Spicy Chicken N' Waffle Tenders

by Brandon Smith in , , , , , , , , , ,


Spicy Chicken N' Waffle Tenders with Maple Mustard Dipping Sauce

Spicy Chicken N' Waffle Tenders with Maple Mustard Dipping Sauce

I first tried this delicious chicken and waffle concoction at Popeye's Chicken. I know, Popeye's may not be SUPER gourmet, but they created a really interesting all-in-one take on this classic dish, and I was blown away be the sweet, spicy and salty play on the humble fried chicken tender. The dipping sauce they had, also brought the flavors in, with a delectable maple mustard sauce to bring it all home. It's been awhile since I've tasted this sweet, sweet dish, so I thought I should replicate it. Sabrina struck a goldmine when she said to use one of my most favorite cereals ever, Waffle Crisp! OMG, I just about died when she put that morsel in my brain to use Waffle Crisp in the batter. So, on it went, until my quest was fruitful, indeed. I think I nailed it, let me know what you think?

Mix up the dry rub for the chicken. 

  • 1 tsp Aleppo pepper  
  • 1/2 tsp ground cumin
  • 1/4 tsp ground corriander
  • 1 tsp chili powder
  • 2 tsp paprika
  • 1 tsp kosher salt
  • 1 1/2 tsp turbinado sugar
  • 1/4 tsp cracked black pepper
  • 2 lbs of chicken tenders, trimmed of hanging tendon
  • 2 tsp olive oil

Mix all ingredients together in a small bowl and set aside.  Toss chicken tenders with the olive oil, then add the rub, reserving about 2 tsp for the batter. Toss chicken until well coated, and chill in the fridge for about 2 - 3 hours.

Make the dredge and preheat the frying oil. 

  • 1 cup AP flour
  • 1 cup ground Waffle Crisp Cereal, (I found it at Walmart)
  • 1/2 tsp kosher salt
  • 2 tsp reserved rub
  • 1 1/2 tsp baking powder
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 Tbls whole milk
  • oil for frying

Mix the dry ingredients together in a small bowl and set aside. In a separate bowl, whisk together the eggs, vanilla and milk.  Take chicken out of fridge, and toss each piece well in the flour mixture. Let rest for about 5 min., then dip each floured chicken tender in the egg mixture, shaking off excess. Dredge again in the flour mixture, and let rest on a sheet pan for about 10 min. Bring frying oil up to 350º in a large pot while you wait for the chicken, and make some dipping sauce.

Make the Maple Mustard Dipping Sauce.

  • 2 Tbls real maple syrup
  • 1 Tbls coarse grain mustard
  • 2 tsp mayo

Stir all ingredients together in a small bowl, let rest for about 15 min. 

Let's fry some chicken!

Fry the chicken strips in batches, keeping the oil at 350º, for about 3 - 4 min., until deep golden brown and cooked through. Let drain on paper towels, and season with some sea salt. Keep warm in 250º oven until ready to serve. Serve with Maple Mustard Sauce. 

 


Sriracha Buttermilk Fried Chicken Sandwich with Sweet Pickles

by Brandon Smith in , , , , , ,


Sriracha Buttermilk Fried Chicken Sandwich with Sweet Pickles and Mustard BBQ Sauce

Sriracha Buttermilk Fried Chicken Sandwich with Sweet Pickles and Mustard BBQ Sauce

I love, love, LOVE fried chicken sandwiches! I'm down with a spicy chicken sandwich, sweet BBQ sauce and some tangy pickles or slaw. THAT's what makes a good chicken sandwich in my opinion. This takes all my favorite options, and puts them into one, FANTASTIC sandwich! Scratch-made sweet pickles, spicy Sriracha-infused buttermilk chicken, with a zesty crust and a sweet and tangy mustard BBQ Sauce to take it ALL THE WAY!!

Start with the sweet pickled cucumbers and red onions:

  • 1 English cucumber, thinly sliced

  • ½ small red onion, thinly sliced

  • 1 cup white sugar

  • 1 ¼ cups white vinegar

  • 2 Bay leaves

  • 5 to 6 allspice berries

  • dill sprigs and/or fresh thyme sprigs

  • ¼ tsp kosher salt

Put sliced cucumbers and red onions in a mixing bowl with the dill and/or thyme sprigs and a pinch of salt while you prepare the pickling solution.

In a small pot over medium heat, combine white vinegar, sugar, allspice, Bay leaves and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 2-4 hours to cool completely before serving.

Let's make a buttermilk soak:

  • 1 cup buttermilk
  • 1 Tbls Sriracha
  • 3-4 cloves garlic, smashed
  • ½ tsp aleppo pepper
  • ½ tsp cracked black pepper
  • ½ tsp garlic granules
  • 1 ½ tsp kosher salt
  • 4 boneless, skin-on chicken breasts (Large breasts cut in half across the middle)

Mix all ingredients, except chicken, together in a small bowl, and dissolve salt. Place prepared chicken in a plastic zip top bag, add buttermilk brine, and seal. Massage the brine around the chicken, and place in fridge for about 2 - 4 hours.

Prep the Mustard BBQ Sauce:

  • ½ cup Trader Joe's Carolina Gold BBQ Sauce (Really awesome mustard BBQ sauce)
  • 2 Tbls mayo
  • 2 tsp maple syrup (optional)

Whisk together in a small bowl until smooth. Place in squirt bottle and let chill.

Meanwhile, prep the breading:

  • 1 ½ cups AP flour
  • 2 tsp paprika
  • ½ tsp aleppo pepper (or ½ tsp cayenne)
  • 1 tsp garlic granules
  • 1 ½ tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp baking powder

Whisk ingredients together in a small bowl.

Get ready to FRY SOME CHICKEN!

In a cast iron skillet, over medium heat, add 2" - 3" of vegetable oil and heat to 350º.  Take buttermilk brined chicken out of the bag, and shake off any excess brine. Place breasts in the breading, and dust really well. Shake off excess breading, (If you want, you can double-bread the chicken by re-dipping in leftover buttermilk brine, and re-breading).

Place breaded chicken on a cookie rack placed over a baking sheet, and let rest for about 5 min.

Fry chicken in skillet for about 2 - 3 min. per side until GBD! Let rest for a minute, on a paper towel lined rack, while you prepare the sandwich. (Chicken can be kept warm in a 250º oven, placed on a cookie rack over a baking sheet)

Build the awesome Buttermilk Fried Chicken Sandwich:

  • 4 Brioche buns, (Or potato or Challah buns) toasted
  • reserved Mustard BBQ Sauce
  • reserved Sweet Pickles
  • shredded lettuce and sliced tomatoes

Take the bottom of the toasted bun, and drizzle some mustard BBQ sauce on it. Place sliced tomatoes and shredded lettuce (not shown), on top and add fried chicken breast. Drizzle more mustard BBQ sauce on and top with sweet pickled cucumbers and red onions. Place top bun, drizzled with more mustard BBQ sauce, on top of the pickles and serve it up!

Source: http://www.foodnetwork.com/recipes/tyler-f...