Copycat Chicken Big Mac Sandwich
When McDonald’s introduced the Big Mac, it became an icon of stacked burgers and secret sauce. But fried chicken has always been my weakness, and I couldn’t help but wonder what would happen if you gave the Big Mac the backyard treatment with real crunch, real flavor, and ingredients that matter. This sandwich is the answer: the Chicken Big Mac. By marinating chicken breasts in buttermilk with Revolution Barbecue Bird Brine, you lock in juiciness while the seasoned flour dredge with Kansas City BBQ Rub creates a golden, crispy crust. The homemade Mac Sauce is smoky, tangy, and just sweet enough, adding a punch the fast-food version cannot touch. Stack it high with crisp lettuce, sharp pickles, and melty American cheese between sesame seed buns, and you have a sandwich that towers over the original. Bigger, bolder, and unapologetically better, this Chicken Big Mac shows how barbecue flavors can upgrade a fast-food classic.
Better-Than-McDonald’s Chicken Big Mac
2 Sandwiches
15 minutes
4 1/2
1340
American
Main Dish
Fast food has its place, but once you taste a real fried chicken sandwich at home, there is no going back. This Chicken Big Mac delivers the promise of the original with more crunch and deeper flavor. The chicken is brined and marinated, fried until it is crisp and golden, then stacked Big Mac-style for a sandwich that is juicy, crunchy, and layered with bold flavors. Revolution Barbecue Kansas City BBQ Rub in both the flour dredge and Mac Sauce lays down a smoky-sweet backbone in every bite, while Bird Brine tenderizes the chicken and seasons it throughout. The result is indulgent without apology. Crispy fried chicken, creamy sauce, tangy pickles, and melting cheese come together in a tall stack that turns a drive-thru legend into a backyard favorite.
Ingredients
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- 2 chicken breasts, cut in half (4 pieces total)
- 1 cup buttermilk
- 1 tablespoon Revolution Barbecue Bird Brine
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- 1⁄3 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon dill pickle relish
- 1 tablespoon yellow mustard
- 1 tablespoon grated white onion
- 1 teaspoon Revolution Barbecue Kansas City BBQ Rub
- 1⁄2 teaspoon kosher salt
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- 1 cup all-purpose flour
- 1⁄2 cup cornstarch
- 1 tablespoon Revolution Barbecue Kansas City BBQ Rub
- Peanut oil or canola oil, for frying
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- 4 sesame seed hamburger buns (using 4 bottoms and 2 tops for 2 double-decker sandwiches)
- 4 slices American cheese
- 1 cup shredded iceberg lettuce
- 8 to 10 hamburger pickle slices
Directions
- Marinate The Chicken: Pound chicken to even thickness, cut each breast in half, and place in a zip-top bag with buttermilk and Bird Brine. Refrigerate for 4 hours.
- Make The Mac Sauce: Stir together mayonnaise, ketchup, relish, mustard, grated onion, Kansas City BBQ Rub, and salt until smooth; refrigerate.
- Prepare The Dredge: Whisk flour, cornstarch, and Kansas City BBQ Rub in a shallow dish. Lift chicken straight from the marinade and coat thoroughly in the flour mixture; press to adhere.
- Fry The Chicken: Heat 1 inch of oil in a cast-iron skillet to 350°F. Fry chicken 4 to 5 minutes per side until deep golden and cooked through. Drain on paper towels.
- Assemble The Doubles: For each sandwich, place a bottom bun on the board. Add Mac Sauce, lettuce, pickles, and one slice of American cheese, then a piece of chicken. Set a second bottom bun on top as the middle layer and repeat with sauce, lettuce, pickles, and cheese. Add the second piece of chicken. Spread Mac Sauce on a top bun and cap the stack.
