Bobby Flays Fried Chicken And Wild Rice Waffles With Pink Peppercorn Butter Recipes

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FRIED CHICKEN



Fried Chicken image

Provided by Bobby Flay

Categories     main-dish

Time 5h40m

Yield 4 to 6 servings

Number Of Ingredients 9

1 quart buttermilk, plus 2 cups
Kosher salt and freshly ground pepper
2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce, plus 2 teaspoons chile de arbol powder, or cayenne pepper
2 chickens (3 to 4 pounds each), each cut up into 8 pieces
4 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
Peanut oil, for deep-frying

Steps:

  • In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
  • Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.
  • Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot.
  • Yield: 4 to 6 servings

FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER AND MAPLE-HORSERADISH SYRUP



Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter and Maple-Horseradish Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 30

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
1 1/2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
4 cups buttermilk
4 large eggs
1/2 cup vegetable oil
1/2 cup cooked wild rice (rice should be overcooked) drained well
Melted butter, for the waffle maker
1 quart plus 2 cups buttermilk
Kosher salt
2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce
2 chickens (3 to 4 pounds each), cut into 8 pieces
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
Peanut oil, for deep-frying
2 sticks unsalted butter, slightly softened
1 tablespoon pink peppercorns
3 tablespoons clover honey
Salt and pepper
1 cup pure maple syrup
1 tablespoon prepared horseradish, drained
1 teaspoon Dijon mustard

Steps:

  • For the Waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
  • Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let mixture rest for 10 minutes.
  • While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.
  • For the Chicken: Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
  • Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
  • Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
  • For the Butter: Combine all ingredients in a blender and blend until combined.
  • For the Syrup: In a small bowl whisk together all ingredients.
  • To serve: Place waffle on plate, top with 2 pieces of fried chicken, and a dollop of butter. Pour syrup over top.

FRIED CHICKEN WITH HONEY-PINK PEPPERCORN SAUCE



Fried Chicken with Honey-Pink Peppercorn Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

1 quart buttermilk
Kosher salt
2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce
2 chickens (3 to 4 pounds each), cut up into 8 pieces each
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne pepper
Freshly ground black pepper
Peanut oil, for deep-frying
Honey-Pink Peppercorn Sauce, recipe follows
1 cup honey
2 teaspoons pink peppercorns, toasted and coarsely chopped
Grated zest of 1 lime
Juice of 2 limes
Kosher salt and freshly ground black pepper

Steps:

  • Whisk together the buttermilk, 2 tablespoons salt and the chili de arbol in a large bowl or large baking dish. Add the chicken and turn to coat.
  • Stir together the flour, garlic and onion powders, paprika and cayenne in a large baking dish. Season generously with salt and pepper.
  • Pull the chicken out of the buttermilk, gently shaking off any excess liquid. Dredge the pieces a few at a time in the flour mixture and pat off any excess. Then dip back into the buttermilk and allow any excess to drain off. Dredge again in the seasoned flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
  • Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the skillet . Put the skillet over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
  • Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time, and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
  • Drizzle the fried chicken with the Honey-Pink Peppercorn Sauce.
  • Stir together the honey, peppercorns, lime zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature.

BOBBY FLAY'S FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER



Bobby Flay's Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter image

Categories     Chicken     Rice     Wild Rice     Butter

Yield serves 4 to 6

Number Of Ingredients 25

Wild Rice Waffles
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 quart buttermilk
4 large eggs
1/3 cup vegetable oil
1/2 cup cooked wild rice (the rice should be overcooked), well drained
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly, plus more for the waffle maker
Chicken
Fried Chicken (page 50)
Pink Peppercorn Butter (recipe follows), for serving
Maple-Horseradish Syrup (recipe follows), for serving
Pink Peppercorn Butter
12 tablespoons (1 1/2 sticks) unsalted butter, slightly softened
1 teaspoon pink peppercorns, coarsely crushed
3 tablespoons clover honey
Kosher salt
Maple-Horseradish Syrup
1 cup pure maple syrup
1 tablespoon prepared horseradish, drained
1 tablespoon Dijon mustard

Steps:

  • To make the waffles, whisk together the flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and oil together in a separate large bowl. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Add the wild rice and melted butter, and fold until just combined. Let sit for 15 minutes.
  • Heat the waffle maker. Brush the waffle grates with some melted butter, and cook the waffles according to the manufacturer's directions.
  • Spread the waffles with some of the Pink Peppercorn Butter, top with a piece or two of fried chicken, and drizzle the waffles and chicken with some of the Maple-Horseradish Syrup.
  • Pink Peppercorn Butter
  • Combine the butter, peppercorns, honey, and salt to taste in a small bowl. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
  • Maple-Horseradish Syrup
  • Stir the syrup, horseradish, and mustard together in a small bowl.

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