Battered Fried Chicken And Waffles With Bourbon-Tangerine Syrup
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cups
Greek Yogurt (nonfat)1.25 cups
Milk2 tsps
Chile De Arbol (powder)4 cups
All-Purpose Flour1.5 tsps
Garlic Powder1.5 tsps
Onion Powder1.5 cups
Unbleached All-Purpose Flour1.5 tbsps
Cornmeal1.5 tsps
Baking Soda1 tsp
Fine Sea Salt2 large
Egg (separated)1.75 cups
Buttermilk2 cups
Tangerine Juice2 tbsps
Bourbon1 tbsp
Clover Honey1 pinch
Salt1 cup
Pomegranate SeedsDirections:
1
Whisk together 2 cups of the yogurt and 1/2 cup plus 2 tablespoons of the milk, 1 teaspoon of the chile de arbol, 2 teaspoons kosher salt and 1/2 teaspoon black pepper in a large bowl until combined
2
Add the chicken and toss to coat evenly in the marinade
3
Cover and refrigerate for at least 4 hours and up to 24 hours
4
Preheat the oven to 400 degrees F
5
Remove the chicken from the marinade and rinse under cold water to remove the marinade
6
Pat dry on paper towels
7
Combine 2 teaspoons kosher salt, the remaining 1 teaspoon chile de arbol and 1/2 teaspoon black pepper in a small bowl
8
Put the chicken pieces on a large baking sheet and brush on both sides with canola oil
9
Season on both sides with the salt mixture and bake until lightly golden brown and the internal temperature registers 145 degrees F on an instant-read thermometer, about 25 minutes
10
Transfer to the refrigerator until cool enough to handle, about 20 minutes
11
Whisk together the flour, garlic powder, onion powder, 1 tablespoon kosher salt and 1/2 teaspoon black pepper in a large baking dish until combined
12
Whisk together the remaining 2 cups of yogurt and 1/2 cup plus 2 tablespoons of milk in a medium bowl
13
Season with 1 teaspoon kosher salt and pinch of black pepper
14
Working in batches, dip the chicken pieces in the yogurt mixture, then dredge in the flour mixture, tapping off excess flour
15
Heat 2 inches of canola oil in a large cast iron pan over medium heat until it begins to shimmer
16
Fry the chicken in batches until golden brown on both sides and just cooked through, about 5 minutes per side
17
Remove to a baking rack set over a baking sheet
18
Repeat with the remaining chicken
19
Place a Buttermilk Waffle on a plate, spread with the Tangerine Pink Peppercorn Butter, top with some fried chicken and drizzle with the Sorghum-Bourbon-Tangerine Syrup
20
Garnish with the Blackberry-Pomegranate Relish
21
Preheat a waffle iron
22
Preheat the oven to 225 degrees F to keep the waffles warm, if desired
23
Whisk together the flour, cornmeal, baking soda and salt in a medium bowl
24
Whisk the egg yolks with the buttermilk and butter in another medium bowl
25
Beat the egg whites until they just hold a 2-inch peak
26
Add the liquid ingredients to the dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add the liquid faster than you can incorporate it
27
Towards the end of mixing, use a folding motion to incorporate the ingredients; gently fold the egg whites into the batter
28
Spread the appropriate amount of batter onto the waffle iron
29
Following the manufacturer¿s instructions, cook the waffles until golden brown, 2 to 5 minutes
30
Serve immediately or keep warm in the oven
31
Prepare an ice bath
32
Combine the tangerine juice and bourbon in a small saucepan, bring to a boil and cook until reduced to 1/2 cup
33
Transfer to a small bowl, place the bowl inside the ice bath and stir until cold
34
Put the butter in a medium bowl, add the tangerine juice mixture, honey, peppercorns and salt and stir until combined
35
Combine the sorghum syrup and tangerine zest and juice in a small saucepan and bring to a simmer
36
Serve warm
37
Combine the blackberries, pomegranate seeds and mint in a bowl
38
Cover and let sit at room temperature for 30 minutes