When it comes to enjoying a Shake Shack Chicken Burger, the side dishes can elevate your dining experience. Think crispy fries or crinkle-cut fries. They bring a satisfying crunch. But why stop there? Consider a side of coleslaw for a refreshing crunch and added texture. How about a classic potato salad? It complements the flavors with creaminess.
Or, if you’re in the mood for something lighter, you could whip up a simple mixed green salad. Toss in some cherry tomatoes, cucumbers, and a zesty vinaigrette. Finally, don’t forget about a creamy milkshake or a tart lemonade to round out your meal. Both options add a fun twist!
Burgers have long been a staple of American cuisine, but the Shake Shack Chicken Burger elevates this classic to new heights. If you’re like me, you’re always on the lookout for the next satisfying meal. The Shake Shack Chicken Burger fits the bill perfectly.
Imagine biting into juicy fried chicken, complemented by creamy mayo, crunchy pickles, and snuggled between a perfectly toasted bun. It’s a combination that can make anyone weak at the knees.
But what makes this burger a hit? The answer lies in how well the flavors meld together. Each ingredient plays its part, and when you take a bite, it’s as if the flavors dance together in perfect harmony. Allow me to guide you through a delightful culinary journey where I’ll share everything you need to know about the Shake Shack Chicken Burger.
What is the Shake Shack Chicken Burger?
The Shake Shack Chicken Burger takes the concept of a classic fried chicken sandwich and gives it a unique spin. It’s crafted from thinly sliced, boneless chicken breast that is marinated, battered, and deep-fried to golden perfection.
This burger typically features a curated selection of ingredients that can include a tangy buttermilk herb mayo, fresh leafy greens, and crisp pickles, all enveloped by a toasty potato bun. It reflects Shake Shack’s commitment to quality but introduces a delightful crunch with each bite.
The chicken breast is marinated in a flavorful buttermilk mixture before being coated in seasoned flour. This combination not only tenderizes the meat but adds layers of flavor. The mayo has a creamy texture and a herbaceous note that complements the spice of the chicken.
The pickles add just the right amount of acidity to cut through the richness. In short, each element melds beautifully, resulting in a chicken sandwich that takes comfort food to the next level.
Why You’ll Love This Shake Shack Chicken Burger
Let me share why this burger is not just another meal; it’s an experience. First off, the crispy chicken: perfectly fried and golden brown, it boasts a satisfying crunch that will have you reaching for more. The marinated chicken is juicy and subtle in flavor, while the seasoned coating adds an extra punch.
But it doesn’t end there. The homemade buttermilk herb mayo brings a creamy, tangy touch. Trust me; there’s nothing like it. The pairing of the mayo with the crisp pickles adds an exciting contrast. Together, they create a flavor explosion. The fresh green lettuce provides a nice crunch, adding further texture and balance to the sandwich.
Then there’s the bun. A potato bun is soft yet sturdy enough to hold the burger without falling apart. Its slight sweetness complements the savory elements wonderfully. Each bite is a journey of textures and flavors, and you’ll savor every moment.
Let’s not forget that this burger is versatile. You can tweak the ingredients based on your taste preferences. If you like a kick, add some hot sauce. Prefer something milder? Skip the jalapeños; it’s entirely up to you.
The Ingredients You Will Need to Make the Shake Shack Chicken Burger
Let’s roll up our sleeves and gather our ingredients. You’ll need:
For the Buttermilk Marinade:
- 1/2 small clove garlic, peeled and gently crushed
- 1/2 small jalapeno pepper, split in half
- 1 small shallot, peeled and thinly sliced
- 2 teaspoons sea salt
- 1/4 teaspoon freshly cracked black pepper
- 2 cups cultured buttermilk
- 1 teaspoon honey
- 1 teaspoon lemon zest
For the Seasoned Flour:
- 2 skinless boneless chicken breasts, thinly sliced, about 6 oz. each, cut in half crosswise
- 3-1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 3 teaspoons coarse kosher salt
- 2-1/2 teaspoons smoked paprika
- 1-1/2 teaspoons freshly cracked black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon celery salt
- 1/2 teaspoon ground cumin
For Frying and Assembly:
- 4 toasted hamburger potato buns, buttered
- 12 slices of round kosher dill pickles
- 2 pieces green leaf lettuce, shredded into long strips
- Canola oil for deep frying
For the Buttermilk Herb Mayo (Makes 2 cups):
- 2 cups mayonnaise (preferably Hellman’s)
- 2 tablespoons cultured buttermilk
- 2 teaspoons white wine vinegar
- 1 tablespoon finely minced parsley
- 2 teaspoons finely chopped chives
- 1/4 teaspoon finely minced fresh thyme
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon Dijon mustard
Directions
Step 1: Prepare the Buttermilk Marinade
First, let’s kick off the process with the marinade. In a large bowl, combine the crushed garlic clove, halved jalapeño, thinly sliced shallot, sea salt, black pepper, cultured buttermilk, honey, and lemon zest. Mix everything well. Add your chicken slices to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least two hours, or, if you have time, overnight. This will infuse your chicken with all those delightful flavors.
