Shake Shack’s Chick’n Shack
For the buttermilk marinade
For the seasoned flour
  1. For the Buttermilk Marinade: mix together all ingredients in a medium mixing bowl. Set aside.
  2. For the Seasoned Flour: whisk together all ingredients in a deep wide dish. Set aside.
  3. Add the chicken breasts to the bowl of buttermilk marinade. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
  4. Lift one piece of chicken at a time from the marinade, and dredge really well in the seasoned flour, shaking off any excess flour.
  5. Return the chicken to the marinade, fully submerge one more time, then dredge again in the seasoned flour. Shake off excess flour and set aside. Discard the marinade.
  6. Pour the oil into a heavy, deep pot to a depth of 4 inches. Heat over medium heat until the temperature of the oil reaches 350°F on a candy thermometer.
  7. Use a wire spider or slotted spoon to carefully lower the chicken 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.
  8. Spread the Buttermilk Herb Mayo on the bottom of the bun. Add 3 pickle slices and a quarter of the shredded lettuce. Transfer the chicken to the prepared buns and serve.
Recipe Notes

Buttermilk Herb Mayo

Makes 2 cups

2 cups Hellman’s mayonnaise
2 tablespoons buttermilk
2 teaspoons white wine vinegar
1 tablespoon finely chopped parsley
2 teaspoons finely chopped chives
1/4 teaspoon finely chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Put all the ingredients into a medium mixing bowl and stir until well combined.