Chicken muffin - McD art

Chicken Muffin McDonald style

I love to have chicken muffin from Mc Donald breakfast. I try to make it at home with my homemade muffin bread baked on the pan

It takes a bit more time to prepare it as “there is many ways to reach Rome.” “There is no rocket science.” “It is not a magic.”

Here I am presenting my homemade style chicken muffin

Muffin bread

I use my sourdough starter to prepare the bread. As other options, active dry yeast is good to replace the starter with the quantity 10 gram dry yeast for 1 kg flour.

I love to use cold fermentation (overnight) for my bread since I found out that it is easier to prepare the bread.

Feeding the starter:

50 gr sourdough starter (from the fridge)

25 gr whole wheat flour

25 ml water

I fed the starter and let it be in room temperature for 2-3 hours.

                         

After 2-3 hours, do floating test (to ensure the starter is good to be used) – optional step

100 ml water

50 gr whole wheat flour

125 gr all purpose flour/bread flour

In a mixing bowl, add these ingredients and starter together.

Mix them together and form a ball. Let the dough autolyse in room temperature for ½ hour.

After 30 minutes, add 1 tsp salt into the dough. Mix them well. Stretch and fold the dough until the dough is smooth for 5-8 minutes.

Grease the bowl with 1 tsp oil. Place the dough into the bowl.

Cover the bowl with wet towel and place the bowl in a plastic bag. Place it in the fridge overnight.

The next morning, the dough should be double in volume. Remove it out from the fridge and let it be in room temperature for 1 hour.

Slightly dusted counter top. Take out the dough into the counter and divide the dough into 4-5 pieces. Shape the dough into ball.

Place the dough on the baking tray/plate. Let it do final proofing for 60-90 minutes.

Score the bread with a sharp knife or razor knife.

  

Baking options:

1. In the oven, bake it for 10-15 minutes at 180-190 ⁰C

2. In the pan/on the stove, heat the non-stick pan. Place the bread dough into the pan; bake it with medium heat for 5-8 minutes (cover the pan if it is possible). Halfway through, looks at the bottom side of dough to avoid the bread gets burned. Flip the dough and bake it for another 5 minutes until golden brown. Bake the side of the dough as well for another 2 minutes.

Switch off the heat/oven; remove the dough out of the oven/pan. Let it cool down before slicing it.

 

The bun is baked on pan

Chicken Schnitzel

Deep fried chicken is just a perfect meal.

Ingredients

500 gram chicken breast

2-3 eggs

75 gram all purpose flour

200 gram bread crumb/bread flour

Salt

Pepper

250 ml Cooking oil

Method

1. Slice thin the chicken breast into two pieces (butterfly art).

Another option: after slicing it into two, pound the chicken breast with a roller or meat pounder in order to have thinner slice of chicken breast.

2. Season the both side of chicken breast with salt and pepper evenly.

3. Prepare the wider plates/ bowls for flour, beaten eggs and bread crumb/bread flour.

4. Standard breading procedure:

                a. Coat the chicken breast into the flour.

                b. Dip the flour coated chicken breast into the beaten egg.

                c. Coat the egg dipped chicken breast into the bread crumb/bread flour evenly.

                d. Place the coated chicken breast on the plate.

5.  Continue doing the breading procedure for the rest of chicken breast.

6. Clean up the counter

7. Heat the cooking oil in the deep frying pan.

8. Place the chicken breast into the hot oil and deep fry it until golden brown (each side for around 3-4 minutes)

9. Transfer the fried chicken schnitzel on the plate with paper napkin to absorb extra fat.

10. Continue to fry the rest of chicken breast.

Poached egg (additional)

Ingredients

1-2 eggs

1 tsp vinegar

½ tsp salt

Method:

1. In a pot, pour 2-3 cups of water. Bring it to boil.

2. Lower the heat and keep the water at simmer level. Pour the vinegar and salt.

3. Crack the egg in a bowl. Slip the egg into the simmering water.

4. Cook the egg for 2-3 minutes until the white egg is firm and egg yolk is still gooey.

5. Remove the egg out with slotted spoon.

Assembly of Chicken muffin

Options for the sauce: Mayonnaise, tomato ketchup, hollandaise or mustard.

Additional egg: poached egg

1. Slice the muffin in the middle into two pieces.

2. Spread some choice of sauces on the bottom sliced of muffin.

3. Place the chicken schnitzel on top of the sauce.

4. Place the poached egg on top of the chicken schnitzel.

5. Sprinkle salt and pepper (optional)

6. Place the top sliced of muffin.