It’s no question sandwiches are having somewhat of a renaissance at the moment, and there are some damn good options out there. Try to recreate that magic at home, however, and one quickly realises there’s a little more two it than just slapping three fillings between some bread.
We’re here to tell you, though, that it can be done—at least with a little help from head chef/owner at Sydney’s , Pureephat 'Bhas' Kraikangwan, who’s sharing the recipe on his Buttermilk Fried Chicken Sando.
Ingredients
First Marinade
- 1kg Maryland deboned with skin
- 20ml fish sauce
- 10g palm sugar pound into small pieces
- 30g coriander roots
- 20g garlic
- Whole white pepper
- One punnet of lemongrass
- Sea salt a pinch
- Water 100g
Second Marinade
- 800ml Buttermilk
- 10g Cajun spice
- 5g Garlic powder
- 5g Onion powder
- 5g Cinnamon powder
- 3g Clove powder
- 10g Smoked paprika powder
- 10g Black pepper powder
- 10g Coriander seed powder
- 5g Chill powder
Chill Mayo Sauce
- 200g Japanese mayonnaise
- 50g chilli Sriracha
- 1tsp of mixed spices from second marinade
Bread
- Thick cut milk-white bread or wholemeal
- Unsalted Butter
Pickled Cucumber (Optional)
- 200g Baby cucumber
- 10g Salt
- 100g Sugar
- 100ml White vinegar
- 500ml Water
- 5g Limestone paste
- One small sheet of Konbu
- 10ml Yuzu juice
Method
First Chicken Marinade
- Clean the chicken with vinegar and drain it well.
- Pound the garlic, coriander roots, whole white pepper, a pinch salt and lemongrass with mortar and pestle until it becomes a fine paste.
- Marinate chicken with the paste and then add the fish sauce, palm sugar, and water.
- Remove chicken and marinated liquid into a vacuum pack and leave in the fridge. Marinate for one day.
Second Chicken Marinade
- Mix all the powder together.
- Remove chicken from the vacuum pack, add buttermilk and add spices. Mix well.
- Marinate for another day.
Chicken
- Coat the chicken all over in plain flour and leave in the fridge for 10 minutes before frying.
- Deep fry at 190 degrees until cooked.
Chill Mayo Sauce
- Mix the Japanese mayonnaise, chilli Sriracha and mixed spices.
- Keep in a small bowl for preparation.
Pickled Cucumber (Optional)
- Wash the baby cucumber and drain well.
- Bring water to the boil, add sugar, white vinegar, limestone paste mix until sugar is dissolved.
- Set the side of the liquor until cold.
- Add liquid to cover the baby cucumber, pickle at room temperature for 2 days.
Preparation
- Trim crusts off bread.
- Spread the butter on both sides of the bread, add the chill mayo on both sides and place the cooked chicken on the bread.
- Cut in half, then garnish with mixed spices and add the pickled cucumber to the plate.
Now, head down to Melbourne and make Capitano’s famed vodka pasta.
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