Blend the chicken mixture

• Blend the chicken breast with salt, onion powder and corn flour until you get an even mixture.

Form and freeze the patties

• Form the mixture into thin patties shaped like a McChicken.
• Place them on a tray lined with baking paper.
• Freeze until firm.

Preheat the oil

• Heat the frying oil to 160 °C.

Set up the dry and wet stations

• In a bowl, combine the flour with salt, pepper, paprika, garlic powder and onion powder for the dry station.
• In a second bowl, double the seasonings and add the corn flour for the wet station.

Make the wet batter

• Whisk water into the wet station gradually until you reach a fairly thick consistency.
• If it becomes too runny, whisk in some of the dry mix.

Coat and fry the patties

• Coat the firm chicken patties in the dry mix, then in the wet mix.
• Fry in the hot oil until golden brown and they float to the surface.

Drain the patties

• Remove the patties from the oil and drain on paper towel.

Assemble the sandwiches

• Place a patty on the bottom bun.
• Top with shredded iceberg lettuce and mayonnaise.
• Close with the top seeded bun and serve.