This Copycat McChicken Sandwich comes together in about 30 minutes and features quick pan-frying for a easy dinner that your family will love! Switch up the toppings to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Trust me, you’ll be reaching for this recipe time and time again!
Ingredients Breakdown
Let’s dive into what you’ll need to whip up these awesome sandwiches.
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 egg (lightly beaten)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup milk (whole or 2% recommended)
- 1-2 inches vegetable oil (for frying)
- 1/4 cup mayonnaise
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon white vinegar
- 1/4 teaspoon sugar
- Pinch salt
- 4 soft hamburger buns (sesame seed or plain)
- Shredded iceberg lettuce
Here’s How It’s Done
Get the chicken mixture ready : In a medium bowl, combine that gorgeous ground chicken, panko breadcrumbs, beaten egg, garlic powder, onion powder, salt, and black pepper. Mix gently with your hands until just combined, be careful not to overmix, or it can lead to tough patties!
Shape the patties : Divide the chicken mixture into four equal portions. Gently shape each portion into a thin, round patty, about 3-4 inches in diameter and 1/2 inch thick. You can lightly flatten them to ensure even cooking, but avoid making them too thin!
Prepare your dredging station : Set up three shallow dishes or bowls. In the first dish, place that lovely all-purpose flour. In the second dish, pour in the milk. In the third dish, place your panko breadcrumbs. (Note: For an extra crispy coating, feel free to season the flour and panko with a couple pinches of salt and pepper!)
Dredge the patties : Take one chicken patty and dredge it thoroughly in the flour, shaking off any excess. Then, dip it into the milk, letting any excess drip off. Finally, coat it generously with panko breadcrumbs, pressing gently to ensure they adhere well. Repeat with all four patties, yes, this is where it gets a little messy, but that’s all part of the fun!
Make the sauce : In a small bowl, whisk together the mayonnaise, sweet pickle relish, white vinegar, sugar, and a pinch of salt. Stir until smooth and well combined, and, let me tell you, this sauce will elevate your sandwiches!
Fry the patties : Pour vegetable oil into a large skillet or Dutch oven to a depth of about 1-2 inches. Heat the oil over medium-high heat until it reaches around 350°F (175°C). If you don’t have a thermometer, just drop a tiny pinch of breadcrumbs into the oil; they should sizzle immediately and turn golden!
Cook, baby, cook! Carefully place 1-2 breaded chicken patties into the hot oil without overcrowding the pan. Fry for about 3-4 minutes per side, or until golden brown and tender. You want them to hit 165°F (74°C) on the inside. Use a slotted spoon or tongs to remove them and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining patties!
Toast those buns! While the patties are draining, split your hamburger buns. You can lightly toast the cut sides on a dry skillet or pop them under the broiler for a minute or two until they turn a lovely golden brown.
Assemble and serve : Spread a generous amount of that fabulous sauce on the bottom half of each bun. Top with a heaping pile of shredded iceberg lettuce, followed by a hot, crispy chicken patty. Place the top half of the bun over the lettuce and patty, and voila! Serve immediately!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, making it perfect for those busy weeknights when you need dinner on the table fast!
Crowd-Pleaser
The whole family will love it! It’s all the fun of fast food, but with that comforting homemade touch.
Comfort Food
These sandwiches are loaded with tons of flavor, it’s truly a comforting dish that might just become your go-to recipe for a quick dinner.
Customizable
Feel free to use whatever ingredients you have on hand! Not a fan of panko? Switch it up! You can even throw in some spices to the chicken mixture for a little extra kick.
Serving Suggestions
These Copycat McChicken Sandwiches are best served fresh! Pair them with a side of crispy fries or a homemade salad for a wholesome meal. If you’ve got any extras, you can pack the patties up for lunches, too!
Storage
These sandwiches keep well in the refrigerator for about 3-4 days. Make sure to store the components separately for the best results!
Reheating
For the best results, reheat in an oven at 350°F until warmed through, this will help maintain their crispy texture. You can also use a microwave, but they might lose some of that crunch.
Freezer Friendly?
Yes! You can freeze the cooked patties for up to 2-3 months, just make sure to let them cool completely before packing them into airtight containers. To reheat, bake from frozen in the oven until thoroughly warmed.
If you loved this Copycat McChicken Sandwich, be sure to check out my Crispy Coated Pork Tenderloin, my Pork Fried Rice, or my IHOP Pancakes Copycat!
Personal Connection
This is my go-to recipe when I’m craving something comforting and satisfying. I’m a real sucker for anything that resembles fast food but feels homemade! Every time I whip these up, my family digs in and asks for seconds, and the best part is, it’s so easy to adapt! You can use whatever you’ve got on hand and truly customize it to your family’s liking.
Food is about more than just eating; it’s about bringing people together, you know? I hope this recipe warms your home like it does mine!
Real talk: these sandwiches are LITERALLY the best thing I’ve ever made. I mean, my picky 8-year-old actually asked for seconds last time I made these! So, roll up your sleeves, grab your favorite ingredients, and let’s make some magic happen in the kitchen!
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Copycat McChicken Sandwich
Ingredients
Method
- In a medium bowl, combine ground chicken, panko breadcrumbs, beaten egg, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined.
- Divide the mixture into four equal portions and shape each into a round patty about 3-4 inches in diameter and 1/2 inch thick.
- Set up three shallow dishes: flour in the first, milk in the second, and panko breadcrumbs in the third.
- Dredge each patty in flour, dip in milk, and coat with panko breadcrumbs, pressing to adhere.
- In a small bowl, whisk together mayonnaise, sweet pickle relish, white vinegar, sugar, and a pinch of salt until smooth.
- Heat vegetable oil in a skillet to 350°F. Fry patties for 3-4 minutes on each side until golden brown and cooked through.
- While patties drain, toast cut sides of the buns until golden brown.
- Spread sauce on the bottom half of each bun, add shredded lettuce and a crispy chicken patty, then top with the other half of the bun. Serve immediately.