Instructions

1. 1
   Form chicken into 4 equal patties, about ½ inch thick. Season on both sides liberally with poultry shake. Set aside.
2. 2
   Pour lemon juice into a pie plate and place flour in another. Dip chicken into the lemon, then dredge in flour. Tap off excess, then let sit 2–3 minutes.
3. 3
   While chicken sits, heat oil in a deep fryer or cast-iron pot to 350°F. Add chicken and cook until golden brown and internal temperature reaches 165°F. Drain on a wire rack.
4. 4
   Serve chicken on buns with desired toppings.