McDonald's Spicy Deluxe McCrispy

Ingredients0 of 17

Method0 of 8 steps

1. 1Start the brine earlyButtermilk over the fillets, at least an hour in the fridge. This build stacks spicy sauce, lettuce and tomato, which is the wettest combination on the McCrispy line, so the chicken has to start out well seasoned and firm.
2. 2Loose crumbs, not smooth flourSeason the flour, then rub a couple of tablespoons of the brine through it until it clumps unevenly. The ridges that come off those clumps are what survive under sauce.
3. 3Firm pressure, then ten minutes restPress the dredge on hard and leave the coated fillets to sit. Rushing this step is why home versions shed their crust in the pan.
4. 4Deep gold at 350FFour to five minutes a side, 165F inside, drained on a rack. Build it while the fillet is still hot but let the crust breathe for a minute before the sauce and the salad go on.
5. 5Prepare the cold side firstSalt and drain the tomato, shred nothing, and keep the lettuce leaves whole and cold until the moment you build.
6. 6Toss the fillet hotWhisk the sauce and brush it over each fillet within thirty seconds of the fryer, while the crust can still take it.
7. 7Mayonnaise both halvesToast the roll and spread mayonnaise on the crown and the base. It is a barrier and a heat counterweight at once.
8. 8Build in the right orderFillet on the base, pickles, tomato, lettuce against the crown. Cap and serve immediately, because both the sauce and the produce are working against the crust from here.