top secret recipes 5
Arch Deluxe™
THE SECRET SAUCE:
1 tablespoon mayonnaise
1/2 teaspoon Grey Poupon Specialty peppercorn mustard
Ingredients:
1 sesame seed hamburger bun (potato roll style with split crown)
1/4 pound Topps beef patty
1 slice American cheese
1-2 tomato slices
1-2 lettuce leaves, chopped
1 Tablespoon ketchup
1 Tablespoon chopped white onion
McDonald's hamburger seasoning
COOKING: 1. In a small bowl, mix together the mayonnaise and the Dijon mustard. Set aside. This is the
secret sauce. 2. Toast the face of each of the buns on a griddle as described in all
other recipes.
3. Follow Quarter-Pounder cooking instuctions for the beef patty.
4. Dress your BUN in the following order: On the crown (top bun)
special sauce
ketchup
onions
lettuce
tomato
cheese
5. Add the cooked beef patty then the toasted heel.
Makes 1 Arch Deluxe®
If you want an Arch Deluxe with bacon, pre-cook some thick sliced Hormel® pepper bacon, breaking one
slice per burger in half. Lay the halves side by side on top of the cheese before
adding the meat. (Or just use thick sliced bacon, adding a dash of pepper when
cooking.)
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!
Big X-Tra®
INGREDIENTS:
1 large sesame seed bun (4 3/4-inch diameter)
1/3 pound ground chuck
Lawry's® seasoned salt
McDonald's hamburger seasoning
1 Tablespoon ketchup
1 Tablespoon mayonnaise
1 Tablespoon chopped white onion
3 HEINZ™ Genuine dill slices
1/2 cup chopped iceberg lettuce
1 large tomato slice, or two small ones
COOKING your BIG X-TRA™:
1. Form the ground chuck into a large, thin patty on wax paper. Make it approximately 5 1/2 to 6 inches in
diameter. Freeze this patty for a couple hours before cooking. (You may consider
making some in advance, freezing for future use.)
2. Toast the faces of the hamburger bun as directed in the Quarter Pounder recipe.
3. Grill the frozen patty on a 400 degree griddle for 2-3 minutes per side. Sprinkle one side with seasoned
salt and the other side with McDonald's hamburger seasoning. (recipe is located
under Regular Hamburgers plus special instructions.)
4. Dress the crown (top bun) in the following order:
ketchup
mayonnaise
onion
pickle
lettuce
tomato
*cheese (optional)
5. Add the cooked patty then the toasted heel (bottom bun)
6. Wrap the Big X-TRA™ in a 12"x16" sheet of wax paper, let sit 3 minutes, then microwave
on high for 10 seconds. Serve.
Makes 1 Big X-tra®.
Breakfast Burritos
4 ounces Jimmy Dean™ breakfast sausage
1 Tablespoon re-hydrated dried chopped onion ( see regular hamburger recipe for
these)
1 Tablespoon minced mild green chilies (canned)
1 Tablespoon diced tomatoes (canned, drain liquid)
4 eggs, beaten to oblivion
salt, pepper
4 8-inch flour tortillas
4 slices REAL American cheese
On the side: Pace® Picante Sauce
COOKING your Breakfast Burrito:
1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the
sausage and onion for 3 to 4 minutes or until the sausage is browned.
2. Add the mild green chilies and tomatoes. Continue to sauté for 1 minute.
3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
Add a dash of salt and pepper.
4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla
steamer for 20 to 30 seconds.
5. Break each slice of cheese in half and position two halves end-to-end in the middle of
each tortilla.
6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla
over the filling, then fold up about two inches of one end. Fold over the other
side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on
the side, if desired. Makes 4 burritos.
7. Drop on the floor, and serve. (more authentic flavor)
McDonald's Sweet & Sour Dipping Sauce
This is a clone of one of the sauces that you can get with your order of McNuggets at
the world's largest hamburger outlet. Now, instead of hoarding those little green
packs from the fast food chain, you can make up a batch of your own to use as a dip
for store-bought nuggets, chicken fingers, fried shrimp, tempura or as a sauce for a
sweet and sour dish that includes pineapple, bell pepper, onion, and sautéed chicken
or pork. It's a simple recipe that requires a food processor or a blender, and the
sauce will keep well for some time in the fridge.
1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons corn starch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water
1. Combine all ingredients except the water in a food processor or a blender and
puree until the mixture is smooth.
2. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring
mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has
thickened, remove it from the heat and let it cool. Store sauce in a covered container
in the refrigerator. (http://www.topsecretrecipes.com)
Makes about 3/4 cup.
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!!!
