Crispy Copycat McChicken Sandwich Tips, FAQ & printable recipe

Tips for success

For an extra-crispy crust, ensure the oil is at the correct temperature before adding the patties.

If the oil is too hot, the outside will burn before the inside cooks; if too cool, the batter will absorb oil and become greasy. Use a thermometer for accuracy and adjust the heat as needed.

To keep the fried patties warm and crispy while you cook the remaining batches, place them on a wire rack set over a baking sheet in a low oven (200°F/95°C).

This allows air to circulate around the patties, preventing them from becoming soggy.

Variations

• Spicy Version: Add 1 teaspoon of cayenne pepper or hot sauce to the chicken mixture, and stir a few dashes of hot sauce into the mayo sauce for a spicy kick.
• Baked Option: For a lighter version, bake the breaded patties on a greased baking sheet at 425°F (220°C) for 20-25 minutes, flipping halfway, until golden and cooked through.
• Gluten-Free: Use gluten-free all-purpose flour and ensure the cornstarch is certified gluten-free. Serve on gluten-free buns.
• Crunchy Coating: Add 1/2 cup crushed cornflakes or panko breadcrumbs to the batter for an extra-crunchy texture. Mix them into the batter before dipping.

Storage and make-ahead

Fridge

Store cooked patties in the fridge for up to 3 days. Reheat in a toaster oven or air fryer to restore crispness. Sauce keeps for up to 5 days.

Freezer

Uncooked breaded patties can be frozen for up to 2 months. Freeze on a baking sheet, then transfer to a freezer bag.

Reheat

Reheat fried patties in a 375°F (190°C) oven or air fryer for 5-7 minutes until hot and crispy. Avoid microwaving, as it makes the coating soggy.

Store leftover cooked chicken patties in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer at 375°F (190°C) for 5-7 minutes until hot and crispy. The sauce and buns should be stored separately.

The chicken patties can be shaped and chilled up to 24 hours in advance. Keep them covered in the refrigerator.

The batter can also be prepared a few hours ahead and kept chilled, but whisk it again before using. The sauce can be made up to 3 days ahead and stored in the refrigerator.

Serving ideas

Serve the crispy chicken sandwiches immediately after assembling to enjoy the full crunch. Pair them with classic sides like french fries, coleslaw, or a simple green salad.

For a complete fast-food experience, add pickles or a slice of cheese, though the original McChicken doesn’t include cheese.

These sandwiches are perfect for lunch or dinner, and they’re sure to be a hit with kids and adults alike. If you’re serving a crowd, set up a build-your-own sandwich bar with extra sauce, lettuce, and buns so everyone can customize their own.

Frequently asked questions

Recipe card

Crispy Copycat McChicken Sandwich

Prep 20 minCook 15 minRest 10 minTotal 45 minServes 4

Ingredients

• 1 lb ground chicken
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 3/4 cup cold water
• 2 cups vegetable oil, for frying
• 1 cup mayonnaise
• 1 tbsp white vinegar
• 1 tsp sugar
• 4 brioche burger buns
• 1 cup shredded lettuce

Instructions

1. In a bowl, combine the ground chicken, onion powder, salt, and black pepper. Mix gently until just combined. Divide the mixture into 4 equal portions and shape each into a round patty about 3/4 inch thick. Place the patties on a parchment-lined tray and refrigerate for at least 10 minutes, or up to 30 minutes, to firm up.
2. In a shallow bowl, whisk together the all-purpose flour, cornstarch, and cold water until smooth. The batter should be thick enough to coat a spoon, similar to a thin pancake batter. If it seems too thick, add a tablespoon more water; if too thin, add a little flour.
3. Remove the chilled patties from the refrigerator. Place the remaining 1/4 cup flour in a separate shallow dish. Dredge each patty in the flour, shaking off any excess. Then dip the floured patty into the prepared batter, turning to coat evenly. Let any excess batter drip off.
4. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place the battered patties into the hot oil, working in batches to avoid crowding. Fry for 4-5 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate to drain.
5. In a small bowl, whisk together the mayonnaise, white vinegar, and sugar until smooth and creamy. Set aside.
6. Slice the brioche buns in half. Heat a dry skillet or griddle over medium heat. Place the buns cut-side down and toast for 1-2 minutes until golden and lightly crisp.
7. Spread a generous amount of the mayo sauce on the bottom half of each toasted bun. Place a crispy chicken patty on top, followed by a handful of shredded lettuce. Top with the other half of the bun and serve immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

680

Protein

28 g

Carbohydrates

45 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.