Homemade McChicken Copycat with Crispy Peppery Patty

Why You’ll Love This Recipe

• That familiar peppery crunch with a soft, squishy bun and cool, crisp iceberg—pure fast-food nostalgia.
• Thin, tender patties cook fast and stay juicy, thanks to a quick mix and chill.
• Simple pantry spices and a no-fuss dredge deliver spot-on flavor at home.
• Great for a crowd—form and chill patties ahead, then fry to order.

Grocery List

• Produce: 1 small head iceberg lettuce
• Dairy: 1 large egg; 1 tbsp unsalted butter (optional, for bun toasting)
• Pantry: Ground chicken (1 lb), hamburger buns (4), mayonnaise, all-purpose flour, cornstarch, neutral oil, kosher salt, black pepper, white pepper, garlic powder, onion powder, paprika, granulated sugar, baking powder, MSG (optional)

Full Ingredients

Chicken Patties (4 thin patties)

• 1 lb (450 g) ground chicken (93–96% lean)
• 3/4 tsp kosher salt
• 1/2 tsp white pepper
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp granulated sugar
• 1/4 tsp MSG (optional, but recommended for classic fast-food savoriness)
• 1 tbsp ice-cold water

Peppery Breading & Thin Wet Dip

• 1 cup (125 g) all-purpose flour
• 1/3 cup (40 g) cornstarch
• 1 1/2 tsp freshly ground black pepper
• 1 tsp ground white pepper
• 1 1/4 tsp fine sea salt
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp granulated sugar
• 1/2 tsp baking powder
• 1 large egg
• 1/2 cup (120 ml) ice-cold water

For Frying & Assembly

• Neutral oil (canola, peanut, or vegetable), about 1.5 quarts (1.4 L) to reach 1 1/2 inches depth
• 4 soft hamburger buns
• 6 tbsp mayonnaise (1 1/2 tbsp per sandwich)
• 2 cups (100 g) finely shredded iceberg lettuce (about 1/2 cup per sandwich)
• 1 tbsp unsalted butter (optional, for bun toasting)

Step-by-Step Instructions

Step 1: Mix and shape thin patties

In a bowl, combine ground chicken, kosher salt, white pepper, black pepper, garlic powder, onion powder, sugar, MSG (if using), and 1 tbsp ice-cold water. Mix vigorously with a spoon or clean hand for 30–45 seconds until the mixture becomes sticky and cohesive—this helps the thin patties hold together.

Divide into 4 equal portions (about 4 oz/113 g each). Press each portion between parchment to a 4-inch (10 cm) circle about 1/4 inch (6 mm) thick. Transfer to a plate, cover, and chill 10 minutes to firm up.

Step 2: Make the peppery dredge and wet dip

In a wide bowl, whisk flour, cornstarch, black pepper, white pepper, salt, paprika, garlic powder, onion powder, sugar, and baking powder. In a second bowl, whisk the egg with 1/2 cup ice-cold water to make a very thin egg wash. Set a wire rack over a sheet pan for resting the coated patties.

Step 3: Preheat the oil

Pour oil into a heavy 10–12 inch skillet or Dutch oven to a depth of 1 1/2 inches. Heat to 350°F (177°C), checking with a thermometer. Adjust heat to maintain 340–355°F while frying.

Step 4: Coat the patties (dry → wet → dry)

Working one at a time, dust each chilled patty in the seasoned flour, dip quickly in the thin egg wash, then return to the flour and coat lightly. Shake off ALL excess to keep the coating thin and even. Place on the rack and let the coating hydrate for 5 minutes.

Step 5: Fry until crisp and cooked through

Fry 2–3 patties at a time without crowding, 2 1/2–3 minutes on the first side and 2–3 minutes on the second, until deep golden and the center reaches 165°F (74°C). Transfer to the rack to drain and immediately sprinkle with a small pinch of salt. Repeat with remaining patties.

Step 6: Toast the buns and prep the lettuce

Split the buns. Toast cut-side down in a dry skillet or lightly buttered skillet over medium heat until just golden, 30–60 seconds. Finely shred the iceberg and keep it cold for max crunch.

Step 7: Assemble the classic

Spread 1 tbsp mayonnaise on the top bun and 1/2 tbsp on the bottom bun. Add about 1/2 cup shredded iceberg to the bottom bun, set a hot, crispy patty on top, and cap with the top bun. Serve immediately for that soft-crunch bite.

Pro Tips

• Chilled patties and ice-cold wet dip help the coating set thin and crisp.
• Use both black and white pepper—the combo delivers the signature fast-food pepperiness.
• Maintain 350°F oil; too cool equals greasy coating, too hot burns the pepper.
• Shake off excess flour after the final dredge. A light coat is key to a thin, shattering crust.
• Rest fried patties on a wire rack, not paper towels, to keep the bottom crisp.

Variations

• Spicy: Add 1/2–1 tsp cayenne to the dredge and stir 1–2 tsp hot sauce into the mayo.
• Air Fryer: Spray breaded patties generously with oil. Cook at 400°F (204°C) for 10–12 minutes, flipping at 6 minutes, to 165°F internal.
• Whole Cutlet: Use 2 small chicken breasts sliced horizontally, pounded to 1/4 inch. Salt lightly, then dredge and fry as directed (cook 3–4 minutes per side).

Storage & Make-Ahead

Formed, uncooked patties can be refrigerated up to 24 hours or frozen up to 2 months (separate with parchment; thaw in the fridge). Fried patties are best fresh but can be cooled, refrigerated 2 days, and reheated on a wire rack at 375°F (190°C) for 10–12 minutes until crisp and hot. Keep buns and lettuce separate until serving. The seasoned flour keeps in an airtight container for 1 month.

Nutrition (per serving)

Approx. per sandwich: 540 calories; 26 g protein; 50 g carbohydrates; 26 g fat; 5 g saturated fat; 2 g fiber; 1,050 mg sodium. Values are estimates based on 1 1/2 tbsp mayonnaise and standard hamburger buns.