Air Fried Spicy McChicken

Yield: 6 sandwiches, with one 100 g chicken patty and 7 g light mayonnaise in each.

Here’s my homemade Air Fried Spicy McChicken: seasoned chicken with a cornflake coating, a buffalo-sauce kick, lettuce and light mayo. This batch makes six sandwiches. ✌️

WHAT IS A SPICY MCCHICKEN?

This is my homemade take on a spicy chicken sandwich, with a chicken patty, shredded lettuce and mayonnaise.

I make six patties from 600 g of chicken and air fry them until crisp and cooked through.

Also check out the non-spicy version of this recipe on my website!

INGREDIENTS

Chicken breast: Chicken breast is used as the base of the patty. Finely chop or pulse it so the mixture can be shaped into six patties.

Hot sauce/buffalo sauce: This is what makes this recipe a “spicy” McChicken. Pour enough into a shallow dish to dip and coat all six patties. I like Frank’s RedHot Buffalo Wings Sauce; check the label of the sauce you use if you track nutrition. Discard any sauce that touches raw chicken.

Mustard: Mustard is used as a binder to keep the patty together so that it doesn’t split when it cooks.

Paprika, cayenne, garlic powder, onion powder, salt, black pepper, celery powder: This is pretty self explanatory, for flavor of course.

Cornflake crumbs: The cornflake crumbs give the patty a nice crispy crunch. Start with 50 g of crushed cornflakes and use up to 10 g more if needed to coat all six patties.

Keto buns: I use six Culture Keto buns, one for each sandwich. Other sandwich buns work too.

Romaine lettuce: What’s a McChicken sandwich without the refreshing crunch of fresh lettuce?

Light mayo: Use 42 g total, or 7 g on each sandwich. Nutrition will depend on the product you choose.

FREQUENTLY ASKED QUESTIONS

Can I use ground chicken? Yes. Choose a product you like and check its package if you track nutrition.

How should I store the patties? Refrigerate uncooked chopped chicken at 40°F (4°C) or below and cook or freeze it within 1–2 days. Keep cooked patties separate from the buns and lettuce; refrigerate within two hours and use within 3–4 days.

How should I reheat them? Reheat cooked patties until the center reaches 165°F (74°C), then assemble the sandwiches.

STEP-BY-STEP INSTRUCTIONS

STEP 1

Firstly, chop chicken with a knife so that it's super fine. If that takes too long, you can also use a food processor/blender to grind it up.

Then, in a mixing bowl, add the chicken, as well as all of the seasonings: salt, pepper, cayenne, paprika, onion powder, garlic powder, celery powder, and mustard. Mix until all combined.

(I start with ½ teaspoon salt for the batch because the hot sauce adds saltiness. Taste a fully cooked patty before adding more.)

STEP 2

Then, crush cornflakes in a separate mixing bowl.

Divide the 600 g chicken mixture into six patties and coat with 50–60 g crushed cornflakes total.

STEP 3

Pour enough hot sauce into a third bowl to dip and coat each cornflake-covered patty. Work gently so the crumbs stay in place. Discard any sauce that touches raw chicken.

STEP 4

Before placing the patties in the air fryer, spray a light layer of oil on the tray of the air fryer so that it doesn't stick.

Afterwards, place the patties in the air fryer, spray a light layer of oil on top of the patties and then, top with additional ground pepper as desired.

Air fry at 390°F (200°C) in a single layer, working in batches if needed. Start checking after 10 minutes and continue until each patty reaches 165°F (74°C) at the center.

STEP 5

Toast the six buns if desired. Assemble each sandwich with one cooked patty, shredded lettuce and 7 g light mayonnaise. Enjoy!

RECIPE

How did it turn out? Take a photo and tag me on Instagram @cooklikeimbook so I can see and share!!

Air Fried Spicy McChicken

Calvin Kang

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Prep Time 20 minutes mins

Servings 6 sandwiches

Ingredients

  

• 600 g boneless skinless chicken breast finely chopped
•     cayenne hot sauce or buffalo sauce as needed to dip and coat six patties; discard any sauce that touches raw chicken
• 1 tablespoon yellow mustard
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 2 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt plus more to taste after cooking
• 2 teaspoon ground black pepper
• 1 teaspoon celery powder
• 50-60 g crushed cornflakes as needed for coating
• Neutral oil spray for a light coating of the basket and patties
• 6 Culture Keto buns or similar sandwich buns
• Shredded romaine lettuce for topping
• 42 g light mayonnaise 7 g per sandwich

Instructions

 

• Finely chop or pulse the 600 g chicken breast. Mix with the mustard, paprika, cayenne, garlic powder, onion powder, ½ teaspoon salt, black pepper and celery powder. Divide into six equal 100 g patties.
• Crush 50 g cornflakes and keep up to 10 g more ready if needed. Press the crumbs onto both sides of each patty.
• Pour enough hot sauce into a shallow dish to dip and coat each cornflake-covered patty. Work gently so the coating stays in place. Discard any sauce that touches raw chicken.
• Lightly spray the air-fryer basket and both sides of the patties. Arrange in a single layer and cook in batches at 390°F (200°C). Start checking after 10 minutes; continue until each patty reaches 165°F (74°C) at the center.
• Taste one cooked patty and add more salt only if needed. Toast the six buns if desired.
• Place one patty on each bun with shredded romaine and 7 g light mayonnaise. Close the sandwiches and serve.