The Boca spicy chkn patties are really good!  We have them w/ soy cheese and add a sauce of melted Earth Balance and tabasco. Its vegan junk food to the hilt if you pair it w/ fries and a Chocolate soy-milk shake!!!  ;)

Let's see if we can retro-engineer this sucker.  I went Internet trollin' to see what I could find.  It won't be EXACTLY the same, but I bet we can come up with a masterpiece.

They say "honey wheat roll, mayo, crisp lettuce, ripe tomato" for the fix'ns...  Have this kind of goodness on hand.

Either freeze, thaw, and squeeze some firm/extra firm NON-SILKEN tofu so that it gets a kind of "rib meat extenders added" tenderness vibe going on, or consider using poached tempeh for your "chicken breast" patty.  I suggest a quickish dip in smoky-flavored, adequately juicy-and-salty tasting liquid: perhaps vegan bouillion (mix hot and let cool, as it won't combine otherwise), a pinch of nutritional yeast, and a dash of liquid smoke or other smoke flavor.

I'm betting it will taste something like right if you use a good pinch of vegan ranch dressing powder, a spoonfull of pureed chipotle chiles in adobo sauce (or a big pinch of powdered chipotles), lots of fresh ground black pepper, and some minced garlic in a flour batter (just thin it with water til it's clingworthy).  To make the batter stick, first toss the protein "chicken" in some seasoned flour (salt & pepper, cayenne if you want it).  Then into the batter.  And then, right back into seasoned flour and sesame seeds (trust me-- they will contribute that special something) to make a thickish clingy layer.

Shallow fry this in about an inch of oil in a nice hot skillet.  Turn it when the bottom is golden and crispy, and fry the other side.  Drain, blot on paper towels, and park on your prepared bun with the fix'ns. 

It won't be the same-- nothing will-- but it might scratch the itch.

Here's a copycat recipe I found (Warning! Non-vegan!) for the Wendy's version, which is supposed to be hotter but not as flavorful (as it should be, using cayenne instead of chipotles).  It might help if you're fretting about ratios.

Hahaha-- eew!  :P

I realized after I wrote that that what I am describing is the OPPOSITE of fast food... as frying things at home so often is.  The cleanup will be a bear!  But I love shallow-frying savories and making sandwiches from them, love it!

Boca makes a vegan spicy chicken patty. I haven't had the McD's kind but you might try it..

Ooooh these are wonderful. I used to eat them even BEFORE I became vegetarian because they are just so yummy!

About seitan: I simmer mine in a big crock pot, which is big enough to accomodate one big roast-sized lump and gets really pretty hot (simmers like crazy!)  And when it seems to be doing nicely, I come and flip it over, since (as you pointed out, Thunderkitty) it floats like a balloon.  To make it less tough than my shoes, I add about 1/4-1/2 cup of flour (I've used any combo of wheat flour, white flour, garbanzo flour, nutritional yeast, wheat germ, and oat bran) per 2-2 1/2 cups of vital wheat gluten before adding seasonings and liquid to the dry mix.

Check out some of the wild gluten recipes on this site: I am always embarrassed by my plain-Jane vital-wheat-gluten, flour, spices, and water version when I see that other people are adding pureed lentils, beans, and veggies as the liquid.  I haven't tried these techniques yet, but ooh, I've gotta!

When I serve the stuff I slice it thinly off the big ol' "roast" thing... thin slices don't seem so tough.  I hardly ever break it into smaller bits before poaching.  I baked it once and it was outstanding-- baypuppy's definitely onto something.