Dinner · 45 min · american

Copycat Chicken Shack (Shake Shack style)

Chicken breasts does the heavy lifting here, with low-fat buttermilk rounding it out. An American dinner that takes 45 minutes, start to finish. The macros do the talking: 38g protein, 36g carbs, and 14g fat in every 420-calorie serving. Naturally high-protein, it scales cleanly if you are cooking for more than one.

Ingredients

• 2 Chicken breasts
• 1 cup Low-fat buttermilk
• 1/2 cup All-purpose flour
• 1/3 cup Panko breadcrumbs
• 1 tsp Paprika
• 1/2 tsp Garlic powder
• 2 Potato buns
• 2 tbsp Light mayo
• 2 tbsp Fresh herbs (parsley, chives, dill), chopped
• 1 tsp Lemon juice
• 6 Dill pickle chips
• 1 cup Shredded lettuce

Steps

1. Pound the chicken to an even 1/2 inch, then brine it in the buttermilk with a teaspoon of salt for at least 30 minutes — Shake Shack marinates theirs, and the tang is the whole point.
2. Stir the herbs and lemon into the mayo for the buttermilk herb mayo; refrigerate so the flavors marry.
3. Mix the flour, panko, paprika, garlic powder, salt, and pepper in a shallow dish.
4. Lift the chicken from the brine, let the excess drip off, and press it firmly into the coating on both sides; rest 5 minutes so the crust sets.
5. Air-fry at 400°F for 10 to 12 minutes, flipping once, until the crust is deep golden and the center reads 165°F.
6. Toast the potato buns, sauce both sides, then pickles, a mound of shredded lettuce, and the chicken while it is still crackling.

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