Fried Chicken & Corn Waffle Recipe
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
- 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
- 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.