Crispy Copycat McChicken Sandwich You Can Make at Home Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, make sure the patties are fully frozen before dipping them into the batter. The colder the patty, the better the crust will seize up in the hot oil. Also, let the excess batter drip off completely before frying; too much batter can create a doughy layer.

Keep the oil at a steady 360°F (182°C) and fry in small batches to avoid temperature drops. Use a wire rack instead of paper towels to drain the patties—this keeps the bottom crust crisp rather than steaming.

When toasting the buns, do it just before frying so they are still warm when you assemble. Spread the sauce on both the top and bottom buns for even flavor. If you like extra crunch, add a few extra slices of lettuce or even some pickles. The sauce can be made ahead and refrigerated for up to a week. For a spicier version, add a dash of hot sauce to the mayo mixture.

Variations

• Spicy Jalapeño: Add 1-2 finely chopped jalapeños to the ground chicken mixture, and mix a tablespoon of hot sauce into the mayo sauce. This gives the sandwich a pleasant heat without overwhelming the classic flavor.
• Buttermilk Ranch: Swap the yellow mustard and vinegar for 2 tablespoons of ranch dressing mix. Whisk into the mayonnaise for a creamy, herbaceous sauce that pairs beautifully with the crispy chicken.
• Honey Mustard: Increase the yellow mustard to 2 tablespoons and add 1 tablespoon of honey to the sauce. The sweetness balances the tang and creates a honey-mustard flavor that many love.
• Smoky BBQ: Replace the yellow mustard with 2 tablespoons of barbecue sauce and add a pinch of smoked paprika to the chicken seasoning. This gives the sandwich a smoky, sweet twist.

Storage and make-ahead

Fridge

Store leftover cooked patties and sauce separately in airtight containers in the refrigerator for up to 3 days.

Freezer

Freeze uncooked, shaped patties on a baking sheet, then transfer to a zip-top bag and freeze for up to 2 months. Fry directly from frozen.

Reheat

Reheat cooked patties in a 375°F (190°C) oven for 8-10 minutes, or until hot and crisp. Avoid microwaving, which makes the crust soggy.

Leftover fried chicken patties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8-10 minutes, or until hot and crisp.

The sauce can be kept in a jar in the fridge for up to a week. Assembled sandwiches are best eaten immediately; store components separately if you plan to have leftovers.

The chicken patties can be shaped and frozen up to 2 months in advance. Freeze them on a parchment-lined baking sheet, then transfer to a zip-top bag. The batter and sauce can also be prepared a day ahead and refrigerated.

When ready to cook, dip the frozen patties directly into the batter and fry as directed. This makes the recipe perfect for busy weeknights or entertaining.

Serving ideas

Serve these crispy chicken sandwiches hot, straight from the fryer, with a pile of extra sauce on the side for dipping. They pair well with classic sides like french fries, coleslaw, or a simple green salad. For a complete fast-food experience, serve with crispy seasoned fries and a cold drink. The sandwich is substantial enough to be a main course on its own.

For a fun twist, cut the sandwich in half and serve as a appetizer or party slider. You can also double the recipe to feed a crowd; just fry in batches and keep the cooked patties warm in a low oven.

Set up a topping bar with extra lettuce, pickles, and sauce so everyone can customize their sandwich. These are best enjoyed immediately, but they also make a great next-day lunch when reheated in the oven.

Frequently asked questions

Recipe card

Crispy Copycat McChicken Sandwich You Can Make at Home

Prep 20 minCook 10 minRest 1 hTotal 1 h 30 minServes 4

Ingredients

• 2 lb ground chicken
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 cup water
• 1 cup mayonnaise
• 1 tbsp yellow mustard
• 1 tsp white vinegar
• 4 brioche buns, split
• 2 cups shredded iceberg lettuce
• 4 cups vegetable oil, for frying

Instructions

1. In a large bowl, combine the ground chicken with the garlic powder, onion powder, and black pepper. Mix gently with your hands until the seasonings are evenly distributed; avoid overworking the meat. Divide the mixture into 4 equal portions and shape each into a round patty about 1/2 inch thick. Place the patties on a parchment-lined baking sheet and freeze for 1 hour, or until firm.
2. In a shallow dish, whisk together the all-purpose flour, cornstarch, and water until smooth. The batter should be thick enough to coat the back of a spoon but still pourable. If it seems too thin, add a little more flour; if too thick, add a splash of water. Set the batter aside while the chicken chills.
3. In a small bowl, combine the mayonnaise, yellow mustard, onion powder (a pinch, if desired), and white vinegar. Whisk until smooth and well blended. Taste and adjust the seasoning with a little salt or extra vinegar if you like. Cover and refrigerate the sauce while you prepare the chicken.
4. Pour the vegetable oil into a deep skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until the oil reaches 360°F (182°C) on a deep-fry thermometer. Adjust the heat to maintain the temperature while frying. Line a wire rack with paper towels and set it nearby.
5. Working with one frozen patty at a time, dip it into the batter, turning to coat all sides. Let the excess batter drip off for a second. The cold patty will help the batter cling and create a craggy crust. Place the coated patty on a plate and repeat with the remaining patties.
6. Carefully lower 2 coated patties into the hot oil. Fry for 3 to 4 minutes per side, turning once, until golden brown and the internal temperature reaches 160°F (71°C). Use tongs to transfer the cooked patties to the prepared wire rack. Repeat with the remaining patties, keeping the oil at 360°F (182°C).
7. While the chicken rests, split the brioche buns and toast them cut-side down in a dry skillet over medium heat until golden and lightly crisped. Alternatively, toast them in a toaster oven. Set the toasted buns aside.
8. Spread a generous amount of the creamy sauce on the cut side of each bottom bun. Place a crispy chicken patty on top, then pile on the shredded iceberg lettuce. Spread more sauce on the cut side of the top bun and place it over the lettuce. Press gently to set the sandwich together.
9. Cut each sandwich in half if desired, and serve right away while the chicken is still hot and the crust is at its crunchiest. The lettuce should stay crisp and the sauce cool against the warm patty. Enjoy the sandwich as a main dish with your favorite sides.

Contains: gluten, eggs, milk, mustard

Estimated nutrition per serving

Calories

720

Protein

42 g

Carbohydrates

38 g

Fat

44 g

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