McDonald’s Hot N Spicy McChicken – the best budget buy?

McDonald's Hot N Spicy McChicken

Spicy this, spicy that, spice is hitting fast food menus in a big way. You could say it’s THE big thing right now. From McDonald’s new Spicy Nuggets through to Wendy’s Spicy Chicken Sandwich and KFC’s Colonel Sandwich – the heat is here!

Lurking amidst the menu boards of McDonald’s though, is this stalwart, that personally I think is hugely underrated. Behold the McDonald’s Hot N Spicy McChicken – a superstar of the value menu:

McDonald's Hot N Spicy McChicken top down
McDonald’s Hot N Spicy McChicken top down
McDonald's Hot N Spicy McChicken side view
McDonald’s Hot N Spicy McChicken side view
McDonald's Hot N Spicy McChicken inside
McDonald’s Hot N Spicy McChicken inside
McDonald's Hot N Spicy McChicken interior
McDonald’s Hot N Spicy McChicken interior
McDonald's Hot N Spicy McChicken interior close up
McDonald’s Hot N Spicy McChicken interior close up

The Hot N Spicy McChicken is a relatively thin sandwich, its not much bigger than the basic McD burger overall. The exterior of the patty has a slightly crisp finish from the breaded coating, which is where you’ll find the ‘spicy’ part of this dish.

The heat level won’t worry any chilli heads at all. It lies a little bit between black pepper and cayenne, and can generate just a little forehead and brow sweat. The heat dissipates quick and for me never becomes unappaleaing.

The interior chicken is reformed and processed but I don’t find it too spongy. Every single Hot N Spicy McChicken I’ve sampled has been plenty juicy. The kicker is that this sandwich is usually just a buck. A measly dollar.

The bargain price of a buck means you can double or triple up this burger and not hurt your wallet. I love to make a Double Hot N Spicy McChicken for example:

Double McDonald's Hot N Spicy McChicken
Double McDonald’s Hot N Spicy McChicken
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Hi, I'm Stuart, nice to meet you!  I'm the founder, writer and wrangler at Gastronomic SLC; I'm also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I've worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows. I'm a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I'm largely fueled by a critical obsession with rice, alliteration and the use of big words I don't understand.   I've also got a secret obsession with fast food too - and that's where Menu And Price comes in...