Bacon Ranch McCrispy – Easy McDonald’s Copycat

This McDonald’s Bacon Ranch McCrispy copycat sandwich is crispy, juicy, and layered with smoky bacon, ranch, and fried chicken that actually crunches.

It’s the kind of meal that’s easy to pull off but feels like you went all in. Budget-friendly too — way cheaper than drive-thru, and yeah, it slaps.

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Quick Summary

• Prep time: 15 mins
• Cook time: 15 mins
• Flavor: Crunchy, tangy, salty, ranchy
• Great for: Messy dinners, stress meals, late-night bites

Why I Like This Recipe

Honestly? I was too tired to think and just wanted something loud and crispy. Didn’t expect to nail it, but wow — the texture, the sauce, the whole thing just hit right. I’ve made it twice since. Still good.

Ingredients

For the Ranch Dressing:

• ½ cup buttermilk
• ¼ cup mayonnaise
• 1 tbsp ranch seasoning mix

For the Fried Chicken:

• 2 large boneless, skinless chicken breasts (sliced in half)
• 1½ cups all-purpose flour
• 2 tbsp cornmeal
• 2 tsp onion powder
• 2 tsp garlic powder
• ¼ tsp paprika
• ¼ tsp salt
• ¼ tsp black pepper
• 1 egg
• ½ cup milk
• Vegetable oil (for frying)

For the Sandwich Assembly:

• 4 potato hamburger buns
• ½ tbsp melted butter
• 8 slices applewood smoked bacon
• 12 crinkle-cut dill pickles
• ½ cup shredded lettuce (optional)
• 12 slices fresh tomato (optional)

How To Make Bacon Ranch McCrispy

• Make the ranch: Stir the buttermilk, mayo, and seasoning in a small bowl. Chill it in the fridge.
• Prep the chicken: Slice each breast into two thinner pieces. Season with salt and pepper.
• Set up the dredge: In one bowl, whisk the egg + milk. In another, mix flour, cornmeal, and spices.
• Coat the chicken: Dip each piece: dry → wet → dry. Press to stick. Rest on a rack 5 mins.
• Fry until golden: Heat oil to 175°C. Fry 2 pieces at a time, 7–8 mins. Flip once. Drain on paper towels.
• Toast the buns: Brush cut sides with melted butter. Toast in a dry pan till golden.
• Assemble the sandwich: Bottom bun → ranch → fried chicken → bacon → pickles → more ranch. Lettuce and tomato if you’re feeling fancy.

Tips for Success

• Let the chicken rest after breading — it helps the crust stay on
• Use a thermometer — guessing = sad chicken
• Buttered buns = don’t skip
• Don’t crowd the fryer — 2 pieces max at once

Storage and Reheating

• Fridge: Keep fried chicken and buns separate. Use within 3 days.
• Freezer: Wrap cooked chicken tightly, freeze up to 2 months.
• Reheat: Oven or air fryer at 175°C until hot and crisp again. Don’t microwave unless you want sog.

Frequently Asked Questions

• Can I use chicken thighs instead of breasts?
  Absolutely. Thighs are juicier. Just adjust cook time slightly.
• No buttermilk — what do I do?
  Stir 1 tsp lemon juice into regular milk. Wait 5 mins. Works fine.
• Do I need cornmeal?
  It adds crunch. You can skip it, but it’s better with.
• Can I use a pre-made ranch?
  Sure. But this one’s thicker and just hits better with fried stuff.
• Is air frying an option?
  Yep, but the crust won’t be quite the same. Still decent.

Common Mistakes and How to Dodge Them

• Skipping the rest time: Let the breaded chicken sit before frying. It sticks better that way.
• Oil too cold: Leads to soggy breading. 175°C is ideal. Thermometer helps a lot.
• Overcrowding the pan: Drops oil temp and makes it cook unevenly. Be patient.
• Toasting buns too early: They dry out if they sit too long. Toast while the chicken’s frying.
• Forgetting the second ranch layer: Do not skip this. It balances everything. One on bottom, one on top. It’s science.

Nutrition Facts (Per Serving)

• Calories: 565 kcal
• Total Fat: 38g
• Saturated Fat: 9g
• Cholesterol: 110mg
• Sodium: 780mg
• Potassium: 390mg
• Total Carbohydrate: 32g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 29g

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