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McDonald’s has created a Chicken Big Mac and today, we’re taking this concept and turning it into a delicious handheld held taco. A toasted flour tortilla is topped with American cheese, zesty homemade Big Mac sauce, pickles, shredded lettuce and a fried chicken tender.
It’s sort of like combining a McDonald’s snack wrap with the Chicken Big Mac. If you too love their snack wraps, you’ve got to try my version Blackened Chicken Snack Wraps here.
Why You’ll Love Chicken Big Mac Tacos
❤️ The McDonald’s Big Mac is a bit of a guilty pleasure for most of us and when I heard they have a chicken version coming out I was very curious to try it! I much prefer cooking at home to fast food so I knew I wanted to recreate this sandwich. But instead of making a copycat recipe, I wanted to put a more creative spin on it.
❤️ Hence, the Chicken Big Mac Taco was created. It’s a handheld version of their new trending menu item and if you love taco nights as much as we do, you will LOVE this fun taco recipe. It’s a burger and a crispy chicken taco all in one.
❤️ Plus, this is a much easier and simpler way to eat the crispy chicken big mac.
❤️ And, if frying up some chicken tenders sounds like a pain for a weeknight dinner, you can take the semi-homemade shortcut and snag your favorite store-bought or restaurant tenders and making the rest of it at home.
If you’re a taco lover, these recipes are also a must-try: Fried Chicken Street Corn Taco, Mini Crispy Garlic Buffalo Chicken Tacos, and my Street Corn Smash Burger Tacos.
Key Ingredients
In this easy chicken taco recipe, we’ll be making some homemade zesty, deliciously addictive Big Mac sauce and frying up some chicken tenders from scratch. For the full list of ingredients, see the recipe card below.
Chicken Tenderloins – the chicken tenders will be breaded in a wet batter then dunked into a dry seasoned flour mixture. This is my go-to crispy fried chicken recipe that I also use here in my Chili’s Honey Chipotle Crispers
Tortillas – flour tortillas are the best pairing for these tacos. They are soft and pillowy, more similar to a bun.
Homemade Big Mac Sauce – ok, just do yourself a favor and double this recipe. We combine mayo, mustard, sweet relish, grated onion and seasonings for the absolute best Big Mac sauce recipe you’ve ever had (dare I say, better than the original?).
Toppings – freshly shredded iceberg lettuce and dill pickles are the only two veggie toppings you’ll need.
American Cheese – a slice of American cheese is warmed on the tortilla as it pan fries.
Variations and Modifications
If you’re wanting a classic big mac burger instead of fried chicken tenders, you can use my cooking method from my Smash Burger Taco recipe and use the toppings and big mac sauce enclosed in my recipe below.
Looking for some time saving shortcuts?
- Make a batch of the big mac sauce the day ahead: It’s very easy to throw together, just combine the ingredients into a small mixing bowl. Taste and adjust, then cover tightly and refrigerate. It lasts up to 5 days in the fridge.
- Buy pre-made tenders: Anytime I hear “frying” in a recipe I have an inclination to skip past it. Because let’s face it, frying can be a bit of a hassle. If you really crave this recipe and want less work, drive through your nearest fried chicken restaurant (Raising Cane’s, Zaxby’s, etc.) or grab a bag of frozen breaded tenderloins at the grocery store. All that’s left to do is make the homemade sauce and prep and assemble to taco. There is nothing wrong with semi-homemade 🙂
- Make chicken tenders ahead: whenever I get out the frying oil, I like to double or even triple my batch of chicken. This way, I can make lots of extras, let it cool and toss it in a freezer bag for easy reheating in the future. So if you’re a planner and want to add this recipe to your meal calendar, make a batch of tenders weeks ahead and just pop them in the air fryer or oven when it’s time to assemble the tacos.
How to Make Chicken Big Mac Tacos
If you’ve tried my super popular Fried Chicken Street Corn Tacos, you know how delicious crispy chicken tacos are, especially when smothered in a flavorful sauce. This spin on the chicken big mac may just very well become a new family favorite!
Step #1 – Make the Big Mac Sauce
Combine all of the sauce ingredients into a mixing bowl. Taste and adjust if needed. Cover tightly and refrigerate until ready to use (it lasts up to 5 days in the fridge).
Step #2 – Bread Chicken
Mix together all of the wet ingredients, whisking until combined, being careful not to over-mix.
In a shallow dish, whisk together the dry flour mixture.
Submerge the chicken into the wet batter, coating it on all sides. Allow excess to drip off and place it into the dry flour mixture, pressing the flour into the chicken so it’s fully coated and dry on all sides. Shake off excess flour.
Step #3 – Fry Chicken
Heat oil in a heavy bottom pot to 350 degrees. Use a candy thermometer to monitor the oil throughout the frying process.