McD.L.T.®
INGREDIENTS:
1 -TOPPS 1/4 lb frozen beef patty, or alternative*
1 -sesame seed bun
1 -slice real American cheese
1/4 -cup chopped iceberg lettuce
1 -fresh tomato slice (2 if small)
1 -tablespoon fresh chopped white onion
3 -dill pickle slices
McDonald's Hamburger Seasoning
Ketchup, mustard, mayonnaise
Pre-heat an electric griddle to 400 degrees, and toast both halves of the bun face down on the griddle. It
should toast quickly and will have an even light-brown color when done. After
toasting, set the toasted bun aside. On the same grill surface, cook the beef patty the same way as a
Quarter-Pounder® (see cooking instructions for the Quarter Pounder®.)
DRESS YOUR BUN: On the crown half, apply mustard, ketchup, and onions as described in the
Quarter-Pounder™ recipe. Then add 3 pickle slices, the lettuce, followed by 1 tablespoon
of mayonnaise. Top that with the tomato, then the slice of cheese. (This can be done, and should be done
10-15 minutes before the beef is cooked.) Place in the refrigerator. When the
beef is done, put it on the heel side of the bun. Then get the dressed crown side out of the fridge, slap the
two together, and WACK! A no longer available McD.L.T™!
McDonald's® ORIGINAL Milkshakes!
The milkshakes were changed in the early 80's to reduce the fat content and calories. These McDonald's
shakes are how they tasted from the 50's
through the 70's. Back then the straw would sometimes collapse because the shakes were so thick. ENJOY!
McDonald's Milkshakes
SPECIAL TOOLS:
I suggest getting an Hamilton Beach DRINK-MASTER. It is a consumer version of the multi-mixer's Ray
Kroc used to sell to the McDonald brothers.
(or... a blender works O.K.)
Vanilla Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
3 tablespoons sugar
1/8 teaspoon vanilla extract
Chocolate Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
2½ tablespoons chocolate flavor Nestle Quik Powder
Strawberry Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
3 tablespoons strawberry flavor Nestle Quik Powder
Shamrock™ Shake
2 cups vanilla ice cream
1 cup milk
1/4 cup half and half
1/4 teaspoon MINT extract (not peppermint)
8 drops green food coloring
1. Combine half of the ingredients for the shake flavor of your choice in a the silver cup that comes in the
DRINKMASTER, and mix on high speed until
smooth. Pour into a cup. Repeat for shake #2. Or use a blender and mix all ingredients on high speed until
smooth. Stop blender, stir and blend again, if
necessary to combine ingredients.
2. Pour into two 12-ounce cups.
Serves 2.
McDonald's® McRib™ Sandwich
Ingredients:
1 JTM® Brand "Grillin' Ribs" pork patty
1 6 inch long sandwich bun
2 Tablespoons McDonald's® Barbecue sauce (see recipe under McNuggets®)
1 Tablespoon chopped white onion
3 sour dill pickle slices
Note** J-T-M™ is the only brand of these pressed and formed pork patties that I've seen. They are shaped
like a rack of ribs, just like at McDonald's®. I get
them at Wal-Mart®. Look for them in the frozen meat section, near the pre-formed hamburger patties.
Cooking Your McRib®
1. Preheat your griddle to 400°. Cook the pork patty just like a quarter pound beef patty. (consult the
package directions for cooking times and other cooking
options)
2. Toast the faces of both halves of the bun, using the bun toasting method described throughout this site.
3. On the toasted crown (top) half, apply the ready mixed barbecue sauce and follow that with the dill pickle
slices, spread out evenly.
4. Put the cooked "rib" patty on next, then add the onions, followed by the heel. (bottom)
5. Wrap this masterpiece in a 12x16 sheet of waxed paper, let sit 5 minutes, then microwave on high about
15 seconds, still wrapped.
6. Enjoy a wonderful McRib®Sandwich!
Important Notes:
This is how we did it "back then". However, back then we also just used Bullseye®brand barbecue sauce.
(original flavor) You might consider this option.
Also---this having never been an "official" McDonald's®sandwich, different franchise operators may have
prepared it a little differently. Like putting the onions on
the crown side, or not putting pickles on it. Maybe they put sauce on both sides....etc...etc...Just customize it
to the way YOU remember it.
Egg McMuffin®
This is a PER sandwich recipe:
Ingredients:
1 large grade A egg
1 english muffin
butter, REAL butter
1 slice American cheese (real...not processed cheese food)
1 slice Canadian bacon
1 "12x12" sheet of wax paper
Non Stick Cooking Spray
SPECIAL TOOLS:
You need an egg ring. Find one at you're favorite cooking specialty store.
