Chicken & Waffle Recipe
bone-in crispy fried chicken thigh atop a Belgian waffle, pasillo chili maple, lemon zest, chives | add: fried egg +$2.5
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
In a large bowl, combine buttermilk, salt, black pepper, and paprika. Add the chicken thighs, making sure they are well coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.
- 2
Dredge the Chicken
In another bowl, mix together all-purpose flour and cornstarch. Remove the chicken from the marinade and let the excess buttermilk drip off. Dredge each thigh in the flour mixture, shaking off any excess.
- 3
Fry the Chicken
In a deep skillet, heat the oil over medium-high heat. Once hot, carefully add the chicken thighs in batches. Fry for about 10-12 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- 4
Prepare the Waffles
While the chicken is frying, prepare the Belgian waffles according to package instructions or your homemade recipe.
- 5
Make Pasillo Chili Maple Syrup
In a small saucepan, combine maple syrup and pasillo chili powder. Heat over low heat, stirring until well mixed.
- 6
Assemble the Dish
Place a waffle on each plate, top with a crispy chicken thigh, and drizzle with pasillo chili maple syrup. Add lemon zest and chopped chives on top.
- 7
Optional Fried Egg
If desired, fry an egg to your liking and place it on top of the chicken before serving.
