Jason Hill visits with Executive Chef Greg Stillman (of Rapour, Naples, Catal and French Laundry) to learn how to make chicken and waffles — a popular soul food famous in Los Angeles.
Stillman — a veteran of California restaurants including French Laundry in Yountville, and Catal and Naples in Downtown Disney — came up with his version of Roscoe's chicken and waffles after it was requested by a customer. His gourmet chicken and waffle recipe gets its kick from candied jalapeños and is mellowed out with real maple syrup from Vermont. Of course it's topped off with a delicious piece of Southern fried chicken for the ultimate comfort food.
12-24 chicken breast halves, skin removed
Waffle Batter:
6 cups all-purpose flour
2 cups corn starch
4 teaspoons baking powder
2 teaspoons baking soda
4 teaspoon salt
2 tablespoons malt powder
2 teaspoon ground cinnamon
Wet Mix:
8 cups buttermilk
2 1/2 cups vegetable oil
8 eggs
3/4 cup sugar
2 tablespoons vanilla extract
1 tablespoon vanilla bean puree
Fried Chicken Coating:
6 cups all purpose flour
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon salt
1 teaspoon black pepper
Chicken Brine:
5 lemons, halved
12 Bay leaves
1 bunch parsley
1 bunch thyme
1/2 cup honey
12 garlic cloves
1/4 cup black peppercorns
2 cups salt
2 gallons water
For Dredging:
Buttermilk mixture, as needed
Salt and pepper, as needed
For presentation:
1 tablespoon butter
1 waffle
1 piece fried chicken
Candied jalapenos
Pure maple syrup, as needed
Tabasco reduction, for decoration
Apple butter, for decoration
Tabasco Reduction:
1 bottle Tabasco sauce
Apple Butter:
4 McIntosh apples
4 Granny smith apples
3/4 cup dark brown sugar
4 cups water
2 cups apple cider vinegar
2 teaspoons ground nutmeg
4 teaspoons ground cinnamon
1 tablespoon honey
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