I never had fried chicken & waffles together until a couple of years ago. Actually, when I had it for the first time it didn’t impressive me at all until I had it at Pomegranate Bistro. The fried chicken & waffle recipe is Lisa Dupar’s creation (she is a chef and the owner). I bought her book Fried Chicken and Champagne which has a lot of amazing recipes … it’s totally worth your time trying them out. We had some guests over one day and we wanted to make some comfort food but still different and with spring flavors. Marilyn and I decided to make fried chicken (inspired by Lisa’s book with Marilyn’s twist) & savory waffle sliders with strawberry rhubarb. It was delicious!!! The savory waffle had jalapeños in it and the strawberry rhubarb sauce gave them a very interesting twist!!! Our guests loved them!!! Enjoy it!!
For the chicken
1 1/2 lbs. chicken tenders
3/4 c. Buttermilk
1 tsp kosher salt
1/2 tsp black pepper
2 tsp smoked paprika
1 1/4 c all purpose flour
2 tsp smoked paprika
1 tsp cayenne pepper
1 sleeve saltine crackers, crushed finely
Kosher salt and pepper
Cut chicken tenders into thirds. Place into a ziplock bag. Mix together buttermilk, salt, pepper and smoked paprika and pour mixture over the chicken and turn to mix well. Marinate overnight.
Pull chicken from the refrigerator 1/2 hour prior to frying.
Whisk 1 1/4 c flour, smoked paprika and cayenne with kosher salt and pepper in a shallow pan.
Heat a medium cast iron pan over medium high heat with canola oil filled 2/3 way to the top. Heat should be 350-360F.
Dredge chicken in the flour mixture, then back into the buttermilk marinade and then into the saltines. Set over a wire rack to drain before frying.
Fry chicken until golden and cooked through, turning once to thoroughly fry.
Place onto another wire rack to drain before serving.
2 Tbs canola oil
1 3/4 c. All purpose flour
1 tsp baking powder
1/4 tsp salt
2 eggs, separated
1 3/4 c buttermilk
1/4 c canola oil
1/4 sweet onion, diced and sautéed
1/4 red pepper, diced and sautéed
1/4 c. Pickled jalapeños, chopped
Preheat waffle iron
In a small bowl combine flour, baking powder and salt. Set aside.
In a large bowl mix well 2 egg yolks, buttermilk and oil.
Whip egg whites until stiff but not dry and set aside.
Mix wet ingredients into the dry and combine well. Add sautéed onion, pepper, and jalapeños.
Add egg whites, folding in gently being careful not to deflate the mixture.
Spoon mixture onto waffle iron, spreading to the edges and cook until crisp.
Serve with fried chicken, strawberry rhubarb compote and maple syrup.
STRAWBERRY RHUBARB SAUCE
4 c. Rhubarb, cleaned and chopped
2 c. Strawberries, halved
3 jalapeños, minced
1/4 c sugar
1/4 c water
Combine rhubarb, sugar and water in a medium saucepan and cook over medium heat until rhubarb begins to slightly soften, 10 minutes or so. Add strawberries and jalapeños and cook another 5 minutes. Taste for seasoning and add more sugar to taste. Place in a blender or cuisinart and blend. Set aside for sauce on chicken and waffles.
Serve chicken and waffles with strawberry/rhubarb sauce and warm maple syrup.
Beijos e Tchau!