Chicken Big Mac Tacos
McDonald's has created a Chicken Big Mac and today, we're taking this concept and turning it into a delicious handheld Chicken Big Mac Taco. A toasted flour tortilla is topped with American cheese, zesty homemade Big Mac sauce, pickles, shredded lettuce and a fried chicken tender.
Servings: 8 servings
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
Time-saving hacks:
- 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
Serving: 1 serving | Calories: 431kcal | Carbohydrates: 37g | Protein: 14.4g | Fat: 24g | Sugar: 2g