Sweet Chick's Buffalo Fried Chicken And Waffles

Name: Sweet Chick's Buffalo Fried Chicken And Waffles
Ingredients: 10-12 pieces of chicken; 1 gallon water; 1 cup sweet tea; 3/4 cup salt; 1/4 cup pepper; 1 tablespoon dried thyme; 1 tablespoon oregano; 1 tablespoon garlic powder; flour, for dredging; 1 quart buttermilk; vegetable oil, for frying; 4 cup hot sauce, such as franks; 1 pound butter, diced into one inch cubes; salt, to taste; pepper, to taste; 1 cup crumbled blue cheese; 1 1/2 cup mayo; 1 cup sour cream; 2 tablespoon lemon juice; 1/4 teaspoon cayenne pepper; 1/4 teaspoon paprika; salt, to taste; pepper, to taste; 10 ounce flour; 3/4 teaspoon salt; 1 tablespoon plus three fourths teaspoon baking powder; 4 egg yolks (do not discard the yolks); 15 ounce milk; 5 ounce butter, melted; 4 egg whites

John Seymour|Sept. 14, 2015 2:05 pm EST

4.5 (2 ratings)

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The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, John Seymour, the restaurateur and owner of Sweet Chick, shares his recipe for buffalo chicken & waffles. A native New Yorker and life-long New York Jets fan, John enjoys watching his favorite New York team while noshing on one of his favorite New York dishes: Chicken & Waffles. “What I love about this dish is that you can enjoy it plain but it’s a great vehicle for all types of flavors and variations.” To give this game-day meal a flavor that punts right off the plate, John likes to prepare his fried chicken with buffalo sauce. (Tip: Panther fans might want to opt for Carolina BBQ sauce instead or Titan fans for some cayenne-laced Nashville hot fried chicken).

Servings

1

Ingredients

10-12 pieces of chicken
1 gallon water
1 cup sweet tea
3/4 cup salt
1/4 cup pepper
1 tablespoon dried thyme
1 tablespoon oregano
1 tablespoon garlic powder
flour, for dredging
1 quart buttermilk
vegetable oil, for frying
4 cup hot sauce, such as franks
1 pound butter, diced into one inch cubes
salt, to taste
pepper, to taste
1 cup crumbled blue cheese
1 1/2 cup mayo
1 cup sour cream
2 tablespoon lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
salt, to taste
pepper, to taste
10 ounce flour
3/4 teaspoon salt
1 tablespoon plus three fourths teaspoon baking powder
4 egg yolks (do not discard the yolks)
15 ounce milk
5 ounce butter, melted
4 egg whites
3 tablespoon sugar
1 cup celery, diced
2 cup carrots, shredded

Directions

Rinse and pat dry 10-12 pieces of chicken. Combine water, sweet tea, salt, pepper, thyme, oregano, garlic powder and chicken in an air tight container and brine chicken for 24 hours in refrigerator.
Remove the chicken and coat chicken with flour, shaking off the excess. Coat with buttermilk, dredge again, set aside. Fry with vegetable oil at 300 degrees F for 15-20 minutes until done.
Place franks hot sauce in a sauce pot and add cubed butter. Bring to boil for 5 minutes, reduce to simmer and continue simmering for 40 minutes until reduced by ¼. Season to taste with salt and pepper and set aside.
In a medium size mixing blow, whisk together all ingredients until thoroughly combined and season to taste with salt and pepper. Set the dressing aside, this can be done in advance and refrigerated.
Combine flour, salt and baking powder in a mixing bowl. Add egg yolks, milk and melted butter and whisk until combined, small lumps are okay. In a separate bowl, whip egg whites to a soft peak , add sugar. Whip the egg whites and sugar to a stiff peak and gently fold the whites into the large mixing bowl with all other ingredients. Fold in celery and carrots into the waffle batter. Cook waffle in waffle iron until golden brown.
Coat fried chicken in buffalo sauce and plate with celery waffle and blue cheese dressing.