McDonald's Style Junior Chicken Sandwich
This is a straightforward copycat of the classic fast-food junior chicken sandwich. The key to the tender, juicy meat is the buttermilk brine; the acid in the buttermilk tenderizes the chicken and helps the simple seasoned coating adhere properly during frying.
Ingredients
- 4 5-ounce boneless, skinless chicken breasts
- 1 1/4 cups buttermilk
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
- Canola oil for frying
- 4 soft potato buns
- Shredded iceberg lettuce
- 1/2 cup mayonnaise
- 1 teaspoon white vinegar
- 1/2 teaspoon sugar
Instructions
- Pound the chicken breasts between plastic wrap to 1/2-inch thickness.
- Whisk the buttermilk and kosher salt in a medium bowl.
- Add the chicken to the buttermilk mixture, cover, and refrigerate for 1-4 hours.
- Mix the flour, cornstarch, garlic powder, onion powder, black pepper, and white pepper in a shallow dish.
- Combine the mayonnaise, white vinegar, and sugar in a small bowl for the sauce.
- Heat 1 inch of the canola oil in a large skillet over medium-high heat to 350F.
- Remove the chicken from the buttermilk and dredge in the flour mixture, pressing firmly for an even coating.
- Place the coated chicken on a wire rack and rest for 10-15 minutes.
- Fry two pieces at a time for 4-5 minutes per side until golden brown and internal temperature reaches 165F.
- Transfer the fried chicken to a wire rack to drain.
- Spread the mayo sauce on the buns, add the shredded lettuce on the bottom bun, top with the chicken, and close the sandwich.
- Serve immediately while hot.
Notes
Do not drain the chicken on the paper towels as this will make the coating soggy.