Fried Chicken & Watermelon Salad with Vietnamese-Style Dressing - Andrew Zimmern

Ingredients

• 4 boneless chicken thighs
• 2 cups buttermilk
• 1 cup finely minced scallions
• 2 quarts peanut oil
• 1 cup flour, well seasoned with salt
• 1 cup corn starch
• Sea salt
• 2 personal-sized watermelons
• 1 tablespoon grated fresh ginger
• 1 tablespoon garlic passed through a Microplane grater
• 4 tablespoons fish sauce
• 1 tablespoon minced fresh hot chiles (Serrano works great)
• 3 tablespoons fresh squeezed lime juice
• 4 tablespoons brown sugar
• 2 tablespoons toasted sesame seeds
• 3 tablespoons peanut oil
• 3 tablespoons toasted sesame oil
• 1 cup or more of mixed fresh mint, Thai basil and cilantro leaves
• 4 tablespoons crushed toasted peanuts
• 4 tablespoons toasted unsweetened coconut flakes
• 1/3 cup thinly sliced shallot rings