McDonald's McChicken Copycat Recipe
This McChicken recipe is the closest I've ever tasted to the real thing after years of testing. A thin, seasoned chicken patty gets coated in a light, crispy tempura-style batter, then piled onto a toasted bun with shredded iceberg lettuce and mayo for the perfect homemade McChicken.
Servings: 6 sandwiches
Ingredients
Chicken Patties
- 2 pounds boneless skinless chicken breast (OR 1¼ pounds chicken breast + ¾ pound boneless, skinless chicken thighs
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¾ teaspoon fine salt
- 1 teaspoon white pepper
- ½ teaspoon granulated sugar
- ½ teaspoon granulated chicken bouillon with MSG such as Knorr
Batter
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¾ teaspoon fine salt
- 1 teaspoon white pepper
- ½ teaspoon granulated sugar
- ½ teaspoon granulated chicken bouillon with MSG such as Knorr
- ½ teaspoon freshly cracked black pepper
- 1 - 1¼ cups cold club soda as needed
For Frying & Serving
- neutral frying oil enough for approximately 1 inch in the skillet
- 6 soft white hamburger buns
- butter for toasting buns
- mayonnaise as desired
- finely shredded iceberg lettuce as desired
Instructions
Prepare the Chicken
- Trim away excess fat, connective tissue, and tendons from the chicken, then cut into chunks.
- Add the chicken to a food processor with the garlic powder, paprika, salt, white pepper, sugar, and chicken bouillon. Pulse until the chicken is very finely ground with an almost paste-like consistency.
- Divide the chicken mixture into 6 equal portions. With clean or gloved hands, form each portion into a thin patty about 4–5 inches wide. Arrange on a parchment-lined baking sheet.
- Freeze the patties for about 1 hour, or until firm enough to easily handle without becoming floppy.
Heat the Oil
- About 10 minutes before removing the patties from the freezer, pour approximately 1 inch of neutral oil into a large, heavy skillet and heat to 350°F.
Prepare the Dredge & Batter
- In a wide bowl or pie dish, whisk together the flour, cornstarch, garlic powder, paprika, salt, white pepper, sugar, chicken bouillon, and black pepper.
- Remove the firm patties from the freezer. Working carefully, thoroughly dredge each patty in the dry flour mixture, coating both sides and around the edges. Return them to the parchment-lined pan.
- Pour 1 cup cold club soda into the remaining flour mixture and whisk until smooth. Add additional club soda a splash at a time, up to approximately ¼ cup more, until the batter reaches the consistency of heavy cream. It should be fluid and easily coat the chicken without being thick like pancake batter or thin and watery.
Batter & Fry
- Working one at a time, place a dredged patty into the wet batter. Use two forks to carefully flip it, making sure the entire patty and edges are coated.
- Lift the patty from the batter, allow the excess to drip briefly, then carefully transfer it to the 350°F oil.
- Fry 2–3 patties at a time, without overcrowding the skillet. Cook for a few minutes per side, until the coating is golden brown and crispy and the chicken reaches an internal temperature of 165°F.
- Transfer cooked patties to a wire cooling rack so excess oil can drain without making the bottoms soggy. Bring the oil back to 350°F between batches and repeat with the remaining patties.
Toast & Assemble
- Lightly butter the cut sides of each hamburger bun. Toast in a clean skillet over low heat until lightly golden, or arrange cut-side up on a baking sheet and toast in a 350°F oven.
- Spread mayonnaise over the top and bottom buns. Add a crispy chicken patty, pile generously with finely shredded iceberg lettuce, and finish with the top bun. Serve immediately.
Notes
Chicken: Using all chicken breast works well, but replacing ¾ pound with chicken thigh creates an even juicier, richer patty.
Chicken bouillon: For the flavor I was trying to recreate, I recommend a granulated chicken bouillon containing MSG, such as Knorr. Different brands vary considerably in saltiness, so changing brands may alter the seasoning.
Don't skip the freezer: The processed chicken mixture is intentionally very soft. Freezing firms the patties enough to survive the dredging and battering process.
Club soda: Keep it cold and start with only 1 cup. Add more gradually until the batter resembles heavy cream. The exact amount can vary slightly depending on how much flour mixture remains after dredging.
Oil temperature: Maintain approximately 350°F. If the temperature drops too low, the batter absorbs more oil; if it's too hot, the exterior can brown before the chicken is fully cooked.
Food safety: Ground chicken should reach 165°F in the center before serving.
Keep them crispy: Drain fried patties on a wire rack rather than directly on paper towels, which can trap steam underneath the coating.
Storage: Refrigerate cooled leftover patties in an airtight container for up to 3 days. Reheat in an oven or air fryer at approximately 375°F until heated through and crispy. Store buns, lettuce, and mayo separately.