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BLOODY MARY INFUSED FRIED CHICKEN AND WAFFLES

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Cnwaflsbldm - Recipes
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BLOODY MARY INFUSED FRIED CHICKEN AND WAFFLES
BLOODY MARY INFUSED FRIED CHICKEN AND WAFFLES
 
Author: Dini from The Flavor Bender
 
WHAT YOU NEED
Bloody Mary Marinade
  • ½ cup tomato juice
  • 2 -3 celery ribs, roughly chopped
  • 2 tsp Worcestershire sauce
  • 3 tbsp sriracha
  • ½ tsp cayenne pepper (skip this if you don’t like extra heat)
  • ¼ cup scotch whiskey (I used Johnny Walker Red Label)
  • 1 tsp salt
  • 6 chicken legs (I used skin on)
  • 1 egg
Flour Coating
  • 1 ¾ cup AP flour
  • ¼ cup corn flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
  • ½ tsp back pepper
  • 1 tsp salt
  • Oil for deep frying
Maple Scotch Waffle Syrup
    • ¾ cup maple syrup
    • 3 tbsp butter
    • 2 tbsp scotch whiskey
    • Waffles - You can make your favourite waffles. I have my own version which I have adapted from here - which will be on the blog very soon!
 
Bloody Mary infused Fried Chicken
  1. Place all the ingredients for the marinade (except the chicken and eggs) in a food processor/blender. Blend until smooth. Do a taste test to make sure it's seasoned well.
  2. Pour this into a shallow dish or a large ziploc bag. Place the drumsticks in the dish or ziploc bag and shake to coat the chicken well with the marinade. Cover the dish (or remove as much air from the ziploc bag as you can and seal) and place it in the fridge for a few hours or up to 24 hours.
  3. The next day, remove the chicken from the fridge and leave it at room temp. for about 30 min to 1 hour (to return to room temp.) before coating them with flour.
  4. When you're ready to coat, whisk the flour and all the spices together in a large bowl.
  5. Separate out about 3 tbsp of the Bloody Mary marinade into a little bowl. Then mix in 1 egg with the chicken and remaining marinade and mix well so that the egg incorporates fully in the marinade which will be used to coat the chicken.
  6. Drizzle in the reserved marinade (3 tbsp) into the flour while mixing, to create a lumpy flour coating. This will create that characteristic crunchy chicken coating you love!
  7. Coat the chicken with the marinade, and then with the flour. Repeat once more. This should give you double coated chicken drumsticks with a rough, flaky coating. Place the chicken on a lined baking tray.
  8. Heat the oven to 350°F/180°C.
  9. Heat the oil in a heavy bottomed dish (like a dutch oven) on the stove, with enough to cover the chicken. Heat the oil until it registers at about 400°F/205°C.
  10. Carefully lower about 3 chicken legs into the hot oil (DO NOT OVER-CROWD). The oil temp. will drop to about 315-320°F. Maintain the heat at this level and fry the chicken for about 6 minutes.
  11. The fried chicken should be placed on a wire rack, on top of a tray (to catch the excess oil), while you cook the rest of the chicken.
  12. Place the cooked chicken in the oven for about 15-20 minutes, until the internal temperature of the chicken registers as 165°F/75°C. Serve warm.
Maple Scotch Waffle Syrup
  1. Place the maple syrup and butter in a saucepan. Heat gently until the maple syrup is simmering and the butter is melted. Pour the scotch into the maple syrup and remove from the heat.
  2. Transfer this to a glass bottle with an airtight lid. Let the syrup cool down till it’s warm enough to serve. Shake the bottle vigorously before serving to mix the butter layer and the maple syrup.
To Serve
  1. Serve the chicken with your favourite waffles and some melted butter on top. Drizzle some sriracha sauce and maple scotch syrup just before eating. Enjoy!