Homemade Chicken Big Mac | McDonald’s Copycat Recipe

Get 2 lbs of lean ground chicken and place it in a bowl.

Add 2 tbsp of Kinder's poultry seasoning, 1 tbsp of Italian seasoning, 1 tsp of smoked paprika, 1 tbsp of garlic powder, 1 tsp of pepper, and 1 tsp of salt to the chicken.

Mix the seasonings evenly through the meat until well combined.

Roll the seasoned chicken into even balls to form patties.

Use a Weston Burger press to form the balls into patties and place them in the freezer for 30 to 40 minutes to harden.

Prepare parchment paper to prevent sticking when pressing the patties.

Press the chicken balls into patties using the burger press, keeping the parchment paper on.

While the patties are freezing, prepare the sauce by mixing mayonnaise, a little mustard, ketchup, sweet relish, crushed garlic, red wine vinegar, pepper, garlic powder, and salt until well combined.

Set up a dredging station with a flour slurry made from flour and water, aiming for a creamy frosting-like texture.

Take the firm patties out of the freezer and remove the parchment paper.

Dredge each patty first in the flour slurry and then in Blue Magic all-purpose fry batter.

Heat oil in a fryer to 350°F and drop the battered patties in.

Fry the patties until they float to the top, indicating they are ready to be pulled out of the grease, and ensure they are golden brown.

Let the fried patties drain and clean up the frying area.

Toast the burger buns and start constructing the sandwiches by spreading super special sauce on the bottom bun.

Add lettuce, pickles, one fried patty, a slice of American cheese, more lettuce, another fried patty, and more American cheese on top.

Finish with the top bun and enjoy the sandwich.

Equipment Needed

Spice Level:

Dietary

Allergens