COOKING your Egg McMuffin:
1- Pre-heat an electric griddle to 275 degrees. Toast your english muffin by laying both sides face down on
the griddle and applying pressure. This takes about 1 to 1.5 minutes. (they
should be medium brown) Set aside.
2- Lay your egg ring on the pre-heated grill. Spray with Pam to prevent sticking. Crack the egg and pour
into egg ring on the grill. Poke the yolk with a sharp instrument so it flows.
3- Butter both toasted halves of the english muffin liberally with melted butter. Put a slice of American
cheese on the bottom half.
4- About 2 1/2 minutes after you started cooking the egg, the whites should firm up, and the yolk should
still be a bit "liquidy". Carefully remove the ring, leaving the egg on the griddle.
(you may have to "slice" around the edges if it sticks)
5- Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.
6- After about 30-45 seconds, "flip" the Canadian bacon, and remove the egg, placing it on the bottom half
(cheesed half) of the english muffin.
7- Put the Canadian bacon on top, and cover with the top of the english muffin.
8- Wrap in pre-cut wax paper just like the hambugrer recipes. Let stand 5 minutes, then microwave 12
second on high, and eat.
KFC Coleslaw
8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion chopped fine
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise
First core the cabbage and shred the cabbage fine using the
fine disk for the shredder attachment to the mixer. Then shr
ed the cabbage. In a bowl combine with a whisk combine the b
uttermilk, mayonnaise, milk and lemon juice mix till well co
mbined. Then add the seasoning. The last step is to add the
sugar add the sugar to the sauce until well mixed in. Add th
e sauce to the cabbage and carrot mixture and mix well and a
llow the mixture to marinate for 13 hrs.
Do to the waste of chicken in the restaurants the Colonel cr
eated a recipe to help use thechicken that was unable to be
sold. So he devised the potpie recipe. See chicken could onl
y sit and be sold for 2 hrs after it is fried.
KFC POT PIE
2 potatoes peeled and cooked
2/3 cup frozen peas
2 cans cream of chicken soup
2 carrots peeled and cooked
2 tablespoons frozen onion
2 cups of cooked chicken
dash of salt and pepper and Msg
In a bowl combine all cooked vegetables and chicken add the
cream of chicken soup and seasoning. The mixture should be t
hick but not to thick if the mixture is to thick add some mi
lk to the mixture. Scoop the mixture into individual pie pan
s. Use the biscuit recipe in this book to make the crust. Ro
ll out the dough thin and place on top then brush with butte
r. Bake in a 375 F oven for 15 to 25 minutes or until it is
heated threw and the crust is golden brown.
Colonel Sanders loved rice and beans and decided to create a
recipe that could be used together to create a great tastin
g item. You can mix it or have the beans on the bottom and r
ice on top and mix as u eat.
KFC Beans and Rice
30 ounce can of Red beans
1 teaspoon white pepper
4 tablespoons butter
1/4 teaspoon paprika
dash of cayenne
dash of garlic powder
1 1/2 cups converted rice cooked
Pour beans with there liquid into a saucepan and cook over m
edium heat. Add the seasonings and butter. When the mixture
begins to boil use a fork to mash 1/2 the beans. Cook for 10
to 20 minutes to until it looks like bean paste with big be
ans in it. Mix in rice.
A favorite of the Colonel was Corn on the cob and he deiced
if he was going to sale it it had to be delicious and sweet
.
KFC Corn
Frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon Msg
melted butter
Cook the corn in hot salted water with a dash of milk till n
ice and tender. When it is done dip the corn in butter and s
prinkle with the seasoning.
The Macaroni Salad that Colonel Sanders used to use is liste
d below. The recipe is just the basic recipe. However it has
been altered many times.
KFC Macaroni Salad
1 lb Elbows Macaroni
1/4 cup Carrots, chopped fine
1 tbsp Minced Onion
1/4 cup Celery, chopped fine
2 cups Food Service Cole slaw Dressing
dash White Pepper
1 teaspoon pickle relish
Cook macaroni noodles in a big pot of water for 12 to 15 min
utes. Drain and place in a bowl with ice water and cool for
10 minutes. In a large bowl combine all of above. Refrigerat
e for 2 hrs.
A favorite among kids and kids at heart is the Colonel’s Mac
aroni and cheese which was originally made fresh daily. Now
it comes premade and is cooked in an oven like it originally
was when it was made fresh.
