✔ Updated · double-dip coating, safe frying temps and step photos
When I want a change from burgers, a crispy chicken sandwich from the McDonald's down the road is my pick, so I made a copycat at home. It's a pounded chicken breast in an extra-thick crunchy coating on a toasted bun.
At a glance
The one tip that matters: Chill the coated chicken for 15 minutes before frying. The crust sets, so it stays on the chicken instead of in the pot.
Why You'll Love This Copycat Chicken Sandwich
- Seriously crunchy, the double dip gives a thick, craggy crust.
- Juicy every time, pounding the breast flat means it cooks evenly.
- Simple sauce, onion mayo tastes just like the drive-thru.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Pound it even. A pounded cutlet cooks through before the crust burns. I put it in a zip-top bag first so nothing splashes around the kitchen.
- My doneness check. The coating should be deep golden and the chicken should read 165°F in the thickest part on an instant-read thermometer. Never guess with chicken.
- Watch the oil temperature. Keep it between 340°F and 360°F. Too cool and the coating soaks up oil; too hot and it browns before the middle is cooked.
- Air fryer option. Spray the coated cutlets well with oil and air fry at 380°F for 12 to 14 minutes, flipping halfway, until 165°F inside. Less crunchy, still very good.
- Make it spicy. Add 1 teaspoon cayenne to the flour, and stir hot sauce into the mayo.
- Reheat leftovers right. Reheat the chicken on a rack at 375°F for 10 to 12 minutes, until it's 165°F and crisp again, and build the sandwich fresh.
Copycat McDonald’s Crispy Chicken Sandwich
4
sandwiches25
minutes15
minutes560
kcal55
minutesA copycat inspired by McDonald’s crispy chicken sandwiches: chicken breast cutlets pounded even, double-dipped in a seasoned flour, cornstarch and cornmeal coating, chilled so it sets, then fried at 350°F until golden and 165°F inside. Served on toasted buns with lettuce, tomato and onion mayo. Makes 4.
Ingredients
- For the chicken
2 large boneless skinless chicken breasts
1 cup all-purpose flour
1/2 cup cornstarch
4 teaspoons fine yellow cornmeal
2 teaspoons salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 pinch MSG (optional)
1 large egg
1 cup cold water
5 cups neutral oil, for frying
- To assemble
4 sesame seed or potato buns, toasted
5 tablespoons mayonnaise
1 teaspoon onion powder
2 cups iceberg lettuce, shredded
1 large tomato, sliced
Directions
- Coat the chicken
- Slice each chicken breast in half horizontally to make 4 cutlets. Put them in a zip-top bag and pound to an even 1/2 inch thick.
- Whisk the flour, cornstarch, cornmeal, salt, onion powder, garlic powder, paprika, pepper and MSG in a wide bowl. Beat the egg with the water in a second shallow bowl.
- Dredge each cutlet in the flour, dip it in the egg wash, then press it back into the flour. Repeat the egg and flour once more for an extra-thick crust.
- Set the coated cutlets on a rack and refrigerate 15 to 20 minutes so the coating sets.
- Fry and build
- Heat the oil in a heavy pot to 350°F. Fry 2 cutlets at a time for 5 to 7 minutes, turning once, until deep golden and 165°F in the thickest part. Drain on a rack.
- Stir the mayonnaise with the onion powder. Spread on the toasted buns, add lettuce and tomato, then top with the hot chicken.
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What to Serve with It
Fries, obviously. My copycat McDonald's fries are the classic match, and a cold glass of sweet tea finishes the job. Want more? Try my McDonald's chicken nuggets or browse all my McDonald's recipes.
Frequently Asked Questions
What is on a McDonald's chicken sandwich?
It depends on the sandwich and the country. The crispy chicken deluxe style uses a crunchy fillet, lettuce, tomato and mayo on a toasted bun, which is what this copycat is inspired by. Swap the lettuce and tomato for crinkle-cut pickles for a simpler version.
How do I make the coating extra crispy?
Double-dip: flour, egg wash, flour, then egg and flour again. Cornstarch in the flour keeps it light and crisp, and chilling the coated chicken for 15 minutes helps the crust stay on in the oil.
What temperature should I fry chicken at?
Heat the oil to 350°F and keep it between 340°F and 360°F while frying. Cook until the chicken reaches 165°F in the thickest part, about 5 to 7 minutes for a 1/2-inch cutlet.
Can I bake these instead of frying?
Yes. Spray the coated cutlets generously with oil and bake on a rack set over a sheet pan at 425°F for 18 to 22 minutes, flipping halfway, until golden and 165°F inside.
Is this like the Philippines McDo chicken fillet?
It's close in spirit: a crispy breaded fillet on a bun. Many McDo chicken fillet fans add a sweet-savory sauce, so try mixing a spoonful of mayo with a little honey and soy sauce.
