I Tried McDonald's Chicken Big Mac Recipe and Was SHOCKED!

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okay folks listen I know why you're here
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right cuz today we making a chicken Big
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Mac and guess what we doing it ab's way
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now we F to get down to the nitty-gritty
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right so listen this right here is a
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chicken breast obviously right so what I
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want to do is you know it's real real
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thick so if we going to fry it this part
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down here will be ready way before this
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being the breast that mean it's going to
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dry out and all of that I'm going to
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show you guys just what you got to do
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right so we going to go ahead and take
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the Saran Wrap put this over the top now
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you want to get yourself a meat
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tenderizer that's this right here cuz I
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want to flatten this and get it all one
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level to be honest with you I would like
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to get it about that level like how it
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is around here so I'm going grab
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this all right so I want you guys to
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look at this right here so what I do is
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I take these of course I'm not going to
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stick this raw bun on this raw chicken
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right I just take this over the top make
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sure I got a good size there and then
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I'll come over here to make sure I got a
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good size here and once I have that and
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that tells me folks that I'm ready to go
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now I got a Ziploc bag right here I want
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you guys to pay attention you want to
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cut this once you have it down you got
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it like this we going to marinate this
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we didn't already really tenderize the
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chicken already but we going to do a
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little bit more I'm going to do a couple
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of more pieces cuz everybody going to
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want one of these so it ain't no need
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for me to you know fake the funk all
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right so now I got another
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couple right we put these in the
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bag I'm not going to bore you guys I'm
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going to go ahead and just get these
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going
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you know what I mean cuz I said I'm
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going to make three uh look like I'm
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have to make probably six so what I'm
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going to do is let me get this out the
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way let me clean this up and let me show
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you what I put in there and what we
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going to do is we going to marinade I
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say I like to marinade is when it come
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to chicken up to 4 hours you know what I
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mean but today I'm being honest with you
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I'm going to go ahead and Mar marinate
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these overnight and I'm going to see
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y'all in the morning stay tuned now with
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your chicken in the bag right you guys
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can put this in a bowl put some Saran
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Wrap over you know what I mean but when
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I'm doing my own dishes this is how I
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get down right so I'm going add this to
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it which is buttermilk right and then
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we're going to cut with the pickle juice
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now listen we didn't already beat it and
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you know tenderized it already but this
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right here going to take it to a whole
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another level and again I'm going just
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say by me using you know chicken breast
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you know what I mean uh trust me when I
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tell you guys you know what I mean so
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I'm going to do it like this and know
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you don't taste the pickle in there I
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got it some of y'all going to be like
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can you taste that no you cannot but you
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see that right there when I come back
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tomorrow I'm going show you why this is
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what McDonald's wish they could make all
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right so look it's been overnight I just
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went ahead and put this in here just in
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case we had any leakage you don't want
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to clean your refrigerator right so we
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got that there I've already added some
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oil inside of my you know my Dutch oven
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I'm bringing this up to Temp we want to
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start at about 350 anywhere about 320 to
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350 cuz look I'm going fry these twice
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but I want you guys to pay attention to
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this right here come here you see these
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trays right here I picked these up off
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of Amazon make my life a whole lot
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easier easy to keep up with right so if
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you guys are doing any type of breading
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station you can call it how you want to
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you can go wet no you can go uh uh flour
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into your wet into your dry then you can
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go back however you want to do it but I
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just thought these was neat anytime I
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find any of these things like this I'm
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going to let you guys know you guys can
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check down in the comment section uh
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below excuse me in the description uh
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box and I'll put like some kind of link
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to this these right here make sense now
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I am setting up a bread station and then
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check this out this is going to be my
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wet right so I'm coming out of this and
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going to go on to dry but I just wanted
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to show you guys this right here cuz I'm
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going to really be getting down with
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this you know this fall now as I'm
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waiting for this to come up to temp what
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I'm going to do is I'm going to take my
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flour and my cornstarch and we just add
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it here now I got you guys you're going
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to say man I don't need to do that I'm
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going to use a bowl but if you spend as
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much time in the kitchen as I do I like
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to have all of the nice uh utensils you
