Brined in buttermilk for 72 hours and slow cooked to tender perfection, the chicken is breaded in a waffle crumb and deep fried until golden brown. Tossed in a sambal oelek and maple glaze for a touch of Québécois flair and served over a warm waffle with a side of gravy for dipping.
Courtesy of Chef Éric Lemay of Diner Saint Sauveur.
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If brining the chicken, begin prep three days ahead.
In a large airtight container place chicken thighs and drumsticks in the bottom, cover with water and season with sea salt, fresh thyme, fresh rosemary, white sugar, a bay leaf, black pepper, ginger powder, star anise, juniper, cloves, buttermilk and cinnamon sticks.
Stir until well, combine and ensure chicken is submerged.
Let sit in the fridge for 72 hours.
The chicken is placed directly into a shallow pan filled with canola oil at 64°F to cook low and slow for 10-15 minutes before the breading process.
In a clear food processor, add the slices of toasted bread and waffles and combine until they are crumbled into bite-sized pieces. Once crumbled, the food processor is pulsed until crumb consistency has been achieved.
Breadcrumbs are transferred to a large bowl and combined with dried basil flakes, dried oregano, garlic powder, onion powder, paprika and whisked until well combined.
On a large surface, chicken thigh and drumstick are dipped in egg yolk, milk, then crumb mixture until evenly coated.
Chicken is once again placed in the oil in the pan heated to 350°F and cooked for 5 minutes
Prepare gravy according to instructions.
In a large clear bowl, 1 part sambal oelek is combined with 3 parts maple syrup and whisked until well-incorporated.
On a large plate, sauce is poured over top of chicken until evenly distributed
Pour the waffle batter into the waffle maker; close the lid and bake the waffles for 3-5 minutes until golden and crispy.
On a large plate, glazed fried chicken is placed on top of fresh waffle. Garnished with diced green onion and served with a ramekin of gravy for dipping.