Crispy, Juicy McChicken Copycat Recipe | Chef Joshua Weissman

Ingredients

• ½ cup (120ml) water
• ½ cup (120ml) whole milk
• 2 1/2 tsp (11g) instant yeast
• 3 1/2 cups (525g) bread flour
• ½ tsp (3g) amylase enzyme
• 1 1/2 tsp (9g) fine sea salt
• ⅓ cup (70g) granulated sugar
• ¼ tsp (0.5g) diastatic malt powder
• 2 large eggs, divided
• 1 large egg yolk
• ⅓ cup (75g) unsalted butter softened, plus more for brushing
• Cooking spray, for greasing
• 1 Tbsp water
• 2 lbs (900g) boneless, skinless chicken breast, cut into small pieces
• ¾ lb (340g) pork fat back, cut into small pieces
• 2 Tbsp (22g) kosher salt, plus more to taste
• ¾ tsp (4g) MSG
• 1 1/2 tsp (8g) granulated sugar
• 1 tsp (0.5g) sage powder
• 1 tsp (2g) ground white pepper
• 1 tsp (4g) garlic powder
• 1 tsp (2g) celery powder
• ½ tsp (0.5g) onion powder
• 2 quarts (1.9L) vegetable oil
• 2 cups (130g) panko
• 1 cup (150g) all-purpose flour
• 2 large eggs
• 1/2 head iceberg lettuce, thinly sliced
• 1 Tbsp (3g) thinly sliced chives
• 1 Tbsp (3g) finely chopped dill
• 1 lemon, zested
• 2 large egg yolks
• 1 1/2 Tbsp (28g) Dijon mustard
• 2 cloves garlic, finely grated
• 3 Tbsp (11g) finely grated Pecorino Romano
• 2 Tbsp (24g) water
• 1 Tbsp (14g) lemon juice
• Kosher salt and pepper, to taste
• 1 cup (240ml) vegetable oil
• Unsalted butter
• Burger buns
• Mayonnaise
• Cooked chicken patties
• Dressed shredduce
• 1 yellow onion, thinly sliced
• 2 cups (473ml) buttermilk
• 2 1/2 cups (375g) all-purpose flour
• Fry oil (from chicken patty recipe above)
• Kosher salt, to taste
• Mayonnaise (see recipe above)
• 2-3 Tbsp sriracha, to taste
• 4 slices thick cut bacon
• 2 buns (see recipe above), toasted
• 2 slices Swiss cheese
• 2 McChicken patties (see recipe above)
• 2 slices American cheese
• Fried onions