Cooking Instructions
1.
In a food processor, add
Boneless, Skinless Chicken Breasts (3)
,
Eggland's Best Classic Egg (1)
,
Salt (1/2 tsp)
. Pulse until the mixture is smooth.
2.
In a bowl, add
Corn Starch (1 cup)
. Using wet hands, shape the chicken patties, making them slightly larger than the bun and just under 1-centimeter thick. Coat them on both sides and set aside.
3.
In a large mixing bowl, add
Water (1 cup)
,
All-Purpose Flour (1 cup)
,
Corn Starch (1/2 cup)
,
Eggland's Best Classic Egg (1)
,
Yellow Mustard (2 Tbsp)
,
Simply Organic Garlic Powder (1 Tbsp)
,
Simply Organic Onion Powder (1 Tbsp)
,
Salt (1 tsp)
, and
Ground Black Pepper (1 tsp)
. Whisk until the batter is smooth.
4.
Coat the chicken patties in the batter. Remove the excess and place on a baking tray lined with baking paper. Place in the freezer for 1-2 hours to harden.
5.
To make the sauce, in a small mixing bowl, add
Mayonnaise (1 cup)
,
Dry Mustard (1 tsp)
,
Simply Organic Onion Powder (1 tsp)
, and
Salt (1/2 tsp)
. Mix well and set aside.
6.
In a deep-fryer or large saucepan, add
Canola Oil (as needed)
and heat to 350 degrees F (175 degrees C).
7.
Fry chicken patties for 5 minutes.
8.
Transfer patties to a paper towel-lined plate for 3 minutes to rest.
9.
Fry patties once more for 5 minutes, or until golden brown on the outside. Drain and pat dry with paper towels.
10.
Microwave
Hamburger Buns (to taste)
for 20-30 seconds.
11.
On the heel bun, place chicken patty. On the crown, spread the special sauce and top with
Shredded Iceberg Lettuce (to taste)
12.
Serve immediately with any side you choose!
