Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large boneless, skinless chicken breasts (about 1 1/2 lb / 680 g), halved horizontally
- Brine: 2 cups (480 ml) buttermilk, 2 tbsp (30 ml) hot sauce, 2 tsp kosher salt, 1 tbsp (12 g) brown sugar, 2 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cayenne
- Dredge: 1 1/2 cups (195 g) all-purpose flour, 1/2 cup (65 g) cornstarch, 1 tbsp (12 g) baking powder, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder
- Fry oil: 6 cups (1.4 L) neutral oil (peanut or canola), for a 1 1/2–2 inch depth
- Hot dust: 2 tsp cayenne, 1 tsp smoked paprika, 1 tsp light brown sugar, 3/4 tsp kosher salt
- Herb–buttermilk mayo: 1/2 cup (120 g) mayonnaise, 3 tbsp (45 ml) buttermilk, 1 tbsp chopped fresh dill, 1 tbsp chopped parsley, 1 tbsp chopped chives, 1 tsp lemon juice, 1 small garlic clove (grated), 1/2 tsp kosher salt
- To serve: 4 potato buns, 2 tbsp (28 g) unsalted butter, 16–24 dill pickle chips
Do This
- 1) Brine chicken in buttermilk + spices 4–12 hours (refrigerated).
- 2) Stir together herb–buttermilk mayo; chill.
- 3) Mix dredge; drizzle in 3 tbsp brine to make craggy bits.
- 4) Dredge chicken (press hard); rest breaded pieces 10 minutes.
- 5) Fry at 350°F (177°C) until 165°F (74°C) inside, 6–8 minutes total.
- 6) Dust hot chicken with cayenne mix; rest 2 minutes.
- 7) Butter-toast buns, spread mayo, add pickles and chicken; serve.
Why You’ll Love This Recipe
- That signature heat: a spicy chile brine plus a final cayenne dust for punchy, Shake Shack-style warmth.
- Extra-craggy crust: a flour-cornstarch dredge with “nubby” bits that fries up crunchy and rugged.
- Balanced build: cool herb–buttermilk mayo and sharp pickles keep every bite bright and not too heavy.
- Home-cook friendly: no special equipment beyond a thermometer and a sturdy pot.
Grocery List
- Produce: dill pickles (chips), fresh dill, fresh parsley, fresh chives, lemon, garlic
- Dairy: buttermilk, unsalted butter
- Meat: boneless, skinless chicken breasts
- Bakery: potato buns
- Pantry: mayonnaise, all-purpose flour, cornstarch, baking powder, hot sauce, neutral frying oil (peanut or canola), brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper
Full Ingredients
Chicken and Chile Brine
- 2 large boneless, skinless chicken breasts (about 1 1/2 lb / 680 g total)
- 2 cups (480 ml) buttermilk
- 2 tbsp (30 ml) hot sauce (Louisiana-style works well)
- 2 tsp (10 g) kosher salt
- 1 tbsp (12 g) light brown sugar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
Nubby Dredge (Extra-Crunchy Coating)
- 1 1/2 cups (195 g) all-purpose flour
- 1/2 cup (65 g) cornstarch
- 1 tbsp (12 g) baking powder
- 2 tsp (10 g) kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
Frying
- 6 cups (1.4 L) neutral oil (peanut or canola), or enough for 1 1/2–2 inches depth in your pot
Cayenne Hot Dust (Shake Shack-Style Finish)
- 2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp light brown sugar
- 3/4 tsp kosher salt
Herb–Buttermilk Mayo
- 1/2 cup (120 g) mayonnaise
- 3 tbsp (45 ml) buttermilk
- 1 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh chives
- 1 tsp lemon juice
- 1 small garlic clove, finely grated (about 1/2 tsp)
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
To Assemble
- 4 potato buns
- 2 tbsp (28 g) unsalted butter, softened
- 16–24 dill pickle chips (about 4–6 per sandwich)
Step-by-Step Instructions
Step 1: Prep the chicken and start the chile brine
Slice each chicken breast horizontally to create 2 thinner cutlets (you’ll have 4 pieces total). If any pieces are very thick, gently pound to an even thickness of about 1/2 inch (1.3 cm) so they fry evenly.
In a medium bowl, whisk together the buttermilk, hot sauce, kosher salt, brown sugar, smoked paprika, garlic powder, and cayenne. Add the chicken, turn to coat, cover, and refrigerate for at least 4 hours and up to 12 hours.
