Restaurants›Eat Drink Americano›Fried Chicken & Corn Waffle Recipe

Fried Chicken & Corn Waffle Recipe

Inspired by Eat Drink Americano
Time2h
Serves4

Chicken breast & thigh brined, seasoned with Cajun and togarashi chili, sous vide and deep-fried, corn waffle, butter & maple syrup, kale salad, sherry vinaigrette dressing

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Ingredients

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Chicken Brine

Chicken

Corn Waffle

Kale Salad

Serving

Method

Brining the Chicken

1

Prepare the Brine

In a large pot, combine water, salt, sugar, Cajun seasoning, and togarashi chili. Stir until dissolved.

2

Brine the Chicken

Add chicken breast and thigh to the brine. Cover and refrigerate for at least 2 hours or overnight.

Cooking the Chicken

3

Sous Vide Chicken

Remove chicken from brine, rinse, and pat dry. Seal in sous vide bags. Cook in sous vide at 145°F (63°C) for 2 hours.

4

Deep Fry

Heat vegetable oil in a deep fryer to 350°F (175°C). Dredge sous vide chicken in a mixture of flour and cornstarch, dip in buttermilk, then coat again in flour mixture. Fry until golden brown, about 5-7 minutes.

Making the Corn Waffle

5

Prepare Waffle Batter

In a bowl, mix cornmeal, flour, baking powder, milk, egg, and melted butter until smooth.

6

Cook Waffles

Preheat waffle iron. Pour batter into the iron and cook according to the manufacturer's instructions until golden brown.

Preparing Kale Salad

7

Dress the Kale

In a large bowl, massage kale with olive oil, sherry vinegar, salt, and pepper until tender.

Serving the Dish

8

Plate the Dish

Serve fried chicken on top of the corn waffle, drizzle with maple syrup, add a dollop of butter, and serve alongside the kale salad.