Fried Chicken Sandwich with California Prune Purée

This chicken sandwich created by Chef Mikel of Chef’s Roll.


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


Crispy chicken skin

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

Fish Sauce Schmaltz

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

Fried Chicken

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

Prune puree

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


  1. 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.

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