Copycat Chicken Big Mac
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Enjoy a delicious twist on the classic Big Mac with crispy chicken patties and a special sauce, perfect for satisfying your fast-food cravings at home!
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Enjoy a delicious twist on the classic Big Mac with crispy chicken patties and a special sauce, perfect for satisfying your fast-food cravings at home!
Prep
30 min
Cook
45 min
Total
1 hr 15 min
In a large bowl, combine ground chicken, flour, garlic powder, onion powder, kosher salt, and black pepper. Form into 8 patties about the same diameter as the buns and arrange on a parchment-lined baking sheet.
Freeze patties until firm, about 45 minutes to 1 hour.
In a medium bowl, combine mayonnaise, sweet pickle relish, Dijon mustard, paprika, granulated sugar, beef bouillon powder, and garlic powder; season with salt and pepper. Refrigerate until ready to use.
In a large, deep skillet, pour vegetable oil to a depth of 1/2 inch and heat over medium heat until the oil reaches 350°F.
In a shallow bowl, whisk together all-purpose flour, cornmeal, kosher salt, and baking powder. Coat each chicken patty in the flour mixture, shaking off excess.
Add ice water to the remaining flour mixture and whisk until combined. Dip each patty into the batter, letting excess drip off, and carefully place in the hot oil.
Fry the patties in batches, turning halfway through, until golden brown and an instant-read thermometer registers 165°F, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
Spread some Big Mac sauce on 4 bottom buns. Top each with shredded lettuce, 3 pickle chips, a slice of cheese, and a chicken patty. Add a second bottom bun, more sauce, lettuce, 3 pickles, and another slice of cheese.
Top with a second chicken patty and more sauce, then close with the top buns.
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