Peel <quantity>4<unit>kg</unit></quantity> of waxy potatoes

Transfer potatoes to a large pot and cover with cold water

Bring to a boil on medium heat. Reduce heat to low and simmer until potatoes are cooked through but not falling apart. Remove

Remove potatoes. Cool in the refrigerator until they reach room temperature

Place potatoes into a sterilized fermentation vessel

Whisk <quantity>160<unit>g</unit></quantity> of salt into <quantity>4<unit>l</unit></quantity> of water until fully dissolved

Add <quantity>1<unit>g</unit></quantity> of lactobacillus starter and whisk to incorporate

Pour water mixture over potatoes to cover. Seal fermentation vessel

Keep fermentation vessel at constant ambient temperature and in good sanitary conditions for 4d, until potatoes ferment

Pour <quantity>1<unit>cup</unit></quantity> of vegetable oil into a blender

Add <quantity>½<unit>cup</unit></quantity> of dried used coffee grounds

Blend on low speed and gradually increase to high until grounds are pulverized

Extract the coffee flavor at room temperature for 1d

Pour oil through fine sieve just until the sediment starts to come out. The coffee oil is ready

Remove a potato from vessel and check the pH. The pH should be under 4, preferably between 3.2-3.9. If it does not reach the desired pH, ferment for 1 more day under the same conditions

If you do not have a pH reader, you can taste the potatoes. The umami should be pronounced with a pleasant acidity. If there are green or black growths or if it smells off, do not consume

The fermented potatoes are ready

Add <quantity>8<unit>g</unit></quantity> of whole black pepper to a blender

Add <quantity>11<unit>g</unit></quantity> of celery seed

Add <quantity>23<unit>g</unit></quantity> of onion powder

Add <quantity>8<unit>g</unit></quantity> of paprika

Add <quantity>2 ½<unit>g</unit></quantity> of fine salt

Blend from low speed to medium speed until the spices are pulverized

Add <quantity>600<unit>g</unit></quantity> of all purpose flour to a bowl

Add <quantity>150<unit>g</unit></quantity> of cornstarch

Add spice blend

Mix to combine. The breading flour is ready

Add <quantity>25<unit>g</unit></quantity> of whole black pepper to a blender

Add <quantity>12<unit>g</unit></quantity> of dried rosemary powder

Add <quantity>100<unit>g</unit></quantity> of fine salt

Add <quantity>5</quantity> dried bay leaves

Add <quantity>37<unit>g</unit></quantity> of sugar

Add <quantity>18<unit>g</unit></quantity> of celery seeds

Blend from low speed to medium speed to pulverize the spices

Add <quantity>200<unit>ml</unit></quantity> of milk and mix

The fried chicken cure is ready

Lay out <quantity>600<unit>g</unit></quantity> of boneless and skinless chicken legs as flat as possible

Use <quantity>12<unit>g</unit></quantity> of the fried chicken cure to evenly season both sides of the chicken legs

Cover and let cure in the refrigerator for 12h

Spread <quantity>2<unit>cups</unit></quantity> of potato skins on a baking sheet lined with parchment paper

Bake the potato skins at <temperature>150<unit>ºC</unit></temperature> for 30m, until golden brown

Turn off the oven. Leave the skins inside overnight, until crispy

Add the potato skins to a blender

Add salt to taste

Blend the skins into a powder

Add <quantity>125<unit>g</unit></quantity> of softened butter to a medium bowl. Whisk until smooth and creamy.

Add the potato skin powder. Whisk

Stir with a spoon to fully combine the potato skin powder and butter

Add <quantity>12<unit>g</unit></quantity> of vinegar

Stir well to fully incorporate all the ingredients. Adjust salt if needed

The roasted potato skin & vinegar butter is ready

Remove the chicken thighs from the refrigerator. Leave at room temperature for 45m to temper

Add <quantity>2</quantity> egg yolks to a blender

Add <quantity>1<unit>tsp</unit></quantity> of white vinegar

Add <quantity>1<unit>tbsp</unit></quantity> of dijon mustard

Blend on low speed. Slowly drizzle in <quantity>⅔<unit>cup</unit></quantity> of vegetable oil until the ingredients begin to emulsify

Raise speed to medium and add <quantity>​​½</quantity> of vegetable oil. Add <quantity>2<unit>tsp</unit></quantity> of cold water to loosen. Add the remaining oil

Transfer the mayo to a bowl

Add <quantity>2<unit>tsp</unit></quantity> of black pepper powder. Add salt to taste. Mix to combine

Transfer to a serving dish

The black pepper mayo is ready to be used

Finely chop <quantity>¾<unit>cup</unit></quantity> of arugula. Add to a bowl

Finely chop <quantity>1<unit>cup</unit></quantity> of fennel fronds. Add to the bowl

Finely chop <quantity>½<unit>bunch</unit></quantity> of mizuna. Add to the bowl

Squeeze the juice of <quantity>​​½</quantity> lemon

Add <quantity>⅓<unit>cup</unit></quantity> of vegetable oil

Season with salt to taste and mix well

Add <quantity>200<unit>g</unit></quantity> of coffee oil and mix

Transfer the vinaigrette to a serving bowl

The herb vinaigrette is ready

Set aside <quantity>½</quantity> fermented potato . Dice the rest into <quantity>1<unit>cm</unit></quantity> pieces

Add <quantity>225<unit>g</unit></quantity> of all-purpose flour to a bowl

Add <quantity>50<unit>g</unit></quantity> of sugar

Add <quantity>5<unit>g</unit></quantity> of salt

Add <quantity>3<unit>g</unit></quantity> of baking powder

Add <quantity>100<unit>ml</unit></quantity> of water and mix

Add <quantity>2</quantity> eggs. Mix to incorporate

Melt <quantity>100<unit>g</unit></quantity> of quality butter in a pot on low heat

Slowly drizzle the melted butter into the batter while continuously mixing

Grate the <quantity>½</quantity> fermented potato into the bowl

Add the remained fermented potatoes and mix

Let the batter rest in the refrigerator for 30m

Preheat a waffle iron to medium/high while batter is resting

Scoop the batter and distribute evenly

Cook the waffles until they are deep golden brown

Dip each chicken thigh in <quantity>300<unit>g</unit></quantity> of buttermilk, coating completely

Move the chicken thighs into <quantity>400<unit>g</unit></quantity> of breading flour and dredge. Gently shake off any excess flour

Add chicken thighs to a pan filled halfway through with vegetable oil at medium heat. Keep chicken from sticking to the bottom of the pan. Fry for at least 8m until dark golden brown and crispy

The fried chicken is ready

Place the Fermented Potato Waffle on a plate

Spread the Roasted Potato Skin & Vinegar Butter

Drizzle <quantity>1<unit>tsp</unit></quantity> of honey

Place 2 pieces of fried chicken on the waffle

Cover with black pepper mayo

Drizzle the herb vinaigrette

The fermented waffle with fried chicken is ready. Savor it!