Cheddar Scallion Waffles And Dijon Buttermilk Fried Chicken Food

CHEDDAR SCALLION WAFFLES AND DIJON BUTTERMILK FRIED CHICKEN

Steps:

• For the chicken soak mixture: Stir together the buttermilk, Dijon, salt, paprika and cayenne in a large bowl. Add the chicken pieces and submerge them to coat. Allow to sit for at least 30 minutes but ideally as long as possible (up to 2 hours at room temperature or up to 8 hours, refrigerated).
• For the flour mixture: Preheat the oven to 375 degrees F; set a rack in a rimmed baking sheet.
• Combine the flour, salt, mustard powder and baking soda in a bowl. Remove the chicken from the soak mixture and add to the flour mixture, turning to coat. Remove, then dip again in the soak mixture and then again in the flour mixture.
• Heat 1 1/2 inches oil in a very large cast-iron skillet over medium-high heat. When hot, shallow-fry the chicken, turning once, until golden brown and an instant-read thermometer inserted in the thickest part (avoid bone) registers 165 degrees F, around 15 minutes per side. Transfer the chicken to the prepared baking sheet and place in the oven to finish cooking through, if necessary.
• For the waffles: Preheat a waffle iron. Whisk together the flour, sugar, baking powder, salt and baking soda in a large bowl.
• Whisk together the buttermilk, Cheddar, butter, egg yolks and scallions in a separate bowl. Add the wet ingredients to the dry and mix together. Beat the egg whites in a separate bowl until stiff. Gently fold the egg whites into the batter. Ladle the mixture into the waffle iron and cook until the waffles are golden and cooked through. Serve the chicken on top of the waffles.

CRISPY CHICKEN AND SCALLION WAFFLE SANDWICH

Steps:

• For the chicken: In a small bowl, mix together the buttermilk, hot sauce, kosher salt, granulated garlic and granulated onion. Place the chicken into a re-sealable bag and pour the buttermilk marinade over the chicken. Marinate for at least 2 hours, or overnight, in the fridge.
• Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set inside. Preheat a waffle maker according to the manufacturer's instructions. In a large cast-iron skillet, bring an inch of oil to 350 degrees F.
• In a baking dish, add the flour and season it with the paprika and some salt and pepper. In another baking dish, add the panko and season it with the ancho chile powder and some salt and pepper. In another dish, beat the eggs.
• Remove the chicken from the marinade, allowing the excess buttermilk to drip off. Then dredge the chicken first in the flour, then in the eggs and finally coat the chicken in the panko.
• Fry the chicken in batches, being careful not to overcrowd the pan, until each side of the chicken is golden brown and the interior reads 160 degrees F on an instant-read thermometer, 3 to 4 minutes per side. Remove the fried chicken to one of the prepared baking sheets and place into the warm oven to stay warm and crispy while you make the waffles.
• For the spicy maple butter: Mix the butter, syrup, hot sauce and cayenne in a bowl.
• For the waffles: Whisk the oil, vanilla and eggs in a medium bowl until combined. Add the buttermilk and seltzer.
• In another bowl, whisk the flour, sugar, table salt and baking soda to combine. Add the dry ingredients to the wet ingredients and whisk until smooth. Stir in the scallions.
• Spray the waffle maker with some nonstick cooking spray. Pour the batter in the waffle iron and cook until golden. Set aside in a warm oven on the other prepared baking sheet until ready to serve.
• For the sandwich build: Spread each waffle with a generous portion of the maple butter. Place some tomatillo slices on a waffle and then some of the hot crispy chicken. Top with the other waffle to seal the deal.

BUTTERMILK FRIED CHICKEN

Steps:

• Whisk the buttermilk, hot sauce, thyme, garlic, 2 tablespoons salt and 1 teaspoon pepper in a large bowl. Add the chicken pieces, turn to coat, cover the bowl and refrigerate overnight.
• Whisk the flour, paprika and 1 1/2 teaspoons pepper in a large bowl. Drain the chicken. Coat the chicken pieces in the flour mixture, shake off any excess and lay on a piece of parchment or wax paper.
• Set a wire rack over a rimmed baking sheet. Fill a large skillet (cast iron preferred) with 3/4-inch of oil. Heat over medium-high heat until a deep-fry thermometer registers 340 degrees F. Working in batches, add the chicken skin side down, and cook, turning once, until the chicken is well browned on the outside and no longer pink near the bone, about 25 minutes total. The temperature of the oil will drop when the chicken is added to the skillet. Adjust the heat as the chicken cooks to maintain it around 250 degrees F. Transfer the cooked chicken to the prepared baking sheet. Serve hot or at room temperature.