Chicken McGriddle Recipe

This indulgent Chicken McGriddle Recipe is a sweet and savory masterpiece, which features shatteringly crisp fried chicken sandwiched between fluffy pancakes studded with homemade maple syrup crystals. It’s the ultimate copycat breakfast, delivering that crave-worthy contrast of salty poultry and sweet hotcakes.

Jump to Recipe

Chicken McGriddle Ingredients

The Maple Crystal Buns:

• 2 cups Krusteaz Pancake Mix: A reliable mix ensures fluffy, consistent results every time.
• 1 1/3 cups Whole Milk: For a rich batter.
• 1–2 tsp Vanilla Extract: Enhances the sweetness.
• 1 cup Pancake Syrup (like Mrs. Butterworth’s): You need a corn-syrup based syrup here to create the “glass” candy crystals properly; pure maple syrup behaves differently when boiled to hard crack stage.
• Butter: For greasing the pan.

The McChicken Patty:

• 2 Chicken Breasts: Cut and pounded into approximately 3-inch round pieces to match the bun size.
• 1 cup Flour & 2 tbsp Cornstarch: The cornstarch is the secret to a crunchy, fast-food style coating.
• The Spice Blend: 1 tsp Salt, 1 tsp Seasoning Salt, 1/2 tsp Pepper, 1/2 tsp Garlic Powder, 1 tsp Onion Powder, 2 tsp Paprika.
• 1 Egg + Splash of Water: The binder.
• Oil: For deep frying.

Assembly:

• American Cheese Slices: Optional, but adds that classic melty, salty finish.

How To Make Chicken McGriddle

1. Make the Syrup Glass: Pour the pancake syrup into a small saucepan. Attach a candy thermometer. Heat over medium-high heat until it reaches 265°F (Hard Ball/Soft Crack stage). This takes about 10 minutes. Immediately pour the hot syrup onto a parchment-lined baking sheet. Let it cool completely until hard, then smash it into tiny pieces (shards).
2. Prep the Chicken: In one bowl, whisk together the flour, cornstarch, and all the spices. In a second bowl, beat the egg with a splash of water.
3. Dredge: Dip a pounded chicken piece into the flour mixture, shaking off excess. Dip it into the egg wash. Dip it back into the flour mixture, pressing firmly to adhere the coating.
4. Fry the Chicken: Heat oil in a deep skillet or fryer to 375°F. Fry the chicken for 6–7 minutes until golden and cooked through (165°F internal).
   • Pro Tip for Crispiness: Remove the chicken, let it rest for a minute, then flash-fry again for 1 minute for an extra crunchy crust. Keep warm in a low oven.
5. Cook the Buns: Mix the Krusteaz pancake mix, milk, and vanilla. Lightly butter a skillet over medium heat. Place 3-inch metal ring molds (sprayed with oil) into the pan.
   • The Crystal Method: Pour a spoonful of batter into the mold. Drop in a few shards of the cooled “syrup glass.” Cover with more batter.
6. Flip: Cook until bubbles appear on top and the edges set. Remove the ring, flip, and cook the other side until golden. The crystals will melt into sticky pockets inside the pancake.
7. Assemble: Place a fried chicken patty (and a slice of cheese, if desired) between two warm McGriddle cakes. Eat while warm.

Recipe Tips

• Why Make Syrup Glass? Unlike simply swirling liquid syrup (which can make the pancake soggy), making hardened candy crystals allows them to suspend in the batter. When they heat up on the griddle, they melt into concentrated, sticky pockets of syrup—exact to the original version.
• Candy Safety: Be extremely careful with boiling syrup; “sugar burns” are severe. Do not touch the syrup until it is fully cooled and hardened on the parchment paper.
• Pounding the Chicken: Since the pancake buns are soft, you don’t want to fight with a thick piece of rubbery chicken. Pound the breasts to an even 1/2-inch thickness so they are tender and bite-through.
• Ring Molds are Essential: To get the height and uniform shape of a McGriddle, you really need a containment ring. You can use a Mason jar lid ring or make one out of folded aluminum foil if you don’t have pastry rings.

What To Serve With Chicken McGriddle

• Hash Browns: The frozen patties that mimic the fast-food rectangle are the best choice here.
• Hot Sauce: A drizzle of honey-hot sauce inside the sandwich is a game changer.
• Orange Juice: High acidity cuts through the fried batter and syrup.
• Black Coffee: Necessary to balance the high sugar content.

How To Store Chicken McGriddle

• Separation: Store the pancakes and the fried chicken in separate containers to maintain texture.
• Freezing: The pancakes with syrup crystals freeze surprisingly well. Freeze them with parchment between layers. Reheat in a toaster.
• Reheating Chicken: Reheat the chicken in an air fryer to restore the crunch.

Chicken McGriddle Nutrition Facts

• Calories: 750 kcal
• Carbohydrates: 85g
• Fat: 30g
• Protein: 35g
• Sugar: 38g

Nutrition information is estimated per assembled sandwich.

FAQs