Garlic Knot McChicken Sliders

High-protein BBQ McChicken-style sliders with homemade garlic-knot buns, juicy minced chicken patties, a creamy tangy sauce, and shredded iceberg—finished with garlic-herb butter.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the dough. Mix warm water, yeast, and sugar; let sit 5 min. Combine flour, salt, and garlic powder in a bowl. Add yeast mixture, softened butter, and oil. Knead 10 min until smooth. Cover and rise 1 hour until doubled.

Step 2

Shape and second rise. Divide into 6 equal pieces. Roll each into a rope, tie into a knot, place on parchment-lined tray. Rise 30 min.

Step 3

Bake. Brush with beaten egg. Bake at 180°C (356°F) for 15–18 min until golden.

Step 4

Garlic butter finish. Melt butter with minced garlic, parsley, and salt in a pan on low heat for 4–5 min. Brush generously over hot buns as they come out the oven.

Step 5

Mince the chicken. Cut breast into chunks and pulse in a food processor until coarsely minced — keep some texture, don’t go to paste.

Step 6

Mix patties. In a bowl, combine minced chicken with egg, panko, cornstarch, salt, pepper, paprika, garlic powder, and MSG. Mix until just combined.

Step 7

Shape and chill. Oil hands, shape into 6 even patties (slightly wider than the buns — they'll shrink). Chill in fridge 30 min, or freezer 15 min, to firm up.

Step 8

BBQ. Preheat BBQ to medium-high. Oil the grates well. Cook patties 4–5 min per side until 75°C internal and well-charred. Use a flat plate / plancha or grill mat if your grates are wide-spaced — blended chicken patties can tear if they stick.

Step 9

McChicken sauce. Whisk mayo, Greek yoghurt, vinegar, garlic powder, salt, pepper, and MSG until smooth. Thin with water if desired.

Step 10

Assemble. Slice buns. Spread sauce on both sides. Add shredded iceberg, then the BBQ chicken patty. Close. Brush tops with any remaining garlic butter.