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know I mean they very inexpensive you
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know what I mean uh just levels up my
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gang make me feel great you know what I
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mean and I'm able to do what I want to
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you know do what I want to do achieve
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that good good food not saying you got
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to have that but you got to have these
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all right so I'm going go ahead and take
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and now we want to add all of our
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ingredients you know our dry ingredients
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right now I want you to pay attention to
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this before I go ahead and mix this with
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this whisk you see that right there I
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want to make sure you guys got enough
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seasoning and I'm going to say something
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to some of you new people out there that
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don't really uh haven't had nobody ever
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say this to you when I get through
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mixing this and getting everything to
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Merry and completely combin you have to
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taste your flour if your flour doesn't
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have any seasoning in it folks we got a
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problem so what do we do we just make an
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adjustment this ensures that what we
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make has great breading on the outside
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and it's good that's going to be one of
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the secrets the other secret is this
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right here it's the fact that we
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marinated that the pickle juice was like
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a real secret you know what I mean a lot
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of people don't know that usually people
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put it in buttermilk add a little hot
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sauce you can put a couple of things in
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there you know as far as seasoning but
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listen that's going to be seasoned this
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is going to be super tender and again
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this is going to be what McDonald's wish
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they was making okay so look I went and
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got my candy thermometer now we going to
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look and see where we at right submerge
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this in the you know inside of my oil we
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going to let that come up and we going
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to get a reading folks what we looking
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for again is about 320 that's cool cuz
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what I want to do is I just want to put
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it in there I'm going probably let it
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just stay in there for about 20 excuse
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me I'm going let it stay in there for
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about 3 minutes you know what I mean and
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uh we just see how the bread look then
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we G to take it out let it completely
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drip dry right here on my cooling rack
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and then we going back in there to
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achieve 165 all right so now we F to
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make our Mac sauce I gotta say it that
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way man cuz reason I say it that way cuz
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look this is not probably like the
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truest way to make it I know how to make
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I can get close to the mac sauce you
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know what I mean but this right here we
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want to just put this in here like this
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and this always starts with a little bit
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of that mayil so after my May I'm going
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to come over here I'm going give you
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guys another Pro tip now this really I
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guess it's like personal you know
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personal to you guys how you like like
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it right but if you look I'm using Mount
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Olive sweet salad cubes what I'm going
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to do is I'mma hold this and I like to
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let some of the liquid just drain off
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right reason being I don't want that to
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become soupy I want it to stay with a
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little bit of that as much as that
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consistency of the mail as I can all
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right so now we back over here you guys
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know what I call this this that W sauce
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right so I'm just going to give this
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like a couple of little shakes you know
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what I mean uh again I love the flavor
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but I don't want this to be too soupy
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woo that's enough right there that's
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enough to just put a
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hint right so now we going to come with
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the when it comes let me give this a
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shake I know you guys familiar with this
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mustard if you don't shake it up you
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know how it gives that liquid out of
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there we don't want that in there we
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want straight mustard right so I'm just
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going to give it a little bit and then
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we'll check now this is what I keep
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close to me shake up my ketchup talk to
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me is it hind or is it hunch y'all tell
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me just put a little bit in here how I
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get a little bit of that color
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right right now look at the color
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starting to look like mac sauce but this
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is AB sauce some of you guys make
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something like this but remember I was
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talking about that consistency see how
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it's not just running off of there
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that's what you want to have come on in
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here look that's what you should have
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something like that and the cool thing
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about this is listen we got all the
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ingredients right here we can just keep
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doing whatever we want to achieve the
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flavor that we like but don't forget on
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my website smoking and Grilling wab.com
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that's wab.com I'm going to get you you
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guys right the full downloadable and
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it's going to be printable you know what
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I mean our recipe is there all right so
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now we just going to you know shred our
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lettuce right all right so my
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temperature got a little high for me I
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think right now if you guys take a look
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at it it should be about 360 you know
