Crispy McMAX

Method

1. Thinly slice the chicken breast (about 0.5 cm thick). Set aside.
2. Caramelize the onion: Slice the red onion thinly. In a pan, melt the clarified butter over medium heat. Add the onion and a pinch of salt. Cover and let it steam until softened. Add the coconut sugar and cook until caramelized, stirring occasionally. Set aside.
3. Make the tartar sauce: In a mixing bowl, combine the egg yolks with a splash of white wine vinegar and a pinch of salt. Start whisking while slowly drizzling in the seed oil until you get a thick mayonnaise. Finely chop the pickles and dried tomatoes, add them to the mayonnaise and mix. Add a squeeze of lemon juice to taste.
4. Cook the pancetta: In the same pan used for the onions, cook the pancetta slices until crispy. Set aside.
5. Bread the chicken: Prepare three shallow bowls: one with flour, one with beaten eggs (add a splash of water), and one with panko. Dredge each chicken slice in flour, then dip in egg, then coat with panko, pressing gently to adhere.
6. Fry the chicken: In a deep pan, heat enough seed oil to submerge the chicken pieces (about 1 cm deep). Fry the breaded chicken until golden brown and crispy on both sides. Drain on paper towels and season with a pinch of salt.
7. Assemble the sandwich: Split the burger buns in half. Place lettuce leaves on the bottom half. Add the fried chicken. Top with sliced Camone tomato, crispy pancetta, and caramelized onions. Spoon the tartar sauce on top. Cover with the top bun.
8. Serve immediately.