This is a homemade copycat of the McDonald’s McCrispy — a buttermilk-marinated, flour-and-cornstarch-dredged fried chicken thigh on a toasted brioche bun with mayo and pickles. The honest reason to make it at home: you get noticeably crunchier chicken, you control the seasoning, and frying a batch for a group costs a fraction of the drive-thru equivalent.
The technique that matters
Two things decide whether this sandwich works or doesn’t. First, the cornstarch ratio in your dredge — it’s what creates that light, shattering crust instead of a thick, doughy shell. Don’t swap it out or reduce it. Second, oil temperature discipline: 350°F (175°C) is the number, and it needs to stay there. When you add cold marinated chicken, the oil drops. If you’re frying multiple pieces for a group, work in small batches — two or three pieces at a time — and let the oil recover between rounds. Crowding the pot is the single fastest way to end up with greasy, pale chicken that steams instead of fries. A clip-on thermometer is worth the five dollars it costs.
Troubleshooting
- Breading falls off in the fryer: The dredge needs something to grip. Make sure each piece comes straight from the wet marinade into the flour mix without drip-drying too long — a slightly wet surface is what bonds the coating. Press the dredge firmly onto the chicken; don’t just toss it.
- Crust is crunchy right out of the fryer but goes soft fast: Steam is the enemy. Rest fried pieces on a wire rack over a sheet pan, never on paper towels or a flat plate. Paper towels trap steam underneath and kill the crust within minutes — critical when you’re plating for several people at once.
- Chicken is cooked outside but raw near the bone: Thighs vary in thickness. If you’re getting this, your pieces are too thick or your oil is too hot (fast browning outside, undercooked inside). Pound thicker thighs lightly before marinating, and verify internal temp hits 165°F (74°C) before pulling.
- Marinade flavor isn’t coming through: Less than two hours in the buttermilk won’t do much. Overnight is better, especially if you’re prepping for a crowd and want consistent flavor across every piece.
- Buns get soggy before everyone sits down: Toast them at the last possible moment and apply mayo to both cut sides — it acts as a moisture barrier between the bun and the chicken. Assemble to order if you can, or keep components separate and let people build their own.
Smart swaps
- Buttermilk: If you don’t have it, stir one tablespoon of white vinegar or lemon juice into a cup of whole milk and let it sit five minutes. It works the same way.
- Brioche bun: A potato roll is a solid backup — slightly less sweet but still soft and sturdy enough to hold up to the chicken without disintegrating.
- Frank’s RedHot: Any cayenne-based Louisiana-style hot sauce works. Avoid thicker sauces like Tabasco chipotle or sriracha in the marinade — the sugar content can cause uneven browning in the fryer.
- Chicken thighs: Skip the egg in the dredge mix — it makes the coating gummy rather than crisp. The buttermilk marinade already provides all the adhesion you need.
Keeping and reheating
Fried chicken thighs keep in the fridge for up to three days in an airtight container. To reheat, use an oven or air fryer at 375°F (190°C) for eight to ten minutes — this brings the crust back without drying out the meat. A microwave will make the coating rubbery; skip it. For make-ahead batches, you can freeze fully fried and cooled pieces for up to one month. Reheat from frozen at 375°F for fifteen to eighteen minutes, flipping once halfway through. Assemble the sandwiches after reheating, not before freezing.
Homemade McCrispy Chicken Sandwich
Ingredients
For the Buttermilk Marinade:
- 2 cups buttermilk use full-fat for best flavor
- 1 tbsp hot sauce such as Frank's RedHot
- 4 pieces boneless skinless chicken thighs trimmed of excess fat
For the Crispy Coating:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch adds extra crunch
- 2 tsp paprika preferably smoked
- 1 ½ tsp garlic powder
- 1 tsp salt fine kosher salt
For Frying & Assembly:
- 4 pieces brioche burger buns lightly toasted
- 1 cup mayonnaise or your favorite spicy mayo
- 8 pieces dill pickle chips for added tang
- 4 cups vegetable oil for frying (peanut oil optional)
Instructions
- Marinate the Chicken: In a bowl, combine buttermilk and hot sauce. Submerge the chicken thighs, cover, and refrigerate for at least 30 minutes (up to 24 hours for more flavor and tenderness).
- Prepare the Coating: In another large bowl, whisk together flour, cornstarch, paprika, garlic powder, and salt.
- Dredge the Chicken: Remove chicken from marinade, letting excess drip off. Dredge each thigh in the flour mixture, pressing firmly to ensure a thick, even coating.
- Heat the Oil: Pour oil into a heavy-bottomed pan to a depth of 2 inches. Heat to 350°F (175°C). Use a thermometer for accuracy.
- Fry the Chicken: Fry chicken in batches, 5–6 minutes per side, or until golden and internal temp reads 165°F (74°C). Drain on a wire rack set over a baking sheet.
- Assemble: Spread mayo on both bun halves. Add fried chicken, 2 pickle chips per sandwich, and close with the top bun. Serve hot.
Notes
- For an extra crispy finish, double-dip by returning the dredged chicken into the buttermilk, then back into the flour mixture before frying.
- Swap mayo for a spicy sriracha or chipotle-lime blend for a flavor twist.
- If using chicken breasts, pound them to even thickness before marinating to ensure even cooking.
Nutrition
Your questions, answered
Can I use chicken breasts instead of thighs?
You can, but thighs are the better choice here. Breasts have less fat, so they dry out faster in the fryer and are less forgiving if your oil temp dips. If you use breasts, pound them to an even thickness and watch the internal temp closely — pull them at exactly 165°F (74°C).
How far ahead can I marinate the chicken?
Up to 24 hours in the fridge is the sweet spot. Beyond that, the acidity in the buttermilk starts to break down the texture of the meat and you can end up with a mushy exterior after frying.
What oil is best for frying this?
A neutral oil with a high smoke point — vegetable, canola, or peanut oil all work well. Avoid olive oil; its smoke point is too low for sustained frying at 350°F and it will impart an off flavor.
Can I make this in an air fryer instead of deep frying?
Yes, though the crust will be less crunchy than the deep-fried version. Spray the dredged chicken generously with cooking spray and air fry at 400°F (200°C) for 18 to 22 minutes, flipping once, until internal temp reaches 165°F (74°C).
How do I keep the first batch warm while I fry the rest?
Place finished pieces on a wire rack set over a baking sheet in a 250°F (120°C) oven. They’ll hold for up to 30 minutes without losing much crunch — longer than that and the coating starts to soften.
My dredge coating looks thick and clumpy before frying — is that okay?
Clumps are actually a good thing in small amounts; they create extra craggy texture on the finished crust. If the coating looks excessively thick or paste-like, your marinade is too wet — let the chicken drain for 30 seconds before dredging.
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