Fermented Waffles with Fried Chicken

1w 4h

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.

Peel 4 kg 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 160 g of salt into 4 l of water until fully dissolved
Add 1 g 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 ½ cup 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 8 g of whole black pepper to a blender
Add 11 g of celery seed
Add 23 g of onion powder
Add 8 g of paprika
Add 2 ½ g of fine salt
Blend from low speed to medium speed until the spices are pulverized
Add 600 g of all purpose flour to a bowl
Add 150 g of cornstarch
Add spice blend
Mix to combine. The breading flour is ready
Add 25 g of whole black pepper to a blender
Add 12 g of dried rosemary powder
Add 100 g of fine salt
Add 5 dried bay leaves
Add 37 g of sugar
Add 18 g of celery seeds
Blend from low speed to medium speed to pulverize the spices
Add 200 ml of milk and mix
The fried chicken cure is ready
Lay out 600 g of boneless and skinless chicken thighs as flat as possible
Use 12 g of the fried chicken cure to evenly season both sides of the thighs
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 150 ºC 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 125 g 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 12 g 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 1 tsp of white vinegar
Add 1 tbsp of dijon mustard
Blend on low speed. Slowly drizzle in ⅔ cup of vegetable oil until the ingredients begin to emulsify
Raise speed to medium and add ½ of vegetable oil. Add 2 tsp of cold water to loosen. Add the remaining oil
Transfer the mayo to a bowl
Add 2 tsp 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 ¾ cup of arugula. Add to a bowl
Finely chop 1 cup of fennel fronds. Add to the bowl
Finely chop ½ bunch of mizuna. Add to the bowl
Squeeze the juice of ½ lemon
Add ⅓ cup of vegetable oil
Season with salt to taste and mix well
Add 200 g 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 1 cm pieces
Add 225 g of all-purpose flour to a bowl
Add 50 g of sugar
Add 5 g of salt
Add 3 g of baking powder
Add 100 ml of water and mix
Add 2 eggs. Mix to incorporate
Melt 100 g 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 300 g of buttermilk, coating completely
Move the chicken thighs into 400 g of breading flour and dredge. Gently shake off any excess flour
Add chicken thighs to 5 L of 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 1 tsp 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!