McDonald's Spicy Chicken Sandwich
This copycat McDonald's Spicy Chicken Sandwich recipe nails that craveable combination of crispy, golden-fried chicken, a kick of heat from cayenne and paprika, a creamy spicy mayo, and a pillowy soft bun, all from the comfort of your own kitchen.
Equipment
- Deep fry thermometer - with clip
- Large Dutch Oven - or deep heavy-bottomed pot, at least 4-quart capacity
- Wire cooling rack - set over a baking sheet
- Meat mallet - or rolling pin
- 2 shallow bowls or baking dishes - for marinade and breading
- Large zip-lock bag or airtight container - for marinating
- Tongs
- Large cast iron or stainless steel skillet - for toasting buns
- Cutting board and sharp knife
- Paper towels
Ingredients
For the Chicken Marinade
- 2 boneless, skinless chicken breasts - large, about 1 lb or 450g total, pounded thin and halved
- 1 cup buttermilk - 240ml
- 1 large egg
- 1 tablespoon hot sauce - such as Frank's RedHot
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Spiced Breading
- 1 1/2 cups all-purpose flour - 190g
- 1/4 cup cornstarch - 30g
- 2 teaspoons cayenne pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
For the Spicy Mayo Sauce
- 1/2 cup mayonnaise - 120g
- 1 tablespoon hot sauce
- 1 teaspoon honey
- 1 teaspoon lemon juice
- 1 pinch salt
For Assembly
- 4 soft potato buns or sesame seed burger buns
- 2 tablespoons salted butter - for toasting buns
- 1 cup shredded iceberg lettuce - 75g
- 1 medium tomato - sliced, optional
- 8 slices crinkle-cut pickles - optional
- 4-6 cups vegetable oil - 960ml-1.4L, for frying
Instructions
- Pound chicken breasts to 1/2-inch thickness using a meat mallet or rolling pin and trim to bun-size pieces.
- Whisk buttermilk, egg, hot sauce, and spices in a bowl to create the marinade. Add chicken and refrigerate for 1-4 hours.
- Combine flour, cornstarch, and all spices in a shallow dish for the breading mixture.
- Dredge each chicken piece in the breading, dip back into marinade, then bread a second time for the double-dredge crust. Rest for 10 minutes.
- Heat oil in a Dutch oven to 325-350°F. Fry chicken in batches for 3-4 minutes per side until golden and internal temperature reaches 165°F.
- Mix mayonnaise, hot sauce, honey, lemon juice, and salt in a small bowl until smooth.
- Butter the cut sides of the buns and toast in a skillet for 1-2 minutes until lightly golden.
- Spread spicy mayo on both bun halves. Layer with pickles, lettuce, tomato, and the fried chicken fillet. Cap with the top bun and serve immediately.
Notes
- Pound chicken to even thickness for uniform cooking. Uneven chicken leads to dry edges and undercooked centers.
- Do not marinate longer than 8 hours or the chicken can become mushy from the acid.
- Cornstarch in the breading absorbs less oil than flour alone, creating a lighter, crispier crust.
- Rest breaded chicken for 10 minutes before frying to help the coating bond and prevent it from falling off.
- Maintain oil temperature between 325-350°F. Too cool = greasy chicken; too hot = burnt crust with raw interior.
- Always use a wire rack to drain fried chicken, not paper towels. This keeps the bottom crust crispy by allowing air to circulate.
- Toast buns in butter to create a moisture barrier that prevents the sauce from making the bread soggy.
- For a Nashville Hot style, whisk 2 tablespoons hot frying oil with 1 teaspoon cayenne, 1/2 teaspoon paprika, and 1/2 teaspoon brown sugar. Brush over fried chicken immediately.
- Reheat leftovers in an oven or air fryer at 400°F for 8-12 minutes. Never microwave as it makes the coating rubbery.
- Store fried chicken patties separately from buns and toppings in an airtight container for up to 3 days. Freeze for up to 2 months.