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roadhouse waffles and chicken recipe { second part

Irisa avatar
Recipe by
Irisa Raina 9
@Irisa
New Iberia, LA

I know that this recipe is rather long, but if you do it in stages DO THE BRINING FIRST, THEN DO THE FRYING THE SECOND DAY AND BAKE OFF THE CHICKEN THE NEXT DAY it really won’t be that time consuming. This is a sweet, Bourbon~ie gravy ! For the longest time WAFFLES AND CHICKEN was the hottest thing on the menu. This is my version of it, done of course Irisa style. And if you want to make it thinner gravy, either add more milk, chicken stock, or water. This is part 2 of my recipe “ Roadhouse waffles and chicken “ both will be posted here.

method Pan Fry

Ingredients For roadhouse waffles and chicken recipe { second part

  • CHICKEN INGREDIENTS:
  • 2 chicken breasts and 2 chicken thighs { use whatever pieces you have }
  • BRINE INGREDIENTS:
  • 1 – 12 ounce can vernors ginger ale
  • 2 large cloves garlic { smashed slightly }
  • ¼ cup sambal oelek { ground fresh chili paste } yummy stuff
  • 1 tablespoon coarse kosher salt & 1 tablespoon fresh ground pepper
  • BREADING INGREDIENTS:
  • 1 cup self rising flour
  • 1 teaspoon cayenne pepper
  • 1 teaspoon fine sea salt and
  • 1 tablespoon fresh ground pepper
  • 2 large eggs and one egg yolk { at room temperature }
  • 4 tablespoons melted unsalted butter { cooled slightly }
  • 1 tablespoon pure maple syrup
  • 1 cup jiffy corn bread muffin mix
  • 1 & ½ cups panko bread crumbs
  • GRAVY INGREDIENTS:
  • 2 & ½ to 3 tablespoons flour
  • 2 cups 2% milk
  • 2 tablespoons pure maple syrup
  • 1 tablespoon bourbon { remove pan from the heat before adding the bourbon }
  • salt and pepper { to taste ]
  • TO BRINE THE CHICKEN MIX:
  • 1 – 12 ounce can vernors ginger ale
  • 2 large cloves garlic { smashed slightly }
  • ¼ cup sambal oelek { ground fresh chili paste } yummy stuff
  • 1 tablespoon coarse kosher salt & 1 tablespoon fresh ground pepper

How To Make roadhouse waffles and chicken recipe { second part

  • 1
    Put the chicken in a large zip lock baggie and pour the brine over it and refrigerate overnight. The next day remove the chicken pieces from the brine and let the brine dip off, and dry the pieces with some paper towels.
  • 2
    GET YOUR BREADING STATION READY:
  • 3
    One dish { I actually use baggies for the dry ingredients } for the flour seasoned with 1 teaspoon each fine sea salt, fresh ground pepper and 1 teaspoon cayenne pepper, mix to incorporate. One dish for your egg wash, melted butter and maple syrup. One baggie for corn bread muffin mix and Panko bread crumbs.
  • 4
    TO FRY THE CHICKEN: Preheat the oven to 350.
  • 5
    Add ¼ cup oil {I used my peppered garlic oil} recipe on JAP just adds another level of flavor to the finished dish ¼ cup unsalted butter to a frying pan.
  • 6
    Take one piece of chicken at a time and put it into the flour first shaking off the excess, then the egg bath, then the breading. Set on a rack for 15 minutes to set the breading. While this is sitting out get the oil and butter hot. If you are not going to fry the chicken right away set it in the refrigerator but pull it out 30 minutes before cooking to bring it to room temperature. Fry the chicken till the pieces are crispy on all sides. You’re not cooking them completely just browning them.
  • 7
    Put the chicken on a baking sheet and bake { covered with foil } for 20 to 30 minutes the baking time will vary { depending on your oven and how big your chicken pieces are }. If you are using different cuts of chicken you’ll have to watch them because they get done at different times. My breast were larger so I started to bake them off first for about 20 minutes, then I added the thighs and continued to bake them for another 20 minutes. After they are fully cooked remove the foil and let it bake about 8 to 10 minutes to crisp the breading.
  • 8
    TO MAKE THE GRAVY:
  • 9
    Whisk the flour into the butter/oil that you fried the chicken in. don’t remove the fond from the bottom of the pan that is all flavor! Cook this for about 5 minutes whisking constantly. Add the milk and bring it to a rolling boil whisking whisking whisking! As you see it start to thicken turn it down and continue to cook for about 10 minutes { yes you are still whisking }. Add the maple syrup and bourbon and continue whisking, and check for seasonings { salt and pepper }.
  • 10
    Serve the gravy over the waffles and chicken.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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