Pollo Frito & Waffle Recipe
Pearl Sugar Waffle, Spruce Jelly, Ocho Spice Fried Chicken, Crispy Sage, Maple Syrup, Chef's Piquillo Hot Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Pollo Frito & Waffle
Method
Directions for Pollo Frito & Waffle
Prepare the Waffle Batter
In a large bowl, whisk together the flour, baking powder, salt, and pearl sugar. In another bowl, beat the eggs and combine with milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Cook the Waffles
Preheat a waffle iron and lightly grease it. Pour enough batter into the waffle iron to cover the surface. Cook according to the manufacturer's instructions until golden brown. Repeat with remaining batter.
Prepare the Chicken
In a bowl, toss the chicken thighs with Ocho spice mix, ensuring they're well coated. Let marinate for at least 30 minutes in the refrigerator.
Fry the Chicken
Heat vegetable oil in a deep skillet over medium-high heat. Carefully add the marinated chicken thighs and fry for about 6-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Fry the Sage
In the remaining oil, fry the fresh sage leaves for about 30 seconds until crispy. Remove and drain on paper towels.
Assemble the Dish
Place a waffle on a plate, top with a piece of fried chicken, drizzle with maple syrup, and add a spoonful of spruce jelly. Garnish with crispy sage and serve with Chef's Piquillo hot sauce on the side.