This chicken big mac mcdonald’s copycat recipe stacks crisp chicken patties, tangy sauce, and soft buns for a fast-food style burger at home.
Craving the Chicken Big Mac but it is off the menu in your area or only around for a short promo run? A dialed-in chicken big mac mcdonald’s copycat recipe lets you build the same towering sandwich in your own kitchen, with control over ingredients, oil, and seasoning.
This version keeps the spirit of the original: double chicken patties, the famous style of Big Mac sauce, a soft sesame seed bun with a center layer, crunchy lettuce, and sharp pickles. You will learn how to shape the patties so they stack neatly, how to mix a balanced sauce, and how to assemble the burger so it holds together on the plate.
Chicken Big Mac McDonald’s Copycat Recipe Ingredients And Ratios
Before you start cooking, set out every ingredient for this chicken big mac style burger. A clear plan makes it easy to move from prep to cooking without rushing the chicken.
| Component | What McDonald’s Uses | Home Copycat Choice |
|---|---|---|
| Buns | Triple-part sesame seed burger bun | 3 soft sesame burger buns (one bun trimmed for the center) |
| Chicken Patties | Breaded formed chicken patties | Thin breaded chicken patties from ground chicken breast |
| Cheese | Processed cheddar slice | 1 slice processed cheddar or American cheese |
| Sauce | Big Mac style burger sauce | Mayonnaise, ketchup, mustard, relish, vinegar, onion, spices |
| Pickles | Thin dill pickle slices | Dill pickle rounds, drained and patted dry |
| Lettuce | Shredded iceberg lettuce | Finely shredded iceberg or romaine lettuce |
| Onion | Rehydrated minced onion | Finely minced white onion, fresh or sautéed |
Ingredient List For One Homemade Chicken Big Mac
For The Chicken Patties
- 250 g ground chicken breast or thigh, well chilled
- 1 tablespoon plain breadcrumbs
- 1 tablespoon milk or water
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Oil for shallow frying or air frying spray
For The Crunchy Coating
- 1/3 cup plain flour
- 1 egg, beaten with 1 tablespoon water
- 1/2 cup breadcrumbs or panko
- Pinch of paprika or chili powder for gentle heat
For The Big Mac Style Sauce
- 1/3 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon finely chopped dill pickle or relish
- 1 teaspoon white vinegar
- 1 teaspoon onion grated to a paste
- 1/4 teaspoon smoked or sweet paprika
- Pinch of sugar
For Assembly
- 3 sesame burger buns
- 1 slice processed cheddar or American cheese
- 1 cup finely shredded lettuce
- 6 to 8 dill pickle slices
- Extra minced onion
Chicken Big Mac Style Burger At Home: Texture And Flavor Notes
The original Chicken Big Mac uses formed patties and a carefully balanced sauce. A home kitchen version can stay close by shaping the patties thinner than a standard chicken burger and seasoning them just enough so the sauce stays in the spotlight.
Ground chicken can dry out if handled too much. Mix the chicken with breadcrumbs and a splash of liquid gently, just until it holds together. The goal is a mixture that feels soft but not sticky. If it seems wet, add a spoon of crumbs; if it looks crumbly, add a spoon of milk or water.
The sauce brings tang, sweetness, and a light hit of heat. A ratio close to equal parts mayonnaise, ketchup, and mustard with small amounts of pickle, vinegar, and spices mirrors the taste of the original Big Mac style sauce shown in many copycat breakdowns of the classic beef burger.
Step-By-Step Method For Your Chicken Big Mac Copycat
1. Prep The Buns And Toppings
Slice the three sesame buns. From one bottom half, cut a neat circle to form the center bun layer; save the extra pieces for breadcrumbs. Lightly toast the three main bun pieces in a dry pan or under a grill until just golden. This keeps the stack from going soggy once the sauce and lettuce go on.
Shred the lettuce as fine as you can. The more delicate the pieces, the closer the texture comes to the fast food original. Pat the pickle slices dry with a paper towel so they do not add excess moisture. Set out the minced onion in a small bowl.
2. Shape Thin Chicken Patties
Mix the ground chicken, breadcrumbs, milk or water, salt, pepper, garlic powder, and onion powder in a bowl. Divide the mixture into two equal balls. Place each ball between sheets of baking paper and press gently into thin discs that match the size of your bun.
