How to Make a McChicken at Home
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Raise your hand if you’ve ever bitten into a McChicken and thought, “I could totally do this from scratch”… but then you didn’t. Same. Well, today is the day: we’re building the ultimate homemade McChicken. Crispy outside, juicy inside, butter-toasted brioche bun, lettuce crunch—sounds like fast-food heaven without the drive-thru (or the guilt).
Why This Sandwich Is So Addictive
- Texture play: There’s something magical about crispy battered chicken layered with soft bun and lettuce crunch. It’s like your mouth is doing a happy dance.
- Flavor layering: From sage in the chicken patty to paprika + chili powder in the batter, these spices bring warmth, a little heat, and tons of personality.
- DIY wins: You know exactly what’s going in—no mystery “chicken product,” no weird stuff. Just real chicken, real spices, and your own hands doing the work.
McChicken Fun Fact
Did you know the McChicken was first introduced in 1980 by McDonald’s? It didn’t immediately crush it (“meh” sales), but after Chicken McNuggets blew up in popularity, the McChicken made its comeback in 1988.
Also: what makes it a “chicken sandwich” in the fast-food wars has shifted a lot lately. Everyone’s trying to one-up each other—crispy, spicy, deluxe, etc.—but the OG still has charm.
How to Make a McChicken at Home
Skip the drive-thru—this Homemade McChicken is crispy, juicy, and made with real ingredients you actually recognize. A mix of chicken breast and thighs keeps the patty tender, while a light, seasoned batter brings all that fast-food crunch. Toasted brioche buns and fresh butter lettuce take it up a notch, but the best part? You can pull this off right at home in under an hour.
Print RecipeIngredients
Chicken Patties:
- 1 lb chicken (You can do all breast or do ½ lb breast + ½ lb thighs) boneless & skinless
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp white pepper
- ¼ tsp sage
Batter:
- ¾ cup all-purpose flour
- ¾ cup cornstarch
- 2 tsp baking powder
- 2 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- ¼ tsp baking soda
- 1½ cups cold iced water
Assembly:
- 4 brioche buns
- Butter for toasting buns
- Butter lettuce
Instructions
- Chop breast + thighs into small bits. In a food processor, pulse together with salt, white pepper, onion & garlic powders, and sage until no more chunks and it sticks together. (Don’t overdo it—texture matters.)
- Scoop 3-4 oz portions of that mixture and shape into thin patties. Line them on a parchment tray. Freeze for about 30 minutes so they firm up and are easier to handle.
- Meanwhile, heat oil to about 325°F (1-1.5 inches deep). Medium heat; you want golden, not burnt.
- Whisk together all the dry batter ingredients (flour, cornstarch, baking powder, salt, black pepper, paprika, chili powder, garlic powder). Coat patties in this dry mix; shake off excess.
- To the leftover dry batter, add cold iced water + baking soda. Whisk to a thin wet batter. Dip each dry-coated patty into this wet batter so it’s completely coated.
- Fry in batches—don’t overcrowd. Cook until patties are golden brown. Remove and let drain on a wire rack so oil doesn’t pool under them (crispier = good).
- Toast the brioche buns with butter until golden. On the bottom bun, place a leaf of butter lettuce, then your crispy chicken patty. Top with whatever dressings you like (mayo? McChicken sauce? Totally optional). Crown with top bun.
Notes
Serve It Up
- Eat it hot so you get that crunch + juicy combo.
- Pair it with fries, a side salad, or maybe even slaw to get some freshness.
- If you want to spice things up, you could add sriracha or hot sauce—but it’s amazing even “plain” because the batter + chicken mix already bring flavor.
Servings: 3
