Air Fryer Crispy Chicken Big Mac Copycat

Ingredients

Crispy chicken patties:
1½ lb boneless skinless chicken breast, cut into 8 thin pieces
1 cup buttermilk
1 tbsp hot sauce
1½ cups all-purpose flour
1 tsp baking powder
2 tsp paprika
1½ tsp garlic powder
1½ tsp onion powder
1½ tsp salt
1 tsp black pepper
Neutral oil, for frying

Big Mac special sauce:
½ cup mayonnaise
2 tbsp sweet pickle relish
1 tbsp yellow mustard
1 tsp white wine vinegar
1 tsp sugar
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika

To assemble:
6 sesame seed burger buns, 3 layers per sandwich
4 slices American cheese
1 cup finely shredded iceberg lettuce
⅓ cup white onion, finely diced
16 dill pickle slices

Directions

Whisk mayonnaise, relish, mustard, vinegar, sugar, garlic powder, onion powder, and paprika until smooth. Cover and chill at least 30 minutes.

Pound chicken to ¼ inch thick and trim into 8 small bun-sized rounds. Soak in buttermilk and hot sauce for 30 minutes (or overnight).

Stir flour, baking powder, paprika, garlic powder, onion powder, salt, and pepper together. Dredge each piece, dip back into the buttermilk, then dredge a second time, pressing to build a craggy coat.

Heat 1 inch of oil to 350°F (175°C). Fry patties 3–4 minutes per side until deep golden and 165°F (74°C) inside. Drain on a wire rack.
Toast the buns. Lightly toast all three bun layers per sandwich (use the sliced extra buns for the middle “club” layer).
Assemble. Bottom bun → sauce → onion → lettuce → cheese → chicken patty → middle bun → sauce → onion → lettuce → pickles → second chicken patty → top bun. Serve immediately.