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McDonald's Chicken Sandwich

    1 egg
    1 cup water
    1/2 cup all-purpose flour
    1/2 cup Golden Dipt tempura mix
    2 Tablespoons yellow corn meal
    2 teaspoons salt
    1 teaspoon onion powder
    1/2 teaspoon msg (Accent)
    1/4 teaspoon pepper
    1/8 teaspoon garlic powder
    4 chicken breast filets
    4 sesame seed hamburger buns
    1 cup chopped iceberg lettuce
    4 tomato slices

McChicken Sauce:

1/4 cup Kraft mayonnaise
1/16 teaspoon onion powder

Stir together well, refrigerate until needed.

Beat the egg and then combine it with 1 cup water in a small shallow
bowl. Stir. Combine the flour, tempura mix, salt, msg, pepper, onion
powder and garlic powder in a one gallon size zip lock bag.

Pound each of the breast filets with a mallet until about 1/4-inch
thick. Trim each breast filet until it is round. Coat each filet with
the flour mixture by shaking in the zip lock bag. Remove and dredge
each filet in the egg mixture, coating well. Then return each filet
to the flour/seasoning mixture. Shake to coat. Put filets, bag and all,
in the freezer for at least an hour. Cover and refrigerate remaining
egg mixture.

After freezing, repeat the flouring process. Get fryer ready.
Deep fry the chicken filets at 375F for 10-12 minutes or until light
brown and crispy. While the chicken is frying, toast 1 sesame seed bun
and place sauce on top bun. Follow that with 1/4 cup freshly chopped
iceberg lettuce and tomato slices. Then top with the cooked chicken
patty, and the bottom of the bun (it will be upside-down).