Fried Chicken Sandwich with California Prune Purée
This chicken sandwich created by Chef Mikel of Chef’s Roll.
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
- 1 quart buttermilk
- hot sauce 4-6 dashes (crystal or red hot)
- pickle juice 1/4 cup
Prune puree
- 1 quart California Prunes
- water to cover
Directions
Crispy chicken skin
- Place skin on a rack and bake until crispy at 350f. Save rendered fat for Fish sauce schmaltz
Fish Sauce Schmaltz
- Add sauce ingredients, stir in a bowl, and set aside
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 350°F until golden brown.
Prune puree
- Cook the prunes down and blend into a puree consistency
Assembly
- To build. Add prune puree to the bun then top with fried chicken, fish sauce schmaltz, and crispy chicken skin. Then add the top bun.
