Homemade McDonald’s Chicken McGriddles (Copycat)

Sharing is caring!

Homemade McDonald’s Chicken McGriddles recipe is really worth mastering at home. It is not hard to make at all, however, you need to follow the instructions carefully.

I’m on the row of making copycat recipes here. After Chick-fil-A Chicken minis and Popeyes Chicken Sandwich are so popular on our website, we’re stopping at McDonald’s next. So today, I’ve decided to make one amongst the legendary fast food breakfasts of all time, the McDonald’s McGriddles Copycat, and it turned out pretty darn awesome!

McDonald’s Chicken McGriddles

Pancake buns are really soft and have small pockets of warm maple syrup throughout each bite. There’s also a small secret to getting the syrup inside these McGriddles.

I was introduced to the Chicken McGriddles through my friend, Johana. Johana loves McGriddles, and this was forever her favorite meal to order at McDonald’s. And I had heard and seen the name many times; however, I never really knew that a McGriddle was pancaked BUNS rather than biscuits or McMuffins.

I really don’t visit McDonald’s a lot any longer, however, when I do have the urge to indulge in a fast food breakfast, it’s almost always Mcdonald’s and it is always Chicken McGriddles.

This recipe is precisely just like the original. The sole difference is that they’re homemade, so they are a touch thicker, with a bit more syrup, and simply taste like homemade. But not losing any flavors.

Be sure to check the newest addition to my recipes: Homemade McDonald’s Hash Browns.

For McDonald’s Chicken

I’ve decided to fry up a chicken breast fillet for this recipe rather than making a “formed” chicken patty. I will always take chicken breasts over ground and shaped chicken patty any day of the week.

The breading and seasoning is incredibly similar to the McChicken however won’t be exactly just like the original. This is an upgrade for sure for this recipe, and you’ll have to trust me!

For McDonald’s Syrup

There are a number of recipes on the internet that tell you to use 100% pure maple syrup. I’m sorry about that, but they need to update cause that doesn’t taste like McGriddle. For real, you want a real pancake syrup.

The secret to those pockets of syrup is you actually boil the syrup to form a candied solid “glass.” You break it down into tiny shards and then stick pieces into the batter as it cooks. While it warms up, it begins to break down and get gooey inside the McGriddles.

Ingredients

For the McGriddle Pancakes

• 2 cups pancake mix

• ⅓ cup whole milk

• 2 teaspoons vanilla extract

• Butter, for the griddle or pan

• 1 cup pancake syrup (for the syrup glass)

For the McChicken Fillets

• 2 chicken breasts, pounded and cut into 3×3-inch fillets

• 1 cup all-purpose flour

• 2 tablespoons cornstarch

• ½ teaspoon black pepper

• 1 teaspoon salt

• 1 teaspoon seasoning salt

• ½ teaspoon garlic powder

• 1 teaspoon onion powder

• 2 teaspoons paprika

• 1 egg, beaten with 2 tablespoons water

• Frying oil (vegetable, canola, or peanut oil)

Instructions

1. Make the Syrup Glass

1. Line a small baking dish with parchment paper and set aside.

2. In a small saucepan with a candy thermometer attached, add 1 cup pancake syrup over medium heat.

3. Bring to a boil, stirring often until the bubbling calms.

4. Continue cooking until the syrup reaches 265°F (129°C) — about 10 minutes. Swirl the pan occasionally.

5. Carefully pour the syrup onto the prepared baking dish and spread it evenly.

6. Let cool completely, then break into small shards.

7. Keep a small bowl of shards near the stove for when you make the pancakes.

2. Fry the Chicken

1. Heat oil in a deep, heavy pot to 375°F (190°C).

2. Optional: Preheat oven to 210°F (100°C) to keep chicken warm while you make the pancakes.

3. Set up a wire rack lined with paper towels near the stove.

4. In a shallow dish, mix the flour, cornstarch, pepper, salt, seasoning salt, garlic powder, onion powder, and paprika.

5. In a separate bowl, whisk the egg with water.

6. Dredge each chicken fillet in the flour mixture, dip into the egg wash, and coat again in the flour mixture. Ensure every surface is covered.

7. Fry chicken in batches — do not overcrowd the pot — for 6–7 minutes, turning as needed.

8. Remove and place on the prepared rack to rest for about 1 minute.

9. Return chicken to the hot oil for another 1–2 minutes for extra crispiness.

10. Keep warm in the oven while you make the McGriddle pancakes.

3. Make the McGriddle Pancakes

1. In a medium bowl, mix together the pancake mix, milk, and vanilla extract until smooth.

2. Heat a nonstick skillet or griddle over medium-low heat. Add butter and let it brown slightly for extra flavor.

3. Place a round cookie cutter or egg ring in the pan. Pour in a couple of spoonfuls of batter, spreading it evenly.

4. Add a few syrup glass shards on top of the batter, then spoon a bit more batter to cover them.

5. Cook until the surface bubbles, then carefully remove the ring (it will be hot!) and flip the pancake.

6. Cook until golden brown on both sides. Repeat with remaining batter and syrup shards.

4. Assemble the McGriddles

1. Place a piece of hot, crispy chicken between two McGriddle pancakes.

2. Serve immediately and enjoy the sweet-and-savory perfection!

Tips & Notes

• Syrup glass caution: The syrup gets very hot — handle with care.

• Consistent size: Using an egg ring ensures even-sized McGriddles.

• Meal prep: The syrup glass can be made up to 3 days in advance and stored in an airtight container.

Make-Ahead & Storage

• Make-Ahead: Cook chicken fillets and refrigerate for up to 2 days. Reheat in the oven for 10 minutes before assembling.

• Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Reheat in a toaster or skillet before serving.

Pin the image below if you like this McGriddles Recipe!

If you’ve liked this be sure to check these Keto Chicken Wings

Sharing is caring!