CHICK’N SHACK SANDWICH
PG tested
Shake Shack made a name for itself in the early 2000s making really great burgers in a kiosk in New York City’s Madison Square Park. Such was its success that today it has locations in more than two dozen states and international cities. And it just published a cookbook, “Shake Shack: Recipes and Stories,” in which culinary director Mark Rosati kind of, sort of, shares some of the most famous recipes.
This being fried chicken season, the one for its famed Chick’n Shack sandwich immediately caught my eye. Marinated in buttermilk, dredged in seasoned flour, the chicken is tender, crispy-crunchy and just the ticket for a picnic.
The spices give it the tiniest bit of heat that pairs wonderfully with crunchy kosher dill pickle slices and a creamy buttermilk-herb mayo. FOR MARINADE 2 cups buttermilk 1 small shallot, peeled and sliced ½ small jalapeno, halved ½ small clove garlic, peeled and smashed 2 teaspoons salt ¼ teaspoon freshly ground black pepper FOR FLOUR 3½ cups flour 4 teaspoons baking powder 3 teaspoons salt 2½ teaspoons smoked paprika 1½ teaspoons freshly ground black pepper 1 teaspoon cayenne 1 teaspoon celery salt FOR DISH 2 thinly sliced skinless boneless chicken breasts, about 6 ounces each, halved crosswise Canola oil for deep-frying 4 tablespoons herbed mayonnaise (recipe follows)
4 potato hamburger buns, buttered and toasted 12 round kosher dill pickle slices 2 pieces leaf lettuce, shredded FOR HERBED MAYO 2 cups mayonnaise 2 tablespoons buttermilk 2 teaspoons white wine vinegar 1 tablespoon chopped parsley 2 teaspoons finely chopped chives
¼ teaspoon finely chopped thyme ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper
Make marinade: Mix all ingredients in a medium bowl; set aside.
Make seasoned flour: Whisk together all ingredients in a deep wide dish; set aside.
Add chicken to marinade. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
Lift one piece of chicken at a time from marinade and dredge well in flour, shaking off excess. Return chicken to marinade, fully submerge, then dredge again. Shake off excess and set aside.
Pour oil to 4 inches into heavy deep pot. Heat over medium until oil temperature reaches 350 degrees on a candy thermometer.
Use a wire spider or slotted spoon to carefully lower chicken into hot oil. Fry 2 pieces at a time until crust is deep golden brown and crisp, about 5 minutes. Drain on paper towels.
Spread mayonnaise on bottom of bun. Add 3 pickle slices and a quarter of the shredded lettuce. Transfer chicken to prepared buns and serve.
Makes 4 sandwiches.