Fried Chicken & Waffles with a Maple Tahini Sauce

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by Michael on January 10, 2013 · 0 comments

in Commentary,Main Dishes,Poultry,Recipes,Technique

Ok. I totally stole this from everyone-all-over-the-place-everywhere.

The sauce comes from Tarrant’s in downtown Richmond. As does coupling the dish with green beans. I think I have more lemon in the sauce but whatever. Tarrant’s is a great place to eat and so is their version. The chicken seasoning is from something I ate in New Orléans. I think. But I think that the coriander and turmeric really plays off the sauce

The combination of chicken and waffle part comes from LA back in the 1990’s. I first had it at Georgia in LA.  A friend’s ‘Celebrity” restaurant that has since gone out of business. Then at some place off of Melrose. Then a 15 year jump to Tarrant”s

One  of the best ways to learn to cook is to try to cook your favorite dish from your favorite restaurant. I just made this up off of what I liked. You probably can’t duplicate it but you can get close. It may take a few times but you may come up with a dish that is actually better. An idealized version of what you like about your favorite dish.

The cool things with this  dish is that it has been a saying that my son Matt has said since he was a toddler, “Chicken Waffle.” He finally asked for the dish for his birthday and his preferred restaurant was too crowded. So Dad was back in the kitchen once again.

Read through the recipe to get the timing right. And do use a thermometer. Cold oil equals greasy limp chicken.

Enjoy!

Ingredients:

Fried Chicken:
4 Skin on bone in chicken thighs
4 Drumsticks
1 tablespoon turmeric
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon smoked paprika
Salt and pepper
1 cup flour
Frying oil

Tahini Sauce

2 tablespoons tahini past
3 tablespoons fresh lemon juice
1 cup maple syrup
¼ cup olive oil
¼ cup water
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon ground black pepper


Waffles:

Your favorite waffle mix with ¼ cup of the sauce added to the batter.
2 tablespoons butter
¼ cup tahini sauce
Directions:

Sauce:

Mix all the ingredients together in a jar and shake to mix – set aside.
Done.

Chicken:

Make sure that you have a fryer or a good deep caste iron Dutch oven with a lid. You will also need a candy or high temperature deep fry thermometer. Also, read the recipe through before cooking.

Pour vegetable oil into pan until it comes up to 1/3 the depth of the pan.
Bring up to a temperature of 350 degrees – start between medium and medium high and be patient. It will tale a while.
While the oil heats, mix the turmeric, cumin, chili powder, smoked paprika and ½ teaspoon both of salt and pepper..
Liberally coat all sides of the chicken with the spices

Coat the chicken with the flour in a bowl.
Press the flour into the chicken and shake it off and set the chicken aside.

Once the oil is up to 350, add the chicken and cover the pan for 10 minutes.

Open the pan and turn the chicken.
Check the oil – you want to stay within 325 and 350.

(this is important, monitor the chicken –  if the temperature get to0 low you will have greasy soggy chicken).
Cook for another 10 minutes.

Check the chicken with an instant read thermometer and cook until the chicken reads 180. (Grandma would have just poked it and moved on – learn the feel and the thermometer will be optional).

At the same time heat your oven to 250.
Mix the waffle mix
Start the waffle iron and start making 4 waffles.
Keep them warm in the oven until serving.

Place the chicken over the waffle and drizzle with the sauce.
I would serve with green beans but that’s up to you.

 

 

 

 

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