KFC Macaroni and Cheese
2cups elbow macaroni
3/4 cup Velveeta cheese
2/3 cup mild yellow cheddar cheese
1/3 cup whole milk
1/4 teaspoon salt
In a pot bring water to a boil with salt to taste, once the
water comes to a boil add the macaroni and cook for 12 to 15
minutes. When the noodles are cooked drain but do not rinse
. To make the cheese sauce in a pan over low heat combine th
e Velveeta cheese,shredded cheddar and the milk. Cook the ch
eeses till they are melted and then add the salt. Add the no
odles and mix threw. Place in a casserole dish and bake for
10 to 15 minutes. You may want to broil the top to make a br
own top.
Another favorite side dish is the Potato Salad which used to
be produced fresh daily, however now due to the fact that i
t can be produced and prepackaged and stored frozen till shi
pped and then refrigerated AmeraServe which is the company t
hat Tricon uses sells the potato salad that way.
KFC Potato Salad
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
Lightly peel the potatoes and cut into bite sized pieces. Pl
ace in a pot of salted water and boil the potatoes for 5 to
10 minutes till fork tender, depending upon the size you cut
them. While the potatoes are cooking in a bowl make the dre
ssing by mixing the mayonnaise, pickle relish, sugar, white
onion, mustard, vinegar, celery, pimento, carrot, parsley, p
epper, and salt. When the potatoes are done and have cooled
add the sauce and refrigerate for 2 hours. The best is if yo
u allow this to sit overnight.
The Colonel’s Baked Beans used to be baked and made fresh da
ily. Now there made with a can of Navy Beans made by Hanover
and a bag of sauce and precooked frozen bacon. When it is n
eeded it is just microwave and there you go.
KFC Baked Beans
30 ounce can Navy Beans, drained
2 tablespoons water
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons cider vinegar
4 teaspoons minced fresh onion
4 pieces bacon, cooked and then crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder
Drain the navy beans and place in a microwave safe dish. Add
the precooked bacon. In a bowl combine all the other ingred
ients to make a sauce. Pour the sauce over the beans and mix
well. Allow them to sit overnight in the refrigerator. When
you are ready to serve them microwave them for 5 minutes th
en stir and microwave again for 7 minutes or till heated thr
ough.
A favorite has to be the buttermilk biscuits they are so lig
ht and fluffy they just melt in your mouth. They were made f
resh daily in every store. Now due tot he popular demand of
these biscuits, they come frozen.
KFC Buttermilk Biscuits
1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix
Preheat the oven to 450°F. Combine all of the ingredients, k
nead the dough by hand until the dough holds together do not
over knead. Flour your hands Pat the dough flat to 3/4-inch
thickness out biscuits with a biscuit cutter. Bake on a gre
ased baking sheet for 13 minutes, or until golden brown, whe
n they come out of the oven brush with melted butter. Makes
18 Biscuits
The Colonel was in the kitchen one day and had an idea what
to do with the potatoes that he had and he came up with the
Potato Wedges. The used to be made fresh but due to the inve
ntion of the frozen fry they are sent to the stores frozen a
nd ready to cook.
KFC Potato Wedges
shortening for Frying
5 Baking potatoes cut into Wedges
1 cup Milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon MSG
1/4 teaspoon Paprika
dash of garlic powder
Preheat shortening in to 375°F. Cut the potatoes into 16 to
18 equal side wedges. Mix the egg and milk till well blended
in a big bowl. Mix the dry ingredients into a large bowl. P
ut some potatoes in the milk and egg then into the flour mix
ture till well coated. Fry in fryer for 3 minutes remove fro
m the oil and allow them to sit for one minute and then cook
them again for 5 minutes or until cooked. It may take up to
6 minutes.
The Gravy used to be made fresh with the Cracklings. Now it
comes in a pouch and all you have to do is add water. Thank
god for modified starch products.
KFC Gravy
1 1/2 tablespoons shortening, melted
3 tablespoons of Original Breading Flour
2 tablespoons all purpose flour
1 can Campbell’s Condensed Chicken Stock
1 can water
First we are going to make a roux with the melted shortening
and 1 1/2 tablespoon of breading flour. Cook this over low
heat for 10 to 15 minutes or until the roux browns in color
to resemble a nice milk chocolate color. Once the mixture tu
rns brown remove it from the heat and add the remaining flou
r and slowly add the liquid(s) to incorporate it so no lumps
. Bring the mixture to a boil and boil for 2 minutes reduce
the heat and allow the mixture to thicken which would take a
bout 3 to 5 minutes.
*That is just the flour that you use to bread the chicken wi
th.
The mashed potatoes are served and made by mix. It comes in
a bag just add water and butter. Many people just come to KF
C to get these potatoes and gravy.
