Breakfast Fried Chicken: Fried Chicken and Waffles With Honey Mustard Maple Syrup
I have to say my major weapon for my fried chicken is the cast iron, whether it’s for deep frying or pan frying, says Chef Kelvin Fernandez of La Marina in New York City. Both styles produce an excellent fried chicken. All things being equal, you should not notice any appreciable difference in texture, flavor, and crunch. Frying in shortening and seasoned flour will help you get that crispy texture, which makes a memorable fried chicken. Crispy skin and moist chicken are your goals when frying, says Fernandez.
As for his fried chicken and waffles, Fernandez says his inspiration was to take some of his favorite ingredients and create the perfect recipe, and says a perfect paring and fusion is honey mustard with fried chicken. “I take those two ingredients and create a maple syrup to then add cheddar cheese and crispy bacon to make these waffles unique. It’s all about telling a story for your taste buds – texture, flavor, and crunch!” says Fernandez.
- 2 cups all-purpose flour
- 2/4 cup sugar
- 3 1/2 tsp of baking powder
- 1 1/2-cup milk
- 1 cup melted butter
- 1 tsp vanilla extract
- 1 cup cheddar cheese
- 1/2 cup crispy bacon chopped up
- In a bowl, combine flour, sugar, and baking powder.
- In another bowl, lightly beat egg yolks. Add milk, butter, and vanilla; mix well.
- Stir into dry ingredients until combined. Beat egg whites until stiff peaks form; fold into batter.
- Add cheese and bacon to mix.
- Bake in a preheated waffle iron according to manufacture’s directions until golden brown.
Honey Mustard Maple Syrup
- 2 cups Maple Syrup
- 1 tbsp of Dijon Mustard Whole Grain
- 1 tbsp Dijon Mustard
- 3 tbsp of Honey
Mix all ingredients together with a whisk. Served warm over waffles or at room temperature.
- 1 whole chicken cut into 10 pieces: 4 breasts, 2 thighs, 2 legs, 2 wings
- 4 cups water
- 3 tsp of salt
- 1 cup of buttermilk
- 1 bottle of Tabasco
- 2 eggs
- 1 tbsp of old bay
- 1 cup flour
- 2 tbsp cornmeal
- 2 tsp smoked paprika
- 2 tsp of granulated garlic
- 2 tsp of Cajun seasoning
- Soak chicken in water and salt at least 2 hours in the refrigerator.
- Mix buttermilk, Tabasco, eggs, and season with salt and pepper, then dip chicken pieces into the mixture. Combine all dry ingredients and seasonings in a Ziplock bag. Drop two pieces of dipped chicken in the bag at one time. Shake to coat.
- Place on wire rack to rest. (I place wax paper under the rack to catch any flour that falls off.)
- Heat a shallow layer of oil or shortening to 360 degrees in a jumbo chicken skillet (cast iron is great for this job) or an electric deep fryer.
- Place the chicken in the pan, trying not to crowd the pieces.
- Cover for the first five minutes. Check the chicken. When golden brown, turn. Cover for the next five minutes.
- Remove cover and cook uncovered, turning occasionally as needed for a total of an additional 20 minutes or until cooked through. Watch carefully, and don’t allow it to get too dark. If it’s frying too fast, reduce heat slightly.
The key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.
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