Chicken & Waffles

Name: Chicken & Waffles
Ingredients: 6, 5-ounce boneless, skinless chicken breasts, cut into four equal-size strips; 4 tablespoons Sriracha sauce; 5 tablespoons buttermilk; 1 clove garlic, chopped; ½ lime, squeezed; Pinch of salt; 1½ cups flour (for coating); 360 milliliters canola oil (for frying); 3 cups tepid water; 3 teaspoons instant dry active yeast; 1⅓ cups sorghum syrup; 6 ounces melted butter; 2 teaspoons vanilla; 4 cups flour; 4 cups chicken stock; ⅔ cups tiger sauce (a cayenne-based sweet and sour hot sauce available online and at select grocery stores); ½ cup soy sauce; ⅔ cup cashew butter; Water; ½ pound butter; ½ pound flour; ⅓ cup dry white wine; 1 pint heavy cream; 1 tablespoon chicken base; Pinch of white pepper

www.biz417.com

Sriracha-brined fried chicken atop yeast and sorghum waffle with cashew sauce and fancy gravy. From 417 Magazine's Cooking Class with Patrick Duran of Vespa Kitchen.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.biz417.com.

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Ingredients

6, 5-ounce boneless, skinless chicken breasts, cut into four equal-size strips
4 tablespoons Sriracha sauce
5 tablespoons buttermilk
1 clove garlic, chopped
½ lime, squeezed
Pinch of salt
1½ cups flour (for coating)
360 milliliters canola oil (for frying)
3 cups tepid water
3 teaspoons instant dry active yeast
1⅓ cups sorghum syrup
6 ounces melted butter
2 teaspoons vanilla
4 cups flour
4 cups chicken stock
⅔ cups tiger sauce (a cayenne-based sweet and sour hot sauce available online and at select grocery stores)
½ cup soy sauce
⅔ cup cashew butter
Water
½ pound butter
½ pound flour
⅓ cup dry white wine
1 pint heavy cream
1 tablespoon chicken base
Pinch of white pepper