BREAD: Floury white bap.
FILLING: Buttermilk fried chicken, apple coleslaw and Korean chilli sauce.
PROS: The chicken had been marinated in buttermilk which we all know by now is the ONLY way to prep fried chicken. The meat is obviously good quality, full of flavour, generously proportioned and mega succulent from the buttermilk treatment. The coating is really well spiced too; a touch of the colonel about it but like he’s levelled up one in the sophistication stakes. Apple slaw is fresh, not claggy, and it compliments the fried chicken nicely, if hardly breaking the mould. Korean chilli sauce has a good flavour, mainly of gojuchang (Korean chilli paste); it’s mild and sweet yet distinctive, having as it does a touch of the funk about it.
CONS: There is one major sin when it comes to fried chicken and that is an under-crisped coating. It’s such a shame to undermine the work that has gone into the spicing by retrieving that bird from the fryer too soon. It’s difficult to get fried chicken right, I know that, but still..them’s the facts. Also, the coleslaw, advertised as apple, did not appear to have any apple in it; at least I couldn’t taste it and I wanted to. I was promised it after all. More citrus is also needed to give the fat in the chicken skin what for. The Korean sauce could use more heat; no-one can blame them for erring on the side of caution when it comes to chilli, but I did find myself returning to get some of the extra hot sauce sensibly provided on the counter.
It’s a sandwich with mega potential; even the floury bun worked and I was sceptical. There’s something about the flour from a bun like that getting EVERYWHERE that annoys me to unreasonable levels. Spit and Roast are clearly on to a good thing but really, just Spit and Roast? Where’s the Fry?