KFC Mashed Potatoes
2 1/2 cups Idaho Potato Flakes
1 stick Margarine
2 tablespoons Butter
2 1/2 cups Hot Water
3/4 cup Milk
1 teaspoon salt
Heat water add butter and margarine till melted. Add the sal
t and cook for 2 minutes. Add the flakes and mix till it loo
ks like regular potatoes. Add milk to proper consistency. Se
rve with gravy. Serves 6
Before you cook the chicken it has to be marinated. The orig
inal way that the Colonel used to produce his chicken was to
marinate it. The following Marinate recipe is still
used today at KFC for the Crispy Strips which are marinated
daily in 40 to 80 lbs at a time, however the amount of this
marinade is only good for about 15 lbs of chicken.
The Kentucky Fried Chicken Marinate
2 tablespoons Potassium
2 tablespoons Kosher Salt
4 tablespoons MSG
1/8 teaspoon Garlic Powder
1/3 cup Bottled Chicken Concentrate
5 cups water
Mix all of the above and soak the chicken in the above marin
ate for 24 hours under refrigeration.
The Original Recipe is not packaged in three different place
s. The way it is cooked and the process makes it taste like
it has eleven herbs and spices when in reality there is not.
The way it is done in the restaurant is using dried eggs an
d milk in the flour along with a box of breading salt and th
e seasoning bag and a bag of breading flour.
KFC ORIGINAL RECIPE
2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika
Place shortening into the pressure cooker and heat over medi
um heat to the shortening reaches 400°F. In a small bowl, co
mbine the egg and milk. In a separate bowl, combine
the remaining six dry ingredients. Dip each piece of chicken
into the milk until fully moistened. Roll the moistened chi
cken in the flour mixture until well coated. In groups of fo
ur or five, drop the covered chicken pieces into the shorten
ing and lock the lid. When pressure builds up cook for 10 mi
nutes. RELEASE TO MANUFACTURER'S
INSTRUCTIONS
After he perfected his original he made a crispy recipe that
was marinated first then fried the conventional way. This o
ne is double dunked into the coating to give it its great ta
ste.
KFC EXTRA CRISPY
1 whole frying chicken, cut up and marinated
6-8 cups shortening for cooking
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Prehea
t the shortening in a deep-fryer to 350 degrees. Combine the
beaten egg and milk in a medium bowl. In another medium bow
l, combine the remaining coating ingredients (flour, salt, p
epper and MSG). When the chicken has marinated, transfer eac
h piece to paper towels so that excess liquid can drain off.
Working with one piece at a time, first dip in egg and milk
then coat the chicken with the dry flour mixture, then the
egg and milk mixture again, and then back into the flour. Be
sure that each piece is coated very generously. Stack the c
hicken on a plate or cookie sheet until each piece has been
coated. Drop the chicken, one piece at a time into the hot s
hortening. Fry half of the chicken at a time (4 pieces) for
12-15 minutes, or until it is golden brown. You should be su
re to stir the chicken around halfway through the cooking ti
me so that each piece cooks evenly. Remove the chicken to a
rack or towels to drain for about 5 minutes before eating.
Once he perfected his Extra Crispy he had customers who want
ed it to be spicy and bold so he created his Hot and Spicy C
hicken. Here is his original recipe which has changed a bit
in this day and age. It comes frozen and is cooked frozen an
d not prepared fresh in many stores.
Hot and Spicy Chicken
1 whole frying chicken, cut up and Marinated
6-8 cups shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon white pepper
3/4 teaspoon Cayenne Pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Prehea
t the shortening in a deep-fryer to 350 degrees. Combine the
beaten egg and milk in a medium bowl. In another medium bow
l, combine the remaining coating ingredients When the chicke
n has marinated, transfer each piece to paper towels so that
excess liquid can drain off. Working with one piece at a ti
me, dip in egg and milk then coat the chicken with the dry f
lour mixture, coated very generously. Stack the chicken on a
plate or cookie sheet until each piece has been coated. Dro
p the chicken, one piece at a time into the hot shortening.
Fry half of the chicken at a time (4 pieces) for 12-15 minut
es, or until it is golden brown. You should be sure to stir
the chicken around halfway through the cooking time so that
each piece cooks evenly. Remove the chicken to a rack or tow
els to drain for about 5 minutes before eating.
The Colonel used to sale chicken nuggets that were tasty but
he taught why not prepare fresh chicken strips of all white
meat and that is how the Colonel’s Crispy Strips were
born. You will notice it is the same as the Extra Crispy.
