This Copycat McDonald’s McChicken Sandwich features a thin, crispy seasoned chicken patty topped with creamy mayonnaise and fresh shredded iceberg lettuce on a soft, lightly toasted hamburger bun. It is easy to make at home and ready in about 30 minutes.
Total Time:27 minutes
Yield:4 servings
Ingredients
2 boneless, skinless chicken breasts, about 8 ounces each
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dried parsley
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 cup cold water
1 large egg
1 tablespoon hot sauce, optional
Vegetable oil, for frying
1/2 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 cups finely shredded iceberg lettuce
4 soft hamburger buns
1 tablespoon butter, for toasting
Instructions
Pound the chicken breasts into thin, even pieces, about 1/4 to 1/3 inch thick.
Season both sides with salt, pepper, garlic powder, onion powder, paprika, and dried parsley.
In a shallow bowl, combine flour, cornstarch, baking powder, and a pinch of salt and pepper.
In another bowl, whisk together the cold water, egg, and optional hot sauce.
Dip each chicken piece into the wet mixture, allowing excess batter to drip off.
Press the chicken into the seasoned flour mixture, coating both sides thoroughly.
Heat about 1/2 inch of vegetable oil in a skillet to approximately 350°F.
Fry the chicken for 3 to 4 minutes per side, until golden brown and cooked to an internal temperature of 165°F.
Transfer the chicken to a wire rack to drain and stay crisp.
Mix mayonnaise, mustard, lemon juice, garlic powder, onion powder, salt, and pepper to make the sauce.
Butter the cut sides of the buns and lightly toast them in a skillet.
Spread the sauce over the buns, then add shredded iceberg lettuce.
Place the crispy chicken patty on the lettuce and top with the other bun.
Serve immediately while the chicken is hot and crispy.
Notes
Pound the chicken evenly so it cooks quickly and stays tender.
Cornstarch helps create a lighter, crispier coating.
Keep the oil around 350°F for even browning without greasy chicken.
Do not overcrowd the skillet because it can lower the oil temperature.
A wire rack helps prevent the crispy coating from becoming soggy.
Dry the shredded lettuce thoroughly before assembling the sandwiches.
For a spicier version, add cayenne pepper to the flour mixture or extra hot sauce to the batter.
Always make sure the chicken reaches 165°F internally before serving.
