Close-up of a chicken patty with a fried egg in a sesame seed bun

8.9BM score

McDonald's McChicken (Copycat)

The original: McChicken · McDonald's →A take on the Mai Xiang Chicken Burger (麥香雞堡) · Q Burger →A take on the Kipburger · FEBO →A take on the Kana · Rolls →Watch me make it →Watch me make it →Joshua Weissman’s take →

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About

McDonald’s first chicken sandwich arrived in 1980 and sold so badly it was pulled within a few years. What came out of that failure was the Chicken McNugget, and the McChicken itself returned in 1988 and has stayed on the menu ever since.

What makes the McChicken different from most chicken sandwiches is that the patty is formed rather than cut from a breast, and this home version does the same. Ground chicken, ideally a mix of breast and thigh, is seasoned with salt, onion powder and white pepper and shaped into four thin rounds with wet hands. The patties then freeze for at least an hour, which is what lets them survive a coating of flour, egg wash and flour again before deep-frying. The sauce is the simplest part: mayonnaise with a pinch of onion powder, spread on the top half of a lightly toasted sesame bun, with a big handful of shredded iceberg on the chicken.

Ingredients

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Ground chicken1 pound (450g) ground chicken (mix of breast and thigh for juiciness)
Salt1/2 teaspoon (3g) salt
Onion powder1/4 teaspoon (1g) onion powder
White pepper1/4 teaspoon (1g) white pepper
Vegetable oilVegetable oil for deep frying

batter & breading

All-purpose flour1 cup (125g) all-purpose flour
Water2/3 cup (160ml) water
Egg1 egg
Salt1 teaspoon (5g) salt
Black pepper1/2 teaspoon (1g) black pepper
Onion powder1/2 teaspoon (2g) onion powder

sauce

Mayonnaise1/2 cup (120ml) mayonnaise (standard heavy duty)
Onion powder1/8 teaspoon onion powder

assembly

Sesame seed bun4 soft sesame seed buns
Iceberg lettuce1 cup (50g) shredded iceberg lettuce

Recipe

1
Mix the ground chicken with salt, onion powder, and white pepper. Shape into 4 thin, circular patties. Pro tip: wet your hands with water so the meat doesn't stick. Put the patties on parchment paper and freeze for at least 1 hour. They must be firm to survive the breading process.
2
Let's make the signature McChicken sauce. It's just mayo with a hint of onion powder. Whisk them together in a small bowl and put it in the fridge. This simple tweak is what makes it taste like McDonald's and not just plain mayo.
3
Prepare the batter: whisk the egg and water in one bowl. In another bowl, mix flour, salt, pepper, and onion powder. Dip the frozen patty into the flour, then the egg wash, and then back into the flour for a solid coating. For that specific fast-food texture, make sure the coating is even but not too thick.
4
Heat oil in a deep pan or pot to 350°F (180°C). Fry the frozen breaded patties for about 5-6 minutes until they are golden brown and floating. Don't overload the pan — fry them one or two at a time to keep the oil hot.
5
Lightly toast your sesame seed buns. You want them warm and soft, not crunchy like a crouton. A quick 30 seconds on a dry pan is enough.
6
Assembly is classic: spread a good amount of the prepared mayo sauce on the top bun. Put the chicken patty on the bottom bun, cover it with a big handful of shredded iceberg lettuce, and flip the saucy top bun onto it. Press down slightly so the lettuce stays in place.