Revealed: The recipe to McDonald's 'secret sauce' and all the best fast-food dishes... in a new copycat guide to 200 fan faves

Whether you occasionally indulge in fast food or have a regular order, Kelly Jaggers's new book of recipes will help you recreate that guilty pleasure taste at home, only cheaper and healthier.

Of course, the likes of McDonald's, Burger King and Taco Bell all closely guard their so-called 'secret sauces'.

But after years of research, Jaggers believes she has cracked the code to provide step-by-step recipes for dishes that are almost indistinguishable from the store-bought real deal.

From breakfast favorites to burgers and sides, these are our top ten favorite fake-away recipes...

McDonald's Bacon, Egg & Cheese Biscuit

Frozen buttermilk biscuits make this classic breakfast sandwich easy to prepare any day of the week.

• 1 Grands! Frozen Buttermilk Biscuit, prepared per package instructions
• 1 teaspoon salted butter, melted
• 1 slice thick-cut smoked bacon
• 1 large egg
• 2 tablespoons water
• 1 slice American cheese

1 When the biscuit comes out of oven, brush it with melted butter. Slice in half lengthwise and set aside to cool.

2 Heat a 12-inch nonstick skillet over medium heat. Once hot, add bacon. Cook for about 12–15 minutes, turning often, until crisp.

Transfer to a paper towel–lined plate to drain.

3 Drain all but 1 teaspoon of the bacon fat from the skillet and reduce heat to low. In a small bowl add egg and water and beat with a fork for about 30 seconds until fluffy. Add the egg to the pan and swirl to coat pan evenly. Let stand for 30–45 seconds or until just set. Carefully flip and let the egg cook for a further 30–45 seconds (or until it is cooked through).

Remove egg to a cutting board and fold in half, then fold sides into center to form a square.

4 To assemble, place the cheese slice on the bottom of the biscuit. Break the bacon slice in half and place on top of the cheese. Top with folded egg and top biscuit.

Serve immediately.

Buffalo Wild Wings Traditional Wings

Buffalo Wild Wings offers a choice of twenty-six sauces and dry rubs for their wings. This recipe calls for traditional buffalo sauce, but feel free to mix it up. You can dress these wings in a sauce you love best and serve them with ranch or blue cheese dressing for dipping.

• 1 pound chicken wing pieces, flats and drumettes
• 1 teaspoon salt 
• Vegetable oil, for frying 
• 1⁄2 cup buffalo wing sauce 

1 Lay the wings on a wire rack over a half sheet pan. Sprinkle both sides with salt. Refrigerate, uncovered, for at least 4 hours or overnight.

2 Remove wings from refrigerator 30 minutes before frying to allow them to warm to room temperature.

3 Fill deep fryer with oil, per manufacturer directions, and heat to 350°F (or, in a 5.5 quart Dutch Oven, add enough oil to fill the pot, leaving at least 3 inches of space at the top, and place over medium-high heat until oil reaches 350°F).

4 Fry wings in hot oil in batches for 4–5 minutes until they are golden brown and reach an internal temperature of 165°F. Transfer cooked wings to a paper towel–lined plate and repeat with remaining wings.

5 Place the wings in a large bowl and add sauce. Toss to coat wings in sauce and then serve.

Chick-fil-A Chicken Sandwiches 

Chick-fil-A is the largest chicken sandwich chain in America. Their original chicken sandwich is famous for its simplicity: toasted bun, fried chicken breast fillet, and dill pickles. It is a classic for a reason!

SERVES 2

• 2 (6-ounce) boneless, skinless chicken breast fillets
• 1⁄4 cup low-fat buttermilk
• 2 tablespoons dill pickle brine
• 1 teaspoon granulated sugar
• Vegetable oil, for frying
• 1⁄2 cup all-purpose flour
• 1 teaspoon ground black pepper 
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon paprika
• 1 tablespoon salted butter
• 2 plain hamburger buns, sliced in half lengthwise
• 6 dill pickle slices

1 In a large resealable plastic bag, add chicken, buttermilk, pickle brine, and sugar. Seal bag, removing as much air as you can, and massage to evenly coat chicken and combine marinade ingredients. Refrigerate for at least 2 hours and up to 24.

2 Remove chicken from the refrigerator 30 minutes before cooking to warm to room temperature.

3 Fill deep fryer with oil, per manufacturer directions, and heat to 350°F (or, in a 5.5 quart Dutch Oven, add enough oil to fill the pot, leaving at least 3 inches of space at the top, and place over medium-high heat until oil reaches 350°F).