Step 2: Make the Seasoned Flour
While your chicken is marinating, prepare the seasoned flour. In a separate large bowl, combine the all-purpose flour, baking powder, kosher salt, smoked paprika, black pepper, cayenne pepper, celery salt, and ground cumin. Whisk until everything is well mixed. This is where the magic happens—this blend will give your chicken that outstanding flavor and crunch.
Step 3: Heat the Oil
In a deep frying pan, pour in enough canola oil for frying. You’ll need about three inches of oil. Heat the oil to 350°F (175°C). You can check if the oil is hot enough by dropping in a small pinch of flour; if it bubbles up, you’re ready to go!
Step 4: Coat the Chicken
Take the marinated chicken out of the refrigerator. One piece at a time, lift a slice from the marinade, allowing excess to drip off. Then, dredge it into the seasoned flour, coating both sides well. Make sure to shake off any excess flour. Place the coated chicken on a plate and repeat until all chicken slices are coated.
Step 5: Fry the Chicken
Carefully slide the coated chicken pieces into the hot oil, frying in small batches to avoid overcrowding. Fry until golden brown and cooked through, about 4-5 minutes per side. Use a slotted spatula to remove the chicken from the oil and place it on a paper towel-lined plate to drain.
Step 6: Assemble the Burgers
Now comes the fun part—assembly! Start by buttering and toasting your potato buns. Once they have a lovely golden color, spread a generous layer of your homemade Buttermilk Herb Mayo on the bottom half of each bun. Layer on the fried chicken, followed by pickles and shredded lettuce. Top with the other half of the bun, and you’re done!
Notes
- Marinating Time: Ideally, let the chicken marinate overnight to enhance the flavors.
- Oil Temperature: Keep an eye on the oil temperature to ensure even cooking; too cool, and the chicken will soak up oil.
- Avoid Overcrowding: Fry in small batches to maintain the oil temperature.
- Make-Ahead: You can prepare the mayo and seasoned flour in advance to save time.
- Serving Fresh: Serve the burgers immediately for the best experience; crispy chicken is key!
Storage Tips
If you find yourself with leftovers, store them properly! Place any leftover chicken in an airtight container in the refrigerator for up to three days. The buns can be stored separately to avoid them becoming soggy. Reheat the chicken in an oven to regain that crispness rather than using a microwave.
Nutrition Information
shake shack chicken burger recipe nutrition facts
Serving Suggestions
- With Sweet Potato Fries: The natural sweetness of the fries pairs well with the savory chicken.
- Coleslaw: A crunchy slaw adds a fresh contrast and is refreshing.
- Potato Salad: Its creaminess complements the crispy chicken wonderfully.
- Grilled Corn on the Cob: Brush it with some herb butter for an indulgent side.
- Pickled Vegetables: They provide acidity that matches perfectly with the richness of the burger.
What Other Substitutes Can I Use in the Shake Shack Chicken Burger?
1. Chicken Thighs: If you prefer darker meat, chicken thighs offer a juicier option. Just ensure they’re cooked through for safety.
2. Gluten-Free Flour: For those avoiding gluten, a good all-purpose gluten-free flour works well as a substitute in the seasoned flour mix.
3. Plant-Based Chicken: There are various plant-based alternatives if you’re looking for a vegetarian option. These products can give you a similar experience.
4. Crispy Tofu: For a unique twist, crispy fried tofu can stand in for the chicken for a delicious vegetarian delight.
5. Homemade Mayo: If you’re watching your ingredients, making mayonnaise from scratch can give you more control over flavor and health benefits.
