Step 1

In a food processor, add Boneless, Skinless Chicken Breast (3), Egg (1), Salt (1/2 teaspoon). Pulse until the mixture is smooth.

Step 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.

Step 3

In a large mixing bowl, add Water (1 cup), All-Purpose Flour (1 cup), Corn Starch (1/2 cup), Egg (1), Yellow Mustard (2 tablespoon), Garlic Powder (1 tablespoon), Onion Powder (1 tablespoon), Salt (1/3 tablespoon), and Ground Black Pepper (1 teaspoon). Whisk until the batter is smooth.

Step 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.

Step 5

To make the sauce, in a small mixing bowl, add Mayonnaise (1 cup), Dry Mustard (1 teaspoon), Onion Powder (1/2 tablespoon), and Salt (1/2 teaspoon). Mix well and set aside.

Step 6

In a deep-fryer or large saucepan, add Canola Oil (as needed) and heat to 350 degrees F (175 degrees C).

Step 7

Fry chicken patties for 5 minutes.

Step 8

Transfer patties to a paper towel-lined plate for 3 minutes to rest.

Step 9

Fry patties once more for 5 minutes, or until golden brown on the outside. Drain and pat dry with paper towels.

Step 10

Microwave Hamburger Bun (to taste) for 20-30 seconds.

Step 11

On the heel bun, place chicken patty. On the crown, spread the special sauce and top with Shredded Iceberg Lettuce (to taste)

Step 12

Serve immediately with any side you choose!