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 of 677 Prime, shares with us a customer favorite from the menu at this local steakhouse located in downtown Albany’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.
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.
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.
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.
Angelo’s 677 Prime is located at 677 Broadway in Albany. 677Prime.com
Famous Steak Sandwich
Executive Chef Jason Saunders of Prime at Saratoga National shares the key ingredients of this ultimate steak sandwich. We’ve assembled our version for you to try at home.
1 stick of unsalted butter
1 ½ lbs Beef Tenderloin, sliced ½ inch thick
Salt and pepper
8 slices of Tuscan Bread
4 ozs Gorgonzola cheese
Red Onion Relish (see our recipe below)
677 Prime Steak Sauce (use your favorite)
Season beef tenderloin with salt and pepper. Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Reduce heat to medium and add meat in single layer. Cook one side until brown, then flip and cook until desired doneness about a minute on both sides for rare. Remove steak from pan.
Butter bread and place in pan over medium heat and divide the cooked tenderloin evenly between each sandwich. Top with gorgonzola, and red onion relish. Spread your favorite steak sauce on each of the slices of the four slices of bread and place on top of each sandwich. Flip sandwich to grill on the other side until cheese starts to melt. Remove from heat and cut sandwiches in half.
Red Onion Relish
Makes 1 ½ cups
1/2 medium-size red onion
3 teaspoons cumin seeds
3 tablespoons fresh lemon juice
2 tablespoons cider vinegar
1 tablespoon dark brown sugar
1/2 teaspoon kosher salt
Thinly slice onion, and place in a 2-qt. glass bowl.
Heat a medium skillet over medium-high heat until hot; add cumin seeds, and cook, stirring constantly, 1 to 2 minutes or until toasted. Slowly stir in 1/2 cup water, lemon juice, and next 3 ingredients. Stir until brown sugar is melted and mixture comes to a boil. Pour over red onion slices, and let stand 1 hour. Store in an airtight container in refrigerator up to 1 week.
Prime at Saratoga National is located at 458 Union Avenue, Saratoga Springs. GolfSaratoga.com