McDonald’s Bacon Ranch McCrispy

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Want to make McDonald’s Bacon Ranch McCrispy at home? You’re in luck! This tasty sandwich has crispy chicken, bacon, and ranch dressing. You can whip up this fast food favorite in just 35 minutes.

The recipe uses simple ingredients like buttermilk, flour, and spices to create that signature McDonald’s flavor. You’ll fry the chicken to golden perfection and top it with crispy bacon and tangy ranch. Add some lettuce and tomato if you like, or keep it classic with just pickles. Either way, you’ll love this homemade version of the popular menu item.

Exact Ingredients List

Here’s what you’ll need to make the McDonald’s Bacon Ranch McCrispy:

Ranch Dressing:

• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1 tablespoon Hidden Valley Original Ranch Seasoning and Salad Dressing Mix

Fried Chicken:

• 2 large boneless skinless chicken breasts
• 1 1/2 cups all-purpose flour
• 2 tablespoons cornmeal
• 2 teaspoons each: onion powder, garlic powder
• 1/4 teaspoon each: paprika, salt, black pepper
• 1 beaten egg
• 1/2 cup milk
• Vegetable oil for frying

Sandwich Assembly:

• 4 potato hamburger buns
• 1/2 tablespoon melted butter
• 8 slices applewood smoked bacon (cooked)
• 12 crinkle-cut dill pickles
• 1/2 cup shredded lettuce (optional)
• 12 large round tomato slices (optional)

You’ll also need extra salt and pepper to season the chicken before breading. Make sure you have all these ingredients ready before you start cooking!

Instructions

To make the fried chicken patty:

1. Pat the chicken breasts dry with a paper towel and cut them in half horizontally. Season both sides of the chicken with salt and pepper. Reserve for later. 
2. Set up a breading station by laying out two shallow pans or pie tins next to each other. Put a wire rack on top of a rimmed baking tray to the side. 
3. Fill one shallow pan with all-purpose flour, cornmeal, onion powder, garlic powder, paprika, salt, and finely ground black pepper. Mix well.
4. Whisk the egg and milk together and pour the mixture into the second shallow pan. 
5. Take a piece of chicken and coat it in the dry mixture. Shake off any excess.
6. Dunk the floured chicken into the wet mixture and let any extra liquid drip off.
7. Return the chicken breast to the dry mixture and shake off the excess. Place the breaded chicken on the wire rack over the rimmed baking tray.
8. Repeat steps 5 to 7 with the remaining pieces of chicken.

To fry the chicken:

1. Fill a heavy-bottom pot with four inches of vegetable oil. Using an electric fryer will make cooking the chicken much more manageable. 
2. Attach a thermometer to the pot’s side and heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit. 
3. Place a clean wire rack on top of a rimmed baking sheet close to where you are frying. 
4. Once the oil is at the temperature, cook the breaded chicken patties one or two at a time for 7 to 8 minutes. Use an instant-read thermometer to check that the chicken’s internal temperature is at least 165 degrees, and then leave the crispy chicken filet to rest on the wire rack. 
5. Cook the rest of the chicken in the same way. 

To assemble the sandwich:

1. While the fried chicken patties rest for five minutes, make the buttermilk ranch sauce by stirring the buttermilk, mayonnaise, and dry ranch dressing mix in a small bowl.

Spread the melted butter on the cut potato rolls. Toast the buns cut side down in a dry skillet over medium-high heat until golden brown. 

3. Spread some ranch dressing on the bottom of the warm toasted potato roll and place the fried chicken patty on top. Add two to three slices of bacon and a few pickle slices. If you want to make your sandwich a deluxe, include some shredded lettuce and a slice or two of tomato. 
4. Spread ranch dressing on the top bun and place it on the sandwich. 

Enjoy your homemade Bacon Ranch McCrispy!

Possible Substitutes List & Recipe Variations

You can make some tasty swaps in this recipe. Try these ideas:

Chicken: Use turkey breast or pork cutlets instead of chicken.

Flour: Swap all-purpose flour for gluten-free flour or almond flour.

Ranch seasoning: Make your own mix with dried herbs and spices.

Buns: Choose whole wheat buns or lettuce wraps for a low-carb option.

Bacon: Turkey bacon or vegetarian bacon strips work well too.

Want to change it up? Here are some fun variations:

• Spicy version: Add cayenne pepper to the breading and top with jalapeños.
• BBQ twist: Replace ranch with BBQ sauce and add crispy onion strings.
• Avocado ranch: Mix mashed avocado into the ranch dressing.

You can also adjust the toppings. Try sliced onions, different pickles, or swap lettuce for coleslaw.

Remember, cooking times may vary with substitutions. Always check that your chicken reaches 165°F inside before serving.

Tips, Tricks & Storing

For extra crispiness, double-dip your chicken in the flour mixture. This creates a thicker coating that gets super crunchy when fried.

You can make the ranch dressing ahead of time. Store it in an airtight container in the fridge for up to 3 days.

To save time, cook the bacon in advance. Reheat it in a skillet or microwave just before assembling your sandwiches.

For leftovers, store the fried chicken separately from the buns and toppings. This prevents sogginess. Keep everything in airtight containers in the fridge.

To reheat, use an air fryer at 350°F for 3-4 minutes. This keeps the chicken crispy. You can also use an oven at 375°F for 10-12 minutes.

Freeze extra fried chicken for up to 3 months. Thaw in the fridge overnight before reheating.

Try different pickle varieties for unique flavors. Bread and butter pickles add sweetness, while spicy pickles give a kick.

Experiment with cheese! Add a slice of cheddar or pepper jack for extra flavor and gooeyness.