For The Buns: Pour the water and whole milk into a microwavable container and microwave on high until the liquid is 95°F. Stir in the instant yeast until it dissolves. In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the bread flour, amylase enzyme, fine sea salt, sugar, and diastatic malt powder. Turn the stand mixer to medium low and slowly pour in the yeast mixture. Once fully incorporated add in 1 egg and the egg yolk. Mix the dry and wet ingredients together until a shaggy dough forms. Next, add in the softened butter and continue mixing until the dough is smooth and homogenous. Remove the dough to a clean work surface and knead by hand until completely smooth, about 3-5 minutes. Place the dough in a bowl covered with plastic wrap and let rise in the refrigerator overnight. Punch the dough down and cut into 10 evenly sized pieces, weighing approximately 80-90g each. Roll each piece of dough into a nice, round, ball. Preheat the oven to 375°F. Line two sheet pans with parchment paper. Add a maximum of 6 dough balls, evenly spaced, to the prepared pans. Spray lightly with cooking spray, cover with plastic wrap and proof at room temperature for 55 minutes or until plumped. In a small bowl, whisk together the remaining egg and water until combined. Lightly brush each bun with the egg wash before baking for 17 minutes or until deeply golden brown on the top and bottom. Remove the buns from the oven, brush with melted butter and then transfer to a wire rack to cool completely.

For The Chicken Patty: Grind the chicken and pork fat back in a meat grinder or a food processor until finely ground. To the chicken farce, add Kosher salt, MSG, sugar, sage powder, ground white pepper, garlic powder, celery powder, and onion powder. Mix together with your hands, ideally wearing gloves, until the ingredients are emulsified and in a smooth paste. Line two sheet pans with parchment and grease with cooking spray. Divide the meat into ten 4-ounce balls. Flatten each ball into a patty just slightly larger than the width of the buns and place on the prepared sheet pan. Freeze for at least 30 minutes. Fill a large (5-6 quart) Dutch oven halfway with vegetable oil and heat to 350°F. Add panko bread crumbs to a food processor. Grind until the crumbs are about 50% finer than they come packaged. Pour the fine crumbs into a bowl. In another bowl, add two eggs, whisked together until homogenous. In a third bowl, add the all-purpose flour. Remove the chicken patties from the freezer. Working quickly, coat the patty in the flour, tapping off any excess, followed by dipping in the egg and then coating completely in the breadcrumbs. Add 2-3 patties to the fry oil and fry for 3-4 minutes, or until the bubbling subsides and the chicken patties are deeply golden brown. Drain on a wire rack, and salt to taste before assembly.

For The Dressed Shredduce: In a large bowl, toss together all the ingredients and keep chilled until assembly.

For The Mayonnaise: In a quart sized container that fits an immersion blender, add the egg yolks, mustard, garlic, cheese, water, and lemon juice. Sprinkle with salt to taste. Very gently pour the oil over top of these ingredients. Gently lower in the blender and blend until combined, slowly lifting the blender higher to fully emulsify the ingredients together. The mayonnaise will be thick, smooth and glossy. Season with salt and pepper to taste. Refrigerate until ready to assemble.

To Assemble: Cut each of the buns in half. Melt 1-2 tablespoons butter in a large skillet over medium heat and place the buns cut side down. Toast until golden brown. Spread a generous schmear of mayo over the top and bottom of the toasted buns. Top the bottom bun with a fried chicken patty, and top the patty with shredduce. Finally, crown the McChicken with the top bun. Repeat building McChickens with the remaining ingredients and enjoy!