The Big Shipp Recipe

Prep and brine

Butterfly each jumbo chicken breast if very thick or pound to an even 1/2-inch thickness. In a large bowl, combine 1 1/2 cups buttermilk and 1 tablespoon hot sauce. Add the chicken, cover, and refrigerate 1 to 4 hours (minimum 1 hour) to tenderize and flavor.

Dry mix

In a shallow dish or pie plate, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp cayenne pepper until evenly combined.

Dredge and double coat

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour until fully coated, then dip quickly back into the buttermilk (about 5–10 seconds) and press again into the flour for a double coat. Place on a wire rack and let rest 10–15 minutes to set the crust.

Heat oil

Pour about 1 liter vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 3–4 inches. Heat to 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Fry

Fry chicken in batches, careful not to overcrowd, 6–9 minutes per side depending on thickness, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs and transfer to a rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven while finishing remaining pieces.

Optional finish

If you want an extra-crisp finish, lightly spray the fried pieces with neutral oil and return to the 200°F oven for 3–4 minutes before assembling.

Whisk together 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tablespoon lime juice, 1 tsp Dijon mustard, 1 tsp minced garlic, 1/2 tsp smoked paprika, 1/2 tsp honey, 1/4 tsp kosher salt and 1/4 tsp black pepper until smooth. Taste and adjust heat or acidity — add more chipotle for heat or extra lime for brightness. Refrigerate until ready to use.

In a large bowl combine 2 cups julienned jicama, 1 cup shredded red cabbage, 1/2 cup shredded carrot, 2 tbsp sliced green onion and 2 tbsp chopped cilantro. In a small bowl whisk together 1 tablespoon lime juice, 1 tsp rice vinegar, 1 tsp olive oil, 1/2 tsp honey, 1/4 tsp kosher salt and 1/4 tsp black pepper. Pour dressing over the vegetables and toss to coat. Let sit 10 minutes to meld flavors, then taste and adjust seasoning.

Preheat a skillet or griddle over medium heat. Spread 1/2 tablespoon softened butter on the cut sides of each brioche bun and toast cut-side down until golden, 1–2 minutes. Keep warm.

To assemble: place a leaf or two of lettuce on the bottom bun, add the fried jumbo chicken breast (trim to fit if necessary), spread 1–2 tablespoons chipotle remoulade on the top bun, pile about 1/2 to 3/4 cup jicama slaw on top of the chicken, add pickles if using, then close with the top bun. Press lightly and serve immediately with fries.

Cut potatoes into even 1/4–1/2-inch fries and soak in cold water 20–30 minutes to remove starch; drain and pat very dry with towels.

For pan or shallow-fry: toss dried fries with 2 tablespoons vegetable oil, spread on a baking sheet, season with salt and pepper, and bake in a 425°F (220°C) oven for 25–30 minutes, flipping once, until golden and crisp. For deep-fry: heat oil to 325°F (160°C), fry in batches 3–4 minutes until tender but not colored, remove and drain, then increase oil to 375°F (190°C) and fry a second time 1–2 minutes until crisp and golden. Drain and immediately season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Serve fries hot alongside the assembled sandwich.