Crispy McChicken Copycat Sandwich

In a food processor, combine chicken, garlic powder, white pepper, 1/2 tsp paprika, 1 tsp salt. Pulse until finely chopped and forms a uniform mixture.

Shape the chicken mixture into 6 patties; freeze on a parchment- or wax paper-lined baking sheet for 20 to 30 minutes.

Heat oil to 375°F (190°C). In a bowl, whisk together flour, cornstarch, remaining salt, remaining paprika, and pepper. Lightly coat frozen patties in the flour mixture, shaking off excess. Set aside.

Add club soda to the remaining flour mixture in the bowl; whisk to combine.

Working 2 to 3 at a time, dip patties into batter, allowing excess to drip off, and carefully place into hot oil. Fry at 330 to 350°F (165 to 175°C) until golden brown, crispy, and cooked through, 5 to 6 minutes per batch. Drain on a wire rack set inside a paper towel-lined rimmed baking sheet.

Repeat with remaining patties.

Serve patties on buns with shredded lettuce and mayonnaise.