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what I mean I'm letting it come down but
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first thing we getting ready to do well
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I'm going just say meanwhile I'mma come
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out of our brine oh
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man right look at that right there now I
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like to get as much of this off as
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possible and I got it they're a little
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bit on the thin side but you want them
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that way I'm not going to overcrowd it
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we just use these two right now now I'm
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going to take one clean hand which will
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be this one right here this will be the
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one that I use it become wet right so
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I'm going just take some of my seasoned
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flour and if you guys pay attention you
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can look at the flour and say yeah
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that's seasoned this is what I'm talking
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about
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folks right let me just go ahead and
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flip this one
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over one thing about that flower boy
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when you drop something it kick a little
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wind back and boom now you see this
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right here look I'mma pick it up you see
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how I bend this right here and we don't
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have nothing we want to get a little bit
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of that everywhere you know some our
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season flour everywhere you know what I
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mean so this is why I push it if it was
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like another piece of type of meat I
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would take it in my hand and just
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squeeze it I want to get it everywhere
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see how like now when I do it it's not
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as bad but we got some over here take
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your time folks get your breading on
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there right 360 not going to hurt me I
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like to use 3 50 and I know it's going
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to pull down anyway but don't forget we
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only going to be in here just for a
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couple of minutes right I mean when I
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say a couple that's what I mean so I
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look it like this you see it had time to
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go ahead and soak so now I'mma put it in
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here this is how I do mine I wave this
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back and forth like this let that kind
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of like seal up then when I come here I
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go let it and release it away from
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me like that right I'm going to do this
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one right now just to show you guys I'm
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going to concentrate on this one cuz we
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want this to be just right now as you
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guys can look right here you can see the
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I got myself another cooling rack cuz
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after two a couple of minutes in here
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I'm going to take that out and put it
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here and let it drip dry we going to let
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it cool then I'm going to start doing
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them two by two so after 2 minutes I
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want you guys to look at the color you
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know what I mean we just trying to get a
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little bit of the color on here get it
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cooked now what you're going to need is
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you're going to want to get yourself one
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of these meat thermometers right I have
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these in red and black but you see how
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it says smoking and Grilling with AB
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then you want to test it but I'm telling
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you it's not ready now cuz we only been
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in that hot grease only for about M I'm
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I'm say about 2 and 1/2 minutes right so
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the next thing is I'm going to go ahead
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and do the rest of these so let me go
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ahead and get this going let me check
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make sure I done cooled a little bit
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it's best to do this when it's about
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3:20 3:30 so I'm going to let this cool
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to that and I'm going do it we going to
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achieve the color we going to let them
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all stage once I got them all stage we
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going to raise it we going to go to uh
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350 and then we going to cook them till
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we get to 165 don't forget we just want
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to go a couple of
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minutes right look at that right there
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now we take this over here like
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this put that
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down and finish off the next two all
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right so my temp went up to 330 right
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now I'm done you know putting these in
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right so this was like the first one I'm
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going to go ahead and just drop that in
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like that now we looking for 165 folks
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real simple you know what I mean uh so
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put them here and don't forget we got to
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have some type of read thermometer you
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know what I mean uh so that we bble to
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even read them right so here it is it's
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not going to take
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[Music]
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long all right so listen now that I got
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my chicken it's cooling a little bit I'm
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going go ahead now you guys want to do
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this like I'm going to say do it at the
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same time you know what I mean but it's
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a lot trying to keep up with the
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temperature cuz you don't want to
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overcook you know you don't want to
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overcook your chicken right so I kind of
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like stayed over that way but if you
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guys got a better way of doing it you
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can do it that way that way all the
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stuff is ready at the same time right so
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I'm taking mail I'm opening up that
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discussion right now especially for
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those who don't uh who have never had
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mayo or so they think they never had
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Mayo on a bun you know what I mean I
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prefer to have the Mayo over butter this
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gives me a more of a real buttery taste
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than anything you know so if you had it
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let me know down in the comments section