Step 2: Make the herb–buttermilk mayo
In a small bowl, stir together mayonnaise, buttermilk, dill, parsley, chives, lemon juice, grated garlic, salt, and pepper. Cover and refrigerate until serving time (at least 20 minutes is great; it gets better as it sits).
Step 3: Mix the dredge and create the “nubby” crust bits
In a wide shallow bowl (or a 9×13-inch pan), whisk together flour, cornstarch, baking powder, salt, pepper, smoked paprika, garlic powder, and onion powder.
Lift the chicken from the brine, letting excess drip back into the bowl. Spoon 3 tablespoons of the brine into the flour mixture. Use your fingertips to rub it in until you get lots of little shaggy clumps. These bits are what make the crust craggy and extra crunchy.
Step 4: Dredge the chicken and let it set
Working with one piece at a time, press chicken firmly into the dredge, flip, and press again. Really pack the coating on—this is how you get that thick, rugged crust.
Set the breaded chicken on a wire rack (or a parchment-lined sheet) and let it rest for 10 minutes at room temperature. This short rest helps the coating hydrate and cling better during frying.
Step 5: Heat the oil to 350°F and fry until crisp
In a heavy pot or Dutch oven, add oil to a depth of 1 1/2–2 inches. Heat over medium-high to 350°F (177°C). Keep a close eye on temperature; adjust the burner as needed to stay between 340–360°F (171–182°C).
Fry 1–2 pieces at a time (don’t crowd the pot). Cook for 6–8 minutes total, flipping once, until deeply golden and the thickest part reads 165°F (74°C) on an instant-read thermometer.
Transfer to a wire rack set over a sheet pan (or a paper towel–lined plate). Let excess oil drip for about 1 minute before seasoning.
Step 6: Dust with cayenne seasoning while hot
In a small bowl, combine cayenne, smoked paprika, brown sugar, and salt.
While the chicken is still hot, sprinkle 1/2 to 1 tsp of the seasoning over each piece (more if you want it hotter). Flip and lightly season the second side too. Let the chicken rest for 2 minutes so the crust settles and stays crunchy.
Step 7: Toast the buns and build the sandwiches
Split the potato buns. Spread a thin layer of softened butter on the cut sides. Toast in a skillet over medium heat until golden, 2–3 minutes.
Spread about 1 1/2 to 2 tablespoons herb–buttermilk mayo on each bun (top and/or bottom—your choice). Add 4–6 dill pickle chips to the bottom bun, set the hot chicken on top, cap with the top bun, and serve immediately.
Pro Tips
- Use a thermometer twice: keep oil at 350°F (177°C) and cook chicken to 165°F (74°C) for perfect crunch and juicy meat.
- Press the dredge hard: the signature crust comes from firmly packing flour onto the brined chicken.
- Rest the breaded chicken: that 10-minute set time helps prevent bald spots during frying.
- Season immediately: the cayenne dust sticks best while the crust is hot and just a little oily.
- Keep it crisp: drain on a wire rack, not directly on paper towels, to avoid steaming the crust.
Variations
- Extra-hot “Hot Ones” style: add an extra 1 tsp cayenne to the dust and mix 1 tsp hot sauce into the mayo.
- Make it a slider platter: use slider potato buns and cut each fried cutlet in half; keep pickles and mayo the same.
- Thigh version: substitute 4 boneless, skinless chicken thighs; brine the same and fry to 175°F (79°C) for the best texture.
Storage & Make-Ahead
Best fresh: This sandwich is at its peak right after frying.
Make-ahead: You can brine the chicken up to 12 hours ahead. You can also make the herb–buttermilk mayo up to 3 days ahead (covered, refrigerated). Mix the dry dredge up to 1 week ahead; store airtight at room temperature.
Leftovers: Store fried chicken (without bun) airtight in the fridge up to 3 days. Recrisp on a wire rack over a sheet pan in a 425°F (218°C) oven for 10–14 minutes, until hot and crunchy (chicken should reach 165°F/74°C again). Assemble with fresh buns, pickles, and mayo.
Nutrition (per serving)
Approximate, per 1 sandwich (including bun, pickles, mayo; assumes oil absorption typical of deep-frying): Calories: 860; Protein: 43 g; Carbohydrates: 68 g; Fat: 47 g; Saturated Fat: 10 g; Fiber: 3 g; Sugars: 9 g; Sodium: 1850 mg.