4 In a medium bowl, add flour, pepper, salt, and paprika and mix well to combine. Remove the chicken from marinade and let the excess drip off. Dredge the chicken in the flour mixture, shaking off excess, and gently place in hot oil. Fry for 5–7 minutes until the chicken reaches an internal temperature of 165°F. Remove the chicken from the oil and let drain on a paper towel–lined plate.

5 Heat a 10-inch skillet over medium heat. Once hot, add butter and swirl to coat the pan evenly. Add bun halves cut side down and toast until golden, for about 3 minutes, swirling the bun halves around the pan to absorb all melted butter.

6 Place the bottom half of each bun on a serving plate. Top with 3 pickle slices and 1 chicken breast each. Top with top bun. Serve immediately. 

In-N-Out Burger Double-Double

'Double-Double' is short for 'double meat, double cheese' and is what most people think of when they think In-N-Out. To make this burger 'Animal Style,' brush both sides of patty with 1⁄4 teaspoon yellow mustard before grilling.

• 1 plain hamburger bun, sliced in half lengthwise 
• 1⁄3 pound 80/20 ground beef 
• 2 slices American cheese 
• 1 tablespoon 
• Thousand Island dressing 
• 1 (1⁄4-inch) slice beefsteak tomato 
• 1 leaf iceberg lettuce 
• 1 (1⁄8-inch) slice yellow onion

1 Heat a 10-inch skillet over medium heat. Add bun halves cut side down and toast until golden, or for about 3 minutes. Set aside.

2 Form ground beef into two (1⁄4-inch-thick) patties. Season the patties with salt and pepper. Cook for 4–5 minutes per side until patties reach an internal temperature of 165°F for well-done. In the last 30 seconds of cooking, place 1 slice cheese on each patty and melt the cheese.

3 Place the bottom half of the bun on a serving plate and spread with salad dressing. Top with tomato, lettuce, burger patty, onion, burger patty, and the top half of bun. Serve immediately. 

Popeyes Chicken Sandwiches

If you prefer the spicy version of the viral Popeyes Chicken Sandwich, simply add 1 teaspoon hot sauce and a 1⁄8 teaspoon cayenne pepper to the mayonnaise and stir well.

SERVES 2

• 2 (4-ounce) boneless, skinless chicken breasts 
• 2⁄3 cup low-fat buttermilk, divided 
• 1 tablespoon Cajun seasoning, divided 
• 1 cup all-purpose flour 
• 1⁄3 cup cornstarch 
• Vegetable oil, for frying 
• 2 brioche hamburger buns, sliced in half lengthwise 
• 1⁄4 cup mayonnaise 6 thick-cut dill pickle slices

1 In a large resealable plastic bag, combine the chicken, 1⁄3 cup buttermilk, and 1 teaspoon Cajun seasoning. Seal bag and massage until chicken is evenly coated. Refrigerate for 2 hours or overnight.

2 In a medium bowl, combine flour, cornstarch, and the remaining Cajun seasoning. Whisk well to combine. In a 6-inch dish, add the remaining buttermilk. Set aside.

3 Once the chicken has marinated, remove it from the bag and let the excess marinade drip off. Add the chicken to the flour mixture and turn to coat.

Tap off the excess flour and add to the buttermilk, turning to coat. Let the excess buttermilk drip off and return the chicken to the flour mixture and coat evenly on all sides. Place the coated chicken on a wire rack over a quarter sheet pan and let stand at room temperature, allowing the coating to dry.

4 Fill deep fryer with oil, per manufacturer directions, and heat to 350°F (or, in a 5.5 quart Dutch Oven, add enough oil to fill the pot, leaving at least 3 inches of space at the top, and place over medium-high heat until oil reaches 350°F).

5 Add the chicken to the hot oil. Fry for 4–5 minutes per side until the chicken is golden brown and reaches an internal temperature of 165°F.

6 Transfer the chicken to a paper towel–lined plate.

7 Spread both halves of each bun with mayonnaise. Place 1 chicken breast on the bottom half of each bun, top each with 3 pickle slices, then add the top half of the bun and enjoy immediately.

Subway Tuna

This simple tuna salad is perfect for sandwiches, salads, or enjoying with crackers as a snack.

SERVES 1

• 1 (5-ounce) can of tuna packed in oil, drained 
• 2 tablespoons mayonnaise 
• 1 teaspoon lemon juice 
• 1 (6-inch) whole-wheat sub roll, sliced in half lengthwise 
• 1⁄2 cup shredded iceberg lettuce 
• 1⁄8 cup thinly sliced red onion 
• 6 dill pickle slices 

1 In a medium bowl, add tuna, mayonnaise, and lemon juice. With a fork, blend the mixture making sure to break up chunks of tuna until smooth. 

