Just earlier this year in January, McDonald’s Singapore announced the permanent return of their Quarter Pounder with Cheese. Come this December, the all-new Double Quarter Pounder with Cheese BBQ Chicken Bacon is out on the menu for a limited time only.
On the way home from my appointment and it is lunch time so I ordered the Quarter Pounder with Cheese BBQ Chicken Bacon Special (S$10.45) with Crisscut Fries and top up S$0.75 for a small Ice Green Tea. My single patty beef burger comes with three slices of crispy chicken bacon, onions, pickles, cheese and slathered in BBQ sauce. The bacon added a savoury crunchy texture, coupled with the rich and smoky BBQ sauce complemented the juicy beef patty well.
Topmost image and video from McDonald’s Singapore.
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Side Dish Recipe
Spicy and comforting thanks to BBQ sauce, jalapeno, and chicken bacon, this sweet potato hash is a quick and easy side dish that's sure to please.
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Jalapeño chicken, bacon and ranch Alfredo (via Instagram)
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Crispy Chicken Tenders with Béchamel Sauce
Ingredients:
Chicken Tenders:
1 pound chicken tenders
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs or panko
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Oil for frying
Seasoned French Fries:
2 large russet potatoes, cut into fries
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste
Béchamel Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
Salt and pepper to taste
A pinch of nutmeg (optional)
Instructions:
Prepare the Chicken Tenders:
In one bowl, place the flour seasoned with garlic powder, paprika, salt, and pepper.
In a second bowl, have the beaten eggs.
In a third bowl, have the breadcrumbs.
Dredge each chicken tender first in the flour, then dip in the egg, and finally coat with breadcrumbs.
Heat oil in a large frying pan over medium heat and fry the chicken tenders until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
Bake the French Fries:
Preheat your oven to 425°F (220°C).
Toss the cut fries with olive oil, garlic powder, paprika, salt, and pepper.
Spread out the fries in a single layer on a baking sheet lined with parchment paper.
Bake for 25-30 minutes or until crispy, flipping halfway through.
Make the Béchamel Sauce:
In a saucepan, melt the butter over medium heat.
Stir in the flour and cook for about 2 minutes until the mixture is pale yellow and bubbly.
Gradually whisk in the milk, and continue to cook, whisking constantly until the sauce thickens, about 5-7 minutes.
Season with salt, pepper, and nutmeg (if using). Cook for an additional minute and remove from heat.
Serve:
Arrange the chicken tenders and French fries on a plate.
Drizzle the béchamel sauce generously over the chicken tenders.
Optionally, garnish with parsley and ground black pepper.
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The McSpicy burger I have tried it quite a few times over the years. Frankly speaking, I found it a little too spicy for me though in recent time the heat seems to have been toned down or maybe I have grown more tolerant of the spices. When McDonald's Singapore released the new Sweet BBQ McSpicy and a new dessert, it is time to go try them out.
At the self-serve kiosk, I chose the Sweet BBQ McSpicy Feast (S$10.40) which came with the mentioned burger, a medium-sized fries and a Cocoa-nut Pie. Paid S$0.85 to upgrade the cola to a small ice milo. It is still the same old McSpicy that I know but with a sweet and smoky twist and slices of crispy chicken bacon! The BBQ creme sauce adds flavours and toned down the spiciness so I don’t have to keep reaching for the cup of ice milo. Overall, a notch better than the OG McSpicy but for a limited time only.
Now for the cocoa and coconut dessert, the warm Cocoa-nut Pie. The crispy cocoa shell hides the creamy coconut milk and nata de coco filling. It is not too sweet and the chewy pieces of coconut water jellies complements the crispy crust.
Topmost image and video courtesy of McDonald's Singapore.
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