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below some of y'all going to chime in I
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know cuz a lot of people didn't know and
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now they tell me when they see me doing
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it they be like AB I don't do it no
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other way but the mail all right so
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let's look at this one oh yeah that's
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what you want to have actually I'm going
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to set this on there too just to get a
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little Char on the bottom you see that
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one right there yeah that's
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good this one right here I rotate that
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one and that one I'mma to put in the
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middle so I'm going to go ahead and take
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this one
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off we'll just let these two stay on
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here I'm going to move that one over
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there cuz obviously it's a little bit on
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the hotter side over that way and we're
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going to go ahead and get that going but
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look at that right there folks my
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goodness and you want to know are they
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soft all right so everything is ready
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tell me that don't look like a work of
12:45
art you know what I mean as far as
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toasting your buns that's it right there
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right so the first thing I'm getting
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ready to do is I'm going to take this
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one right here and I'm going to go ahead
12:53
and set him down right there right now
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we going to do it this way I'm going to
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put my sauce on there we going to put a
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little bit of the sh lettuce then we
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going to put the cheese why cuz we want
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I want you guys to think like why would
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he put the cheese on top like that
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reason being we want to the chicken to
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go ahead and help the cheese melt right
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so I like to put a little bit like this
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on here I know it look like I'm putting
13:16
it on heavy but there's a reason to it
13:18
it's a method to this madness
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right put it on like that now I'm going
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to come with this American I really want
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to call it you know just the way we call
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this that good cheese that's all I'm
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going say we take that we go ahead and
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just lay him on there like that right
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and now I'm going to take one of these
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patties right
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here check it out and I'm going put this
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right here on
13:52
top right now we got to have a center
13:54
bun let me go on over here and get that
13:59
here go that Center bun folks I'mma go
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ahead and hit it you know what I mean
14:04
don't have to go as heavy on one side
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right for me I like to put a little
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sauce right
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here right I'm going to go ahead and set
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this down I did say this is like a Big
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Mac a chicken Big Mac right so we F to
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get it right folks then we going to do
14:25
go ahead and just repeat the same thing
14:26
that we had down on the bottom one it's
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getting hard for me to talk cuz you guys
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can hear it in my voice like yes
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sir after the lettuce now I'm going to
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go ahead and just add my pickles on here
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and you guys add whatever type of
14:43
pickles you want you know what I mean uh
14:45
but we going to put those on just like
14:47
that and now I'm getting ready to take
14:50
this slice of cheese and put this over
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the
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top like that and guess what folks we
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going to put that last Patty right here
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on top
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right now we're going to go ahead which
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one do I want to make a star which one
15:05
of these look the
15:07
greatest both of them look good you know
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what I mean so now we come here with
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this put a little bit on here I love the
15:15
sauce this what ties it all in right and
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then talk to me about the pickles folks
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if you making this for yourself what
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kind of pickles are you guys using for
15:23
me I love bread and butter you guys let
15:26
me know what you would do right so now
15:29
I'm going take that put this on here
15:31
just like that and I promise you this is
15:33
the one they wish they was making o we
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all right folks look here they are this
15:39
is more so to mimic this right here so
15:42
this is my version I got it the patties
15:44
is a little bit bigger you know what I
15:46
mean but that's real crispy chicken
15:49
right there this is McDonald's and then
15:51
I went ahead and made myself a single
15:52
cuz I'm not going to fight trying to you
15:54
know bite that one right so I did it
15:56
like this just so we guys you know so
15:58
you guys can check it out out as you can
15:59
see if you come on in here and take a
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look at that right there let me just
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hold it out hold it like this turn it
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around that right there is fire folks
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you guys need to make one of these yes
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sir now I'm not F to overt talking I'm
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about to dig in and if it ain't doing
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all this then you ain't got enough
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condiment on it you know what I'm saying
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so with that being said cheers
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folks come on in here look at this
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man that is
16:35
fire now don't for those you guys that
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made the chicken the way I made it like
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this before you know what I mean you
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already can imagine how this taste right
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it's having The Toasted Bun that right
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there is like oo my goodness and then
16:46
when I hit it it got pickle on it too
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you know what I mean just a whole
16:48
shebang it's just a great sandwich but
16:51
what I did was I just leveled up
16:52
McDonald's and I hate to show you guys
16:55
this but look at this right here you can
16:56
see the way it was just spewing out the
16:58
b look so it actually got a little bit
17:00
of my Mac sauce on that hey you know
17:02
what that ain't no Mac sauce that's AB
17:03
sauce you know what I'm saying so listen
17:05
it's all over that this right here we
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going to cut this down and just give it
17:08
to everybody let everybody you know
17:09
sample it but that is a whole lot of
17:11
chicken right there the single if you
17:13
ask me really ideally be the way to go
17:15
but I want you guys to call McDonald hit
17:17
them on that 800 number and let them
17:18
know that somebody else out here got
17:20
that fire folks now if you're new to my
17:23
channel let me take this time to say
17:24
thank you for watching this video don't
17:25
forget to like smash that subscribe
17:27
button and tell everybody out here
17:29
there's a channel out here to
17:30
simplifying these recipes and taking the
17:33
mystery out of cooking and you know what
17:34
folks I'm going to dig in again and
17:36
guess what I'm out peace
17:47
[Music]
17:56
[Music]
17:59
oh
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I Tried McDonald's Chicken Big Mac Recipe and Was SHOCKED!

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I Tried McDonald's Chicken Big Mac Recipe and Was SHOCKED!

lovecookingdaily.com