Crispy, juicy chicken patties inside buttery garlic knot buns, this is your homemade version of a McChicken slider, but better. Perfectly seasoned chicken, ultra-crunchy coating, and fresh shredded lettuce packed inside soft garlic knot slider buns.

The signature McChicken Sauce is linked below in a separate blog post.

Why You’ll Love This Recipe

Homemade garlic knot buns → soft, buttery, and packed with garlic flavor

Crispy chicken patties → light, crunchy coating that tastes just like fast food

Fresh iceberg lettuce → the signature McChicken bite

Super easy assembly → perfect for sliders

Crowd-pleasing → everyone LOVES anything mini + crispy

---

Serving Suggestion

Serve warm with fries, extra McChicken sauce, or turn them into a full slider platter for parties. These sliders are best eaten fresh while the coating is ultra-crispy and the garlic buns are still soft and warm.

Pro Tips for the Perfect McChicken Sliders

Dry coat first = glue. The first dry dredge is very important so the wet batter can stick.

Fry immediately: Once dipped in the wet batter, the patty should go straight into the oil, otherwise the coating will be everywhere except on the chicken, lol.

Freeze the patties before breading: This helps them keep the perfect shape.

Use iceberg, not other lettuce: It gives the classic McChicken crunch.

Ingredients

For the Chicken Patties

• 250 g chicken breast

• 1 tbsp cornstarch

• 1,5 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 2 tsp garlic powder

• 1 tsp MSG (optional)

For the Batter

Dry mix:

• 1 cup flour

• ¼ cup cornstarch

• 1 tsp baking powder

• Salt, pepper, garlic powder, paprika, MSG

Wet mix (made from the dry mix):

• 1 cup water (added after dredging the patties once)

For Assembly

• 6 garlic knot slider buns → recipe here

• Iceberg lettuce, finely shredded

• McChicken Sauce → recipe here

Instructions

Make the Chicken Patties

Blend the chicken breast with cornstarch, salt, pepper, paprika, garlic powder, and MSG until smooth. Oil your hands and shape the mixture into 6 small patties. Freeze until firm, this helps them keep their shape when frying.

Prepare the Batter

Add all dry ingredients (flour, cornstarch, baking powder + spices) to a bowl. Dredge each frozen patty once in the dry mix. After all patties are coated, add 1 cup of water to the bowl and mix → this creates the wet batter. Dip each patty directly into the wet batter and place it straight into hot oil, do NOT let them sit after dipping.

Fry

Fry the patties in hot oil until golden and crispy. Let them drain on a rack or paper towel.

Assemble the Sliders

Slice your garlic knot buns. Spread McChicken sauce on both sides. Add shredded iceberg lettuce. Place the crispy chicken patty on top. Close and brush the buns lightly with garlic butter if desired.