KFC Crispy Strips
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Cut 6 chicken Breasts into strips, or you can by chicken ten
ders in the store. Marinate them overnight . Preheat the sho
rtening in a deep-fryer to 350 degrees. Beat 1 egg and 1 cup
of milk. Dip the chicken into the egg mixture. Dip the the
chicken into the coating and then double dip. Fry in fryer a
few at a time till they are golden brown about 5 minutes or
until they float.. Remove the chicken to a rack and allow t
o drain for 5 minutes
The Colonel has decided to make Hot and Spicy Strips that ra
n for short times the difference is the second dip it is dip
ped into hot sauce then breaded again and then fried just li
ke the original crispy strips. For the barbecue strips make
the strips the original way and then dip into the Honey Barb
ecue Dipping Sauce.
The Colonel deiced that wings were going to be a good thing
to serve and so he decided to create fried wings that are ve
ry tasty. The Honey Barbecue wings are tasty . After they ar
e made they are dipped into the Honey Barbecue Dipping Sauce
. If you don’t want the honey barbecue wings just serve them
as the regular wings.
KFC Wings
6-8 cups shortening
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
If you are using frozen wings allow them to defrost and mari
nate. If you are using fresh wings you are going to want to
take the wing and remove the flipper and then break them int
o two pieces and then marinate them. Combine the beaten egg
with the milk in a small bowl. In another small bowl, combin
e the flour, salt, pepper, garlic powder, paprika and MSG. W
hen shortening is hot, dip each wing first in the flour mixt
ure, then into the milk and egg mixture, and back into the f
lour. Bread all the wings then refrigerate them until ready
to use. When they are ready to be used fry them 6 at a time
for 12 minutes. Remove from the shortening and allow them to
drain for 3 minutes. For the barbecue ones dip in the barbe
cue sauce and serve.
The Colonel also had a Roasted chicken that was mighty tasty
. The chicken was marinated also and then baked with his fam
ous seasonings. The baking process was long it takes 4 hours
to bake it. It is baked at 225 for 2 hours till the interna
l temp was at 175. But for you at home I have updated this t
o be baked at a hire temperature and be prepared in less tim
e.
Tender Roast
Spice Mix
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon MSG
Text - Cooking - Authentic Kentucky Fried Chicken Recipes.txt
Trim the excess fat from the chicken. Marinade the chicken i
n the mixture for 3 to 4 hrs or overnight. Remove the chicke
n from the marinade and allow to dry. Sprinkle the chicken l
ightly with seasoning. Place on baking pan and bake at 325F
for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1
to 2 minutes then serve
One of the favorite items that is on the menu is the Barbecu
e sauce that was original made fresh in the store and used t
o dip the wings, the original chicken and now the chicken st
rips. Now it comes in a bag and all we have to do is add hot
water and keep warm.
KFC Honey BBQ Dipping Sauce
1 1/2 cups ketchup
1/3 cup white vinegar
1/8 cup molasses
1/8 cup corn syrup
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon MSG
1/4 teaspoon of chili powder
In a sauce pan combine all of the above and bring to a simme
r. Simmer for 5 minutes and keep warm. When you are ready to
eat the chicken dip in and allow the chicken to drain for 1
minute.
McDonald's® Chicken Fajitas
Special Fajita seasoning:
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bullion cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
(or if you're LAZY like me, try using McCormick® fajita seasoning----tastes great and is
close enough)
Ingredients:
2 large skinless chicken breasts
1/2 cup chopped green bell pepper
1/2 cup diced white onion
2 Tablespoons McDonald's fajita seasoning (see above)
2 Tablespoons water
1/2 teaspoon white vinegar
1/4 teaspoon lime juice, from concentate
2 slices real American cheese
4 8" flour tortillas
cooking oil
COOKING your FAJITAS:
1.Cut the chicken into small strips, none longer than two inches, about 1/4 inch thick.
2. Combine fajita seasoning with water, vinegar, and lime juice in a small bowl.
3. Marinate chicken in above mixture, covered and refrigerated, for a couple of hours.
4. Cook marinated chicken strips in a wok over meduim-hight heat until brown. (retain marinade)
Use cooking oil to prevent sticking.
5. Add green pepper and onion, and stir-fry for about 1 minute.
6. Add remaining marinade, stir-fry until liquid "escapes".
7. Spoon 1/4 of the mixture into the center of one flour tortilla and add 1/2 slice American cheese.
Sprinkle with a dash of your pre-mixed McDonald's fajita
seasoning. (do this for all four of 'em)
8. Fold like a burrito with one end open and wrap in a 12x12 sheet of wax paper. Let sit 5-7
minutes.
9. Microwave, still wrapped, 15 seconds each. (separately)
10. Drop on the floor for a more authentic taste.
11. Enjoy with Pace® picante sauce on the side.
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!