Shake Shack Chicken Burger Recipe
Equipment
- Large bowl
Ingredients
- 1/2 small clove garlic peeled and gently crushed
- 1/2 small jalapeno pepper split in half
- 1 small shallot peeled and thinly sliced
- 2 teaspoons sea salt
- 1/4 teaspoon freshly cracked black pepper
- 2 cups cultured buttermilk
- 1 teaspoon honey
- 1 teaspoon lemon zest
- Seasoned Flour
- 2 skinless boneless chicken breasts thinly sliced, about 6 oz. each, cut in half crosswise
- 3-1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 3 teaspoons coarse kosher salt
- 2-1/2 teaspoons smoked paprika
- 1-1/2 teaspoons freshly cracked black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon celery salt
- 1/2 teaspoon ground cumin
- 4 toasted hamburger potato buns buttered
- 12 slices of round kosher dill pickles
- 2 pieces green leaf lettuce shredded into long strips
- 4 tablespoons Buttermilk Herb Mayo
- Buttermilk Herb Mayo Makes 2 cups
- 2 cups mayonnaise preferably Hellman’s
- 2 tablespoons cultured buttermilk
- 2 teaspoons white wine vinegar
- 1 tablespoon finely minced parsley
- 2 teaspoons finely chopped chives
- 1/4 teaspoon finely minced fresh thyme
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon Dijon mustard
Instructions
- First, let’s kick off the process with the marinade. In a large bowl, combine the crushed garlic clove, halved jalapeño, thinly sliced shallot, sea salt, black pepper, cultured buttermilk, honey, and lemon zest. Mix everything well. Add your chicken slices to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least two hours, or, if you have time, overnight. This will infuse your chicken with all those delightful flavors.
- While your chicken is marinating, prepare the seasoned flour. In a separate large bowl, combine the all-purpose flour, baking powder, kosher salt, smoked paprika, black pepper, cayenne pepper, celery salt, and ground cumin. Whisk until everything is well mixed. This is where the magic happens—this blend will give your chicken that outstanding flavor and crunch.
- In a deep frying pan, pour in enough canola oil for frying. You’ll need about three inches of oil. Heat the oil to 350°F (175°C). You can check if the oil is hot enough by dropping in a small pinch of flour; if it bubbles up, you’re ready to go!
- Take the marinated chicken out of the refrigerator. One piece at a time, lift a slice from the marinade, allowing excess to drip off. Then, dredge it into the seasoned flour, coating both sides well. Make sure to shake off any excess flour. Place the coated chicken on a plate and repeat until all chicken slices are coated.
- Carefully slide the coated chicken pieces into the hot oil, frying in small batches to avoid overcrowding. Fry until golden brown and cooked through, about 4-5 minutes per side. Use a slotted spatula to remove the chicken from the oil and place it on a paper towel-lined plate to drain.
- Now comes the fun part—assembly! Start by buttering and toasting your potato buns. Once they have a lovely golden color, spread a generous layer of your homemade Buttermilk Herb Mayo on the bottom half of each bun. Layer on the fried chicken, followed by pickles and shredded lettuce. Top with the other half of the bun, and you’re done!
Notes
- Marinating Time: Ideally, let the chicken marinate overnight to enhance the flavors.
- Oil Temperature: Keep an eye on the oil temperature to ensure even cooking; too cool, and the chicken will soak up oil.
- Avoid Overcrowding: Fry in small batches to maintain the oil temperature.
- Make-Ahead: You can prepare the mayo and seasoned flour in advance to save time.
- Serving Fresh: Serve the burgers immediately for the best experience; crispy chicken is key!
Nutrition
Frequently Asked Questions
Conclusion
The Shake Shack Chicken Burger is more than just a meal; it’s a celebration of flavors. From the crispy chicken to the creamy mayo, each ingredient plays an essential role. And let’s face it, who doesn’t love a fantastic burger? This recipe is not just about cooking; it’s about enjoying moments with friends and family around the table.
So, fire up your kitchens, gather your loved ones, and create your version of this delicious burger. Don’t forget to experiment with sides and toppings. The beauty of cooking lies in the joy it brings. I promise that once you sink your teeth into this burger, you’ll realize why it’s worth every effort. Happy cooking, and enjoy your meal!
