This holiday take on Matt Basile’s classic chicken and waffles recipe from his cookbook Brunch Life is the perfect dish to make you fall in love with panettone. Enjoy and happy holidays!
ingredients
Fried Chicken
Waffles
Orange-Honey Sauce
Garnish
directions
Take 1 chicken butchered into 8 pieces and submerge in a bowl with butter milk and hot sauce. Let marinade for up to one hour in the fridge. Pour your flour, salt and cayenne into another bowl and gently whisk until the seasoning has been evenly distributed. Remove the chicken from the buttermilk and place in the flour bowl and squeeze the pieces of chicken tightly in the flour and then transfer the pieces to a plate. Pre heat your table top deep fryer or frying oil to 320ºF. Carefully place no more than 4 pieces in at a time and fry for 12 minutes or until the internal temperature of the chicken reaches 160ºF.
Rip the panettone into large chunks and place in a bowl. Add the eggs, milk salt and cinnamon as well and mix thoroughly until the panettone becomes a batter like consistency. Warm your waffle iron on medium high heat and brush with melted butter on both sides. Spoon some of the panettone batter on waffle maker and close for for 5-6 minutes until the waffle is golden brown.
Pour the liqueur into a hot pan and bring to a light boil to cook out the alcohol leaving that intense orange flavour. Add the orange juice, honey, hot sauce and soy sauce to the liquor and whisk thoroughly so the sugars do not caramelize too quickly and bur. Once all the ingredients have mixed add the butter and reduce the heat to low and allow the sauce to simmer and thicken.
To build your dish, place waffles on a large platter and then top with fried chicken. Use a spoon to generously slather orange honey sauce all over the chicken and waffles. Finish with some salt and fresh orange zest.