Quick Fix Copycat McDonald’s Chicken Sandwich

I love cooking meals from scratch. But sometimes reality hits and I have to throw something together that doesn’t require a lot of preparation. That’s where this quick fix copycat of McDonald’s chicken sandwich comes in. In less than 30 minutes I get to enjoy a rather tasty chicken sandwich. Heck it even has fresh toppings on it and a rather tasty (but incredibly simple) sauce. Hey, it’s not bad when you’re in a crunch, and I often find myself making little changes to mix things up a bit.
quick-fix-copycat-mcdonalds-chicken-sandwichAdd a little kick to your quick fix copycat McDonald’s chicken sandwich by substituting Tyson’s spicy chicken patties, adding a slice of pepper jack cheese, and adding Sriracha instead of onion powder when making the sauce.

Also try my copycat of McDonald’s addicting French fries.

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Quick Fix Copycat McDonald's Chicken Sandwich

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main
Cuisine: American
Servings: 2 servings
Author: Mike

Ingredients

For the McChicken sauce

  • 1/4 cup mayonnaise
  • 1 dash onion powder

Instructions

  • Heat the chicken per package instructions.
  • Meanwhile, make the sauce by whisking together the ingredients.
  • Toast the buns if desired. Slather both bun halves with the sauce.
  • Add the heated chicken patties, lettuce and tomato (and onion if using) and serve.

Copycat Bubba Gump’s Dumb Luck Coconut Shrimp

Anita and I have had the joy of eating at several Bubba Gump Shrimp Company restaurants. We always end up ordering something shrimpy. Hey, ‘shrimp’ is in their name! When we can’t make it a restaurant and get the real deal we make copycat versions at home. Like this copycat Bubba Gump’s Dumb Luck Coconut Shrimp. Crazy good coconut-crusted deep-fried shrimp with a fantastic Cajun marmalade sauce. Serve it as an appetizer or devour a batch for dinner. Either way, this is good shrimp!
Copycat Bubba Gump's Dumb Luck Coconut Shrimp

Keep an eye on your copycat Bubba Gump’s Dumb Luck Coconut Shrimp while they fry. Shrimp cook very, very quickly. Coconut can burn very, very quickly. Once you see golden brown colors, flip them and don’t cook them much longer.

To help prevent the coconut from turned too brown too quickly I did use unsweetened coconut. The sugars in sweetened coconut will burn quicker. You won’t notice a difference in the taste of the shrimp, so go with unsweetened.

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Copycat Bubba Gump's Dumb Luck Coconut Shrimp

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Servings: 4 servings

Ingredients

For the shrimp

  • Oil for frying
  • 1 pound medium (22-24 count) raw shrimp peeled and deveined
  • 1 1/2 cups Bisquick
  • 1 bottle good beer
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 2 cups shredded unsweetened coconut

For the sauce

  • 1/2 cup orange marmalade
  • 1 teaspoon Cajun seasoning

Instructions

For the shrimp

  • Heat oil to 350 F. Meanwhile, rinse the shrimp and pat dry.
  • In a shallow bowl or pie plate whisk together the Bisquick and beer.
  • In another shallow bowl or pie plate, whisk together the flour, seasoning salt, cayenne pepper, and garlic powder.
  • Place the coconut in a third shallow bowl. 
  • Working in batches, dip the shrimp into the wet batter. Then roll in the flour mixture. Lastly, roll in the coconut, pressing down slightly so that the coconut adheres.
  • Fry the shrimp for 1 minute. Flip and fry another minute, until golden brown. Remove to a paper towel-lined plate.

For the dipping sauce

  • Combine all ingredients. Note: I'm a dipping sauce lover, so I did end up doubling the amount of dipping sauce.

