Classic among McDonald's sandwiches. The McChicken! Homemade is of course the tastiest. SOCIAL MEDIA: ➤Business Email ⇒ [email protected] ➤Instagram ⇒ http://bit.ly/etenmetnickinsta (@tickynoet) ➤TikTok ⇒ http://bit.ly/etenmetnicktiktok (@etenmetnick) Burger buns Ingredients 500 g white patent flour 10 g instant yeast 25 g caster sugar 10 g salt 300 ml full-fat milk 50 g butter at room temperature + 3 tbsp melted butter, for brushing sunflower oil, for greasing 1 egg, beaten 1 tbsp sesame seeds 1 Heat the milk in a saucepan to a maximum of 37 °C and stir in the yeast. Make sure it doesn't get any warmer, otherwise the yeast will die. 2 Put the flour, sugar and salt in a stand mixer or large bowl and mix with the yeast milk until you have a cohesive dough. Gradually add 50 grams of butter until you have a nice and smooth ball. You are now going to knead this for 10 minutes. 3 Divide the dough into 8 pieces (+/- 105 grams each) and roll them into balls. Place them on a baking sheet covered with plastic wrap and put another layer of plastic wrap, greased with some oil, on top. Let the balls rise in a warm place for 20 minutes. 4 Flatten the balls a little by hand. Shape them into nice balls again and plop them on a baking sheet lined with baking paper, leaving enough space between them. 5 Let the dough, covered again with plastic wrap greased with some oil, rise for about 80 minutes in a warm place in the house. Rising? Remove the plastic wrap, brush the balls with some beaten egg and sprinkle some sesame seeds over them. 6 Preheat the oven to cremation setting 230 °C. 7 Bake your burger buns for about 8 to 12 minutes until done. Remove the buns from the oven and spread some melted butter on them. Let cool completely. Ready for your chicken burger. Ingredients 1 kg chicken thighs/minced chicken 2 tsp salt 1 tsp garlic powder 1 tsp onion powder 2 tsp sugar 1/2 tsp Ve'tsin 1 tsp white pepper powder 2 eggs 150 g flour 200 g panko 1 Grind your chicken through a meat grinder or use ready-made minced chicken. Mix your minced meat with all your spices and make a sticky paste (a farce). With wet hands, form 7 to 8 burgers, slightly larger than your burger buns. Place in the freezer for at least 1/2 hour. 2 Put a deep fryer on with oil and let it become 180 degrees. Make a breading station, first beat your 2 eggs, separate bowl of flour and separate bowl of panko. Take your burgers out of the freezer and first coat them in your flour, then your beaten eggs and then your breadcrumbs. 3 Throw your burgers in the fryer and let them cream for 3-4 minutes until golden brown. Toppings Ingredients Half a head of iceberg lettuce, finely chopped Good handful of parsley, finely chopped Good handful of dill, finely chopped 250 ml sunflower oil 1 egg 1 tbsp apple cider vinegar 1 tbsp fine mustard 2 cloves garlic, crushed 1 tsp coarse mustard 1 tsp onion powder Salt and pepper to taste 1 Finely chop your iceberg lettuce and finely chop your fresh herbs and mix everything together in a bowl. DONE! 2 Throw your oil, egg, vinegar, fine mustard and 2 cloves of garlic into a tall mixing bowl. 3 Take a stick blender, place it on the bottom and turn it on while slowly pulling it up. Make sure everything is mixed well. 4 Add 1 tsp coarse mustard, some onion powder and season with salt and pepper. Build. 1 Cut your bun open and spread both sides with butter and toast in a pan. 2 Open your cut bun and spread the bottom with some mayo, place your chicken burger on top and top the whole thing off with a good amount of iceberg lettuce and your top bun. 3 I'm loving it. Yummy man.