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McDonald’s Bacon Caesar McCrispy Recipe
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McDonald’s Bacon Caesar McCrispy Recipe

McDonald’s Bacon Caesar McCrispy combines a crispy chicken breast filet with creamy Parmesan-garlic Caesar sauce, smoky bacon, lettuce, Roma tomato, crispy onions and crinkle-cut pickles on a toasted potato roll.
Prep Time25 minutes
Active Time20 minutes
Course: Dinner, Lunch, Sandwich, Sandwich and Burger Spread
Cuisine: American, Fast Food
Keyword: Chicken Recipe, Fried, McDonald's, Sandwiches
Yield: 4 Sandwiches

Ingredients

Caesar Sauce

  • 1/2 cup Mayonnaise
  • 1/4 cup finely grated Parmesan Cheese
  • 1 tablespoon freshly squeezed Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 small Garlic Clove finely grated
  • 1/2 teaspoon Worcestershire Sauce
  • 1/4 teaspoon freshly ground Black Pepper
  • 1 to 2 tablespoons Water as needed

Crispy Chicken

  • 4 boneless skinless Chicken Breast Cutlets about 5 ounces each
  • 1 cup Buttermilk
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • 1 cup All-Purpose Flour
  • 1/2 cup Cornstarch
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • Vegetable Oil for frying

For the Sandwiches

  • 8 slices Thick-Cut Applewood-Smoked Bacon cooked crisp
  • 4 Potato Rolls split
  • 1 1/2 cups Shredded Lettuce
  • 1 large Roma Tomato thinly sliced
  • 1/2 cup Crispy Fried Onions
  • 12 Crinkle-Cut Dill Pickle Slices

Instructions

Prepare the Caesar Sauce

  • Add mayonnaise, Parmesan, lemon juice, Dijon mustard, garlic, Worcestershire sauce and black pepper to a small bowl.
  • Stir until smooth.
  • Add enough water to make the sauce creamy and easily spreadable.
  • Cover.
  • Refrigerate until ready to assemble the sandwiches.

Prepare the Chicken

  • Add chicken, buttermilk, salt and black pepper to a bowl.
  • Turn chicken until evenly coated.
  • Let stand for 15 minutes.
  • Add flour, cornstarch, paprika, garlic powder, onion powder, salt and black pepper to a separate bowl.
  • Stir until combined.
  • Remove chicken from the buttermilk one piece at a time.
  • Let excess liquid drip away.
  • Coat thoroughly in the flour mixture, pressing lightly so the coating adheres.
  • Place coated chicken on a wire rack.

Fry the Chicken

  • Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 1/2 inches.
  • Heat oil to 350°F.
  • Working in batches if necessary, fry chicken for about 4 to 5 minutes per side, until deeply golden and cooked through to 165°F.
  • Transfer to a wire rack.
  • Let drain for several minutes.

Toast the Rolls

  • Toast potato rolls cut-side down in a dry skillet or under the broiler until lightly golden.

Assemble the Sandwiches

  • Spread Caesar Sauce generously over the bottom and top halves of each roll.
  • Place one crispy chicken filet on each bottom roll.
  • Top with 2 slices bacon.
  • Add shredded lettuce and Roma tomato.
  • Sprinkle generously with crispy onions.
  • Add 3 crinkle-cut pickle slices.
  • Close with the top rolls.
  • Serve immediately.
Notes
  • For the easiest version, use 4 good-quality frozen crispy chicken breast fillets. Cook according to package directions until very crisp, then make the Caesar Sauce and assemble the sandwiches with the restaurant toppings.
  • McDonald’s first introduced the Bacon Caesar McCrispy nationally in 2026 with its new Caesar Sauce, described as creamy Parmesan with garlic and lemon.