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.)
McDonald's® Chicken McNuggets™
SPECIAL TOOLS: Deep fryer
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, each cut into 6-7 bite sized pieces.
Cooking your McNuggets™
1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, Accent®, pepper, 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 into bite
sized pieces.
4. Coat each piece with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the
flour/seasoning mixture. Shake to coat. Put nuggets, 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. Preheat oven and large cookie sheet to 375°
8. Deep fry the chicken McNuggets™at 375° for 10-12 minutes or until light brown and crispy. (cook only
about 9 at a time.)
9. Drain on paper towels 3-5 minutes.
10. Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.
11. Serve with your favorite McDonald's dipping sauce.
McDonald's® Famous French Fries
Special Tools
Deep fryer
French Fry Cutter
(or patience for cutting potatoes)
Ingredients:
2 large Idaho russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1½-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt
Preparing your french fries
Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is
dissolved. Using a french fry slicer, cut the peeled
potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You
can do this with a knife, but it is alot of work)
Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30
minutes.
While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The
shortening has to pre-heat for a very long time. It will
eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer.
(be careful, it will be ferocious)
After 1 to 1½minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to
10 minutes in the refrigerator.
While they're cooling, add the lard or beef drippings to the hot Crisco® Again, crank the temperature to
full. Stir in the lard as it melts into the oil. It will blend in.
After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes
until golden brown. Remove and place in a large bowl.
Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of
salt, maybe slightly more)
Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2
medium sized fries.
Special Notes
Note¹**** If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them
in shifts, adding about 1/4 cup more Crisco®and 1
tablespoon lard for the second batch.
Note²**** If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in
the ass, that's because it is. But it is an important
"blanching" step required for that great taste.
Note³**** For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida®shoestring potatoes. Just cook them in the same combo of
Crisco®and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes
(depending upon the amount) until golden brown. They're good,
but not nearly as accurate in taste and texture as the fresh recipe.
THE REGULAR HAMBURGER
The McDonald's® regular hamburger is the one that got it all started in 1948. It's as basic as can be...yet
the ones they serve today don't even taste CLOSE! Make em exactly as I
instruct, and you can enjoy that long-lost flavor once again.
(In the mid 80's, McDonald's® began cooking both sides of the meat at the same time, This was to cut
cooking time in half. But it also forever changed the flavor of the orginal
hamburgers---ALL of them!)
Ray Kroc discovered the McDonald brother's San Bernardino, Cal. restaurant in 1954 while selling
mutli-mixers. (shake machines) He was so
impressed with their methods, he struck up a franchise deal, and in 1955 opened his first store in De Plaines
Illinois. Oh, and he went on to earn
multi-millions.
(FYI.... In 1952, two years BEFORE Ray Kroc stumbled upon McDonald's, Burger King's founder Keith
Cramer got his idea for a burger "joint"
after visiting with the legendary McDonald bros.) For a more detailed history, visit the McDonald's® Story
page.
"Ten Regs please"..."Ten Regs, thankyou"
(An old production call for ten burgers)
McDonalds® regular Hamburger ingedients:
1 -Pound ground chuck (80% lean)
10 -Small hamburger buns
10 -Hamburger dill slices
10 -teaspoons dried, chopped onion
McDonald's® Hamburger Seasoning
Mustard, Ketchup ....and ..... waxed paper
++++++++++++++++++++++++++++++++++++
The Hamburger Seasoning:
4 Tablespoons salt
2 Tablespoons Accent (msg)
1 teaspoon ground black pepper
1/4 teaspoon onion powder
Mix all ingredients well in a spice shaker with big
enough holes to allow pepper to flow. Makes about 3 ounces. Use on ALL McDonald's hamburgers.
(unless you're allergic to msg, then just use
salt and pepper.)
++++++++++++++++++++++++++++++++++++
The Beef Patties:
Divide 1 lb of beef into 10 equal sized balls. Form a patty out of each ball about 4 inches in diameter and
1/4 inch thick. Do this on waxed paper.
Now freeze the patties for at least an hour. (this keeps them from falling apart when you grill 'em)
Obviously you'll do this in advance of "burger time". It is pretty tough to make patties this small, so if you
come up with 9 patties, I'll forgive you.
For PERFECT McDonald's® Hamburger Patties click [ HERE! ]
The Onions:
Put the dried onions in a container, oh..like Tupperware...and add water. Water should be a few inches over
the top of the onions. (better to have too
much water than not enough) Cover, and refrigerate about 1/2 hour. Drain the liquid, and BAM...you have
McDonald's little baby onions.
Cover again and refrigerate until 'burger time".
