Chick’n Shack

Author

Shake Shack
September 24, 2017

Chick'n Shack

Ingredients

Buttermilk Marinade

  • 2cupsbuttermilk

  • 1small shallot, peeled and sliced

  • ½small jalapeño, halved

  • ½small clove garlic, peeled and smashed

  • 2teaspoonssalt

  • ¼teaspoonfreshly ground black pepper

Seasoned Flour

  • 3½cups flour

  • 4teaspoonsbaking powder

  • 3teaspoonskosher salt

  • 2½teaspoonssmoked paprika

  • 1½teaspoonsfreshly ground black pepper

  • 1teaspooncayenne

  • 1teaspooncelery salt

  • 2thinly sliced, skinless boneless chicken breasts, about 6 oz. each, halved crosswise

  • Canola oil for deep-frying

  • 4tablespoonsButtermilk Herb Mayo

  • 4hamburger potato buns, buttered and toasted

  • 12round kosher dill pickle slices

  • 2pieces green leaf lettuce, shredded in long strips

Wine Pairing

  • Cabernet Sauvignon Petit Verdot

Instructions

For the Buttermilk Marinade

  • MIX together all ingredients in a medium mixing bowl. Set aside.

For the Seasoned Flour

  • WHISK together all ingredients in a deep wide dish. Set aside.

For the Buttermilk Herb Mayo

  • PUT In a medium mixing bowl 2 cups Hellman’s mayonnaise, 2 tablespoons buttermilk, 2 teaspoons white wine vinegar, 1 tablespoon finely chopped parsley, 2 teaspoons finely chopped chives, ¼ teaspoon finely chopped fresh thyme, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and stir until well combined.

  • ADD the chicken breasts to the bowl of buttermilk marinade.Cover and marinate in the refrigerator for at least 1 hourand up to 8 hours.

  • LIFT one piece of chicken at a time from the marinade, anddredge really well in the seasoned flour, shaking off anyexcess flour.

  • RETURN the chicken to the marinade, fully submerge onemore time, then dredge again in the seasoned flour. Shakeoff excess flour and set aside. Discard the marinade.

  • POUR the oil into a heavy, deep pot to a depth of 4 inches.Heat over medium heat until the temperature of the oilreaches 350°F on a candy thermometer.

  • USE a wire spider or slotted spoon to carefully lower thechicken into the hot oil. Fry 2 pieces of chicken at a time until the crust is deep golden brown and crisp, about 5 minutes. Transfer the chicken to paper towels to drain.

  • SPREAD the Buttermilk Herb Mayo on the bottom of thebun. Add 3 pickle slices and a quarter of the shredded lettuce. Transfer the chicken to the prepared buns and serve.

Notes

Nutrition

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