Chick'n Shack
Buttermilk Marinade
Seasoned Flour
For the Buttermilk Marinade
  1. MIX together all ingredients in a medium mixing bowl. Set aside.
For the Seasoned Flour
  1. WHISK together all ingredients in a deep wide dish. Set aside.
For the Buttermilk Herb Mayo
  1. 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.
  2. 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.
  3. LIFT one piece of chicken at a time from the marinade, and dredge really well in the seasoned flour, shaking off any excess flour.
  4. 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.
  5. 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.
  6. 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.
  7. 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


Want the full burger and wine experience? Try the Chick'n Shack with the 2014 Estampa Estate Cabernet Sauvignon Petit Verdot! This Chilean wine is extra special, the two varietals were vinified individually before they were allowed to ferment together. Pairing with fried chicken isn't easy, but the combo of these two grapes has the body to make it work. Get yours here!