FRIED CHICKEN AND SWEET POTATO WAFFLES


Ingredients For the chicken: 1 cup whole buttermilk 6 tablespoons kosher salt 2 tablespoons hot sauce 2 tablespoons granulated sugar 2 tablespoons granulated garlic 2 teaspoons onion powder 1½ teaspoons red pepper flakes 1 (4-pound) whole chicken, cut into 8 pieces 5 cups Hojiblanca Extra Virgin Olive Oil Seasoned flour (recipe follows) Maple syrup

Seasoned Flour 2 cups flour 2 tablespoons kosher salt 1 tablespoon coarsely ground black pepper 1½ tablespoons granulated onion 1 tablespoon granulated garlic 1 tablespoon chili powder 1 teaspoon curry powder 1 teaspoon ground ginger

In a medium bowl, combine all ingredients.

For the waffles: 1 medium sweet potato ¼ teaspoon Hojiblanca Extra Virgin Olive Oil 2 cups flour 2 tablespoons granulated sugar 2 teaspoons baking powder 1 teaspoon kosher salt 1 cup whole milk ½ cup whole buttermilk ⅓ cup butter, melted 1 teaspoon vanilla extract ½ teaspoon maple extract 2 large eggs

Directions 1. Brine the chicken: In a large bowl, stir together 4 cups water, buttermilk, salt, hot sauce, sugar, and spices; add the chicken pieces to the brine. Refrigerate for at least 12 hours and up to 28 hours. 2. Make the waffles: Preheat oven to 375 degrees. Rub sweet potato with Hojiblanca Extra Virgin olive Oil and bake until tender, about 40 minutes. Remove from oven and cool for 20 minutes. Preheat a waffle iron according to instructions. In a medium bowl, stir together dry ingredients. In a separate bowl, combine wet ingredients. Peel and mash sweet potato, and stir into milk mixture. Stir milk mixture into dry ingredients. Pour about ½ cup batter onto hot waffle iron, and cook according to instructions. 3. Make the chicken: In a deep cast-iron skillet fitted with a deep-fry thermometer, heat Hojiblanca Extra Virgin Olive Oil over medium heat. Remove chicken from brine and let any excess liquid drip off; discard brine. Dredge chicken in seasoned flour to coat; add to the hot Hojiblanca EVOO, one piece at a time. Cook, turning every few minutes until golden and a meat thermometer registers 165 degrees. Drain on paper towels. Serve chicken on waffles with maple syrup.

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