McDonald's McSpicy (Copycat)

8.2community · 1 vote8.6BM score

8.2

Slide to rate

About

This is a home version of the McSpicy 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. The shopping list that matters: boneless, buttermilk, cayenne pepper and salt. The step that decides how it turns out: carefully lower the breaded chicken into the hot oil. 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. It scored 8.6 out of 10 here after cooking it exactly as written. The full method runs to 6 steps below, with the ingredient list above it. Read the whole thing once before you start: a couple of the steps overlap and it saves a burnt batch.

Ingredients

0 / 20

Chicken thigh4 boneless, skinless chicken thighs (about 1 pound / 450g)
Buttermilk1 cup (240ml) buttermilk
Cayenne pepper1 Tablespoon (15g) cayenne pepper (don't skip this, the heat is the whole point!)
Salt1 teaspoon (5g) salt
Black pepper1 teaspoon (2g) black pepper
Garlic powder1 teaspoon (3g) garlic powder
Vegetable oilVegetable oil for deep frying

breading

All-purpose flour1 1/2 cups (190g) all-purpose flour
Cornstarch1/2 cup (60g) cornstarch
Cayenne pepper1 Tablespoon (15g) cayenne pepper
Paprika1 Tablespoon (15g) paprika
Garlic powder1 Tablespoon (15g) garlic powder
Salt1 teaspoon (5g) salt
Black pepper1 teaspoon (2g) black pepper

sauce

Mayonnaise1/2 cup (120ml) mayonnaise (use a good quality, thick mayo)
Garlic powder1/4 teaspoon garlic powder
Onion powder1/4 teaspoon onion powder

assembly

Sesame seed bun4 sesame seed buns
Iceberg lettuce1 1/2 cups (75g) shredded iceberg lettuce
ButterButter for toasting buns

Recipe

1
The McSpicy is famous for its deep, burning heat. In a large bowl, whisk together the buttermilk, cayenne pepper, salt, black pepper, and garlic powder. Toss in your chicken thighs, making sure they are fully submerged. Cover and let them marinate in the fridge for at least 4 hours, or overnight if you can. This forces the spice right into the meat.
2
Make the sauce: The McSpicy doesn't use a spicy sauce — the fire is all in the chicken, and the sauce is your cooling element. In a small bowl, mix the mayonnaise with the garlic powder and onion powder. Cover and pop it in the fridge.
3
Set up your breading station. In a wide dish, whisk together the flour, cornstarch, cayenne, paprika, garlic powder, salt, and pepper. Pro tip: cornstarch is our secret weapon here. It creates that shatteringly crisp crust that stays crunchy even under a heavy layer of mayo.
4
Heat your vegetable oil to 350°F (180°C) in a heavy-bottomed pot or deep fryer. Pull a marinated chicken thigh from the bowl, letting the excess liquid drip off. Drop it into the seasoned flour, pressing the dry mix HARD into every crevice of the meat. You want to build up those thick, craggy bits.
5
Carefully lower the breaded chicken into the hot oil. Fry for about 6 to 8 minutes, flipping halfway, until it's a deep, angry reddish-brown and the internal temperature hits 165°F (74°C). Let it rest on a wire cooling rack so the bottom doesn't steam and get soggy.
6
Time to build. Lightly butter the inside of your sesame seed buns and toast them in a hot pan until golden. Spread a thick, cooling layer of your prepared mayo on both the top and bottom buns. On the bottom bun, place your scorching hot, crispy chicken thigh. Pile on a massive handful of shredded iceberg lettuce to help tame the heat, and close it up with the top bun. Eat immediately.