• 1 cup plain flour

• 1 tsp baking powder

• 1 egg

• 1 tsp garlic powder

• Salt and pepper, to taste

• Ice-cold water, as needed

Mayo

• 1/2 cup Best Foods or whole-egg mayonnaise

• 1 tsp onion powder

• 1 tsp mustard powder

To Serve

• 2 burger buns, toasted (I like Milk Buns for this recipe)

• Iceberg lettuce, finely shredded

• French fries

Method

1. Combine the chicken mince, garlic powder, onion powder, salt and pepper. Divide into two portions and shape into flat burger patties. Place in the freezer for 1 hour to firm up.

2. Meanwhile, finely shred the iceberg lettuce and mix together the mayonnaise, onion powder and mustard powder.

3. In a shallow bowl, combine the seasoned flour ingredients. In a separate bowl, whisk together the batter ingredients, adding ice-cold water gradually until you have a thick batter that coats the back of a spoon.

4. Heat oil to 170°C in a deep fryer or heavy-based saucepan.

5. Coat each chilled chicken patty in the seasoned flour, then dip into the batter. Carefully lower into the hot oil and cook for 5–6 minutes, or until golden, crisp and cooked through.

6. Spread the mayo generously over both sides of the toasted buns. Top with shredded lettuce and the crispy chicken patty.

7. Serve immediately with hot French fries.

Pub Grub Tip: Chilling the patties before frying helps them hold their shape and gives you that classic fast-food-style bite, while the thick batter delivers a crunch that's miles better than the drive-through version.