Gluten Free Hot ‘n Spicy McChicken Sandwich (Homemade)

Crispy, tender chicken breast seasoned with a combination of hot and mild spices, chopped iceberg lettuce, mayonnaise, and served on a toasted gluten free bun. What more could you ask for? Well, perhaps someone to make it for you.

Gluten Free Hot ‘n Spicy McChicken Sandwich (Homemade)

Prep Time: 25 minutes

Cook Time: 20 minutes

Yield: Makes 4 sandwiches

Gluten Free Hot ‘n Spicy McChicken Sandwich (Homemade)

This copycat gluten free version of the McChicken is a spicy breaded chicken breast sandwich with a coleslaw-type of salad. Homemade is always better than restaurants!


  • 1 pound boneless, skinless chicken breasts, pounded to 1/3-inch thick and cut into four pieces
  • 1/4 cup brown or white rice flour
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon salt, or to taste
  • 1/8 teaspoon ground black pepper, or to taste
  • Pinch of ground turmeric (for color) (optional)
  • 1/2 cup gluten free panko bread crumbs (Kinnikinnick)
  • 1 large egg
  • 1 tablespoon water
  • Oil, for skillet
  • 4 gluten free hamburger buns (Canyon Bakehouse)
  • Mayonnaise
  • Water
  • Chopped Lettuce (a Hot & Spicy McChicken contains iceberg)


  1. After you pound out and cut the chicken, allow it to rest at room temperature (no more than 80ºF) for up to a total of 30 minutes.
  2. In a  shallow bowl, whisk together the rice flour, paprika, cayenne pepper, garlic powder, onion powder, salt, pepper, and if using, turmeric.
  3. In a separate shallow bowl, beat the egg and water together.
  4. In yet another shallow bowl, place the panko breadcrumbs.
  5. Preheat a large skillet with oil over medium heat.
  6. Dredge the chicken on all sides in the flour mixture. Coat it with the raw egg mixture. Then coat all sides with the panko bread crumbs.
  7. Fry the chicken on both sides for about 5 minutes on each side. Cut into one piece to ensure it is no longer pink and is cooked thoroughly. Chicken should be cooked to 165ºF for safety.) Transfer to a paper towel-lined plate.
  8. To toast the buns, wipe out the oil from the skillet and toast the buns on the inside of each bun. (Do not toast both sides, as hamburger buns are pretty dark already, at least Canyon Bakehouse buns are.) Rather than do a few at a time, you can use additional skillets, stovetop grill, or large electric skillet.
  9. Either combine the mayonnaise with a little water and coat the lettuce or spread the buns with mayonnaise. Place the bottom bun to make it like McDonald's or the top as I did.)


To pound out the chicken, use a kitchen mallet or the bottom of heavy-duty glass.

Variation: Instead of using mayonnaise and chopped lettuce, you can use cole slaw.

Canyon Bakehouse buns are delicious, per my husband who eats gluten. (I can't have them due to my tapioca allergy.) Note that they are hearty, not light like gluten buns.

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