The first time I tried McDonald’s Bacon Ranch McCrispy was on a road trip with my family. We were tired and hungry, and the golden arches beckoned like a lighthouse on the highway. That first bite—the perfect crunch of the chicken, the smoky bacon, and unmistakable ranch tang—was so good I pulled over to savor it properly. Since then, I’ve been recreating this masterpiece at home, perfecting it over time, and now I’m thrilled to share my copycat recipe with you!
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What Makes This Sandwich So Irresistible?
The original McDonald’s McCrispy is a solid chicken sandwich on its own, but the Bacon Ranch version elevates it to legendary status. Released in spring 2023, this fan-favorite combines a perfectly crispy chicken patty with smoky bacon, tangy ranch, and crunchy pickles on a pillowy potato bun.
For the ultimate experience, try the Bacon Ranch Deluxe McCrispy—loaded with crispy pickles, juicy tomatoes, fresh lettuce, savory bacon, tender breaded chicken, and buttermilk ranch sauce. It’s pure chicken sandwich heaven!
The best part? You don’t have to worry about limited availability or the possibility of it disappearing from the menu. With this recipe, you can satisfy your craving anytime.
McCrispy Chicken Sandwich Ingredients
For the Crispy Chicken Patty:
- Boneless, skinless chicken breasts – Provides the tender, juicy base of the sandwich
- Salt – Enhances the natural flavor of the chicken and seasons the breading
- Finely ground black pepper – adds a subtle heat and depth to the chicken
- All-purpose flour – It creates the base for the crispy coating and helps the breading adhere
- Cornmeal – Provides extra crunch and texture to the breading
- Onion powder – Adds savory depth and subtle sweetness to the coating
- Garlic powder – Contributes aromatic flavor and umami notes
- Paprika – Provides color and a mild, sweet pepper flavor
- Egg – Acts as a binding agent for the breading and helps create a thicker coating
- Milk – Works with the egg to create a wet mixture that helps the dry ingredients stick
- Vegetable oil – The frying medium that creates the golden, crispy exterior
For the Ranch Dressing:
- Buttermilk – Provides tang and creaminess that’s key to authentic ranch flavor
- Mayonnaise – It creates a rich, smooth texture and acts as the base for the dressing
- Dry ranch dressing mix – Delivers the signature herb and spice profile that makes ranch distinctive
For Assembly:
- Potato hamburger buns – Offers a slightly sweet, pillowy texture that complements the crispy chicken
- Butter, melted – Creates a golden, toasted surface on the buns and adds richness
- Bacon, cooked – Provides smoky, savory flavor and additional texture
- Crinkle cut pickles – They add tangy crunch and brightness that cuts through the richness
- Lettuce, shredded (optional for Deluxe) – Provides fresh crispness and color
- Roma Tomatoes, sliced (optional for Deluxe) – Adds juicy freshness and subtle acidity
If you don’t like potato rolls, choose a regular hamburger bun or use sesame or wheat buns.
You can use your favorite bacon, but for the closest flavor, use thin-sliced applewood-smoked bacon.
How to Make a McDonald’s Bacon Ranch McCrispy Deluxe
To make the fried chicken patty:
- Pat the chicken breasts dry with a paper towel and cut them in half horizontally. Season both sides of the chicken with salt and pepper. Reserve for later.
- Set up a breading station by laying out two shallow pans or pie tins next to each other. Put a wire rack on top of a rimmed baking tray to the side.
- Fill one shallow pan with all-purpose flour, cornmeal, onion powder, garlic powder, paprika, salt, and finely ground black pepper. Mix well.
- Whisk the egg and milk together and pour the mixture into the second shallow pan.
- Take a piece of chicken and coat it in the dry mixture. Shake off any excess.
- Dunk the floured chicken into the wet mixture and let any extra liquid drip off.
- Return the chicken breast to the dry mixture and shake off the excess. Place the breaded chicken on the wire rack over the rimmed baking tray.
- Repeat steps 5 to 7 with the remaining pieces of chicken.
To fry the chicken:
- Fill a heavy-bottom pot with four inches of vegetable oil. Using an electric fryer will make cooking the chicken much more manageable.
- Attach a thermometer to the pot’s side and heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.
- Place a clean wire rack on top of a rimmed baking sheet close to where you are frying.
- Once the oil is at the temperature, cook the breaded chicken patties one or two at a time for 7 to 8 minutes. Use an instant-read thermometer to check that the chicken’s internal temperature is at least 165 degrees, and then leave the crispy chicken filet to rest on the wire rack.
- Cook the rest of the chicken in the same way.
To assemble the sandwich:
- While the fried chicken patties rest for five minutes, make the buttermilk ranch sauce by stirring the buttermilk, mayonnaise, and dry ranch dressing mix in a small bowl.
