‘Kfc’ Sandwich

Directions

1. 1
   FOR THE MAYO:
2. 2
   Place vinegar, miso and egg yolks in a blender and mix to combine.
3. 3
   With the motor running, slowly drizzle in the oil a thin stream to emulsify.
4. 4
   Transfer mayo into a container and refrigerate until ready to use.
5. 5
   FOR THE KFC SAUCE:
6. 6
   Combine all the ingredients in a small bowl and mix until uniform.
7. 7
   Transfer into a container and refrigerate until ready to use.
8. 8
   FOR THE SANDWICH:
9. 9
   In a large bowl, combine the buttermilk and spices.
10. 10
    Add the chicken to the buttermilk mixture and allow to marinade in the refrigerator for 2-4 hours.
11. 11
    Preheat a fryer filled with oil to 350°F.
12. 12
    Season the flour with salt and combine.
13. 13
    Dredge the chicken well in the seasoned flour, and gently drop into the oil and fry for 6-8 minutes.
14. 14
    Once, golden brown, remove from the oil and allow to cool on a wire rack.
15. 15
    Raise fryer temperature to 375F.
16. 16
    Re-fry chicken for 60-90 seconds until very crisp., remove and drain on paper towel lined tray.
17. 17
    Spread the miso mayo on the top and bottoms of a potato roll.
18. 18
    Glaze the chicken thighs in the 'KFC' sauce. Place a thigh on each roll.
19. 19
    Add and remaining sauce over the thighs.
20. 20
    Serve with shaved lettuce or cabbage and fresh cucumber.