Recipe By: Shake Shack
Ingredients
2 cups buttermilk
1 small shallot (peeled and sliced)
½ small jalapeño (halved)
½ small clove garlic (peeled and smashed)
2 teaspoons salt
¼ teaspoon freshly ground black pepper
3½ cups flour
4 teaspoons baking powder
3 teaspoons kosher salt
2½ teaspoons smoked paprika
1½ teaspoons freshly ground black pepper
1 teaspoon cayenne
1 teaspoon celery salt
2 thinly sliced, skinless boneless chicken breasts, about 6 oz. each (halved crosswise)
Canola oil for deep-frying
4 tablespoons Buttermilk Herb Mayo
4 hamburger potato buns (buttered and toasted)
12 round kosher dill pickle slices
2 pieces green leaf lettuce (shredded in long strips)
Cabernet Sauvignon Petit Verdot
Step By Step
1️⃣ Mix
MIX together all ingredients in a medium mixing bowl. Set aside.
2️⃣ Whisk
WHISK together all ingredients in a deep wide dish. Set aside.
3️⃣ Put
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.
4️⃣ Add
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.
5️⃣ Lift
LIFT one piece of chicken at a time from the marinade, and dredge really well in the seasoned flour, shaking off any excess flour.
6️⃣ Return
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.
7️⃣ Pour
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.
8️⃣ Use
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.
9️⃣ Spread
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.
