Angelo's 677 Prime Fried Chicken Sandwich

Between a buttery potato bun everything comes together to create a symphony of flavors and textures to this dish. Executive Chef Ken Kehn shares with us a customer favorite from the menu at this local steakhouse located in downtown Albany, New York's theater district. From the sour and salty of the pickle brine to the creamy and fatty aioli, every component and step to this dish is designed to bring a different flavor element to the sandwich.
September 25, 2015


Seasoned Flour:
4 Cups AP Flour
2 Tbsp. Old Bay Seasoning
1 Tbsp. Your Favorite Cajun or Blackening Seasoning
1 tsp. Onion Powder
1 tsp. Granulated Garlic
1 tsp. Paprika
½ tsp. Cayenne Pepper
1 Tbsp. Coarse Ground Black Pepper
1 Tbsp. Kosher Salt

Mix all Ingredients together well and reserve.

Cabbage, Pickle and Jalepeno Slaw:
2 Cups Shredded White Cabbage
½ Cup Shredded Red Cabbage (Optional)
¾ Cup Thinly Sliced Dill Pickle Sticks
1/3 Cup Thinly Sliced Jalepeno Rings (Seeded if you prefer less spicy)
½ Cup Sugar
1 tsp. Kosher Salt
¼ Cup White Distilled Vinegar
¼ Cup Thinly Sliced Scallions
Mix all ingredients together and refrigerate for at least 4 hours and up to 2 days.

Sriracha Aioli:
2 Cups Homemade Mayo
1 Tbsp. Minced Garlic
1 Tbsp. Roasted Garlic (Smashed)
1/3 Cup Sriracha
1 Tbsp. Dijon Mustard
1 Tbsp. Lemon Juice
In a food processor, pulse all ingredients together until smooth. Refrigerate. Will keep for up to 1 week.

Buttermilk Mixture:
2 Cups Buttermilk
10 Shots Tabasco
2 tsp. Kosher Salt

Mix all ingredients together and reserve.

For the Sandwiches:
4 Chicken Thighs, Boneless and Skinless (Approx. 6 ounces each)
4 Potato Rolls (We use Martin’s, but just make sure it is a soft potato roll)
Butter for Griddling
All Other Components Listed Above
Oil for Frying

Place the chicken thighs in an airtight container or ziplock bag and cover with the brine from your favorite brand of dill pickle. Allow to sit a minimum of 12 hours and a maximum of 36 hours under refrigeration. Preheat fryer or deep fryer pan with oil to 350 degrees F. Remove the chicken from the brine and pat dry with paper towels, discarding the liquid.

Dip the chicken in the buttermilk and then into the seasoned flour, making sure to cover completely in the flour. Dust off lightly and carefully place the chicken in the fryer. (If you prefer really crispy chicken, return the chicken to the buttermilk and then to the flour again before frying.)

While the chicken is frying, separate your rolls and toast them on a buttered griddle until golden brown and warm. Remove the chicken when it reaches an internal temperature of 160 degrees F and Allow to rest on paper towels for 2-3 minutes. Smear approximately 2 Tbsp. of Sriracha Aioli on both the top and bottom buns. Place a chicken thigh on each bun and top with ¼ cup of slaw and the top bun. 

Recipe by Executive Chef Ken Kehn of Angelo’s 677 Prime, Mazzone Hospitality, Albany, New York

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