The Crispy Chicken Big Mac Copycat

If you’ve ever wished a McChicken and a Big Mac could become one glorious sandwich, McDonald’s already did it — and now we’re making it at home. This Chicken Big Mac copycat keeps every signature detail of the original: the three-tier sesame bun, the slightly sweet-and-tangy special sauce, and that confetti of diced onion and finely shredded lettuce. The only swap is from beef to two shatteringly crispy chicken patties.

I’ve tested this more times than I’d like to admit while dialing in the sauce ratios and the breading, and the version below is the one my family now requests on repeat. It comes together in about 45 minutes and tastes like the drive-thru — minus the drive.

What Is a Chicken Big Mac?

The Chicken Big Mac is McDonald’s chicken twist on its most iconic burger, released as a limited-time item in markets like the UK and Australia. It uses the exact architecture of a classic Big Mac — three buns, special sauce, lettuce, cheese, pickles, onions — and replaces the two beef patties with breaded chicken. This homemade version recreates that experience any time the craving hits, no limited-time window required.

Why You’ll Love It

• That sauce. A five-minute special sauce that genuinely tastes like the real thing — and you’ll have extra for dunking fries.
• Extra-crispy chicken. A double dredge with a touch of baking powder gives you craggy, crunchy patties that hold up under the sauce.
• Totally customizable. Air-fry, bake, or pan-fry; go single or double-stacked; pile on the pickles.
• Cheaper and fresher than the drive-thru, and you control every ingredient.

Ingredients You’ll Need

Here’s what goes into it and why. Full measurements are in the recipe card below.

For the crispy chicken patties

• Chicken breast: boneless, skinless, pounded thin into rounds.
• Buttermilk and hot sauce: tenderizes and seasons the chicken.
• Flour and baking powder: the secret to crispy crust.
• Paprika, garlic, onion powder, salt, pepper: the dredge seasoning.
• Neutral oil: for frying the breaded chicken patties.

For the Big Mac special sauce

• Mayonnaise: the creamy base for the special sauce.
• Sweet pickle relish: the signature tang and texture.
• Yellow mustard and white wine vinegar: bright acidity.
• Sugar: balances out the tang and acidity nicely.
• Garlic powder, onion powder, paprika: the savory backbone.

To assemble

• Sesame seed buns: you need three layers per sandwich.
• American cheese, shredded lettuce, onion, pickles: classic toppings.

Pro tip: Shred the lettuce as finely as you can and dice the onion small. That fine cut is a big part of why a Big Mac tastes like a Big Mac — large chunks throw off the texture.

How To Make Chicken Big Mac

Step 1: Whisk all the sauce ingredients together until smooth. Cover and refrigerate while you cook — resting lets the flavors marry.

Step 2: Pound the chicken to about ¼ inch thick and trim into 8 small bun-sized rounds. Soak in the buttermilk and hot sauce for at least 30 minutes (or overnight).

Step 3: Stir the flour, baking powder, and seasonings together. Dredge each piece, dip it back into the buttermilk, then dredge a second time, pressing to build a craggy coat. That second layer is the crunch.

Step 4: Heat 1 inch of oil to 350°F (175°C). Fry the patties 3–4 minutes per side until deep golden and 165°F (74°C) inside. Drain on a wire rack — not paper towel — so they stay crisp.

Step 5: Lightly toast all three bun layers per sandwich, using the sliced extra buns for the middle “club” layer.

Step 6: Build from the bottom up: bottom bun → sauce → onion → lettuce → cheese → chicken patty → middle bun → sauce → onion → lettuce → pickles → second chicken patty → top bun. Serve immediately.

Expert Tips

• Use a thermometer. 350°F oil and 165°F internal temp are your two numbers for crispy-outside, juicy-inside patties.
• Don’t crowd the pan. Fry in batches so the oil temperature doesn’t crash.
• Rest on a rack. Paper towels steam the bottom and kill the crunch.
• Make the sauce ahead. It’s even better after a night in the fridge.

Variations & Substitutions

• Air fryer: 380°F (193°C) for about 12 minutes, flipping halfway, with a good spritz of oil.
• Baked: 425°F (220°C) for 18–20 minutes on a wire rack over a sheet pan.
• Spicy: add cayenne to the dredge and a little sriracha to the sauce.
• Gluten-free: use a 1:1 GF flour blend and GF buns.

Storage & Reheating

• Sauce: keeps in an airtight container in the fridge for up to 2 weeks.
• Patties: bread up to a day ahead and refrigerate before frying; store cooked patties up to 3 days.
• Reheat: re-crisp in the oven or air fryer — never the microwave, or you’ll lose the crunch.
• Assemble fresh: build the sandwiches just before serving so the buns don’t go soggy.

What to Serve With It

Round out the meal with crispy copycat McDonald’s fries or homemade tater tots, a side of extra special sauce for dipping, a scoop of creamy coleslaw, or crispy onion rings. And a copycat McDonald’s vanilla milkshake keeps the whole thing aggressively on-theme.

FAQ

Is a Chicken Big Mac a real McDonald’s item? Yes. McDonald’s launched the Chicken Big Mac in several markets, including the UK, as a limited-time item. It swaps the beef patties for breaded chicken while keeping the classic sauce, lettuce, cheese, pickles, onions, and three-layer bun.

Can I bake or air-fry the patties instead of frying? Absolutely. Air-fry at 380°F (193°C) for about 12 minutes, flipping halfway, until golden and cooked to 165°F (74°C). A generous spritz of oil gives the crispiest result.

What makes the third bun layer? A Big Mac has three bun layers, so you need an extra middle “club” layer. Buy 6 buns for 4 sandwiches and slice the extras to create that middle section.

How long does the copycat Big Mac sauce keep? Stored airtight in the fridge, the sauce keeps up to two weeks — and the flavor actually improves after a day.

More Copycat Recipes You’ll Love

• Copycat Big Mac Sauce — the exact special sauce from this recipe, in a batch you can keep on hand all week.
• Homemade Big Mac — the classic beef original, if you want to do a side-by-side taste test.
• Copycat Chick-fil-A Chicken Sandwich — another crispy chicken favorite straight from the drive-thru.
• Copycat KFC Spicy Chicken Sandwich — buttermilk-fried and loaded with secret-blend spices.
• The Best McDonald’s Copycat Recipes — a full roundup of golden-arches favorites to make at home.