Fast Food Recipes You Can Make At Home

Homemade Big Massive Burger

Ingredients
for 1 burger

200 g (½ lb) ground beef
salt, to taste
pepper, to taste
1 ½ burger buns
BURGER SAUCE

120 g (½ cup) mayonnaise
1 gherkin, diced
1 teaspoon white vinegar
1 teaspoon yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon white pepper
SALADS

onion, finely diced
lettuce, finely shredded
gherkin, thinly sliced

Preparation

1. Roll half of the beef mince into a ball and pat it down until a finger thick, bigger than palm size patty. Repeat with remaining beef.
2. Fry both patties with salt and pepper for 2 and a half minutes a side. Add 1 cheese single to one of the patties.
3. Toast the burger buns on a dry pan on medium heat until one of the sides is golden brown.
4. Mix all the sauce ingredients and set aside.
5. Time to build this bad boy! Spread burger sauce on a bun, sprinkle diced onion, shredded lettuce, place the patty with cheese, place another slice of bun.
6. Then more sauce, more onion, shredded lettuce, gherkin slices, another patty, and the last slice of bun!
7. Dig in and get lovin’ it!
8. Enjoy!

Herbs & Spices Fried Chicken
Servings: 8

INGREDIENTS
400 milliliters butter milk
2 eggs
8 chicken drumsticks
2 liters vegetable oil

Herbs and Spices Mix
250 grams plain flour
2 teaspoon salt
½ tablespoon thyme
½ tablespoon basil
1 teaspoon oregano
1 teaspoon celery salt
½ tablespoon black pepper
1 tablespoon dried mustard
2 tablespoon paprika
2 tablespoon garlic salt
1 tablespoon ginger
1 tablespoon white pepper

PREPARATION

1. Beat the eggs into the buttermilk.
2. Add the chicken pieces to the buttermilk mixture and chill for an hour.
3. In a large mixing bowl, mix the flour with all the herbs and spices.
4. Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
5. Heat oil in a large sauce pan to 170°C/325˚F, then turn to low heat.
6. Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
7. Transfer to a paper towel-lined plate.
8. Enjoy!

Orange Chicken (Inspired By Panda Express)

Ingredients
for 2 servings

1 egg
1 teaspoon white pepper
1 ½ teaspoons salt
2 chicken breasts, cubed
½ cup cornstarch
¼ cup flour
vegetable oil, for frying
1 tablespoon oil
2 teaspoons garlic, minced
1 tablespoon ginger, minced
½ teaspoon chili flakes
1 tablespoon rice wine
1 ½ tablespoons soy sauce
5 tablespoons vinegar
1 ½ tablespoons water
3 ½ tablespoons sugar
1 tablespoon orange zest
scallions, chopped, for garnish
CORNSTARCH SLURRY

1 tablespoon cornstarch
1 tablespoon water

Preparation

1. Combine the egg, white pepper and salt in a mixing bowl. Add the cubed chicken breast, make sure it’s coated with the egg mixture.
2. In another bowl, combine corn starch and flour. Add the coated chicken to the flour mixture. Stir to coat.
3. Working in batches, fry the coated chicken until golden and done. 4. Remove with a slotted spoon and set aside.
5. In a large pan or wok, add oil, garlic, ginger and red chili flakes. Stir fry until fragrant.
6. Add rice wine and stir for a few seconds. Proceed to add all of the other sauce ingredients, including soy sauce, vinegar, water, sugar and orange zest.
7. Add the fried chicken. Stir to coat in sauce. Thicken the sauce with the cornstarch slurry.
8. Garnish with chopped scallions and serve with rice.
9. Enjoy!

Copycat Garlic Butter Breadsticks

Ingredients
for 12 servings

1 cup water, warm (105°F/40°C)
2 tablespoons sugar
¼ cup butter, melted
1 teaspoon active dry yeast
3 cups all-purpose flour
1 ½ teaspoons salt, optional
2 tablespoons butter, melted
½ teaspoon garlic salt

Preparation

1. Preheat the oven to 400°F/200°C.
2. Add the warm water to a large bowl with the melted butter, sugar and yeast. Stir to help the yeast dissolve and let the mixture sit for 5 minutes, or until it becomes foamy on top.
3. Add in the flour and salt (optional) to the yeast mixture. Use a mixing spoon to incorporate the wet and dry ingredients until it comes together into a sticky ball.
4. Cover the dough with a towel and place in a warm part of your kitchen. Let rise for 1½ hours, or until it doubles in size.
5. Remove the risen dough from the bowl and knead on the counter with extra flour until the dough becomes smooth on the surface and no longer sticky.
6. With a rolling pin, flatten the dough until it’s about a 7x12 inch (18x30 cm) rectangle, and slice into 12 strips. If you don’t have a rolling pin, you can cut the dough into 12 portions and roll each into 7 inch (18 cm) logs with your hands.
7. Place the dough on parchment paper-lined baking sheets with cooking spray.
8. Brush melted butter and sprinkle garlic salt on the dough.
9. Bake the breadsticks for 15 minutes or until golden brown.
10. When the breadsticks come out of the oven, serve immediately, or cool and store in the freezer for up to 6 months to eat at a later date.
11. Enjoy!

Baked Chicken Fries

Ingredients
for 4 servings

4 boneless, skinless chicken breasts
2 cups plain breadcrumb
1 cup flour
5 eggs, beaten
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon pepper

Preparation

1. Preheat oven to 375˚F (190˚C).
2. Slice chicken breast in half, and cut into thin strips about the thickness of a french fry.
3. Season bread crumbs with salt, garlic powder, onion powder, paprika, dried basil, dried oregano, and pepper. Mix well.
4. Dredge chicken strips in the flour first, then cover in egg, and coat with bread crumbs.
5. Place on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway.
6. Enjoy!

Buttermilk-fried Chicken Sandwich

Ingredients
for 8 servings

BUTTERMILK MARINADE

2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
8 boneless skinless chicken thighs
DILL DRESSING

1 ½ cups plain greek yogurt
3 tablespoons fresh dill, chopped
1 teaspoon garlic powder
2 tablespoons lemon juice
¼ cup , grated
SEASONED FLOUR

2 cups all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1 ½ teaspoons cayenne pepper
1 tablespoon garlic powder
oil, for frying
1 head butter lettuce
2 tomatoes, slice
8 burger buns, we used brioche buns

Preparation

1. In a medium bowl, combine all the buttermilk marinade ingredients. 2. Toss in chicken thighs to coat.
3. Marinate for at least one hour in the refrigerator.
4. In a small bowl, combine all the ingredients for dill dressing.
5. Cover and let sit for at least an hour in the refrigerator.
6. In a medium bowl, combine all ingredients for seasoned flour. Dip the marinated chicken in flour until chicken is completely covered.
7. Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than half full with oil.
8. Carefully fry chicken for roughly 7 minutes, or until cooked through. 9. Internal temperature should reach 165˚F (75˚C), and the chicken is golden brown and crispy.
10. Drain on a paper towel-lined plate, or wire rack.
11. Heat a large skillet. Butter cut sides of the burger buns, then toast on hot skillet until browned and crisp.
12. Build sandwich with bread, lettuce, fried chicken, tomato slice, and dill dressing.
13. Enjoy!