My McChicken gives the OG McDonald’s burger a serious run for its money — you’ve got to try it at home! I’ve taken all the best parts and levelled them up: perfectly seasoned chicken, coated in a golden, crunchy crumb, and paired with a sharp mustard-mayo sauce that tastes just like the original (except mine gives you way more of it!)
Top Tips for McDonald’s McChicken Burger
If you’re trying to cut back on processed foods like I am, but still craving that fast food classic, you’re in the right place — because you can absolutely satisfy that craving at home! Here are my Top Tips for recreating McDonald’s McChicken Burger:
- Use damp hands to shape patties: Chicken mince is sticky. Lightly wetting your hands makes it much easier to form clean, even patties without it clinging to your fingers.
- Freeze before frying: A 30-minute freeze firms up the patties so they don’t fall apart during breading or frying.
- Don’t skip the flour step: Coating with flour first helps the egg stick, which helps the panko adhere better and creates a crispier crust.
- Freeze and enjoy later on: my recipe makes for 4 burgers and if you don’t plan on having them all on one day, just freeze the patties once coated in the panko breadcrumbs and get out for a quick dinner on another day!
- Shallow fry in hot oil: Make sure your oil is hot enough — if it’s too cool, the patties will absorb oil and become greasy instead of crisp.
- Toast the buns with butter A quick toast on the pan with butter lightly spread on both the top and bottom bun add a ton more flavour!
Video Tutorial
Ingredients (Makes 4 Burgers)
For the Chicken Patties:
- 500g chicken mince (thigh mince recommended for juiciness)
- 1 teaspoon dried sage
- 2 teaspoons celery salt
- 1 teaspoon black pepper
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- ½ teaspoon white pepper
- ¼ teaspoon MSG
- ½ teaspoon salt
- 50g plain flour
- 2 large eggs
- 60g panko breadcrumbs (for coating only)
For the Sauce:
- 60g mayonnaise
- 1 heaped tablespoon yellow mustard
For Assembly:
- 4 soft sesame seed burger buns
- 1/4 head of iceberg lettuce (shredded)
Method
Step 1: Make the Patties
- In a large bowl, combine the chicken mince with sage, celery salt, black pepper, garlic powder, onion powder, white pepper, MSG (if using), and salt.
- Dampen your hands and divide into 4 equal portions and shape into round, thin patties, about 1.5 cm thick by pressing each portion against the palm of your hand as per my video.
- Place on a parchment-lined tray and freeze for 30 minutes to firm them up before coating and frying.
Step 2: Crumb & Fry
- Prepare three shallow plates: one with plain flour, one with 2 beaten eggs, and one with panko breadcrumbs.
- Dredge each chilled patty in flour, ensuring all sides are fully coated.
- Dip into the beaten egg, letting the excess drip off.
- Heat a shallow layer of oil in a frying pan over medium-high heat.
- Press into the panko breadcrumbs, turning and pressing gently to ensure all sides are evenly coated.
- Fry each patty for 3–4 minutes per side until golden brown and fully cooked through.
- Transfer to a paper towel-lined plate to drain.
Step 3: Make the Sauce
- Mix the mayonnaise and yellow mustard in a small bowl until smooth and creamy.
Step 4: Assemble the Burgers
- Butter your buns and lightly toast them on a pan
- Spread the mustard-mayo sauce on both the top and bottom buns.
- Place a crispy chicken patty on top
- Add a generous handful of shredded lettuce on top of the chicken and pop on the top bun!
McDonald’s McChicken Burger
My McChicken gives the OG McDonald’s burger a serious run for its money — you’ve got to try it at home! I’ve taken all the best parts and levelled them up: perfectly seasoned chicken, coated in a golden, crunchy crumb, and paired with a sharp mustard-mayo sauce that tastes just like the original (except mine gives you way more of it!)
Ingredients
For the Chicken Patties:
- 500 g chicken mince thigh mince recommended for juiciness
- 1 teaspoon dried sage
- 2 teaspoons celery salt
- 1 teaspoon black pepper
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- ½ teaspoon white pepper
- ¼ teaspoon MSG
- ½ teaspoon salt
- 50 g plain flour
- 2 large eggs
- 60 g panko breadcrumbs for coating only
For the Sauce:
- 60 g mayonnaise
- 1 heaped tablespoon yellow mustard
For Assembly:
- 4 soft sesame seed burger buns
- butter to spread on the buns before toasting
- 1/4 head of iceberg lettuce shredded
Instructions
Step 1: Make the Patties
- In a large bowl, combine the chicken mince with sage, celery salt, black pepper, garlic powder, onion powder, white pepper, MSG (if using), and salt.
- Dampen your hands and divide into 4 equal portions and shape into round, thin patties, about 1.5 cm thick by pressing each portion against the palm of your hand as per my video.
- Place on a parchment-lined tray and freeze for 30 minutes to firm them up before coating and frying.
Step 2: Crumb & Fry
- Prepare three shallow plates: one with plain flour, one with 2 whisked eggs, and one with panko breadcrumbs.
- Dredge each chilled patty in flour, ensuring all sides are fully coated.
- Dip into the beaten egg, letting the excess drip off.
- Press into the panko breadcrumbs, turning and pressing gently to ensure all sides are evenly coated.
- Heat a shallow layer of oil in a frying pan over medium-high heat.
- Fry each patty for 4-5 minutes per side until golden brown and fully cooked through.
- Transfer to a paper towel-lined plate to drain.
Step 3: Make the Sauce
- Mix the mayonnaise and yellow mustard in a small bowl until smooth and creamy.
Step 4: Assemble the Burgers
- Butter your buns and lightly toast them on a pan
- Spread the mustard-mayo sauce on both the top and bottom buns.
- Place a crispy chicken patty on top
- Add a generous handful of shredded lettuce on top of the chicken and pop on the top bun!
If you’re after a complete copycat Mcdondald’s meal then check out the recipes below for my homemade fries and mozzarella sticks which are the perfect addition to my McChicken.
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