McDonald's Deluxe McCrispy (Copycat)

The original: Deluxe McCrispy · McDonald's →

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About

This is a home version of the Deluxe McCrispy from McDonald's, rebuilt from scratch rather than reheated out of a box. Chicken changes the rules — it needs longer in the pan and a coating or a marinade to keep it from drying out. There is a separate sauce to mix before anything hits the pan, and it keeps in the fridge for a few days if you make it ahead.

Ingredients

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Chicken breast2 large chicken breasts, sliced into thick cutlets
Buttermilk1 cup (240ml) buttermilk
Dill pickle1 Tablespoon (15ml) pickle juice
Salt1 teaspoon (5g) salt
Black pepper1/2 teaspoon (1g) black pepper
Vegetable oilVegetable oil for frying

breading

All-purpose flour1 1/2 cups (190g) all-purpose flour
Cornstarch1/2 cup (60g) cornstarch
Garlic powder1 Tablespoon (15g) garlic powder
Onion powder1 Tablespoon (15g) onion powder
Paprika1 Tablespoon (15g) paprika
Cayenne pepper1 teaspoon (5g) cayenne pepper (optional for heat)

sauce

Mayonnaise1/2 cup (120ml) mayonnaise
Garlic powder1/2 teaspoon (2g) garlic powder
Black pepper1/4 teaspoon (1g) black pepper

assembly

Potato4 potato rolls (Martin’s style)
Tomato8 slices Roma tomato
Iceberg lettuce1 cup (50g) shredded iceberg lettuce
ButterButter for toasting

Recipe

1
The secret is the marinade. Whisk the buttermilk, pickle juice, salt, and pepper in a bowl. Submerge your chicken cutlets and let them soak in the fridge for at least 2 hours (ideally overnight). This makes the chicken incredibly tender and juicy.
2
Make the McCrispy mayo: mix the mayonnaise with garlic powder and black pepper. Cover and chill. This is a bit more 'savory' than standard mayo to match the fried chicken.
3
Prepare the dry mix: combine flour, cornstarch, garlic powder, onion powder, paprika, and cayenne in a large dish. Take a piece of chicken from the marinade, let the excess drip off, then press it HARD into the flour mix. Flip and repeat until it's completely craggy and coated.
4
Heat oil in a heavy pot to 350°F (180°C). Carefully drop the chicken in. Fry for 6-8 minutes, turning occasionally, until the crust is dark golden brown and the internal temp hits 165°F (74°C). Let it rest on a wire rack so the bottom doesn't get soggy.
5
Melt a little butter in a pan and toast the potato rolls until they are golden and warm. The potato bun is essential for that authentic McCrispy sweetness and texture.
6
Assemble the 'Deluxe': spread the seasoned mayo on both buns. On the bottom bun, place the crispy chicken, followed by two slices of tomato and a generous pile of shredded lettuce. Top it off with the other bun and enjoy that crunch.