‘KFC’ SANDWICH

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READY IN: 3hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE MAYO:
  • Place vinegar, miso and egg yolks in a blender and mix to combine.
  • With the motor running, slowly drizzle in the oil a thin stream to emulsify.
  • Transfer mayo into a container and refrigerate until ready to use.
  • FOR THE KFC SAUCE:
  • Combine all the ingredients in a small bowl and mix until uniform.
  • Transfer into a container and refrigerate until ready to use.
  • FOR THE SANDWICH:
  • In a large bowl, combine the buttermilk and spices.
  • Add the chicken to the buttermilk mixture and allow to marinade in the refrigerator for 2-4 hours.
  • Preheat a fryer filled with oil to 350°F.
  • Season the flour with salt and combine.
  • Dredge the chicken well in the seasoned flour, and gently drop into the oil and fry for 6-8 minutes.
  • Once, golden brown, remove from the oil and allow to cool on a wire rack.
  • Raise fryer temperature to 375F.
  • Re-fry chicken for 60-90 seconds until very crisp., remove and drain on paper towel lined tray.
  • Spread the miso mayo on the top and bottoms of a potato roll.
  • Glaze the chicken thighs in the ‘KFC’ sauce. Place a thigh on each roll.
  • Add and remaining sauce over the thighs.
  • Serve with shaved lettuce or cabbage and fresh cucumber.
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