Fermented Waffles with Fried Chicken
by
Amass
Waffles and fried chicken is about as American as it gets. This version revamps an old favorite with the bright acidity of the fermented potatoes and the much-loved Amass Fried Chicken.
Waffles and Chicken are a classic American dish, dating back to the 19th century. Using fried chicken makes the dish more distinct to the American South.
- Level
Expert
- Cooking
1w+
- Overral
1w+
- Ready
Honey
8tsp
Fermented Potatoes
Large Waxy Potato
4kgLactobacillus Starter
1gSalt
160gWater
4l
Coffee Oil
Dried Used Ground Coffee
½ cupVegetable Oil
1 cup
Breading Flour
Smoked Paprika
8gCelery Seed
11gOnion Powder
23gCornstarch
150gAll-Purpose Flour
600gWhole Black Pepper
8gSalt
2.5g
Fried Chicken Cure
Dried Rosemary Powder
12.5gCelery Seed
18gDried Bay Leaf
5White Sugar
37gWhole Black Pepper
25gSalt
100g
Fermented Potato Waffles
Milk
200mlEgg
2Baking Powder
3gAll-Purpose Flour
225gMelted Butter
100gWhite Sugar
50gSalt
5gWater
100ml
Fried Chicken
Boneless & Skinless Chicken Leg
600gButtermilk
300mlVegetable Oil
to fry
Roasted Potato Skin & Vinegar Butter
Potato Skin
2 cupsSoft Butter
125gSalt
to tasteVinegar
12g
Black Pepper Mayo
Black Pepper Powder
2tspEgg Yolk
2Dijon Mustard
1tbspVinegar
1tspVegetable Oil
1 cupSalt
to taste
Herb Vinaigrette
Arugula
¾ cupMizuna
½ bunchFennel Fronds
1 cupLemon
½Vegetable Oil
⅓ cupSalt
to taste
Equipment
pH Reader
Blender
Blender
Waffle Iron
Blender
Honey
8tsp
Fermented Potatoes
Large Waxy Potato
4kgLactobacillus Starter
1gSalt
160gWater
4l
Coffee Oil
Dried Used Ground Coffee
½ cupVegetable Oil
1 cup
Breading Flour
Smoked Paprika
8gCelery Seed
11gOnion Powder
23gCornstarch
150gAll-Purpose Flour
600gWhole Black Pepper
8gSalt
2.5g
Fried Chicken Cure
Dried Rosemary Powder
12.5gCelery Seed
18gDried Bay Leaf
5White Sugar
37gWhole Black Pepper
25gSalt
100g
Fermented Potato Waffles
Milk
200mlEgg
2Baking Powder
3gAll-Purpose Flour
225gMelted Butter
100gWhite Sugar
50gSalt
5gWater
100ml
Fried Chicken
Boneless & Skinless Chicken Leg
600gButtermilk
300mlVegetable Oil
to fry
Roasted Potato Skin & Vinegar Butter
Potato Skin
2 cupsSoft Butter
125gSalt
to tasteVinegar
12g
Black Pepper Mayo
Black Pepper Powder
2tspEgg Yolk
2Dijon Mustard
1tbspVinegar
1tspVegetable Oil
1 cupSalt
to taste
Herb Vinaigrette
Arugula
¾ cupMizuna
½ bunchFennel Fronds
1 cupLemon
½Vegetable Oil
⅓ cupSalt
to taste
Equipment
pH Reader
Blender
Blender
Waffle Iron
Blender
Fermented Waffles with Fried Chicken
Amass
Peel 4kg 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 160g of salt into 4l of water until fully dissolved
Add 1g 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 1 cup of vegetable oil into a blender
Add ½cup 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 8g of whole black pepper to a blender
Add 11g of celery seed
Add 23g of onion powder
Add 8g of paprika
Add 2 ½g of fine salt
Blend from low speed to medium speed until the spices are pulverized
Add 600g of all purpose flour to a bowl
Add 150g of cornstarch
Add spice blend
Mix to combine. The breading flour is ready
Add 25g of whole black pepper to a blender
Add 12g of dried rosemary powder
Add 100g of fine salt
Add 5 dried bay leaves
Add 37g of sugar
Add 18g of celery seeds
Blend from low speed to medium speed to pulverize the spices
Add 200ml of milk and mix
The fried chicken cure is ready
Lay out 600g of boneless and skinless chicken legs as flat as possible
Use 12g of the fried chicken cure to evenly season both sides of the chicken legs
Cover and let cure in the refrigerator for 12h
Spread 2 cups of potato skins on a baking sheet lined with parchment paper
Bake the potato skins at 150ºC 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 125g 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 12g 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 2 egg yolks to a blender
Add 1tsp of white vinegar
Add 1tbsp of dijon mustard
Blend on low speed. Slowly drizzle in ⅔cup of vegetable oil until the ingredients begin to emulsify
Raise speed to medium and add ½ of vegetable oil. Add 2tsp of cold water to loosen. Add the remaining oil
Transfer the mayo to a bowl
Add 2tsp 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 ¾cup of arugula. Add to a bowl
Finely chop 1 cup of fennel fronds. Add to the bowl
Finely chop ½bunch of mizuna. Add to the bowl
Squeeze the juice of ½ lemon
Add ⅓cup of vegetable oil
Season with salt to taste and mix well
Add 200g of coffee oil and mix
Transfer the vinaigrette to a serving bowl
The herb vinaigrette is ready
Set aside ½ fermented potato . Dice the rest into 1cm pieces
Add 225g of all-purpose flour to a bowl
Add 50g of sugar
Add 5g of salt
Add 3g of baking powder
Add 100ml of water and mix
Add 2 eggs. Mix to incorporate
Melt 100g of quality butter in a pot on low heat
Slowly drizzle the melted butter into the batter while continuously mixing
Grate the ½ 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 300g of buttermilk, coating completely
Move the chicken thighs into 400g 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 1tsp 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!