Spicy McChicken Sandwich Recipe

This Spicy McChicken Sandwich Recipe is a fiery and crispy recipe, which uses tender chicken breasts and a zesty sriracha buttermilk marinade. It’s a better-than-fast-food dinner, ready in about 30 minutes.

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Spicy McChicken Sandwich Ingredients

The Chicken & Coating:

2 large chicken breasts, halved (4 pieces): Using whole muscle meat provides a better texture than the ground patties found in drive-thrus.
1 1/2 cups all-purpose flour: The base for the crust.
1 tsp chili powder: Adds a warm, earthy spice to the breading.
1 tsp salt & Black pepper: For essential seasoning.

The Spicy Wet Mix:

1 cup buttermilk: Tenderizes the chicken and holds the flour.
2 tbsp sriracha: This is the kick! It infuses the breading with heat and color.
2 large eggs, whisked: Acts as the glue for the coating.

The Assembly:

4 soft rolls or brioche buns: Softness is key to replicate the fast-food experience.
1/2 cup shredded lettuce: Iceberg lettuce provides the classic cool crunch.
1/4 cup pickles (sweet or dill): Acidity to cut through the fried coating.
1 large tomato, sliced: Adds freshness.
1/4 cup Big Mac sauce or spicy mayo: The creamy element that brings it all together.

How To Make Spicy McChicken Sandwich

Prepare the Dredging Stations: In one shallow bowl, mix the flour, chili powder, salt, and black pepper until well combined. In a second bowl, whisk together the buttermilk, eggs, and sriracha until the mixture is an even orange color.
Bread the Chicken: Take a piece of chicken and coat it in the seasoned flour. Shake off the excess. Dip it fully into the spicy buttermilk mix. Finally, place it back into the flour for a second coat. Crucial: Press the flour firmly onto the wet chicken to ensure a thick, craggy crust forms.
Fry Until Golden: Heat about 1 inch of oil in a skillet or deep pan to 350°F (175°C). Carefully lower the chicken pieces into the hot oil. Fry for 4 to 5 minutes, flipping halfway through. The chicken should be golden brown, crispy, and cooked through (internal temp 165°F). Drain on a wire rack.
Assemble the Sandwich: Lightly toast the buns in a dry skillet. Slather the bottom and top buns with Big Mac sauce or spicy mayo. Layer the bottom bun with lettuce, tomato slices, and pickles. Place the hot fried chicken on top, close with the top bun, and press down gently to secure the stack. Devour immediately.

Recipe Tips

Pounding the Chicken: Since this recipe uses halved chicken breasts, make sure they are pounded to an even thickness (about 1/2 inch) before breading. If they are too thick, the outside will burn before the inside is cooked because the fry time is short (4-5 mins).
The “Steam” Bun Hack: To get that authentic fast-food soft bun feel, wrap your toasted, assembled sandwich in foil for 2 minutes before eating. The residual heat steams the bun, making it pillowy soft.
Adjusting the Heat: The sriracha provides a medium burn. For a true “Spicy” McChicken experience, you can add a teaspoon of cayenne pepper to the dry flour mix.
Sauce Strategy: While Big Mac sauce is great, mixing mayonnaise with a dash of hot sauce and a pinch of paprika creates a custom “Spicy Mayo” that mimics the specific heat of the spicy sandwich.

What To Serve With Spicy McChicken Sandwich

Shoestring Fries: Salty, thin fries are the traditional side.
Onion Rings: A crispy alternative to fries.
Vanilla Milkshake: The cold dairy helps soothe the spice from the sriracha.
Coleslaw: A creamy side helps balance the heat.

How To Store Spicy McChicken Sandwich

Separation: Never store an assembled sandwich; it will turn into a soggy mess. Store the fried chicken, buns, and toppings in separate containers.
Reheating Chicken: Reheat the chicken patties in an air fryer or oven at 375°F for 6-8 minutes to re-crisp the breading.

Spicy McChicken Sandwich Nutrition Facts

Calories: 680 kcal
Carbohydrates: 55g
Fat: 32g
Protein: 40g
Sugar: 8g

Nutrition information is estimated per sandwich.

FAQs

Can I use chicken thighs?

Yes, boneless, skinless chicken thighs work excellently. They are juicier and more forgiving if slightly overcooked, though the shape will be less uniform than breast meat.

Is sriracha the only hot sauce I can use?

Sriracha is thick and sticks well to the meat, but you can use Frank’s RedHot or any vinegar-based hot sauce. Just be aware thinner sauces might make the batter slightly runnier.

Can I bake these instead of frying?

You can, but the texture will be different. To bake, place breaded chicken on a wire rack over a baking sheet, spray generously with cooking oil spray, and bake at 400°F for 20 minutes, flipping halfway.