Fried Chicken Sandwich

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


Fish sauce schmaltz

  • 2-3 Thai chile’s 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
  • 1 quart buttermilk
  • hot sauce 4-6 dashes (crystal or red hot)
  • pickle juice 1/4 cup


Prune puree

  • 1 quart Californi Prunes
  • water to cover


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 until golden brown.

Crispy chicken skin

Place the skin on a rack and bake until crispy at 350ºf. Save rendered fat for Fish sauce schmaltz.

Fish Sauce Schmaltz
Add sauce ingredients, stir in a bowl, and set aside.

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!


Craving something sweet? Check out this Jelly Donut recipe!