Making a homemade chicken Big Mac lets you enjoy the classic fast-food flavors without leaving your kitchen. I swapped out the beef patties for crispy chicken to cut down on red meat while keeping the tangy sauce and fresh toppings intact. This version serves four and takes about 40 minutes total.
You’ll need simple ingredients like chicken breasts, sesame seed buns, and a quick special sauce. Follow my steps below for a burger that’s every bit as satisfying as the original but with a healthier twist. From there, I’ll break down everything you need to know to customize and perfect it.
How to Make Homemade Chicken Big Mac Recipe
This recipe recreates the iconic double-decker burger with breaded chicken instead of beef. It’s straightforward and uses everyday pantry items. I designed it to be quick for weeknight dinners while packing in protein from the chicken.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Servings: 4
- Course: Main Dish
- Cuisine: American
- Diet: High-Protein, Dairy-Free Option
Ingredients
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 8 sesame seed hamburger buns (4 split in half for bottoms and tops, 4 split into thirds for middles)
- 8 slices American cheese
- 1 cup shredded lettuce
- 1/2 cup finely diced onion
- 8 pickle slices
- For the sauce: 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tbsp sweet pickle relish, 1 tsp white vinegar, 1/2 tsp garlic powder, 1/2 tsp paprika
- Vegetable oil for frying
Instructions
- Mix the sauce ingredients in a small bowl. Cover and refrigerate for at least 15 minutes to let flavors blend.
- Set up a breading station: one shallow dish with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs.
- Dip each chicken piece in flour, then egg, then breadcrumbs, pressing to coat evenly.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F. Fry chicken in batches for 3-4 minutes per side until golden and cooked through (internal temperature 165°F). Drain on paper towels.
- Lightly toast all bun pieces on a griddle or in a toaster.
- Assemble each burger: bottom bun, 1 tbsp sauce, lettuce, onion, one chicken patty, cheese slice, middle bun bottom, 1 tbsp sauce, pickle, another chicken patty, cheese slice, lettuce, middle bun top, then top bun. Press gently.
- Serve immediately with fries or a side salad.
Nutrition
- Calories: 750 kcal per serving
- Protein: 45 g
- Fat: 35 g
- Carbohydrates: 65 g
- Sugar: 10 g
- Fiber: 3 g
- Sodium: 1400 mg
- Cholesterol: 150 mg
Cooking Method
The method relies on shallow frying for a crispy exterior while keeping the chicken juicy inside. Breading locks in moisture, and toasting the buns adds texture contrast. If you prefer baking, preheat your oven to 425°F and bake breaded chicken on a sheet for 20 minutes, flipping halfway.
Tools Needed
- Meat mallet or rolling pin for pounding chicken
- Three shallow bowls for breading
- Large skillet for frying
- Tongs or slotted spoon
- Griddle or toaster for buns
- Paper towels for draining
Choosing Your Ingredients
Selecting quality ingredients makes a big difference in taste and nutrition. I always start with fresh chicken for the best protein source. Let’s look at key components and what to consider for each.
Selecting the Right Chicken
Go for boneless, skinless breasts to keep fat lower than thighs. Pound them thin for even cooking and a patty-like shape that mimics the original Big Mac. Organic or free-range options provide better omega-3s and fewer additives, supporting heart health.
Buns and Bread Options
Sesame seed buns are traditional, but check for whole grain versions to add fiber. If you’re avoiding gluten, rice flour buns work well. The split middle bun is essential for that layered structure—don’t skip it.
Sauce and Toppings Essentials
The special sauce is mayo-based with pickle relish for tang. Use full-fat mayo for creaminess, or Greek yogurt for a lighter swap. Fresh lettuce and onions deliver crunch and vitamins; iceberg lettuce holds up best under toppings.
The Nutrition Behind Homemade Chicken Big Mac Recipe
This chicken version boosts protein compared to the beef original, aiding muscle repair and satiety. At 45g protein per serving, it helps with blood sugar control. Fats from frying add calories, but you can air-fry to reduce them by 30%.
Vegetables like lettuce and pickles contribute fiber and antioxidants, balancing the carbs from buns. Sodium is high at 1400mg, so pair with a low-salt side if watching intake. Overall, it’s a balanced meal when eaten in moderation, providing sustained energy without the processed additives of fast food.
Adapting for Your Diet
Tailor this recipe to fit various needs with easy swaps. I often adjust it for clients with specific restrictions. Here’s how to modify without losing flavor.
Gluten-Free Version
Replace flour and breadcrumbs with gluten-free alternatives like almond flour and crushed cornflakes. Use gluten-free buns. This keeps the crunch while making it safe for celiac diets.
Vegan Adaptation
Swap chicken for plant-based patties like those made from seitan or Beyond Meat. Use vegan mayo and cheese alternatives in the sauce and assembly. It maintains the texture and cuts cholesterol entirely.
Low-Calorie or Dairy-Free Tweaks
Bake or air-fry the chicken to drop calories to 500 per serving. For dairy-free, skip cheese or use vegan slices. Reduce sauce portions for lower fat.
The Story of the Homemade Chicken Big Mac Recipe
The Big Mac debuted in 1967 at McDonald’s in the US, created to compete with bigger burgers from rivals. It became a symbol of American fast food with its two patties and special sauce. Over time, home cooks adapted it, and my chicken twist emerged from health trends in the 2000s, emphasizing lean proteins amid rising obesity concerns.
Chicken versions gained popularity in the 2010s with the fast-food chicken sandwich boom. Today, homemade takes allow control over quality, reflecting a shift toward customizable, nutrient-focused meals.
Common Mistakes and Expert Tips
Avoid overcrowding the skillet when frying— it lowers oil temperature and makes chicken soggy. I recommend checking oil with a thermometer for consistent crispiness. Pat chicken dry before breading to help coating stick.
Don’t over-sauce the burger; a thin layer prevents sogginess. For juicier results, brine chicken in saltwater for 30 minutes beforehand. If assembly feels messy, build on parchment paper for easy transfer.
Serving, Pairing, and Storage
Serve fresh for peak crispness, with oven fries or coleslaw on the side. Pair with iced tea or a light beer to complement the savory flavors. For wine, a crisp white like Sauvignon Blanc cuts through the richness.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat chicken in a 350°F oven for 5-7 minutes to restore crunch—microwaving makes it chewy. Freeze assembled burgers without sauce for up to a month; thaw and reheat as needed.
Frequently Asked Questions
Can I bake the chicken instead of frying?
Yes, preheat your oven to 425°F and bake breaded chicken on a wired rack for 20 minutes, flipping once. This reduces oil use while keeping it crispy.
Is this recipe healthier than the original Big Mac?
It is, thanks to chicken’s lean protein and fresh toppings. Calories drop slightly, and you avoid preservatives, but portion control still matters.
How do I make the sauce taste exactly like McDonald’s?
Focus on sweet pickle relish and a touch of sugar in the mayo base. Let it sit overnight for the flavors to meld perfectly.
Can I prepare this in advance?
Bread and fry the chicken ahead, then refrigerate up to 4 hours. Assemble just before serving to maintain texture.
What if I don’t have sesame buns?
Any soft hamburger bun works; add sesame seeds on top after toasting for the authentic look and nutty flavor.
Is this suitable for kids?
Absolutely—cut into smaller pieces and reduce spice in the breading. The familiar taste makes it a hit with picky eaters.
How many calories are in the sauce alone?
About 100 kcal per 2 tbsp serving, mostly from mayo. Use half for a lighter option.
Can I grill the chicken?
Yes, but breading won’t stick well. For a grilled twist, season and grill plain chicken, then add sauce for flavor.