Chicken and Waffles Recipe Chef Tips

Jason Hill visits with Executive Chef Greg Stillman (of Rapour, Naples, Catal and French Laundry) to learn how to make chicken and waffles a popular soul food famous in Los Angeles.

Stillman a veteran of California restaurants including French Laundry in Yountville, and Catal and Naples in Downtown Disney came up with his version of Roscoe's chicken and waffles after it was requested by a customer. His gourmet chicken and waffle recipe gets its kick from candied jalapeos and is mellowed out with real maple syrup from Vermont. Of course it's topped off with a delicious piece of Southern fried chicken for the ultimate comfort food.

12-24 chicken breast halves, skin removed

Waffle Batter:
6 cups all-purpose flour
2 cups corn starch
4 teaspoons baking powder
2 teaspoons baking soda
4 teaspoon salt
2 tablespoons malt powder
2 teaspoon ground cinnamon

Wet Mix:
8 cups buttermilk
2 1/2 cups vegetable oil
8 eggs
3/4 cup sugar
2 tablespoons vanilla extract
1 tablespoon vanilla bean puree

Fried Chicken Coating:
6 cups all purpose flour
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon salt
1 teaspoon black pepper

Chicken Brine:
5 lemons, halved
12 Bay leaves
1 bunch parsley
1 bunch thyme
1/2 cup honey
12 garlic cloves
1/4 cup black peppercorns
2 cups salt
2 gallons water

For Dredging:
Buttermilk mixture, as needed
Salt and pepper, as needed

For presentation:
1 tablespoon butter
1 waffle
1 piece fried chicken
Candied jalapenos
Pure maple syrup, as needed
Tabasco reduction, for decoration
Apple butter, for decoration

Tabasco Reduction:
1 bottle Tabasco sauce

Apple Butter:
4 McIntosh apples
4 Granny smith apples
3/4 cup dark brown sugar
4 cups water
2 cups apple cider vinegar
2 teaspoons ground nutmeg
4 teaspoons ground cinnamon
1 tablespoon honey


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