Bookmark
The Chicken Big Mac Taco is what happens when your favorite fast food guilty pleasure meets taco night at home. Imagine all the best parts of a Chicken Big Mac—the zesty sauce American cheese tangy pickles and crispy fried chicken—wrapped in a warm flour tortilla that catches every saucy bite. This recipe delivers that craveable McDonalds flavor but with your own creative twist and comforting homemade touch. It is fun to share with friends and family and way easier to eat than a stacked burger.
I tried this for a sports night and my family was instantly hooked. Now I double the batch of chicken so there is always enough for leftovers. When I first pulled these tacos together for a last minute dinner everyone wanted seconds. No one missed the drive thru and my kids were excited to help assemble each taco just the way they liked it.
Ingredients
- Chicken tenderloins: Give tender and juicy results. Go for fresh chicken for the best flavor and texture
- Flour tortillas: Create the soft taco wrap and mimic the feel of a burger bun. Choose thick and fluffy ones for best results
- Homemade Big Mac sauce: Brings that tangy fast food magic. Use real grated onion and good quality mayo for the creamiest sauce
- American cheese: Melts quickly and adds rich classic flavor. Look for real cheese slices over cheese products for cleaner melt
- Dill pickles: Add crunch and tang that cuts through the richness. Use refrigerated pickle chips for the brightest pop of flavor
- Shredded iceberg lettuce: Offers cool crispness. Always use freshly shredded lettuce instead of bagged for maximum crunch
- Oil for frying: Choose a neutral oil with a high smoke point like peanut or vegetable to get crispy golden chicken
Instructions
- Make the Big Mac Sauce
- Mix mayonnaise yellow mustard sweet relish grated onion and a pinch of salt in a bowl. Stir well until combined and chill to let the flavors meld
- Bread the Chicken
- Whisk together eggs and buttermilk in one bowl for the wet dip. In another bowl combine flour garlic powder onion powder and sweet paprika. Dip each chicken tender into the wet mixture making sure it is fully coated then press into the dry flour mix covering each side well
- Fry Chicken
- Heat about two inches of oil in a Dutch oven or deep skillet to 350 degrees. Fry chicken tenders a few at a time for three to four minutes per side until golden brown and cooked through. Let them drain on a rack to stay crispy
- Toast Tortillas and Add Cheese
- Heat a nonstick skillet over low heat with a splash of oil. Place a tortilla in the skillet and cook for two minutes until it starts to brown but stays flexible. Flip it add a slice of American cheese and cook another minute so it melts
- Assemble the Tacos
- Drizzle Big Mac sauce over the cheesy tortilla. Top with a hot fried chicken tender followed by dill pickles shredded lettuce and an extra squeeze of sauce. Fold and enjoy warm
My youngest always sneaks a few pickle chips while we assemble tacos and the sound of everyone around the table building their own makes this recipe extra fun in our house. Once I started frying an extra batch to stash freezer leftovers there were never any complaints about boring lunches.
Storage Tips
Keep leftover fried chicken in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer to maintain crispness. Store Big Mac sauce in a jar for handy drizzling all week. Assemble tacos just before serving to avoid soggy tortillas.
Ingredient Substitutions
Swap out chicken tenders for grilled or rotisserie chicken if frying is not your thing. Any melty cheese works if you are out of American and try thinly sliced romaine if you have no iceberg. For a lighter version use baked tenders and low fat dressing in the sauce.
Serving Suggestions
Serve with classic French fries or crispy potato wedges. A cold slaw or vinegar salad cuts the richness. For a fun twist make mini versions for party sliders or kids meals.
Cultural Context
The Chicken Big Mac Taco combines icons of American fast food with the homey versatility of a taco. It is a playful take on food trends and a great way to bring the fast food experience to your own table made a bit healthier and fresher.
Seasonal Adaptations
For summer swap lettuce for chopped tomatoes and fresh herbs. Add sliced jalapenos or sriracha to the sauce for extra heat. Layer on grilled summer veggies for fresh crunch.
Success Stories
Friends who tried this at our last game night all asked for the recipe. Some made it again with pork cutlets or even tofu for a vegetarian take. This taco has a way of turning even Big Mac skeptics into fans especially when handed warm and fresh.
Freezer Meal Conversion
Cool cooked chicken tenders completely before stashing in freezer bags. Freeze Big Mac sauce in a small container. For a no fuss dinner pull both from the freezer in the morning and reheat chicken in a hot oven while prepping fresh toppings and tortillas.
These tacos come together quickly with a head start from store bought tenders. You can freeze both the chicken and the sauce for make ahead meal prep. Try whole wheat or flavored tortillas for a new twist.
Your Recipe Questions Answered
- → What kind of chicken works best?
Chicken tenderloins are ideal for frying due to their size and tenderness, yielding a juicy, crispy bite.
- → Can I use pre-cooked tenders?
Absolutely! Store-bought or restaurant chicken tenders work well for a faster, semi-homemade option.
- → How do I make the Big Mac sauce?
Combine mayonnaise, mustard, sweet relish, grated onion, and key spices. Adjust to taste and chill.
- → What tortillas should I use?
Soft flour tortillas are preferred for their pillowy texture, providing a great base for fillings.
- → Any tips for assembling?
Warm tortillas in a skillet, melt the cheese, then layer sauce, chicken, lettuce, and pickles before serving.
- → Can I prepare components ahead?
Yes! The sauce and chicken can be made ahead and refrigerated for easy assembly later.