Copycat Popeyes Popcorn Chicken

It’s a treat when I get to fire up my deep fryer. And because I’m a sucker for being influenced by cheesy ads on TV for fast food joints, I had to make a copycat of the popcorn chicken you can get at Popeyes. I couldn’t help myself. I was weak. Crunchy, spicy and addicting, I gobbled them up just like Annie (the lady on the Popeyes commercials) said I would.
Copycat Popeyes Popcorn ChickenI figured I needed a few dipping sauces for my copycat Popeyes popcorn chicken. I decided to pick up a few bottles of Sweet Baby Ray’s dipping sauces at the store. SBR makes great BBQ sauces (perfect as-is or as a base for your own creation), so I was pretty darn sure that their dipping sauces would be great too. And they were. Between the popcorn chicken and the dipping sauces and a few fries, it was a happy deep-frying kind of day!

Also try my chipotle popcorn chicken bites. Chicken with a kick!

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Copycat Popeyes Popcorn Chicken

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: American
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breast
  • Vegetable oil for frying
  • 2/3 cup all purpose flour
  • 1 tablespoon Kosher salt
  • 2 tablespoons ground white pepper
  • 1 teaspoon cayenne pepper
  • 2 teaspoons paprika
  • 3 eggs

Instructions

  • Cut chicken into small pieces.
  • Heat 3" of oil to 350 F in a deep fryer or Dutch oven.
  • Combine flour, salt, white and cayenne pepper and paprika in a shallow bowl or pie plate.
  • Whisk together the eggs in a separate shallow bowl or pie plate.
  • Working in batches, dip chicken pieces into the egg.
  • Shake off excess and transfer to the flour mixture, coating well.
  • Shake off excess and place into the hot oil.
  • Fry 3-4 minutes or until golden brown. Transfer to a cooling rack or paper towel-lines plate.
  • Serve with your favorite dipping sauces.

Copycat Quizno’s Italian Sub

I used to work just down the street from a Quizno’s. I went there often for lunch. Ok, very often. I loved their toasted bread and great meats and toppings. Now I work from home and I prefer to make my own lunch, so I make a copycat of the classic Quizno’s Italian sub, my favorite item on their menu.

The sweet balsamic dressing and pesto are what really make this sandwich memorable. Even if you don’t follow the recipe for the toppings exactly, make the dressing and add the pesto.
Copycat Quizno's Italian SubI find pepperoncini peppers to be a must-have on a sub. And on a pizza for that matter. I prefer them over pickles. They’re crunchier and tangier and really wake up whatever you put them on.

Also check out my copycat of the Battalion Chief Sub from Firehouse Subs and Subway’s Italian BMT.

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Copycat Quizno's Italian Sub

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main
Cuisine: American
Servings: 6 servings

Ingredients

For the sandwiches

  • 6 sub rolls or 2 loaves French bread, each cut into 3 equal sizes
  • Sweet balsamic dressing see below
  • Basil pesto I used store-bought
  • 1/3 pound sliced salami
  • 1/3 pound sliced pepperoni
  • 1/3 pound sliced ham
  • 12 slices mozzarella cheese
  • Dried oregano
  • 12 thin slices tomato
  • 12 thin slices onion
  • Green leaf lettuce
  • 1 8 ounce can sliced black olives drained
  • Pepperoncini peppers

For the sweet balsamic dressing

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons brown sugar
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground pepper

Instructions

For the sandwiches

  • Preheat your oven to 300 F.
  • Split rolls horizontally and place onto baking sheet(s).
  • Brush one cut side of the bread with the dressing.
  • Spread about 1 tablespoon of the pesto onto the other side of the cut bread.
  • Add meats and cheese and sprinkle lightly with the oregano.
  • Bake for 10 minutes.
  • Add remaining ingredients and serve.

For the sweet balsamic dressing

  • Whisk all ingredients until well combined.

