Fried chicken sandwich with crispy chicken skin, fish sauce schmaltz, and California Prune puree.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with California Prunes.
Crispy Chicken Skin
METHOD
- Place skin on a rack and bake until crispy at 350f. Save rendered fat for fish sauce schmaltz.
Fish Sauce Schmaltz
INGREDIENTS
- 2-3 ea. Thai chiles, sliced thin
- 1/2 cup Fish sauce
- fat rendered from chicken skin
- 1 tbsp. Vinegar/ lime juice
- 1 tbsp. Garlic, minced
- 1 tbsp. Ginger, minced
METHOD
- Stir in a bowl and set aside.
Fried Chicken
INGREDIENTS
- Fryer or pot/dutch oven with oil
- 1 ea. Whole chicken, deboned and skin removed.
- Flour to coat
- 1 qt. Buttermilk
- 4-6 dashes Hot sauce (crystal or red hot)
- 1/4 cup Pickle juice
METHOD
- 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 350f until golden brown.
Prune Puree
INGREDIENTS
- 1 qt. California Prunes
- Water to cover
METHOD
- Cook the prunes down and blend into a puree consistency.
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.
