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1
Whisk together 2 cups of the yogurt and 1/2 cup plus 2 tablespoons of the milk, 1 teaspoon of the chile de arbol, 2 teaspoons kosher salt and 1/2 teaspoon black pepper in a large bowl until combined.
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2
Add the chicken and toss to coat evenly in the marinade.
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3
Cover and refrigerate for at least 4 hours and up to 24 hours.
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4
Preheat the oven to 400 degrees F.
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5
Remove the chicken from the marinade and rinse under cold water to remove the marinade.
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6
Pat dry on paper towels.
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7
Combine 2 teaspoons kosher salt, the remaining 1 teaspoon chile de arbol and 1/2 teaspoon black pepper in a small bowl.
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8
Put the chicken pieces on a large baking sheet and brush on both sides with canola oil.
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9
Season on both sides with the salt mixture and bake until lightly golden brown and the internal temperature registers 145 degrees F on an instant-read thermometer, about 25 minutes.
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10
Transfer to the refrigerator until cool enough to handle, about 20 minutes.
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11
Whisk together the flour, garlic powder, onion powder, 1 tablespoon kosher salt and 1/2 teaspoon black pepper in a large baking dish until combined.
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12
Whisk together the remaining 2 cups of yogurt and 1/2 cup plus 2 tablespoons of milk in a medium bowl.
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13
Season with 1 teaspoon kosher salt and pinch of black pepper.
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14
Working in batches, dip the chicken pieces in the yogurt mixture, then dredge in the flour mixture, tapping off excess flour.
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15
Heat 2 inches of canola oil in a large cast iron pan over medium heat until it begins to shimmer.
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16
Fry the chicken in batches until golden brown on both sides and just cooked through, about 5 minutes per side.
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17
Remove to a baking rack set over a baking sheet.
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18
Repeat with the remaining chicken.
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19
Place a Buttermilk Waffle on a plate, spread with the Tangerine Pink Peppercorn Butter, top with some fried chicken and drizzle with the Sorghum-Bourbon-Tangerine Syrup.
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20
Garnish with the Blackberry-Pomegranate Relish.
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21
Preheat a waffle iron.
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22
Preheat the oven to 225 degrees F to keep the waffles warm, if desired.
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23
Whisk together the flour, cornmeal, baking soda and salt in a medium bowl.
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24
Whisk the egg yolks with the buttermilk and butter in another medium bowl.
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25
Beat the egg whites until they just hold a 2-inch peak.
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26
Add the liquid ingredients to the dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add the liquid faster than you can incorporate it.
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27
Towards the end of mixing, use a folding motion to incorporate the ingredients; gently fold the egg whites into the batter.
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28
Spread the appropriate amount of batter onto the waffle iron.
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29
Following the manufacturers instructions, cook the waffles until golden brown, 2 to 5 minutes.
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30
Serve immediately or keep warm in the oven.
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31
Prepare an ice bath.
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32
Combine the tangerine juice and bourbon in a small saucepan, bring to a boil and cook until reduced to 1/2 cup.
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33
Transfer to a small bowl, place the bowl inside the ice bath and stir until cold.
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34
Put the butter in a medium bowl, add the tangerine juice mixture, honey, peppercorns and salt and stir until combined.
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35
Combine the sorghum syrup and tangerine zest and juice in a small saucepan and bring to a simmer.
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36
Serve warm.
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37
Combine the blackberries, pomegranate seeds and mint in a bowl.
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38
Cover and let sit at room temperature for 30 minutes.