Copycat Buffalo Wild Wings Thai Curry Wings

The first time I tried the Thai Curry Wings at Buffalo Wild Wings I was blown away. It was in West Chester, Ohio, and I remember it like it was yesterday because I absolutely loved the combination of coconut, curry and just a bit of heat. I could’ve just licked the sauce off the wings, but then we were in a public place and that would’ve been awkward. Ever since I’ve been looking for a copycat of BW3’s sauce, and here it is. Now I can lick the sauce off the wings in the privacy of my own home!
Copycat Buffalo Wild Wings Thai Curry WingsI could not find Thai chile peppers in our supermarket, so I had to go to plan B. I picked up a few packages of dried cayenne peppers, reconstituted them, and chopped them up. It was a great save.

I found the Shan chicken white karahi mix in the Pakistani section of our international supermarket. If you can’t find it nearby you can always order it online.

Also try my copycats of BW3s spicy garlic and Parmesan garlic wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
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Copycat Buffalo Wild Wings Thai Curry Wings

You might end up with leftover sauce. That's a good thing.
Prep Time4 hrs
Cook Time45 mins
Total Time4 hrs 45 mins
Servings: 6 -8 servings

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper to taste

For the Wing Sauce

  • 12-24 Thai peppers see my note
  • 1 5 ounce bottle green pepper Tabasco sauce
  • 1 8 ounce can lite coconut milk
  • 1/2 cup lime juice
  • 1/2 cup non-fat plain yogurt
  • 1/4 cup more or less, to taste ginger paste
  • 2 packages Shan chicken white karahi mix found in the Pakistani section of your grocery store

Instructions

  • Place wings in a large resealable baggie or container.
  • Add the oil, salt and pepper. Seal and toss to coat.
  • Refrigerate for 4-8 hours.
  • Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  • Toss wings with sauce before serving.

For the sauce (start cooking when you start the wings)

  • Mince the peppers and then pound in a mortar and pestle or grind into a paste using the side of a knife blade. You want the peppers to form a paste.
  • Place the peppers and remaining ingredients into a saucepan over medium heat.
  • Stir until the ingredients are combined.
  • Reduce heat to a simmer and continue simmering, stirring occasionally, while the wings are cooking. You want the sauce to thicken slightly.
  • NOTE: I could not find Thai peppers at our grocery store. You can substitute jalapenos or seranos for more heat. Preferably you want to use a red pepper. I bought dried cayenne peppers, which I then reconstituted in hot water for 1 hour. I then removed the seeds and minced the peppers into a paste.

Copycat Cheeseburger Hamburger Helper

I admit that back in my bachelor gotta-make-something-for-dinner-but-I-can’t-cook days I went through my share of boxes of Hamburger Helper. Easy to make and hearty, any flavor of Hamburger Helper would do. That’s why I just had to make this copycat version of the classic cheeseburger mix. Just as easy as the stuff out of the box and darn tasty too!
Copycat Cheeseburger Hamburger HelperYou can easily modify this recipe and make your own. Add jalapenos or a dash or two of cayenne pepper for a little kick. Swap Monterey Jack cheese for the cheddar. Use ground turkey instead of ground beef and add a pinch or two of dried sage. Your copycat cheeseburger Hamburger Helper doesn’t have to be exactly like the stuff out of the box, but it’s ok if it is!

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Copycat Cheeseburger Hamburger Helper

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main
Cuisine: American
Servings: 4 servings

Ingredients

  • 1 pound ground beef
  • 1 cup hot water
  • 2 cups milk
  • 1 1/2 cup elbow macaroni
  • 1 tablespoon corn starch
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon sugar
  • 1 cup shredded cheddar cheese plus more for topping

Instructions

  • Crumble the ground beef into a large skillet over medium high heat and cook until done. Drain off any excess fat.
  • Stir in the all but the cheese and bring to a boil. Reduce heat to a simmer, cover, and simmer for 10-12 minutes or until the pasta is tender.
  • Stir in the cheese until melted.
  • Remove from heat, uncover and let rest 5 minutes before serving topped with additional cheese.

