Spicy McChicken Sandwich – Easy McDonald’s Copycat

This spicy McChicken sandwich copycat is everything you love about the original — crunchy, juicy chicken, creamy sauce, and just enough heat to wake you up — but made fresh at home. It’s quick, budget-friendly, and honestly way better than drive-thru. Like, one-pan, one-meltdown, still-satisfying kind of easy.

Jump to Recipe

Quick Summary

• Prep time: 5 mins
• Cook time: 6 mins
• Flavor: spicy, crispy, saucy
• Great for: weeknight cravings, lazy dinners, post-rage snack resets

Why I Like This Recipe

Didn’t really plan it. Just opened the fridge and got loud. The chicken got crispy, the sriracha slapped, and suddenly I wasn’t spiraling anymore. That first bite hit different. I’ve made it twice since.

Ingredients

For the Chicken:

• 2 large chicken breasts, halved (4 pieces)
• 1½ cups all-purpose flour
• 1 tsp chili powder
• 1 tsp salt
• Black pepper, to taste

For the Buttermilk Dip:

• 1 cup buttermilk
• 2 tbsp sriracha
• 2 large eggs, whisked

For Assembly:

• 4 soft rolls or brioche buns
• ½ cup shredded lettuce
• ¼ cup pickles (sweet or dill)
• 1 large tomato, sliced
• ¼ cup Big Mac sauce or spicy mayo

How To Make Spicy McChicken Sandwich 

1. Season the Coating: Mix flour, chili powder, salt, and pepper in one bowl. In another, whisk together buttermilk, eggs, and sriracha.
2. Bread the Chicken: Coat chicken in seasoned flour → dip in buttermilk mix → back into flour for a second coat. Press it on.
3. Fry Until Golden: Heat 1″ oil in a skillet to 350°F. Fry chicken for 4–5 mins, flipping halfway. Should be crispy and cooked through.
4. Assemble the Sandwich: Toast buns. Slather on sauce. Add lettuce, tomato, pickles, and the fried chicken. Top it, press, devour.

Tips for Success

• Always double-dip in the flour. It’s the crunch key.
• Add cayenne or more sriracha if you want extra kick.
• Big Mac sauce, spicy mayo — even ranch. The sauce is flexible.
• Use a meat thermometer — chicken should hit 165°F inside.

Storage and Reheating

• Fridge: Just store the fried chicken — not the full sandwich — for 3–5 days.
• Freezer: Wrap fried chicken tight and freeze for up to 2 months.
• Reheat: Air fryer or oven works best. 180°C for 5–7 mins = crispy again. Microwave… not ideal.

Frequently Asked Questions

• Can I use thighs instead of breasts?
  Yep. Thighs stay juicy and are super forgiving — just pound ’em to even thickness.
• What if I don’t have buttermilk?
  Use milk with a little vinegar or lemon juice. Let it sit 5 mins.
• How spicy is this?
  Mild-medium. Add more chili powder or sriracha to go hotter.
• Can I bake instead of fry?
  You could, but it won’t be the same crunch. Air fryer’s your best alt.
• What’s the best sauce swap?
  Honestly? Spicy mayo, ranch, or chipotle aioli. Whatever makes you happy.

Common Mistakes and How to Dodge Them

• Skipping the second flour coat: Nope. That extra dredge is why this slaps. One coat = sad sog.
• Not preheating the oil: Cold oil = greasy chicken. Wait for the sizzle (or use a thermometer).
• Stacking sandwiches too early: It’ll steam the crust. Build just before eating. Fresh crunch = joy.
• Too much moisture in the tomato or lettuce: Pat ’em dry. Wet toppings = soggy bottom bun. No thanks.
• Going light on seasoning: Don’t. The chicken needs bold flavor to stand out against the sauce and bun.

Nutrition Facts (Per Serving)

• Calories: 525 kcal
• Total Fat: 28g
• Saturated Fat: 6g
• Cholesterol: 135mg
• Sodium: 720mg
• Potassium: 490mg
• Total Carbohydrate: 38g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 30g

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