It's hardly a secret that I think Baby makes the best potato pancakes (latkes) and I love fried chicken and waffles, so we thought to combine the two to fantastic results (shown), our own fried chicken and latke waffles! Williams-Sonoma had a buttermilk brine mix once that appears to have been discontinued--but a simple brine they currently carry may work as well to make the excellent chicken. Baby even suggests just using a package of Hidden Valley ranch dressing mix found in any supermarket as the brine (it's basically the same thing and cheaper too)!
Fried Chicken & Latke Waffles
(Serves at least four with left overs)
For the Fried Chicken:
1 whole chicken cut apart into eight sections (have your butcher do this, if not found already cut up in a bag at your supermarket)
Brining mix (enough to thoroughly pat chicken to draw out the moisture from the meat)
2 cups flour, with 1 teaspoon salt and pepper each
For the Latke Waffles:
3 medium baking potatoes such as Yukon gold, grated (or even a bag of already grated potatoes, to save work--perhaps you can find this at your supermarket too)
Roughly 1 cup each chopped white or yellow onions, carrots, and celery
3 TB flour
1 cup bread crumbs
1/2 cup buttermilk
3 eggs, beaten
1 pinch or two of salt and pepper
Rub the brine (generally a mix of lemon, garlic, thyme, and the like) onto your chicken and coat with buttermilk. Cover with plastic and place in refrigerator overnight.
While oil in fyer is heating up for the readied chicken, prepare your latke waffles. Spray interior of waffle iron with cooking spray. Mix all latke ingredients well. Ladle batter into waffle iron. Close and cook each waffle for approximately five minutes, flipping half-way through if using a flip waffle iron. We used a very friendly, Oster DuraCeramic flip Belgian waffle maker, also priced nicely and available on Amazon Prime for about $35. Bed Bath & Beyond, Amazon carries them too.
Prepare a large, heavy bottomed pot with about 4-inches deep of oil on high heat or use a Cuisinart Mini Deep Fryer (boy do I love these things and they're reasonable priced too, around $50) filled with no more than a liter of vegetable oil. Set temperature according to product directions. When ready to fry chicken, remove from brine and shake off excess buttermilk. Dredge in 2 cups of flour that have been combed with with the 1 tsp and pepper each. I like to use a gallon bag to shake it up, a few pieces at a time, just like Shake n' Bake. Shake chicken in batches, shaking of extra flour and add to your fryer, no more than 3/4 pound at a time until nicely browned. Remove to plates layered with paper towels.
Heat the gravy--using a microwave is fine.
When savory latke waffles are done, plate them and top with the most marvelous, juicy chicken. Ladle some hot gravy on each dish with a bottle of maple syrup such as Crown syrup (check out that post) on the side should your guests might wish both. I know I did. Drop some sage leaves in to the hot oil for one second and scoop them out carefully with a slotted spoon, now crisped. Top your dish and do enjoy!
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox