Andy's Sage Fried Chicken
SAGE FRIED CHICKEN:
- Oil, for frying
- 2 1/2 cups pastry flour
- 2 cups cornstarch
- 1 cup cornflake cereal
- 3 tablespoons seafood seasoning, such as Old Bay
- 1 1/2 tablespoons fresh sage, coarsely chopped
- 3 eggs, beaten together for egg wash
- Two 8-ounce chicken breasts
- Waffle batter
- 4 slices bacon, cooked
- 1 tablespoon melted butter
- 2 ounces BBQ Sauce, recipe follows
- 1/4 cup maple syrup reduction, for serving
- Fried leeks, for garnish
- Fresh rosemary sprigs, for garnish
For the sage fried chicken: Preheat oil in a large, deep pot to 350 degrees F. Combine the pastry flour, cornstarch, cereal, seafood seasoning and sage in a large bowl, being careful to only lightly crush the cornflakes. Dredge the chicken first in the egg wash, and then carefully toss in the crust mixture, making sure to press the mixture onto the chicken.
Fry the chicken in the oil for 5 to 6 minutes. Preheat a waffle iron.
Pour the batter into the hot waffle iron and lay the bacon strips in an "X" across the batter, leaving a 1/2-inch overlap in the corners. Cook the bacon-filled waffle until crispy, 4 to 5 minutes. Cut into 4 pieces.
On a large oval platter, place 1 waffle piece in the center lengthwise, stack 2 more almost overlapping in the center and then place the last waffle lengthwise to overlap. Place the sage fried chicken on top of the waffles and secure with a wooden skewer. Place a rosemary sprig alongside and top with maple reduction and fried leeks. Stab a steak knife through the chicken and waffles.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Combine the soy sauce, sugar, garlic and sriracha in a medium saucepot over medium heat. Bring to a boil, and then reduce to a simmer. Combine the cornstarch with some cold water in a small mixing bowl and stir to create a slurry. Pour the slurry a little at a time into the saucepot, stirring constantly, until the sauce reaches the thickness of a cream soup. Cook until thickened, 4 to 5 minutes longer. Remove from the heat.