Because the patties will puff slightly in the pan or air fryer, press a small indent in the center of each disc. This helps them stay flat so your stack looks close to the original burger.
3. Coat The Patties
Set up three shallow bowls: one with flour, one with the beaten egg, and one with breadcrumbs mixed with paprika or chili powder. Dust each patty in flour, tap off the excess, dip in egg, then coat in breadcrumbs. Press the crumbs gently onto the surface so they stick well.
4. Fry Or Air Fry The Chicken
For a pan method, heat 1 to 1.5 cm of neutral oil in a wide pan over medium heat. When a breadcrumb dropped into the oil sizzles, add the patties. Cook for about 3 to 4 minutes per side until the coating turns golden and the internal temperature reads at least 74°C (165°F).
For an air fryer method, spray the basket and the patties with a light coat of oil. Cook at 200°C (400°F) for 10 to 12 minutes, turning halfway, until the patties are crisp and cooked through. This route uses less oil while still giving a crunchy bite.
5. Mix The Sauce
While the chicken cooks, stir the mayonnaise, ketchup, mustard, chopped pickle, vinegar, grated onion, paprika, and sugar in a small bowl. Taste and adjust the balance: more pickle for extra tang, more sugar for a softer edge, or a pinch of salt if needed. Let the sauce sit for at least 10 minutes so the flavors settle.
Many home cooks look up the official ingredient lists and nutrition notes for the Big Mac and Chicken Big Mac on the McDonald’s site and in summaries such as this Chicken Big Mac nutrition comparison to guide how rich or light they want their homemade sauce and patties to taste.
6. Build The Chicken Big Mac Stack
Lay out the base bun, center bun, and top bun. On the base, spread a spoonful of sauce, scatter minced onion and a handful of shredded lettuce, then place a chicken patty on top. Add two or three pickle slices over the patty.
Place the center bun on the pickles, toasted side up. Repeat the sauce, onion, lettuce, and pickle layers, then place the second chicken patty on top. Add the cheese slice so it rests between the warm patty and the top bun. Cap the stack with the top bun and use a skewer if needed to keep the burger steady.
Nutrition Notes For A Chicken Big Mac Style Burger
Fast food versions of this burger sit in the same calorie zone as a regular Big Mac. Healthline’s breakdown based on McDonald’s information reports about 530 calories, 20 g fat, and 25 g protein for a Chicken Big Mac, while a classic beef Big Mac sits near 540 to 580 calories with a similar protein count.
At home you can trim calories by using an air fryer, skipping cheese, or choosing lighter sauces. Checking tools such as USDA FoodData Central lets you plug in the exact bun, chicken, and cheese you buy so you can track your own numbers instead of relying only on generic charts.
| Burger | Approx. Calories | Approx. Protein |
|---|---|---|
| Original Big Mac (beef) | 540 to 580 kcal | 25 to 26 g |
| McDonald’s Chicken Big Mac | Around 530 kcal | About 25 g |
| Homemade Chicken Big Mac Copycat | Roughly 500 to 600 kcal | 25 to 35 g |
Make-Ahead, Storage, And Reheating Tips
This Chicken Big Mac style burger works best when the patties stay crisp and the lettuce stays cold. You can shape and bread the raw patties up to 24 hours in advance and keep them covered in the fridge. The sauce can sit in the fridge for two to three days and actually tastes better after a short rest.
If you have leftover cooked patties, cool them, then store them in an airtight container for up to two days. Reheat in an air fryer or a hot oven for a few minutes so the coating wakes back up. Try to assemble the burger right before serving so the lettuce, pickles, and onion still have bite.
Simple Variations On The Chicken Big Mac Theme
Once you have nailed the base method, small tweaks keep the sandwich interesting without losing the Chicken Big Mac feel. Swap ground chicken for turkey, or use a mix of thigh and breast for a juicier bite. You can also trade regular breadcrumbs for panko and add extra paprika or chili powder for a gentle kick.
For a lighter Chicken Big Mac style burger, use a single patty, add more lettuce, and pick a sauce base made with part yogurt and part mayonnaise. Gluten free buns and crumbs work well, too, as long as you keep the patties thin and cook them until crisp. Serve with oven fries or a simple side salad.
Whichever twist you pick, this stack brings a familiar fast food favorite to a home kitchen, where you control seasoning, crunch, texture, and portion size.
