In the Kitchen: Fried Chicken and Waffles

Go Providence has brought in Chef Zoe Neves from the Elmwood Diner to make Fried Chicken and Waffles.

Chicken in Buttermilk Brine
1. 2 cups buttermilk
2. 1/4 cup lemon juice
3. 2 tbsp salt
4. 1 tbsp ground black pepper
5. 4-6 oz chicken breasts

Dredge (will have this pre-made)
1. 1 cup flour
2. 1/2 tsp onion powder
3. 1/2 tsp garlic powder
4. 1/2 tsp salt
5. 1/2 tsp pepper
6. 1/4 tsp cayenne
7. 1/2 tsp paprika
8. 1/8 cup corn starch

Chicken and Waffle Plate
One Serving

1. 1 Waffle (use any mix or recipe you wish)
2. 2 Eggs (fresh from Baffoni Farm)
3. 1 brined chicken breast (fresh from Baffoni Farm)
4. Dredge
5. Butter Garnish

Steps:
1. Make the Buttermilk brine and marinate chicken for at least 6 hours
2. Place chicken breast in dredge until completely coated
3. Drop breast into 350° F fryer until chicken internal temperature reaches 160° F
4. Make waffle
5. While waffle and chicken is cooking, make the eggs.
6. Place waffle on plate, add a butter pat, place chicken and eggs on waffle

chicken and waffles 2

Comments are closed.