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Chicken Big Mac Tacos with Special Sauce Recipe

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3.8 from 38 reviews

This Chicken Big Mac Taco recipe offers a creative fusion of classic Big Mac flavors with the handheld convenience of tacos. Juicy, seasoned chicken tenderloins are coated in a flavorful batter, fried to crispy perfection, then wrapped in warm flour tortillas with shredded lettuce, pickles, American cheese, and a homemade Big Mac sauce that brings all the iconic tastes together in each bite.

  • Total Time: 35 minutes
  • Yield: 8-10 tacos

Ingredients

Chicken and Tacos

  • 1.5 lbs chicken tenderloins, tendons removed
  • 8-10 flour tortillas
  • 1 tablespoon olive oil
  • 1/2 head lettuce, shredded
  • 24 dill pickle slices (about 3 per taco)
  • 8 slices American cheese

Big Mac Sauce

  • 1/2 cup mayonnaise
  • 1 tablespoon grated yellow onion, including the juices
  • 2 tablespoons sweet pickle relish
  • 2 teaspoons yellow mustard
  • 1/2 teaspoon white or apple cider vinegar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder

Wet Batter

  • 1 egg
  • 1/2 cup milk
  • 1/2 cup low-sodium chicken stock or broth
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 3/4 cup flour

Dry Flour Mixture

  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare the Big Mac Sauce: In a bowl, combine mayonnaise, grated yellow onion with its juices, sweet pickle relish, yellow mustard, vinegar, paprika, onion powder, sea salt, and garlic powder. Mix thoroughly until smooth and set aside to let the flavors meld.
  2. Make the Wet Batter: In a separate bowl, whisk together the egg, milk, low-sodium chicken stock, salt, pepper, garlic powder, paprika, and 3/4 cup flour until a smooth batter forms.
  3. Prepare the Dry Flour Mixture: In another bowl, mix 1 1/2 cups flour with salt, paprika, garlic powder, and black pepper, ensuring an even seasoning blend.
  4. Coat the Chicken: Dip each chicken tenderloin first into the wet batter, then roll it in the dry flour mixture completely coating each piece.
  5. Cook the Chicken: Heat olive oil in a skillet over medium heat. Fry the coated chicken tenders for about 4-5 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C), ensuring they are cooked through and crispy on the outside.
  6. Warm the Tortillas: Gently warm the flour tortillas in a dry skillet or microwave until pliable and soft.
  7. Assemble the Tacos: Place fried chicken tenderloins on each tortilla, add a slice of American cheese, a handful of shredded lettuce, and 3 pickle slices. Drizzle generous amounts of the prepared Big Mac sauce over the top.
  8. Serve: Fold the tortillas around the fillings and serve immediately while warm and fresh for the best taste and texture.

Notes

  • Use low-sodium chicken broth to control salt content in the dish.
  • Make sure oil is hot enough before frying to avoid greasy chicken.
  • For a lower carb option, substitute flour tortillas with corn tortillas or lettuce wraps.
  • The Big Mac sauce can be made ahead and refrigerated for up to 3 days.
  • Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Lunch
  • Method: Frying
  • Cuisine: American

Find it online: https://allyumcooks.com/chicken-big-mac-tacos-with-special-sauce-recipe/