Few things scream “America” like the indulgent chicken and waffles. It may seem an odd pairing, but those in the know understand that this is a savory-and-sweet lover’s dream come true! This recipe takes some time, but it is soooooo worth it! It should be started at least two days before you’re ready to gobble it up, but preferably three. If you have any questions about the ingredients or the method, feel free to contact me!
Lemon, Thyme and Rosemary Chicken and Sweet Potato Waffles
In a medium saucepan, heat oil. Sauté onion 4-5 minutes or until translucent. Add garlic and cook 1 minute. Add salt and cook another 1 minute.
Add rosemary and thyme, cook 30 seconds. Add brown sugar and peppercorns and cook another 30 seconds.
Add water, juice of lemons and whole lemons.
Bring to a simmer to fully dissolve the salt and sugar. Remove from heat, cool and then transfer to refrigerator to chill.
Once chilled, add chicken pieces to brine in a bowl or bag. Brine for 8 to 24 hours (the longer the better!)
Remove chicken from brine, rinse under cold water and pat dry. If you have one more day to spare, set pieces on a paper towel-lined tray and refrigerate for one day uncovered to allow the skin to dry out.
The next day, whisk to combine all chicken coating ingredients and divide into two large bowls. Pour buttermilk into a third bowl.
In a large frying pan, pour in enough oil to cover at least half of each chicken piece. Heat oil to 350°F / 177°C and preheat oven to 250°F / 120°C. Set out an oven rack.
Dip chicken pieces into the first flour mixture bowl, then into the buttermilk and then into the second flour bowl. Place on oven rack.
Fry chicken pieces about 5-6 minutes each side (11-13 minutes total) and finish/keep warm and crisp in the oven.
Steam or bake sweet potato until tender.
Whisk flour and baking powder in a large bowl; set aside.
Mash sweet potato and beat in butter. Add sugars, honey, vanilla, salt, nutmeg, clove, cinnamon and zest; continue beating on low for 1-2 minutes until smooth and fully incorporated.
Add the wet ingredients to the dry ingredients and stir gently to combine.
Beat egg whites to stiff peaks; gently fold in to batter 1/3 at a time.
Spray waffle iron with neutral oil or brush with butter. Spoon batter into waffle iron and cook until crispy.