The reason why this deep-fried breast meat with pickles, lettuce and buttermilk-herb mayo on a bun works is the ratio of crunchy crust to meat. Usually, fried chicken has more meat-to-crispy-skin ratio; it’s the nature of the beast. But Shake Shack has decided to indulge in everyone’s favorite part: the crust. The ChickenShack’s ratio is just about even. In fact, you might even get more crunch than meat. The buttermilk-herb mayo is light and refreshing, and the pickles add a little acidity to cut through the richness of the fried chicken. It’s all about balance, which is what was missing from the other two sandwiches. Sadly, perhaps because of a trademark dispute, the ChickenShack is currently only available at the three Brooklyn Shake Shack locations. Whatever the reason for this exclusivity, I hope the sandwich makes it onto menus in Manhattan branches soon.