CRISPY HOMEMADE MCCHICKEN

1. In a food processor, blend all of the chicken breasts with 2 teaspoons of salt, 1 teaspoon of paprika, and 1 teaspoon of garlic powder until it reaches the texture of ground meat. Roll the meat into 2 balls, approximately the size of a tennis ball, and then flatten them into a patty shape. Rub your hands in a little neutral oil or wear gloves to prevent sticking.
2. In a pan, shallow fry the patties in 1 to 2 cups of neutral oil until golden all around, approximately 4 minutes per side.
3. Remove the patties from the pan and set them on a cooling rack. In the meantime, prepare your sauce by simply combining 3 tablespoons of mayonnaise, 2 teaspoons of dijon mustard, 1 tablespoon of fresh lemon juice, 1 teaspoon of white vinegar, and salt and pepper to taste in a bowl.
4. Optionally, toast your brioche buns with a little butter on a hot pan.
5. To assemble, open a bun, place a tablespoon of the prepared sauce on the bottom half, then add a cooked chicken patty, followed by another tablespoon of sauce. Top with shredded romaine lettuce.
6. Serve immediately and enjoy!