Indulge in a culinary symphony with our tantalizing Fried Chicken and Wild Rice Waffles, an extraordinary dish that harmonizes distinct flavors and textures. Crispy, golden-brown fried chicken rests atop fluffy wild rice waffles, creating a delightful contrast. Pink peppercorn butter, with its piquant and aromatic notes, adds a touch of sophistication, while maple horseradish syrup brings a sweet and spicy balance. Prepare to embark on a taste sensation like no other.
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FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN SAUCE
Provided by Bobby Flay
Time 5h30m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Special equipment: waffle iron
- For the waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
- Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let the mixture rest for 10 minutes.
- Meanwhile, heat the waffle iron. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.
- For the chicken: Whisk together 4 cups buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
- Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide between 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow the excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
- Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
- Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
- Meanwhile, make the pink peppercorn sauce: In a small bowl, combine the honey, zest of the whole lime and the juice of only 1/2 of the lime. In a mortar, crush the peppercorns with the pestle until all the peppercorns are crushed lightly. Add to the honey and mix well.
- To serve: Place a waffle on a plate, top with 2 pieces of fried chicken and pour the pink peppercorn sauce over top.
BOBBY FLAY'S FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER
Steps:
- To make the waffles, whisk together the flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and oil together in a separate large bowl. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Add the wild rice and melted butter, and fold until just combined. Let sit for 15 minutes.
- Heat the waffle maker. Brush the waffle grates with some melted butter, and cook the waffles according to the manufacturer's directions.
- Spread the waffles with some of the Pink Peppercorn Butter, top with a piece or two of fried chicken, and drizzle the waffles and chicken with some of the Maple-Horseradish Syrup.
- Pink Peppercorn Butter
- Combine the butter, peppercorns, honey, and salt to taste in a small bowl. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
- Maple-Horseradish Syrup
- Stir the syrup, horseradish, and mustard together in a small bowl.
Tips:
- For the perfect crispy coating, double-dredge the chicken in the seasoned flour mixture. Make sure to shake off any excess flour before frying.
- Use a cast-iron skillet or a heavy-bottomed pot for frying the chicken. This will help maintain a consistent temperature and prevent the chicken from sticking.
- Fry the chicken in small batches to avoid overcrowding the pan. This will ensure that the chicken cooks evenly and doesn't steam.
- Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when it reaches an internal temperature of 165°F (74°C).
- For the waffles, use a waffle maker that has a deep grid pattern. This will help create crispy waffles with plenty of pockets for the butter and syrup.
- Serve the chicken and waffles immediately with the pink peppercorn butter and maple horseradish syrup. Enjoy!
Conclusion:
This recipe for Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter and Maple Horseradish Syrup is a delicious and unique dish that is perfect for a special occasion. The crispy chicken, savory waffles, and flavorful sauces come together to create a meal that is sure to impress your guests. So next time you're looking for a new and exciting recipe to try, give this one a try. You won't be disappointed!
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