This copycat Chicken Mcgriddle is out of this world delicious! Golden fried chicken is sandwiched between two fluffy hotcakes stuffed with maple syrup. The flavor combination is everything you want out of chicken and waffles, in an easier to eat package! It's so good!
Table of Contents
The Best McDonald's Chicken Mcgriddle Recipe
I think the classic concept of the McDonald's McGriddle is arguably the best fast food breakfast out there. Add in juicy fried chicken, and there's definitely no better option than this copycat recipe!
I love making this breakfast McChicken at home even more than getting it from McDonald's! I don't know if it's the juicy, flavorful fried chicken or the maple syrup-flavored hotcakes that I like best. Trust me, once you make this at home, you'll never need to go buy one again!
Serve this up for a "breakfast for dinner" meal alongside these copycat McDonald's fries. Trust me, you won't regret it!
Ingredients
It doesn't take many ingredients to get these Chicken Mcgriddles on the table. Take a look at what you need for the McGriddle Cakes:
- 2 cups Pancake Mix
- 1 ⅓ cup whole milk
- 2 teaspoon vanilla extract
- Butter
- 1 cup pancake syrup
- 4 American cheese slices
And for the McChicken:
- 1 cup flour
- 2 tablespoon cornstarch
- ½ teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon seasoning salt
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon paprika
- 1 egg
- 2 tablespoon water
- 2 chicken breasts
- Oil for frying
If you like this recipe, be sure to check out this copycat Sausage, Egg, and Cheese McGriddle! It's another one of my fav things to make for breakfast
How to make Chicken McGriddle
1. Prepare the syrup. Line a small baking dish with parchment paper and set aside. In a small saucepan with a candy thermometer attached, add 1 cup of pancake syrup over medium heat. Allow it to come to a boil, stirring occasionally, until the temp 270°F (about 10 minutes total).
2. Allow the syrup to cool. Remove from the heat and carefully pour into the prepared baking dish, spreading it around evenly. Set the pan aside to cool as you prepare the chicken and McGriddles.
3. Break the syrup slab. Once the syrup is set, break it into small shards about the size of a dime or nickel. Put a handful of the pieces into a bowl near the stove for later use.
4. Prepare the dredge. Heat oil in a fry-safe pot over medium-high heat. In a small, shallow bowl, combine the egg and water. Mix well until they are combined. In a bowl, add the flour, cornstarch, salt, pepper, seasoning salt, garlic powder, onion powder, and paprika. Stir gently with a fork to combine.
5. Dredge the chicken. Place the prepared chicken fillets into the flour mixture and coat them thoroughly. Then, dip the chicken into the egg wash, and then back into the flour mixture. Ensure all of the surface area of the chicken fillets are covered in batter.
6. Fry the chicken. Fry the chicken for about 8-9 minutes, remove from the pot, and place onto a plate lined with paper towels. Reserve.
7. Cook the pancakes. In a bowl, combine the pancake mix, milk, and vanilla extract. Mix until just combined. Don't overmix or your pancakes may be tough. Heat a frying pan over medium low heat, add butter, and allow it to brown slightly. Place the 3 inch round cookie cutter in the pan and pour a few spoonfuls of batter into the circle. Spread around for full coverage.
8. Add the syrup shards. Place a few shards of the syrup glass onto the batter (as many or few chunks as you’d like). Top with a few more spoonfuls of batter and let the pancakes cook. Once the pancake batter bubbles, carefully remove the ring (it’s hot) and flip the McGriddle. Continue with the remaining batter.
9. Assemble the McGriddle. Once your pancakes are completely cooked, place the golden fried chicken on your pancakes. Top with the sliced cheese, serve, and enjoy!
How to store leftover Chicken Mcgriddle
In the fridge: Store the chicken and pancakes separately in airtight containers or zipper bags in the fridge for up to 3 days.
In the freezer: You can store these sandwiches assembled in the freezer. Simply wrap them in plastic wrap before sticking them in a freezer bag. They'll stay good in the freezer for up to 3 months.
Reheating: Allow any frozen Chicken McGriddles to defrost in the fridge overnight. When you're ready to cook, place them in an air fryer or oven preheated to 400°F until they're heated through.
Frequently Asked Questions
Can I add egg to this recipe?
Sure you can! In fact, you can make any modifications you'd like. A fried, or even folded scrambled egg, would be the perfect addition.
How can I add heat to these Chicken McGriddles?
The best way to add a little heat to these Chicken Mcgriddles is to whip up a batch of this 5 Minute Hot Honey! It is the perfect addition to make a spicy chicken sandwich.
What's your favorite way to serve these Chicken McGriddles?
I love to serve these up for brunch on the weekends or as a fun weeknight dinner for my family. There's something about them that's just so fun and delicious. But honestly, they work anytime!
More McDonald's Copycat Recipes
McDonald's Chicken McGriddle
This copycat Chicken Mcgriddle is out of this world delicious! Golden fried chicken is sandwiched between two fluffy hotcakes stuffed with maple syrup. The flavor combination is everything you want out of chicken and waffles, in an easier to eat package! It's so good!
Ingredients
- McGriddle
- 2 cups Pancake Mix
- 1 ⅓ cup whole milk
- 2 teaspoon vanilla extract
- Butter for griddle/pan
- 1 cup pancake syrup
- 4 American cheese slices for a sandwich
- McChicken
- 1 cup flour
- 2 tablespoon cornstarch
- ½ teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon seasoning salt
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon paprika
- 1 egg
- 2 tablespoon water
- 2 chicken breasts, cut and pounded to 3×3 chunks
- Oil for frying
Instructions
- Line a small baking dish with parchment paper and set aside
- In a small saucepan with a candy thermometer attached, add 1 cup of pancake syrup over medium heat. Allow it to come to a boil, stirring occasionally, until the temp 270°F (about 10 minutes total). Remove from the heat and carefully pour into the prepared baking dish, spreading it around evenly.
- Set the pan aside to cool as you prepare the chicken and McGriddles.
- Once the syrup is set, break it into small shards about the size of a dime or nickel. Put a handful of the pieces into a bowl near the stove for later use.
- For the chicken, Heat oil in a fry-safe pot over medium-high heat.
- In a small bowl, combine the beaten egg and water. Mix well.
- In a bowl, add all dry ingredients (flour, cornstarch and seasonings)
- Place the prepared chicken fillets into the flour mixture to coat thoroughly, dip into the egg wash, and then back into the flour mixture. Ensure all of the surface area of the chicken fillets is covered in batter.
- Fry the chicken for about 8-9 minutes, remove from the pot, and place onto parchment paper. Reserve.
- For the pancakes; In a bowl, combine the pancake mix, milk, and vanilla extract. Mix until just combined.
- Heat a frying pan over medium low heat, add butter, and allow it to brown slightly
- Place the 3 inch round cookie cutter at the bottom of the pan and pour a few spoonfuls of batter into the circle. Spread around for full coverage. Place a few shards of the syrup glass onto the batter (as many or few chunks as you’d like). Top with a few more spoonfuls of batter.
- Once the pancake batter bubbles, carefully remove the ring (it’s hot) and flip the McGriddle. Continue with the remaining batter
- Assemble the sandwiches and enjoy!
Nutrition Information:
Serving Size:
1 mcgriddleAmount Per Serving: Calories: 560Total Fat: 15gCarbohydrates: 65gProtein: 41g
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