Mcdonalds Style Southern Style Chicken Sandwich Food

MCDONALD'S STYLE SOUTHERN-STYLE CHICKEN SANDWICH

McDonald's Style Southern-Style Chicken Sandwich image

This recipe is perfect for serving this Southern specialty for lunch or dinner and you switch it to a biscuit, you can do breakfast.

Provided by Broke Guy

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breasts
1 egg
1/2 cup water
1 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch sugar
8 pickles, slices (use the chips version)
4 hamburger buns

Steps:

Combine all of the dry ingredients in a paper bag, except for the sugar, and mix thoroughly.
Combine the egg, water and sugar in a medium-sized bowl.
Place each breast in the paper bag and coat with dry mixture. Dip each breast in the egg mixture and then place back in the bag to coat with the dry mixture once more.
Place the egg batter in an airtight container and place in the refrigerator.
Place the breasts on a plate or tray and refrigerate for about 1 hour.
When the breasts come out of the refrigerator, coat once more in egg mixture then the dry mixture.
Heat 2 to 3 inches of oil in a large skillet to 375 degrees F.
Fry the chicken until light brown and crispy (about 15 minutes). Let the chicken drain on paper towels to remove excess grease.
Place the breast on the bottom bun and top with two pickles chips. Enjoy!

Nutrition Facts : Calories 405.8, Fat 6.6, SaturatedFat 1.6, Cholesterol 122, Sodium 1791, Carbohydrate 49.5, Fiber 3.4, Sugar 4.6, Protein 34.9

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Combine all of the dry ingredients in a paper bag, except for the sugar, and mix thoroughly. Combine the egg, water, and sugar in a medium-sized bowl. Place each breast in the paper bag and coat with dry mixture. Dip each breast in the egg mixture, and then place back in the back to coat with the dry mixture once more.
Place the egg batter in an airtight container, and the breasts on a plate or tray, to refrigerate for about 1 hour. When the breasts come out of the refrigerator, coat once more in egg mixture, then the dry mixture.
Heat 2 to 3 inches of oil in a large skillet to 375 degrees. Fry the chicken until light brown and crispy, about 15 minutes. Let the chicken drain on paper towels to remove excess grease. Place the breast on the bottom bun, top with two slices of pickles, and enjoy.

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