2 Spread the tuna mixture on sub roll. Top with lettuce, onion, and pickle slices. Serve immediately.

Wendy's Spicy Chicken Sandwiches

These super-crispy chicken sandwiches with a hint of spiciness will feed your fast-food craving. If you like it really hot, add more hot pepper sauce to your taste.

SERVES 4

• Vegetable oil, for frying 
• 1⁄3 cup hot pepper sauce 
• 2⁄3 cup water 
• 3⁄4 cup all-purpose flour 
• 1⁄4 cup cornstarch 
• 2 1⁄2 teaspoons salt 
• 4 teaspoons cayenne pepper 
• 1 teaspoon ground black pepper 
• 1 teaspoon onion powder 
• 1⁄2 teaspoon paprika 
• 1⁄8 teaspoon garlic powder 
• 4 (5-ounce) boneless, skinless chicken breasts 
• 4 plain hamburger buns, sliced in half lengthwise 
• 4 tablespoons mayonnaise 
• 4 (1⁄4-inch) slices beefsteak tomato 
• 4 green leaf lettuce leaves

1 Fill deep fryer with oil, per manufacturer directions, and heat to 350°F (or, in a 5.5 quart Dutch Oven, add enough oil to fill the pot, leaving at least 3 inches of space at the top, and place over medium-high heat until oil reaches 350°F). 

2 In a small bowl, mix hot pepper sauce and water.

3 In a medium bowl, combine flour, cornstarch, salt, cayenne pepper, black pepper, onion powder, paprika, and garlic powder.

4 Pound each chicken breast to 3⁄8-inch thickness. Trim if necessary to fit on bun half.

5 Coat 1 chicken breast with flour mixture and then place in watered-down pepper sauce, turning to coat. Lift from the sauce and let the excess drip off, then coat in flour mixture again and set aside. Repeat with remaining chicken.

6 Fry the chicken in hot oil for 10 minutes or until brown and crispy. Remove and place on paper towels to drain.

7 Cook hamburger bun halves cut side down in a hot fry pan. Spread 2 teaspoons mayonnaise on both halves of each bun.

8 Add 1 tomato, 1 leaf lettuce, and 1 chicken breast to bottom half of each bun. Top with top half of bun. Serve immediately.

Burger King Chicken Fries

Chicken Fries, introduced in 2005, are a fun item for both kids and adults on the Burger King menu. This restaurant copycat recipe is easy to make since it uses a prepared seasoning mix.

• 1 pound boneless, skinless chicken breasts 
• 1⁄2 cup all-purpose flour 
• 1⁄2 cup Zatarain's Regular Fish-Fri 
• 1 large egg 
• 1 tablespoon water 
• Vegetable oil, for frying

1 Cut the chicken breasts in half lengthwise into cutlets. Then cut each cutlet into 1⁄4-inch-thick strips (shaped like French fries) with meat scissors or a knife.

2 Place the flour and Fish-Fri in two separate large resealable plastic bags.

3 In a small bowl, lightly beat the egg with water.

4 Place four chicken strips at a time into the flour bag. Remove from bag and shake off excess flour. Dip in the egg wash, shake off excess, then place in Fish-Fri bag and shake.

5 Place each coated chicken stip on a plate and repeat with all remaining strips.

6 Fill deep fryer with oil, per manufacturer directions, and heat to 350°F (or, in a 5.5 quart Dutch Oven, add enough oil to fill the pot, leaving at least 3 inches of space at the top, and place over medium-high heat until oil reaches 350°F).

7 Fry the chicken strips in oil in batches so they do not touch, turning, for about 4–5 minutes until strips are golden brown and they float and reach an internal temperature of 165°F.

8 Drain on paper towels. Serve hot.

Chipotle Carnitas

Mexican pork carnitas are slow-cooked, spicy strips of pork shoulder meat traditionally served with tortillas and salsa. Make this a day ahead to let the flavors really develop.

• 1 (3-pound) roasted pork shoulder
• 1⁄2 teaspoon salt 
• 1⁄2 teaspoon ground black pepper 
• 3 tablespoons vegetable oil 
• 1 large yellow onion, peeled and thinly sliced 
• 4 medium Roma tomatoes 
• 1⁄2 teaspoon dried oregano 
• 1 teaspoon ground cumin 
• 2 dried bay leaves 
• 2 whole cloves 
• 2 dried chipotle chilies 
• 3⁄4 cup water 

1 Preheat oven to 325°F.

2 Season the pork with salt and pepper. Allow to come to room temperature, for about 40 minutes.

3 Heat a large ovenproof Dutch oven over medium-high heat. Once hot, add oil. Sear the pork for 5 minutes per side. Remove the pork from the pan and let rest for 10–15 minutes.

