McDonald's Deluxe McCrispy

Ingredients0 of 13

Method0 of 7 steps

1. 1Buttermilk brine, an hour minimumSubmerge the fillets in buttermilk and refrigerate for an hour, or leave them overnight. A Deluxe carries lettuce and tomato, both of which add moisture, so the chicken underneath has to hold its own.
2. 2Make the dredge craggyFlour, salt, pepper, garlic powder and onion powder combined, then two tablespoons of the brine rubbed through with your fingers. Those loose clumps become the ridges that catch the mayo.
3. 3Press hard, then waitStraight from the buttermilk into the flour, pressed on firmly. Ten minutes of rest lets the coating grip before it hits oil, which is what stops it sliding off under a wet topping.
4. 4350F, four to five minutes a sideFry to deep gold and 165F inside, then drain on a wire rack. Paper traps steam under the fillet and softens exactly the crust you just built.
5. 5Salt and drain the tomatoSlice, salt lightly, and rest the slices on paper towel while the chicken fries. Wet tomato is what ruins a Deluxe.
6. 6Mayonnaise both halvesToast the roll, then spread mayonnaise on the crown and the base. This is the barrier that keeps the produce off the bread.
7. 7Build hot then coldFillet on the base, pickles, then tomato, then lettuce last against the crown. Cap and serve within a minute.