Copycat Shake Shack Chick’n Shack Sandwich

Why You’ll Love This Recipe

• Craggy, shatteringly crisp chicken cutlets that stay juicy, thanks to a buttermilk brine.
• A cool, herb-flecked buttermilk mayo riff that nods to the original Chick’n Shack.
• Toasted potato rolls for that pillowy, lightly sweet bite.
• All home-cook friendly: no special equipment beyond a thermometer and a heavy pot.

Grocery List

• Produce: Green leaf lettuce, lemon, garlic, fresh dill, chives, flat-leaf parsley
• Dairy: Buttermilk, unsalted butter, 1 large egg
• Pantry: Boneless skinless chicken breasts, mayonnaise, all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, paprika, cayenne, garlic powder, onion powder, Dijon mustard, hot sauce, neutral frying oil (canola/peanut), potato rolls, dill pickle chips

Full Ingredients

Buttermilk Brine

• 1 lb (450 g) boneless, skinless chicken breasts, halved horizontally into 4 cutlets (about 1/2 inch/1.25 cm thick)
• 1 cup (240 ml) buttermilk
• 1 large egg
• 2 tsp kosher salt (Diamond Crystal; use 1 1/4 tsp if Morton’s)
• 1 tsp granulated sugar
• 1 tsp hot sauce (Frank’s, Crystal, or similar)
• 1 tsp sweet paprika
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Craggy Dredge

• 1 1/2 cups (195 g) all-purpose flour
• 1/2 cup (70 g) cornstarch
• 1 tbsp baking powder
• 2 tsp kosher salt
• 1 tsp sweet paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder

Herb–Buttermilk Mayo (ShackSauce Riff)

• 1/2 cup (120 g) mayonnaise
• 3 tbsp (45 ml) buttermilk
• 1 tbsp (15 ml) fresh lemon juice
• 2 tsp Dijon mustard
• 1 small garlic clove, finely grated (about 1/2 tsp)
• 2 tbsp finely minced fresh herbs (mix of dill, chives, and parsley)
• 1/4 tsp kosher salt, plus black pepper to taste
• Optional: a few dashes hot sauce

For Frying & Assembly

• Neutral oil for frying (about 1.5 qt/1.4 L; 1.5–2 inches/4–5 cm depth in pot)
• 4 soft potato rolls (e.g., Martin’s)
• 2 tbsp (28 g) unsalted butter, softened
• 8–12 dill pickle chips
• 4 crisp green leaf lettuce leaves (or butter lettuce)

Step-by-Step Instructions

Step 1: Prep and Brine the Chicken

Halve the chicken breasts horizontally to make 4 even cutlets about 1/2 inch (1.25 cm) thick. In a medium bowl, whisk buttermilk, egg, salt, sugar, hot sauce, paprika, black pepper, garlic powder, and onion powder. Submerge chicken, cover, and refrigerate 4–24 hours. Longer brining equals juicier meat and better seasoning.

Step 2: Make the Herb–Buttermilk Mayo

In a small bowl, mix mayonnaise, buttermilk, lemon juice, Dijon, grated garlic, herbs, salt, and a few grinds of black pepper (plus hot sauce if using). Aim for a spoonable, slightly tangy sauce. Cover and refrigerate; 30 minutes of chill time lets the flavors bloom.

Step 3: Build the Craggy Dredge

In a wide bowl, whisk flour, cornstarch, baking powder, salt, paprika, cayenne, black pepper, and garlic powder. Lift a piece of chicken from the brine, letting excess drip. For extra cragginess, drizzle 2–3 tablespoons of the buttermilk brine into the flour and toss with fingers to form tiny flour pearls and shaggy bits.

Step 4: Double-Dredge and Rest

Press each cutlet firmly into the flour mixture, shake off loose flour, dip back into the brine, then pack into the dredge again, really pressing to create crags. Transfer to a wire rack and let rest 10 minutes. This rest hydrates the coating so it adheres and fries up ultra crisp.

Step 5: Fry to Golden Perfection

Heat 1.5–2 inches (4–5 cm) neutral oil in a heavy pot to 350°F (175°C). Fry 2 cutlets at a time, adjusting heat to maintain 325–350°F (163–175°C). Cook 4–6 minutes total, turning once, until deeply golden and the thickest part reads 160°F (71°C); carryover will reach 165°F (74°C). Transfer to a clean rack, sprinkle with a pinch of salt, and keep warm in a 200°F (95°C) oven while you fry the rest.

Step 6: Toast the Rolls and Prep Toppings

Split potato rolls and lightly spread cut sides with softened butter. Toast cut-side down in a skillet over medium heat until golden, 1–2 minutes. Pat lettuce dry (crisp and dry lettuce keeps the bottom bun from getting soggy) and set out pickle chips.

Step 7: Assemble and Serve

Spread 1–2 tablespoons herb–buttermilk mayo on each toasted bottom bun. Add lettuce, pickles, then a hot, crispy chicken cutlet. Spoon another tablespoon of sauce on the top bun, cap the sandwich, and serve immediately while the coating is audibly crunchy.

Pro Tips

• Salt brand matters: if using Morton’s kosher salt, reduce to about 60% of Diamond Crystal amounts.
• Crag-maker move: tossing a little brine into the flour to form clumps gives you those signature craggy ridges.
• Temperature control is everything. Too cool and the crust soaks oil; too hot and it browns before the inside cooks.
• Rest the dredged cutlets 10 minutes before frying for a sturdier, blistery crust.
• Keep it crisp: drain on a wire rack, not paper towels, so steam doesn’t soften the coating.

Variations

• Spicy Shack: Double the cayenne in the dredge and add hot sauce to the mayo. Add a drizzle of hot honey for heat-meets-sweet.
• Extra-Pickley: Swap 2 tbsp of the lemon/buttermilk in the sauce for dill pickle brine and add finely chopped pickles.
• Gluten-Friendly: Use a cup-for-cup gluten-free flour blend plus cornstarch; fry as directed.

Storage & Make-Ahead

Brine the chicken up to 24 hours ahead. Mix the herb mayo up to 5 days in advance and keep refrigerated. Dredge mixture can be whisked together 2 days ahead; store airtight. Fried cutlets are best fresh, but leftovers keep 1–2 days in the fridge; re-crisp on a wire rack at 400°F (205°C) for 8–12 minutes. Toast buns and assemble right before serving.

Nutrition (per serving)

Approximate per sandwich: 760 calories; 36 g fat; 60 g carbohydrates; 41 g protein; 3 g fiber; 1,250 mg sodium. Values will vary with oil absorption, bun brand, and sauce amount.