Copycat Buffalo Wild Wings Parmesan Garlic Wings

I love any restaurant, chain or not, that serves chicken wings. I have my favorites for sure, and Buffalo Wild Wings is one of them. BW3s Parmesan garlic wings are to die for. It’s creamy, a little nutty thanks to the Parmesan cheese, and definitely packed with garlic. This copycat of the Buffalo Wild Wings Parmesan garlic wings is spot-on crazy good. I absolutely could not stop eating it. So much so that I made wings covered in the Parmesan garlic sauce two days in a row. Is that wrong?

Copycat Buffalo Wild Wings Parmesan Garlic WingsI say without hesitation that you should double the amount of sauce. It’s not so much that you need to drown the wings in it, no. It’s because it’s good on sandwiches and subs too. Crazy garlicky good.

Also try my copycat of BW3s spicy garlic and Thai curry wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
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Copycat Buffalo Wild Wings Parmesan Garlic Wings

Note: Make the sauce a day ahead so that the flavors get time to 'get happy'.
Prep Time12 hrs
Cook Time45 mins
Total Time12 hrs 45 mins
Course: Appetizer
Cuisine: American
Servings: 6 -8 servings
Author: Mike

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper to taste

For the sauce

  • 1 medium head garlic
  • Olive oil
  • 1/2 cup mayonnaise
  • 1 tablespoon corn syrup
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

For the sauce

  • Heat your oven to 350 F.
  • Cut the bottom of the head of the garlic off. Drizzle with just a bit of oil then wrap in foil. Place in the oven for 30 minutes or until softened.
  • Remove the garlic from the foil and let cool slightly. Squeeze the head to extract the garlic cloves. Transfer to a blender or small food chopper.
  • Add the remaining ingredients.
  • Pulse a few times until smooth and the garlic has been chopped.
  • Refrigerate overnight before using.

Copycat Applebee’s Classic Patty Melt

Anita requested that I make patty melts for dinner. So, I made patty melts for dinner. But not just my usual patty melts. No, it was time to bring out the big guns – a copycat of Applebee’s Classic Patty Melt. This is what a patty melt should be. Griddled patties, sauteed onions, a delicious sauce and of course, cheese. And thick bread. You have to have thick bread or you’ll end up with sandwich sadness. No one wants to have their patty melt fall apart when they take a bite.
Copycat Applebee's Classic Patty MeltThe sauce is best with a clove of roasted garlic mixed in. I roasted an entire head of garlic ahead of time. I squeezed out one clove for this recipe and saved the rest for something else. It really makes this Applebee’s Classic Patty Melt better than the rest, so don’t skip the effort.

Also check out my copycats of Steak’n Shakes Frisco Melt and Applebee’s Clubhouse grill.

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Copycat Applebee's Classic Patty Melt

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main
Servings: 2 servings

Ingredients

  • 2 4 ounce hamburger patties
  • Kosher salt and pepper to taste
  • Garlic powder to taste
  • 3 tablespoons unsalted butter divided
  • 1 medium sweet onion sliced
  • 4 tablespoons mayonnaise
  • 1 clove roasted garlic smashed and minced
  • 1 teaspoon prepared yellow mustard
  • 4 thick pieces Italian bread
  • 4 slices Swiss cheese
  • 4 slices cheddar cheese

Instructions

  • Fire up a grill or heat a skillet over medium-high heat.
  • Season the burger with salt, pepper and garlic powder and cook until done.
  • Meanwhile, melt 1 tablespoon of the butter in a medium skillet over medium-high heat and add the onion. Season with salt, pepper and garlic powder and saute until softened.
  • Combine the mayo, garlic and mustard and slather on one side of each slice of bread.
  • Melt remaining 2 tablespoons of butter in a large skillet over medium-high heat.
  • Add the bread slices, mayonnaise mix side up, and swirl around to coat in the butter.
  • Add one slice of Swiss to two of the bread slices, and one slice of cheddar to the other.
  • Assemble sandwich by placing cooked patties on top of the two bread slices with Swiss, add the onions and then the top bread slices.