Go Back
–+ servings
Print Recipe
5 from 1 vote

Chicken Big Mac: The Ultimate Homemade Crispy Chicken Sandwich

A homemade take on the iconic Big Mac, featuring ultra-crispy fried chicken, tangy special sauce, melty American cheese, and classic toppings stacked high on sesame seed buns.
Prep Time25 minutes
Cook Time15 minutes
Rest Time5 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: american food, american recipe, chicken big mac
Servings: 4

Ingredients

  • For the Marinade
  • 1 cup buttermilk
  • 1/2 cup pickle juice from a jar of pickles
  • 1 tsp garlic powder optional
  • 1 tsp onion powder optional
  • 1/2 tsp smoked paprika optional
  • 1 tsp salt optional
  • 1/2 tsp black pepper optional
  • For the Chicken
  • 4 boneless skinless chicken breasts, halved to create 8 fillets
  • 1 1/2 cups all-purpose flour
  • 1 cup cornstarch
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp baking powder
  • Vegetable oil for frying
  • For the Big Mac Sauce
  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 2 tbsp sweet pickle relish
  • 1 tbsp yellow mustard
  • 1 tsp white vinegar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • For Assembling
  • 8 sesame seed buns plus extra buns for the middle layer
  • 8 slices American cheese
  • Shredded lettuce
  • Dill pickle slices

Instructions

  • In a large bowl, whisk together the buttermilk, pickle juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken fillets, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best flavor.
  • In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and baking powder. Whisk until evenly mixed.
  • Heat 1–2 inches of vegetable oil in a large skillet over medium-high heat to 350°F. Remove the chicken from the marinade, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere.
  • Fry the chicken fillets in batches for 5–6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a wire rack or paper towel-lined plate to drain.
  • While the chicken fries, whisk together all Big Mac sauce ingredients in a bowl. Adjust seasoning to taste and set aside.
  • Toast all sesame seed buns, including the extra buns for the middle layer, until golden.
  • To assemble, spread Big Mac sauce on the bottom bun and a middle bun. Add shredded lettuce, pickle slices, and a slice of American cheese. Top with a crispy chicken fillet.
  • Place the middle bun on top, add more sauce, lettuce, pickles, and cheese, then add a second chicken fillet. Finish with the top bun and serve immediately.

Notes

  • For extra crunch, let the breaded chicken rest for 5 minutes before frying so the coating adheres better.
  • For a lighter sandwich, use one chicken fillet per sandwich instead of stacking two.
  • The Big Mac sauce can be made up to 3 days ahead and stored in the refrigerator in an airtight container.

Nutrition

Calories: 1506kcal | Carbohydrates: 123g | Protein: 121g | Fat: 55g | Saturated Fat: 17g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 318mg | Sodium: 3485mg | Potassium: 2034mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1389IU | Vitamin C: 2mg | Calcium: 747mg | Iron: 10mg