Copycat Chicken Big Macs

The highly anticipated, limited-time release of the Chicken Big Mac came and went in the blink of an eye, leaving many fans scrambling to get their hands on one before it disappeared. If you missed out, don’t worry—I’ve got some great news for you! I’ve taken matters into my own hands and created a copycat that’s just as delicious and much easier to enjoy at home. This homemade version is similar to the iconic Big Mac, with two key differences: crispy fried chicken patties swap in for the traditional beef, and the onions have been eliminated (no crying over here). Aside from that, everything else stays the same, so you can still enjoy all the Big Mac goodness, but with a delicious, chicken-filled twist.

The chicken:
The Chicken Big Mac patty is essentially a larger version of a McNugget, so I used that as the blueprint. Ground chicken is combined with a bit of flour to absorb moisture, making it easier to form patties, and seasoned with onion and garlic powder for extra flavor. Here's a helpful tip: Keep a bowl of water nearby when forming your patties. Dipping your hands in the water will keep the chicken from sticking and make the process much smoother.

Once shaped, the patties are popped into the freezer for a brief chill. This step helps firm them up, making it easier to dredge and batter them later. For the batter, McDonald's describes it as "tempura-style," so after checking their ingredient list, I decided on a blend of flour and fine-ground cornmeal, a touch of baking powder for leavening, and ice-cold water for a light and crispy texture.

Frying:
When frying, make sure your oil is hot—around 350° is ideal. Don’t overcrowd the pan; give each patty enough space to fry evenly and crisp up nicely. Overcrowding lowers the oil temperature and can result in soggy patties instead of that crispy crunch we’re aiming for. Because the patties are fried in batches, be sure to let the oil come back to temperature before each new batch.

Make ahead:
To save time, the Big Mac sauce can be made ahead and stored in the fridge for up to 3 days. You can also shred your lettuce up to a day ahead or use pre-shredded lettuce for an even quicker shortcut. As for the chicken patties, once they’re formed and frozen, transfer them to a resealable plastic bag. They’ll keep for a couple of months, so you can have a stash ready for when that Chicken Big Mac craving hits.

Have you made this recipe? Let us know how you like it in the comments below!