Tiffany Derry puts a new, decadent twist on fried chicken at the Roots Chicken Shak at Legacy Food Hall in Plano. Her duck fat fried chicken is perfect for sandwiches.
Duckfat Fried Chicken Sandwich
2 Lbs chicken thigh, deboned and skinless
2 tbsp mustard
4 Tbsp Creole seasoning
3 cups flour
1 jar sliced pickles
2 cups Cornmeal(seasoned)
1 head green cabbage, julienned
1 carrot, julienned
1 bunch cilantro
1 tbsp cumin seeds, toasted
2 tbsp rice wine vinegar
¾ cup oil
2 tsp salt
1 jalapeno, deseeded
¼ cup picked mint and basil
Kimchi mayo optional
Season chicken with mustard and creole seasoning. Dredge in flour and fry in duckfat at 350 degrees until it reaches 165 degrees.
Coat pickles in cornmeal and fry at 375 degrees until golden brown.
In a blender blend cilantro, cumin, lime juice, vinegar, salt and jalapeno. When it is completely smooth pour in oil while blender is running and set aside.
Mix cabbage, carrot, mint, and basil in bowl. Add a little vinaigrette and season with salt and pepper if needed.
Top bun with chicken and slaw. Serve pickles as a side. Enjoy!