Yield: Makes 4 Big Macs

Copycat Chicken Big Mac

Copycat Chicken Big Mac

Ingredients

For Chicken Big Macs:

  • 2 large boneless skinless chicken breasts, sliced crossways into 4 pieces per breast and pounded to 1/4" thin (3 if they're medium-sized or smaller), *I ended up getting 7 nice pieces from one large and one medium-sized!
  • 1 cup flour
  • 1 Tbl. powdered sugar
  • 1 tsp. paprika
  • 2 tsp. regular table salt
  • 1 tsp. regular black pepper
  • 1/2 tsp. each: onion powder, garlic powder, celery salt, ground rosemary powder, dried dill weed
  • 1/4 tsp. each: dried basil, dried sage, dried thyme, celery seeds
  • 1/8 tsp. cayenne
  • 1 extra large egg beaten with 1/2 Tbl. milk

For Special Sauce:

  • 1/4 cup Miracle Whip
  • 1/4 cup Hellmann’s mayo
  • 2 1/2 Tbl. Wishbone Deluxe French Salad Dressing (the orange stuff), or my homemade!
  • 1/2 Tbl. Heinz Sweet Pickle Relish
  • 1 Tbl. Vlasic or Heinz Dill Pickle Relish
  • 1 tsp. each: sugar, minced dried onion, white vinegar, ketchup
  • 1/8 tsp. salt

Rest of Ingredients:

  • peanut or canola oil, enough until pan is ½" deep
  • 4 hamburger buns plus 4 extra bottoms, lightly buttered (or sprayed with butter no-stick spray) and toasted on insides under broiler
  • 1 1/2 cups chopped lettuce
  • 1/4 cup finely chopped sweet onion
  • 4 slices American cheese (1 slice per sandwich)
  • 12 dill pickle slices, or as you like

Instructions

  • For Special Sauce: Mix everything very well in a small container. (No streaks!) Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using (to allow all of the flavors to meld).
  • For Chicken: Place cut chicken breast pieces, one at a time, between 2 sheets plastic wrap. Before covering with second top sheet sprinkle chicken with a few drops of water evenly. This will help to pound them easily. Cover with top sheet of film and flatten with meat mallet until about 1/4" thick. Repeat with rest of pieces. (*Butterfly thick end pieces to flatten easier.)
  • In pie dish, beat egg, then beat in milk until well combined. In doubled brown paper lunch bags, add flour and seasonings, twist top closed and shake until well combined.
  • Drop each chicken piece, one at a time, into seasoned flour mixture, twist top closed, and shake coating well, shaking off excess flour. Then dip each piece of chicken into the egg mixture, coating both sides well and letting excess drip off, then coat again well in flour mixture. Place each as you go along onto a wire cooling rack placed over a baking sheet, sprinkle with a little more of the flour mixture, and let rest in fridge for at least a half an hour. One hour is best. *Chicken needs to rest before frying so you don't lose the breading. When ready to fry, remove before heating the oil. Let chicken come back to room temperature while oil is heating giving it at least 15 minutes.
  • In large deep frying pan, heat oil to about 350º F. Place chicken pieces into hot oil over Medium heat and fry until deep golden on both sides, turning a couple of times, about 8 - 10 minutes. (*I only fried three pieces at a time as to NOT overcrowd the pan. Highly recommended. Place cooked pieces onto cooling rack placed over a baking sheet. Let rest while toasting the buns.
  • Spread insides of sliced buns lightly with butter (or spray with butter-flavored no-stick spray) and place, buttered side up, onto baking sheet and broil, watching carefully, until lightly browned on top.
  • To Assemble:
  • Spread each lightly toasted bottom bun with a little sauce. Top with chopped lettuce, a slice of cheese, one fried chicken filet, finely chopped onion, the toasted middle bun with sauce spread on the bottom, spread top of middle bun with more sauce, top with more lettuce, 3 pickle slices, another piece of chicken, onions, and top toasted bun slathered with sauce! (Pop into microwave or low oven to rewarm if needed.) And there you have it! A Chicken Big Mac! Enjoy!