Chef Rashad Frazier takes us on a culinary journey with his new food concept, Yoshi Jenkins, a fusion of African American and Japanese flavors. His fried chicken sandwich is an elevated take on the dish, featuring a watermelon hot sauce that is inspired by summertime.
Fried Chicken Sandwich With Watermelon Hot Sauce
Watermelon Hot Sauce:
- 1 seedless watermelon (3 – 4) pounds
- 1 cup sugar
- 4 tbsp of Sriracha
Garlic Confit Mayo:
- 15 garlic cloves
- 1/2 cup of oil
- 1 tbsp sugar
- Salt and pepper
- 4 boneless chicken thighs, preferably skin-on
- 1½ cups all-purpose flour
- ⅓ cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- 2 tablespoons kosher salt, plus more
- 1 large egg, beaten to blend
- 2 cup buttermilk
- 1 tbsp of Sriracha
- Peanut or vegetable oil (for frying; about 8 cups)
- 4 soft seeded hamburger buns
- 3 tablespoons unsalted butter, melted
- 1 cabbage shredded
- 1 fresh squeezed orange
- 1 fresh squeezed lemon
- 1 tbsp cider vinegar
- 1/4 tsp celery seed
- 1/4 cup honey
- Salt and pepper to taste
Prep the Chicken:
Immerse the chicken in buttermilk for 1 day in the refrigerator.
Make the Watermelon Hot Sauce:
Remove watermelon flesh and rough chop into large enough chunks which will fit in a food process. Process until liquefied. Combine the liquid watermelon and sugar in sauce pan and bring to a boil for the sugar to dissolve. Lower the temperature medium low and after an hour it should be reduced by half. Remove from the heat then toss in the Sriracha and stir to incorporate.
Make the Garlic Confit Mayo:
Heat oil on medium-low heat in a sauce pan. Toss in garlic along with sugar, sugar and salt to taste. Cook on very low heat for an hour or until golden brown. Allow to cool completely, then toss into blender with two cups of mayonnaise and puree to smooth and incorporated.
Lets get ready to fry some chicken. Mix all of your dry ingredients under Fried Chicken to make the flour mixture. Whisk egg, buttermilk, and 3 Tbsp of Sriracha sauce in another medium bowl. Working with 1 piece at a time, dredge chicken in flour mixture. Shake excess. Then, dip chicken into remaining buttermilk mixture, allow excess to drip off. Then dredge chicken back in flour mixture. And return to rack. Chill at least 30 minutes and up to 12 hours. The goal is to get a really good dredge on the chicken. return to rack. Fill a large pot with oil halfway up sides and heat medium-high until thermometer registers 350°. Fry chicken in two at a time for 8 minutes per batch or until golden brown. Transfer to a wire rack set over paper towels to drain.
While chicken is resting whip up a quick coleslaw In a medium bowl, by combining the coleslaw mix, squeezed citrus, vinegar, honey, and celery seed. Season with salt and pepper, and toss to combine. Place in the fridge.
Next, butter each bun and toast in a skillet for 2 minutes. Spread the garlic mayo on each bun. Then build sandwich with chicken, hot sauce and slaw.
Thank you to Lodge. The brand’s iconic cast iron skillets were used to prepare this dish.