Homemade McChicken (McDonald’s Copycat)

I’ve always had a thing for McChicken. It’s that crispy chicken patty with the soft bun and a bit of lettuce and mayo. Simple but kind of addictive.

The only thing is one McChicken never fully satisfies me. I’m still craving more after I eat it, but ordering two always feels like too much.

I end up not finishing the second one and regretting it every time.

So I started making my own version at home. I mix chicken breast and thigh so it’s juicy but still easy to bite into.

I make it a little bigger and crispier, the way I wish it came when I order it.

And instead of just plain mayo, I make this honey mustard mayo sauce that’s creamy, tangy, a little sweet, and honestly just makes the whole sandwich hit way harder.

It gives me everything I want from a McChicken, but better and more filling without being over the top.

I’ve been making this on repeat, and it always satisfies my craving without making me feel too heavy or stuffed.

Sharing it with you here in case you’ve ever felt the same way. This one’s totally worth making at home.

Why This Crispy Chicken Sandwich Is My Go-To

I’ve made this sandwich so many times and it never gets old. It gives me everything I love about a McChicken but way more satisfying.

The combo of chicken breast and thigh makes it juicy but still tender and the corn flakes crumbs give it that perfect crunch.

The sauce is honestly my favorite part. It’s sweet, tangy, creamy, and just pulls everything together.

It hits every time and if you’re into crispy sandwiches that don’t feel too heavy I really think you’re gonna love this one too.

How to Make McChicken Sandwich

Step 1: Make the chicken mix and form the patties

• Blend chicken breast and thigh until ground
• Add garlic powder, onion powder, paprika, salt, and pepper
• Mix everything together until well combined
• Shape into thin, wide patties
• Place on a tray, cover, and freeze in the fridge for 30 minutes to 1 hour to firm up

Step 2: Set up your breading station

• Add flour to one shallow bowl
• Crack and beat an egg in another bowl
• Pour corn flakes crumbs into a third bowl
• Keep a clean plate ready for the breaded patties

Step 3: Bread the patties

• Coat each chilled patty lightly in flour
• Dip into the egg
• Press into the corn flakes crumbs until fully coated
• Set aside on the plate while heating the oil

Step 4: Fry the patties

• Heat oil in a skillet over medium heat
• Gently place the patties in once the oil is hot
• Cook until golden and fully cooked on both sides
• Transfer to a paper towel lined plate to drain

Step 5: Make the honey mustard mayo

• In a small bowl, combine mayo, yellow mustard, honey, and lemon juice
• Mix until smooth and creamy
• Adjust the flavor if needed

Step 6: Toast and assemble

• Toast the burger buns until warm and slightly crisp
• Spread the sauce on the top bun
• Add the crispy chicken patty to the bottom bun
• Top with shredded lettuce
• Close the sandwich and serve right away

Helpful FAQs About This Recipe

1. Why do you freeze the patties before breading?

Freezing the patties helps them firm up more than the fridge, which makes a huge difference. The chicken mixture can be soft and sticky, especially when you’re using a mix of thigh and breast. If you try to bread soft patties, they can break apart or lose their shape.

2. How long should I freeze them before breading?

About 30 minutes to 1 hour is perfect. You want them firm but not rock solid. If they’re frozen solid, let them sit at room temp for 10 to 15 minutes before breading.

3. What if I don’t have corn flakes crumbs?

You can definitely substitute with Panko or regular breadcrumbs. Panko will give you a similar crunch, though not as deep or crispy as the corn flakes.

Regular breadcrumbs work too, but they’ll make a thinner coating. If you want something in between, you can crush plain cornflakes by hand or pulse them in a blender to make your own crumbs.

4. How do I know the chicken is fully cooked?

The safest way is to use a meat thermometer and check for 165°F in the center of the patty. If you don’t have one, gently cut into one of the patties after frying. The inside should be completely white and juicy with no pink. The juices should run clear, not pink or red.

5. Can I freeze the patties to cook later, and what’s the best way to store them?

Yes. After shaping the patties, lay them flat on a baking sheet lined with parchment paper and freeze until firm. Once they’re frozen, transfer them to a zip-top freezer bag or airtight container. They’ll keep for up to 2 months.

When you’re ready to use them, don’t thaw at room temperature. Let them thaw overnight in the fridge or for a few hours until firm but not solid, then bread and fry as usual.

If they’re already breaded and frozen, you can fry them directly from frozen, just lower the heat a bit and cook a little longer so the inside heats through without burning the crust.