Chef Huda's Fried Chicken & Sweet Potato Belgian Waffle [RECIPE]

CHEF SPOTLIGHT: Chef Huda Mu’min

RECIPE: Fried Chicken & Sweet Potato Belgian Waffle

SERVINGS: 4

INGREDIENTS:

Buttermilk marinade

2-4 pounds boneless skinless chicken tenders
1 quart of buttermilk
1 teaspoon Worcestershire sauce
2 teaspoons Old Bay Seasoning
*Marinated for 15-30 minutes

Fried Chicken

2 cups all purpose flour
2 tablespoons Old Bay Seasoning
2 teaspoons kosher salt
Oil for frying
*Preheat oil to 350 degrees

DIRECTIONS:

• In a large bowl combine buttermilk and Old Bay Seasoning for marinade with a whisk. Once the mixture is blended submerge chicken pieces in mixture. Tightly cover with plastic wrap and let marinate for 15-20 minutes.

• In a large shallow pan or ziplock bag combine the all purpose flour and remaining seasoning. Make sure the seasoning is distributed throughout the flour mixture.

• Remove from buttermilk marinade and let drain on a rack. Place a piece of chicken into flour mixture. Move the chicken around until completely covered. Gently shake off any excess flour. Repeat with remaining chicken pieces.

• When ready, gently release the first pieces of chicken into the hot oil and let cook fully until golden brown. Once done, use tongs to carefully remove cooked chicken from oil.

• Rest cooked chicken on a wire rack over a baking sheet.

CLICK OVER FOR THE BELGIAN WAFFLE RECIPE.

INGREDIENTS:

Sweet potato waffle

Wet ingredients:
1/2 cup sweet potato puree
1 1/2 cups buttermilk
1/2 cup whole milk
1/4 cup Grand Marnier liqueur
3/4 cup vegetable oil
1 tablespoon butter
2 large eggs – separated

Dry ingredients:
1 1/2 cups all purpose flour
1/2 cup cornstarch
1 tbs baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp kosher salt
* Preheat a waffle iron according to manufacturer’s
instructions

DIRECTIONS:

•In a large bowl combine sweet potato puree, buttermilk, whole milk, butter, egg yolks, vegetable oil and Grand Marnier liqueur. In a separate bowl whisk together the flour, cornstarch, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Set egg whites to the side.

• In a separate bowl combine all the dry ingredients then pour in wet ingredients. In a small cold bowl, whisk the egg whites to a soft peak then gently fold into. Stir until batter is smooth. Ladle butter into the preheated waffle iron and cook until waffles are golden brown and crisp, about 5 minutes. Once the waffle is done cooking remove from waffle iron and repeat, if desired.

Sweet chili maple syrup

• In a small container, stir together 1 cup maple syrup, 1 cup sweet chili sauce and 1 tablespoon of chopped or diced parsley.

• For plating place waffle in the center of the plate, loosely stack chicken tenders on top and drizzle with Sweet Chili Maple Syrup over it and enjoy!

ABOUT THE CHEF:

Chef Huda is an acclaimed chef, television personality and philanthropist. She is founder and CEO of Chef Huda’s Kitchen
(CHK), a unique culinary company specializing in Healthy Comfort Food. She also set a record as the highest winning
contestant in the history of Food Network’s “Cutthroat Kitchen” Show. Follow @ChefHuda on Instagram.