- Spread the melted butter on the cut potato rolls. Toast the buns cut side down in a dry skillet over medium-high heat until golden brown.
- Spread some ranch dressing on the bottom of the warm toasted potato roll and place the fried chicken patty on top. Add two to three slices of bacon and a few pickle slices. If you want to make your sandwich a deluxe, include some shredded lettuce and a slice or two of tomato.
- Spread ranch dressing on the top bun and place it on the sandwich.
McDonald’s Bacon Ranch McCrispy
Ingredients
Ranch Dressing
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1 tablespoon Hidden Valley Original Ranch Seasoning and Salad Dressing Mix
Fried Chicken
- 2 large boneless skinless chicken breasts
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornmeal
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt plus extra to season the chicken
- 1/4 teaspoon finely ground black pepper plus extra to season to chicken
- 1 egg beaten
- 1/2 cup milk
- vegetable oil for deep frying
Sandwich Assembly
- 4 potato hamburger buns
- 1/2 tablespoon melted butter
- 8 slices applewood smoked bacon cooked
- 12 crinkle-cut dill pickles
- 1/2 cup shredded lettuce optional
- 12 large round tomato slices optional
Instructions
- To make the dressing, combine the buttermilk, mayonnaise, and Hidden Valley Original Ranch Seasoning and Salad Dressing Mix in a small bowl. Mix well and place in the refrigerator.
- Cut the chicken breasts in half horizontally to create thinner cutlets. Season with a bit of salt and pepper.
- Set up a breading station: Combine the all-purpose flour, cornmeal, onion powder, garlic powder, paprika, salt, and ground black pepper in a flat dish. Stir until well combined. In another shallow dish, combine the egg and milk and beat until smooth.
- Pour the vegetable oil into a deep, heavy-bottomed pot until it reaches a depth of 4 inches. Bring the oil to 350°F over medium-high heat.
- While the oil is heating, bread the chicken: Place the chicken into the flour, covering both sides, and shake off the excess. Dip the chicken into the egg mixture and shake off the excess. Then dip the chicken into the flour mixture again. Place the breaded chicken on a wire rack to rest for about 5 minutes before frying. This will help the coating adhere to the chicken.
- Fry the chicken breasts, 2 at a time, for 7 to 8 minutes, or until the chicken has browned and reaches an internal temperature of 165°F. Drain the chicken on a clean wire rack.
- Slice the potato buns if necessary and brush the cut sides with melted butter. Toast in a skillet over medium-high heat for 1 to 2 minutes, or until the buns are golden brown.
- To assemble the sandwiches, spread a generous amount of ranch dressing on the bottom bun and top with a fried chicken cutlet. Add 3 bacon slices followed by 3 pickles. Spread a generous amount of ranch dressing on the top bun and place it on the sandwich.
- To make the deluxe version, assemble the sandwich as described above, with the addition of 2 tablespoons of shredded lettuce and 3 tomato slices in between the bacon and pickles.
Notes
Pro tips for success
- Breading Falls Off: Make sure the chicken is dry before starting and press the breading firmly onto the chicken
- Oil Temperature Drops: Fry fewer pieces at once to maintain temperature
- Too Thick Chicken: Pound chicken to an even thickness for more consistent cooking
- Ranch Too Thin: Add more mayonnaise; if it’s too thick, add more buttermilk
Nutrition
What to Serve With Bacon Ranch Deluxe McCrispy
You can’t go wrong serving your homemade McDonald’s McCrispy chicken sandwiches with traditional fast food sides like French fries, onion rings, or coleslaw. For something a little healthier, serve the chicken sandwich with a side salad, corn on the cob, or a quinoa salad.
For something sweet afterward, you can make one of the Mcflurry desserts like the Oreo McFlurry or M&M McFlurry.
What Is the Best Way to Store Your McDonald’s Bacon Ranch McCrispy
Keep each component separate in airtight containers to prevent the sandwich from getting soggy. Don’t prep the vegetables until you are ready to eat.
How to Reheat the McDonald’s Bacon Ranch McCrispy for Best Results
Use an air fryer for the crispy chicken and bacon:
- Preheat the air fryer to 350°F.
- Put the bacon on the chicken patty and heat for 4 to 5 minutes.
- Add the bun, cut-side up, to the air fryer for the last 30 seconds.
You can use an oven if you don’t have an air fryer.
- Preheat the oven to 375°F.
- Put the bacon on the chicken patty and set it on a baking tray. Cover the tray with aluminum foil.
- Heat for 7 to 9 minutes.
- Remove the aluminum foil and put the buns on the baking tray. Cook for one more minute.
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Check out my delicious sandwich recipes and the best copycat McDonald’s recipes on CopyKat!
these are incredible. thank you!!!!!!!!