The Pickles:
McDonald's® pickle slices are unique in flavor, very sour dills. The only product I know of that comes
close to the distinctive flavor is HEINZ
Genuine Dills. (original sour dill.) But they don't come in slices, so slice your own VERY thin. I can't do it
very well with a knife, so I use a K-tel
"dial-a-slice" home vegetable slicer. ALSO....Vlasic "original" dills have that tart flavor. Make sure they're
not "kosher" dills. Wal-Mart®
carries Vlasic ORIGINAL dills, and you have to slice those too. (****note, these pickles are pretty small,
so slice at an angle....you'll get bigger dill
chips.) USE THESE PICKLES ON ALL McDONALD'S® HAMBURGERS!
The Buns:
Use the small, plain cheapo store brand hamburger buns. You know, they come 8 or 12 in a pack. Usually
about 59 to 69 cents for a pack of 8.
(You'll want to separate the tops, or "crowns" from the bottoms, or "heels"...as most likely they'll be
connected slightly on one edge.) When it's
"burger time", you'll be toasting the buns. Those instructions are coming up.
WalMart® sells a great product for regular buns---Great Value™ brand "jumbo" hamburger buns. They're
almost exactly like McDonald's® buns
and a little bigger than the other hamburger buns available at your supermarket.
ONE MORE THING: Before you cook these marvelous hamburgers, pre-cut 10 12"x12" sheets of waxed
paper. You'll need them to wrap the
burgers.
Cooking
your
Hamburgers!
Pre-heat your oven to warm..its lowest level, this is for later.You're going to need two electric griddles .
One to grill the meat, the other to toast the
buns. Pre-heat the meat griddle to 375-400°, and the bun griddle to about 350°.
(this recipe has you cooking four at a time)
***note***before starting, make sure to have all of your condiments READY! (because this all happens
very fast)
#1 -Toast the crowns of 4 buns (tops) Do this by laying them face down on the griddle closely together. Put
a dutch oven (pot) bottom side down directly
on top of the buns.(open side facing up) This is only to apply hands-free pressure to the buns so they will
toast evenly. (Don't use anything TOO heavy
like cast iron. You'll smash the buns.)
#2 -Lay the frozen patties on the other grill. After about 20 seconds, "sear" them by applying even pressure
with the back of a metal spatula, and
pushing down on the front with your free hand. (careful not to burn your fingers.) Do this only for about 2
seconds...you should hear them sizzle louder
while you "sear" them. After searing them, sprinkle generously with McDonald's burger seasoning.
#3 -At this point, your buns are nearly done. They will have an even tan color when finished. Remove
them, and repeat the the "bun toasting" process
with the heels. (bottoms)
#4 -After about one minute since searing the patties, turn them over. Careful, don't tear the side you seared.
Add another dash of Seasoning and about a
teaspoon of your prepared onions. (Don't be anal and use a measuring spoon...no time...just two fingers and
a thumb full.)
#5 -Now quickly dress your buns. (crown, or top side) Mustard first....five "kisses" the diameter of a pencil
evenly spaced in a circle about a half inch
from the edge.
Then the Ketchup, (use Hunt's if you can) five squirts the size of a nickle..in the pattern found on dice.
Place the pickle in the middle.
#6 -By the time you finish that, the meat will be done. (about 1 minute or 1:10 after turning) Remove the
meat and tilt to the side to allow excess fat to
drain off. Use your free hand to hold down the onions. Place patties onion side up on the dressed crown,
top with toasted heels. (the burger will be
upside-down)
#7 -Lay one finished hamburger, still upside-down, in the center of your pre-cut waxed paper. Wrap the
paper around the burger tightly. It should
resemble a very oblong tube with two open ends, and the burger in the middle. Then wrap the open ends
underneath the bottom of the burger so it is
enclosed tightly.
#8 -Place wrapped hamburger in your pre-heated oven. (remember...oven is just barely on warm) Keep 'em
in there about 8-10 minutes.**** Hey!
That's enough time to cook another batch. (if you do cook another batch while these are "aging properly",
scrape the black stuff and burnt onions to
the side before beginning.)
****PLEASE NOTE! Some ovens get too hot even on low, and this may dry out your burger. If they seem
dry, next time wrap them tightly and let them
sit about 5 minutes. Then ZAP 'em for 15 seconds (one at a time) in the microwave. This will complete the
"Q-ing" process without over microwaving
them like they do now. In fact, they almost taste better this way.
#9 -ENJOY!! This is how they used to be. This is how they were MEANT to be.
(You might consider toasting your buns first, at least the crowns, to give you extra time to dress them.)
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.
