Ah, the chicken sandwich. Such a simple sandwich, yet so much competition to be the best. While fast-food restaurants each have their go-to recipe, we really like the McDonald’s McChicken Sandwich. The chicken is both crispy and juicy, the lettuce and tomatoes give just the right amount of freshness, and the mayo sauce is simple and flavorful. Today we’re sharing our version of the McDonald’s McChicken Sandwich that you can prepare without having to leave your house. The recipe is simple, and you can use ingredients you likely already have on hand.
This meal doesn’t take a lot of time to prepare. The step that takes the longest amount of time is freezing the battered chicken for one hour before frying it. This extra step helps lock in the moisture and the crispy breading, but if you’re on a time crunch, you can skip this step, and fry the chicken filets right after you batter and dredge them. This recipe yields four chicken sandwiches, but you can easily make more and freeze them for future meals. It’s a deliciously simple recipe the whole family will enjoy. I like to serve these chicken sandwiches with french fries. Though they’ll never compare to McDonald’s fries, my kids still enjoy them!
Prep Time 15 mins
Cook Time 15 mins
Freezing Time 1 hr
Calories 627 kcal
- 1 egg
- 1-2 cups vegetable oil for frying
- 1 cup water
- 1/2 cup all-purpose flour
- 1/2 cup dry tempura mix
- 2 tbsp yellow corn meal
- 2 tsp salt
- 1 tsp onion powder
- 1/4 tsp black pepper
- 1/8 tsp garlic powder
- 4 chicken breast filets
- 4 hamburger buns
- 1 cup chopped iceberg lettuce
- 4 tomato slices
For the Sauce
- 1/4 cup Mayonnaise
- 1 dash onion powder
For the Sauce
Simply stir the ingredients together well, and refrigerate until needed.
For the Sandwich
First, beat the egg and combine it with the water in a small shallow bowl, and stir.
Next, combine the flour, tempura mix, salt, pepper, onion powder, and garlic powder in a one-gallon size ziplock bag.
Pound each of the chicken breast filets with a mallet until they’re about 1/4-inch thick. Trim each breast filet until it is round. Coat each filet with the flour mixture by shaking it in the zip lock bag.
One at a time, remove a chicken breast and dredge each filet in the egg mixture, making sure to coat them well. Then return each filet to the flour/seasoning mixture. Shake to coat.
Place the chicken filets, bag and all, in the freezer for at least an hour. Also, cover and refrigerate the remaining egg mixture. After freezing, repeat the flouring process.
Heat a frying pan to 375°. Deep fry the chicken filets for 10-12 minutes or until light brown and crispy.
While the chicken is frying, toast the hamburger buns and place the mayo sauce inside of the top bun. Then place 1/4 of a cup of freshly chopped iceberg lettuce on the bun, followed by a slice of tomato. Add one of the cooked chicken patties, and close it with the other half of the bun. Serve hot, and enjoy.
- Freezing the chicken filets is not completely necessary for this recipe, but it does help lock in the moisture, and it gives this McChicken Sandwich a more authentic McDonald’s taste. If you’re pressed for time, you can skip this step, and save an hour.
- You can use vegetable oil, olive oil, or peanut oil, or a combination of any of these. We find that combining peanut oil and vegetable oil gives the chicken a nice crunchy bite, but all of them will work ok for this recipe.
McDonald’s french fries are usually at the top of the list of favorites, but how do the others compare? Check out our list of the Best French Fries of 2020 and see how your favorite fry stacks up.