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The fried chicken sandwich is shockingly simple but perfect. No wonder more and more are popping up across Miami and America. In mid-January, Shake Shack began serving its version, aptly named the
“When we do Bonnaroo, we sell 500 in a day, 2,000 over the festival,” Bullfrog says.
But skip the big boys. Miami’s best version can be found at Jeremiah Bullfrog’s GastroPod (160 NW 26th St., Miami; 786-228-6704; gastropodmiami.com). The “chicken
The original incarnation offered chicken thighs brined in buttermilk and fermented Korean chili paste called gochujang. That preparation was nixed in favor of a simple buttermilk-and-salt brine that pumps moisture into every fiber as the meat marinates. “The chicken keeps getting better and better,” Bullfrog says.
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After it’s pulled from the marinade, the thigh is coated in a blend of flour and either corn or potato starch. The combination creates a distinctive crackly crust. It’s fried and topped with two paper-thin house-made pickles and then cradled in a spongy Martin’s potato roll. A squiggle of spicy mayo is optional, but don’t miss it — it imparts the same heat the gochujang provided in the original and is what helps set this bird apart.
Such a creation could surely hold its own against John Kunkel’s and Danny Meyer’s versions. “When we do Bonnaroo, we sell 500 in a day, 2,000 over the festival,” Bullfrog says. But a dedicated fried-chicken-sandwich place isn’t on the horizon. Instead, the
