UAE · Shake Shack UAE · Recipes
Chicken Shack-Style Crispy Chicken Sandwich (Copycat)
A home version of the crispy fried chicken sandwich format: a chicken breast marinated in spiced buttermilk, double coated in seasoned flour, fried golden, and served in a soft buttered bun with mayonnaise and pickles. The marinade needs 2 to 4 hours in the fridge, so start it well ahead of frying. It has not been kitchen-tested for this site yet, so treat it as a starting point. The home cost below is an estimate for the ingredients listed, per sandwich.
What it costs: restaurant vs home
| Option | Cost |
|---|---|
| Non-VegChicken Shack at Shake Shack UAE (typical price, from the menu page) | 38 AED |
| This home version, per serving | 13 AED |
| You save | 25 AED (66%) |
Restaurant price is the typical figure from our Shake Shack UAE menu data (prices vary by location). Home cost is an estimate for the ingredients listed, per serving.
Ingredients
| Amount | Ingredient | Note |
|---|---|---|
| 2 | chicken breasts | about 180 g each, pounded to even thickness |
| 240 ml | buttermilk | for the marinade |
| 1 tbsp | hot sauce | for the marinade |
| 1 tsp | salt | for the marinade |
| 150 g | plain flour | for the coating |
| 2 tbsp | cornstarch | for the coating |
| 1 tsp | paprika | for the coating |
| 0.5 tsp | garlic powder | for the coating |
| 0.5 tsp | onion powder | for the coating |
| 1 | egg | for the wash |
| 2 tbsp | buttermilk | for the wash |
| 500 ml | vegetable oil | for frying |
| 2 | soft burger buns | n/a |
| 2 tbsp | mayonnaise | n/a |
| 8 slices | dill pickles | n/a |
| 1 tbsp | butter | for the buns |
| n/a | salt and black pepper | to taste |
Method
- Score the chicken breasts lightly on both sides, then put them in a bowl with the buttermilk, hot sauce and salt. Cover and refrigerate for 2 to 4 hours.
- Mix the flour, cornstarch, paprika, garlic powder, onion powder, salt and pepper in a shallow dish.
- Beat the egg with the 2 tablespoons of buttermilk in a second shallow dish.
- Lift a breast from the marinade, letting the excess drip off, and press it into the seasoned flour to coat it well.
- Dip the coated breast into the egg wash, then back into the flour, pressing firmly so the coating sticks.
- Rest the coated breasts on a rack for 10 minutes so the coating sets.
- Heat the oil to about 175 degrees C and fry the breasts for 4 to 5 minutes until deep golden and cooked through, then drain on a rack.
- Butter the buns and toast them cut side down in a dry pan.
- Spread mayonnaise on both bun halves, add pickles and the fried chicken, then serve straight away.
Tips
- Pounding the breasts to an even thickness is the difference between juicy chicken and a dry edge.
- Letting the coating rest before frying keeps it from falling off in the oil.
- A rack beats kitchen paper for draining, as the underside stays crisp instead of steaming soft.
Recipe credit: adapted in our own words from the tested recipe by Allrecipes. Their Copycat Fried Chicken Sandwich by Chef John, tested by the Allrecipes Test Kitchen, was the reference point for the buttermilk marinade and the double coating here. Our wording, quantities and method above are our own. The recipe above is complete as published here; the original is credited only as a reference for readers who want to compare: original tested recipe at Allrecipes.
See the full Shake Shack UAE menu & prices The original item: Non-VegChicken Shack