Working in batches, add about 3-4 pieces of chicken into the oil at a time. Cook about 3 minutes per side (or until internal temp reaches 165 degrees). Place them on a wire cooling rack to allow the grease to drip away from the chicken.
Step #4 – Assemble the Tacos
In a skillet over low heat, add a few splashes of olive oil, just enough to lightly coat the bottom of the pan.
Add a tortilla into the pan and cook about 2 minutes or until it’s starting to turn golden brown but still pliable. Flip the tortilla, add cheese and repeat, cooking the underside about 1-2 minutes.
Spread on a drizzle of Big Mac sauce, top it with warm chicken. Then add on the pickles, lettuce and additional Big Mac sauce on top. Serve warm.
Frequently Asked Questions
McDonald’s released a chicken big mac which replaces the burger patties for two McChicken patties. It includes all the elements we love of a Big Mac – the signature tangy sauce piled high on three buns with American cheese, shredded lettuce, and pickles.
It’s best to store these tacos un-assembled. Leave the chicken separate so you can pop them in the oven or air fryer to get them crispy again.
When ready to serve, heat the chicken in an air fryer or oven at 400 degrees and cook until warmed through and crispy.
Toast the shells in the pan as instructed, topping it with cheese. Add in the chicken, fresh toppings, and Big Mac sauce.
Looking for More Taco Recipes?
Fried Chicken Street Corn Taco
Mini Crispy Garlic Buffalo Chicken Tacos
Check out these recipes:
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Viral Grinder Grilled Cheese Sandwich
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Street Corn Smash Burger Tacos
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Chicken Caesar Salad Sandwich
Did you love this Chicken Big Mac Taco Recipe? Be sure to comment below with any questions or feedback. Don’t forget to tag me on IG with any photos; @BadBatchBaking and use #BadBatchBaking
Chicken Big Mac Tacos
Ingredients
- 1.5 lbs chicken tenderloins tendons removed
- 8-10 flour tortillas
- 1 tablespoon olive oil
- 1/2 head lettuce shredded
- 24 dill pickle slices about 3 per taco
- 8 slices American cheese
Big Mac Sauce
- 1/2 cup mayonnaise
- 1 Tablespoon grated yellow onion juices included
- 2 Tablespoons sweet pickle relish
- 2 teaspoons yellow mustard
- 1/2 teaspoon vinegar white or apple cider
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
Wet Batter
- 1 egg
- 1/2 cup milk
- 1/2 cup low-sodium chicken stock or broth
- 1 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3/4 cup flour
Dry Flour Mixture
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
Make Big Mac Sauce
- Combine all of the sauce ingredients into a mixing bowl. Taste and adjust if needed. Cover tightly and refrigerate until ready to use (it lasts up to 5 days in the fridge).
Prepare Chicken Breading
- In a large bowl, make wet batter by adding all ingredients in order of listing. Be sure not to over-mix once you add in the flour, small clumps are ok.
- In a shallow dish, whisk together the dry flour mixture.
- Submerge the chicken into the wet batter, coating it on all sides. Allow excess to drip off and place it into the dry flour mixture, pressing the flour into the chicken so it’s fully coated and dry on all sides. Shake off excess flour.
Fry Chicken
- Heat oil in a heavy bottom pot to 350 degrees. Use a candy thermometer to monitor the oil throughout the frying process.
- Working in batches, add about 3-4 pieces of chicken into the oil at a time. Cook about 3 minutes per side (or until internal temp reaches 165 degrees). Place them on a wire cooling rack to allow the grease to drip away from the chicken.
Assemble Big Mac Tacos
- In a skillet over low heat, add a few splashes of olive oil, just enough to lightly coat the bottom of the pan.
- Add a tortilla into the pan and cook about 1-2 minutes or until it's starting to turn golden brown but still pliable. Flip the tortilla, add cheese and repeat, cooking the underside another 1-2 minutes.
- Spread on a drizzle of Big Mac sauce, top it with warm chicken. Then add on the pickles, lettuce and additional Big Mac sauce on top. Serve warm.
Notes
- Make a batch of the big mac sauce the day ahead: It’s very easy to throw together, just combine the ingredients into a small mixing bowl. Taste and adjust, then cover tightly and refrigerate. It lasts up to 5 days in the fridge.
- Buy pre-made tenders: If you really crave this recipe and want less work, drive through your nearest fried chicken restaurant (Raising Cane’s, Zaxby’s, etc.) or grab a bag of frozen breaded tenderloins at the grocery store. There is nothing wrong with semi-homemade 🙂
- Make chicken tenders ahead: whenever I get out the frying oil, I like to double or even triple my batch of chicken. This way, I can make lots of extras, let it cool and toss it in a freezer bag for easy reheating in the future. So if you’re a planner and want to add this recipe to your meal calendar, make a batch of tenders weeks ahead and just pop them in the air fryer or oven when it’s time to assemble the tacos.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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