Mind Of A Chef Adobe-Fried Chicken And Waffles

Name: Mind Of A Chef Adobe-Fried Chicken And Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Waffles:; 1 cup all-purpose flour; 1 teaspoon sugar; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 1/4 teaspoon paprika; 1/4 teaspoon freshly ground black pepper; 3 tablespoons unsalted butter, melted and cooled; 2 large eggs; 1 cup buttermilk; For the Dipping Sauce:; 1/4 cup water; 3 tablespoons fresh lemon juice; 2 tablespoons maple syrup; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 2 fresh Thai bird or habanero peppers, thinly slice; For the Adobo Broth:; 21/2 cups distilled white vinegar; 11/2 cups water; 3 garlic cloves, finely minced; 4 bay leaves; 11/2 teaspoon black peppercorns; 1 teaspoon sugar; 1/4 cup soy sauce; 1/2 teaspoon red pepper flakes; 1 teaspoon salt; For the Fried Chicken:; 2 pounds chicken, thighs and/or drumsticks, plus wings if desired (do not use breasts); salt

Servings: persons

For the Waffles:
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter, melted and cooled
2 large eggs
1 cup buttermilk
For the Dipping Sauce:
1/4 cup water
3 tablespoons fresh lemon juice
2 tablespoons maple syrup
2 tablespoons fish sauce
1 tablespoon soy sauce
2 fresh Thai bird or habanero peppers, thinly slice
For the Adobo Broth:
21/2 cups distilled white vinegar
11/2 cups water
3 garlic cloves, finely minced
4 bay leaves
11/2 teaspoon black peppercorns
1 teaspoon sugar
1/4 cup soy sauce
1/2 teaspoon red pepper flakes
1 teaspoon salt
For the Fried Chicken:
2 pounds chicken, thighs and/or drumsticks, plus wings if desired (do not use breasts)
salt
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
about 8 cups peanut oil for deep-frying
4.To make the adobo broth: In a large pot, combine all the ingredients, cover with a tight-fitting lid, and bring to a simmer over medium heat. Simmer for 5 minutes, then turn the heat down as low as it will go.

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5. Arrange chicken pieces on a work surface and season them with salt. Add chicken pieces to the broth, cover, and poach for 15 minutes, turning once halfway through. You want the chicken to poach gently and stay moist while picking up the flavor of the broth, so make sure the liquid does not get hotter than a gentle simmer. Turn off the heat and allow the chicken to cool in the liquid, covered, about 20 minutes.
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6. Remove the chicken pieces from the adobo broth (discard the broth) and transfer to a plate lined with paper towels. Pat dry.
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7. To fry the chicken: pour buttermilk into a large shallow bowl. In another bowl, combine flour, 1 teaspoon salt, paprika and pepper. Dip each chicken piece in buttermilk, shake off any excess liquid, dredge in flour mixture, turning to coat and transfer to a large plate. Let stand at room temp for 15 minutes. The flour coating will turn a little soft - that's a good thing.
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8. Meanwhile, fill a large deep cast-iron skillet about half-full with peanut oil. Heat the oil to 365 F. Cook chicken pieces 2 or 3 at a time for 8-10 minutes , turning every minute or so, depending on how thick the pieces of chicken are; wings will cook faster and drumsticks will take the longest. Be sure to keep the oil temperature at around 350 F to 365 F. The chicken is cooked when the internal temperature reaches at least 165 F. Using tongs, lift the chicken out of the oil and drain on paper towels. Season again with a little salt, and transfer to a platter.
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9. Serve the fried chicken with the waffle pieces and the dipping sauce. Eat it hot!

1471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: For the Waffles:, 1 cup all-purpose flour, 1 teaspoon sugar, 1 teaspoon baking powder, and more.

Yes, Mind Of A Chef Adobe-Fried Chicken And Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!