McDonald's Spicy McCrispy

Ingredients0 of 15

Method0 of 7 steps

1. 1Brine it first, heat comes laterAn hour in buttermilk in the fridge, overnight if you can. The cayenne in this build sits in the sauce rather than the meat, so the fillet still needs the brine to stay juicy.
2. 2Rub the dredge into crumbsCombine the flour and the seasonings, then work two tablespoons of buttermilk through with your fingertips until it clumps. Smooth flour gives a smooth crust and nothing to hold sauce.
3. 3Coat and rest ten minutesLift each fillet out of the brine, press it into the dredge and leave it alone. The crust needs to set before frying or it separates in the oil.
4. 4Fry at 350FFour to five minutes a side to deep gold and 165F through. Rack, not paper, and give it a minute before the sauce goes on so the crust stays crisp underneath.
5. 5Mix the sauce while the chicken friesWhisk the melted butter with cayenne, paprika, brown sugar and garlic powder. The sugar is what stops the cayenne tasting raw.
6. 6Toss straight from the oilBrush or toss each fillet in the sauce within thirty seconds of the fryer, while the crust is still hot enough to take it without going soft.
7. 7Build and serveToast the roll, fillet on the base, three pickle slices, cap. Serve immediately, because the sauce softens the crust as it sits.