Ingredients
- 1 pound boneless, skinless chicken thighs
- 1/3 cup Dijon mustard
- 3 tablespoons soy sauce
- 1 cup dill pickle juice
- ½ cup cornstarch
- 1 cup all-purpose flour + ½ cup
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup pecans, finely ground
- 1 sprig fresh rosemary, destemmed and finely chopped
- 1 cup buttermilk
- 2 tablespoons honey
- 3 tablespoons butter
- 1 egg + 2
- 3–4 cups vegetable oil for frying
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- Salt and pepper
- ½ cup dark microgreens or baby kale for garnish
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- ¼ cup buttery Chardonnay wine
- 1 large clove garlic (leave it whole)
- ¼ teaspoon black mustard seeds
- Salt and black pepper to taste
Preparation
Chicken & Pecan Waffles with Local Honey
Serves 4
STEP 1: Do ahead chicken: Cut chicken into 1-inch slices. Whisk together mustard, soy sauce and pickle juice. Pour mixture over chicken and marinate for 4–24 hours.
STEP 2: After marinating, remove chicken and pat dry with paper towels. Dredge chicken lightly in cornstarch and set on a plate or cutting board.
STEP 3: Prepare the waffles: Whisk together one cup flour, baking powder, baking soda, pecans, rosemary and salt in a medium bowl. Add the buttermilk and honey, whisking to incorporate.
Gently melt the butter and add to the bowl, along with one egg. Whisk the mixture just until combined.
STEP 4: Heat waffle iron, then ladle 1 cup of the mixture into the waffle iron.
Cook until slightly crispy on the edges and golden brown. Continue cooking waffles until all batter is used (2–4 waffles). Keep warm in the oven until ready to plate.
Batter and fry the chicken
STEP 1: Pour oil into a pot and heat to 300–325°F. While waiting for the oil to heat, set out 2 containers for battering and 1 sheet pan lined with paper towels for setting aside the fried chicken.
STEP 2: In the first container, whisk together buttermilk and remaining two eggs. In the second, whisk together remaining ½ cup flour and panko breadcrumbs.
STEP 3: Working in batches of 2–3 chicken pieces at a time (depending on the size of your pot), dip each piece in the buttermilk/egg mixture first, then coat in panko/flour before dropping into the hot oil to fry.
Once the chicken turns medium-golden in color, remove it with a small mesh strainer and place it on the paper-towel-lined pan. Sprinkle with salt and pepper immediately after they come out of the pan.
STEP 4: Break apart the waffle sections and serve with chicken and sauce.
Chardonnay Honey Mustard Sauce
Makes about 1 cup
STEP 1: Whisk all ingredients together in a small saucepan.
STEP 2: Cook over low heat until the sauce is thickened and reduced, about 5–7 minutes. Remove the garlic clove and let the sauce cool for 10 minutes.
Spoon over chicken and waffles immediately before serving.
Enjoy!
