a white plate with three Fried Chicken Sandwiches

Fried Chicken Sandwich

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This Fried Chicken Sandwich is an elevated take on the KFC classic. Chef Mikel Anthony skips the mayo, mustard, or ranch and instead makes chicken schmaltz using California Prunes, fish sauce, and Thai chiles.

a white plate with three Fried Chicken Sandwiches

What makes this Fried Chicken Sandwich special?

You know what they say, “the secret’s in the sauce”. Chef Mikel whips up a Chicken Schmaltz to use in place of traditional condiments. This spicy and acidic dressing works well with the fried chicken, keeping the flavors fresh rather than overly heavy. That’s not the only unique surprise that Chef Mikel has in store for us. He then tops the sandwich with a piece of crispy chicken skin AND prune purée!

a white plate with three Fried Chicken Sandwiches

Fried Chicken Sandwich

Mikel Anthony
This Fried Chicken Sandwich is an elevated take on the KFC classic. Chef Mikel Anthony skips the mayo, mustard, or ranch and instead makes chicken schmaltz using California Prunes, fish sauce, and Thai chiles. This recipe is part of the Chef’s Roll Test Kitchen Series. 
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Entree, Lunch
Cuisine Chef Created
Servings 8
Calories 570 kcal

Ingredients
 
 

Fish sauce schmaltz

  • 2-3 Thai chiles sliced thin
  • 1/2 cup fish sauce
  • fat rendered from chicken skin
  • 1 TBSP of vinegar/ lime juice
  • 1 TBSP garlic minced
  • 1 TBSP ginger minced

Fried chicken

  • Fryer or pot/dutch oven with oil
  • 1 whole chicken deboned and skin removed
  • flour to coat
  • 2 cups buttermilk
  • hot sauce 4-6 dashes crystal or red hot
  • 1/4 cup pickle juice

Prune purée

  • 2 cups California Prunes
  • water to cover

For the sandwich

  • 8 brioche buns

Instructions
 

For the Fried chicken

  • Remove the skin from the chicken. Fabricate into 8 pieces. Debone. Slice chicken according to desired sizes of chicken pieces. Marinate chicken pieces in buttermilk, some hot sauce, and pickle juice combined overnight or up to 1 hour. Place flour into a bowl. Bring one piece of chicken at a time into a bowl with flour and pack. Place onto a rack and sheet tray until all are covered with flour. Fry 2-3 pieces at a time at 350ºF (180C) until golden brown.

For the Crispy Chicken Skin

  • Place the skin on a rack and bake until crispy at 350ºF (180C). Save rendered fat for Fish sauce schmaltz.

For the Fish Sauce Schmaltz

  • Add sauce ingredients, stir in a bowl, and set aside.

For the Prune puree

  • Cook the prunes down and blend into a puree consistency.

Build your Fried Chicken Sandwich

  • Add prune puree to the bun then top with fried chicken, fish sauce schmaltz, and crispy chicken skin. Then add the top bun and enjoy!

Video

Notes

Craving something sweet? Check out this Jelly Donut recipe!

Nutrition

Calories: 570kcalCarbohydrates: 83gProtein: 25gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 84mgSodium: 1332mgPotassium: 1260mgFiber: 8gSugar: 51gVitamin A: 1264IUVitamin C: 5mgCalcium: 206mgIron: 2mg
Keyword chef’s roll, fried chicken sandwich, mikel anthony, schmaltz
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