4 To the same pan over medium heat, add onion and cook for 2–3 minutes until translucent. Return the pork to pan and add the remaining ingredients.

5 Cover the pan with a lid and place in the oven. Cook for 3 hours or until the pork reaches an internal temperature of 180°F–190°F.

6 Let the pork rest in its cooking liquid for 10–15 minutes.

7 Preheat the oven to 450°F. Place the pork on an ungreased half baking sheet and spoon cooking liquid over the pork so it is coated. 

Bake for 20 minutes, shredding and stirring the pork every 5 minutes as it cooks and becomes crusty. Add additional cooking liquid if the pork becomes dry. Remove from the oven, remove bay leaves, and cool for 5 minutes. Serve hot.

Taco Bell Crunchwrap Supreme

One of Taco Bell's most popular items, the Crunchwrap Supreme traditionally comes with ground beef, but you can also make a vegetarian version by swapping the beef for canned seasoned black beans.

• 1⁄2 pound 80/20 ground beef
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dried minced onion
• 1⁄2 (1-ounce) packet taco seasoning
• 2 tablespoons water
• 5 (12-inch) flour tortillas
• 1 cup nacho cheese sauce
• 4 corn tostada shells
• 2 cups shredded iceberg lettuce
• 1 cup diced tomatoes
• 1 cup full-fat sour cream

1 In a 10-inch skillet over medium heat, add the ground beef. Cook for 7–10 minutes until browned. Drain fat from pan, then add salt, onion, taco seasoning, and water. Let the mixture simmer over medium heat for 10 minutes, stirring often.

2 Heat a griddle over medium heat.

3 Warm the tortillas in the microwave for 20–30 seconds until they are warm and flexible.

4 Cut 1 tortilla into four wedges. Place the remaining tortillas on a work surface. Divide the ground beef and cheese sauce evenly among tortillas, placing in the center of each tortilla. Top each with a tostada shell, lettuce, tomatoes, and sour cream. Center a wedge of tortilla on top, then fold bottom tortilla edges up and over the center as tightly as possible.

5 Place wraps seam side down on the heated griddle. Work in batches if all wraps do not fit on the griddle. Cook for 2–3 minutes until golden brown, then flip and cook the second side for 2 minutes. Transfer to serving plates and enjoy immediately.

KFC Mashed Potatoes and Gravy

Mashed Potatoes and Gravy is an immensely popular side item on the KFC menu. The gravy has a deliciously distinct taste that now you can replicate at home with this recipe.

SERVES 4

• Mashed Potatoes 
• 2 1⁄2 cups hot water 
• 2 tablespoons salted butter 
• 1⁄2 cup margarine 
• 1 teaspoon salt 
• 2 1⁄2 cups Idahoan potato flakes 
• 3⁄4 cup whole milk 
• Gravy 
• 1 1⁄2 tablespoons melted shortening 
• 3 tablespoons bread flour, divided 
• 2 tablespoons all-purpose flour 
• 1 (10-ounce) can condensed chicken stock 
• 1 1⁄4 cups water 
• 1⁄4 teaspoon salt 
• 1⁄8 teaspoon Accent Flavor Enhancer 
• 1⁄8 teaspoon ground black pepper 
• 2 chicken bouillon cubes 
• 1 (10-ounce) jar Franco American Beef Gravy 1⁄16 teaspoon ground sage

1 For the mashed potatoes: In a 2-quart pot over high heat, add water, butter, and margarine. Once melted, add salt and bring to a boil, for about 2 minutes. Add potato flakes and mix until flakes start to resemble mashed potatoes. Reduce heat to medium-low and add milk 2–3 tablespoons at a time to reach desired consistency. Remove from heat.

2 For the gravy: Heat a 1-quart saucepan over medium-low heat. Add shortening and 1 1⁄2 tablespoons bread flour. Cook, stirring constantly, for 5 minutes or until mixture browns in color to resemble milk chocolate.

3 Remove gravy from heat and add remaining bread flour and all-purpose flour.

Slowly whisk in the chicken stock, water, salt, Accent Flavor Enhancer, pepper, bouillon cubes, beef gravy, and sage so no lumps remain.

4 Return to the gravy to the stove and bring to a boil over medium heat and boil 2 minutes. Reduce the heat to medium-low and allow the gravy to thicken, for about 3–5 minutes until it reaches desired consistency. Serve over the mashed potatoes.

The Everything Restaurant Copycat Recipes Cookbook by Kelly Jaggers is available to buy now.