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What's For Dinner?

What's For Dinner?

If being asked, "what’s for dinner?" is like fingernails on a chalkboard to you, you're not alone. We all want every meal to be like a Julia Child’s spread, and nothing warms the heart like your people gathering around a hearty meal that feeds the soul and belly, but who is able to whip that up on a weekday like it's Downton Abbey. 

Are you suffering from decision fatigue and plead with anyone else to select a dish? We've got you covered with a curated collection of cookbooks to appease any taste or occassion. We also have a cookbook for the days you endured back-to-back work calls, ran to carpool, and then have hungry mouths to feed, and cereal just won’t do again. 

Turning the pages of a quality cookbook can reinvigorate inspiration. Yearning for a meal where the slow cooker is your private chef? We have a cookbook for that. Looking for a healthy option after a few days of drive thrus? We have a cookbook for that. Craving a slow indulgent meal that displays why the kitchen is the heart of the modern home? We have a cookbook for that too, especially when it's from world renowned chef, and Louisvillian, Ed Lee. His collaboration with Bourbon Barrel Foods, his James Beard award, and his feature on the show The Mind of a Chef make him the perfect aficionado to settle the age old question. What’s for dinner? Check out Chef Ed Lee's mouth-watering Adobo Fried Chicken & Waffles Recipe from his book, Smoke and Pickles, below or shop our entire cookbook collection here.

 

Adobo Fried Chicken and Waffles

Adobo Fried Chicken & Waffles Recipe

Yields 6 servings 

 

Ingredients

Directions

 Waffles:

  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon paprika
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter, melted and cooled
  • 2 large eggs
  • 1 cup buttermilk

Dipping Sauce:

  • ¼ cup water
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons maple syrup
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 fresh Thai bird or habañero peppers, thinly sliced

Adobo Broth:

  • 2½ cups distilled white vinegar
  • 1½ cups water
  • 3 garlic cloves, finely minced
  • 4 bay leaves
  • 1½ teaspoons black peppercorns
  • 1 teaspoon sugar
  • ¼ cup soy sauce
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt

Fried Chicken:

  • 2 pounds chicken, thighs and/or drumsticks, plus wings if desired (do not use breasts)
  • Salt
  • 2 cups buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • About 8 cups peanut oil for deep-frying

To make the waffles: Preheat your waffle maker and lightly oil it. Meanwhile, in a medium bowl, whisk together the flour, sugar, baking powder, salt, paprika, and black pepper. In a small bowl, whisk together the melted butter, eggs, and buttermilk. Pour the wet ingredients into the dry ingredients a little at a time, whisking constantly.


Cook the waffles according to your waffle maker's instructions. Cut the waffles into 2-inch-wide wedges and reserve on a plate at room temperature or keep warm in a low oven until ready to serve.


To make the dipping sauce: Combine all the ingredients in a small bowl. Cover and refrigerate until ready to use.


To make the adobo broth: In a large pot, combine all the ingredients, cover with a tight-fitting lid, and bring to a simmer over medium heat. Simmer for 5 minutes, then turn the heat down as low as it will go.


Arrange the chicken pieces on a work surface and season them with salt. Add the chicken pieces to the gently simmering broth, cover, and poach for 15 minutes, turning once halfway through. You want the chicken to poach gently and stay moist while picking up the flavor of the broth, so make sure the liquid does not get hotter than a gentle simmer. Turn off the heat and allow the chicken to cool in the liquid, covered, about 20 minutes.
Remove the chicken pieces from the adobo broth (discard the broth) and transfer to a plate lined with paper towels. Pat dry.


To fry the chicken: Pour the buttermilk into a large shallow bowl. In another bowl, combine the flour, 1 teaspoon salt, the paprika, and the pepper. Dip each chicken piece in the buttermilk, shake off any excess liquid, dredge in the flour mixture, turning to coat, and transfer to a large plate. Let stand at room temperature for 15 minutes. The flour coating will turn a little soft. That's a good thing.


Meanwhile, fill a large, deep cast-iron skillet about half-full with peanut oil. Heat the oil to 365°F. Cook the chicken pieces 2 or 3 at a time for 8 to 10 minutes, turning every minute or so, depending on how thick the pieces of chicken are. Wings will cook faster and drumsticks will take the longest. Be sure to keep the oil temperature at around 350° to 365°F. The chicken is cooked when the internal temperature reaches at least 165°F. Using tongs, lift the chicken out of the oil and drain on paper towels. Season again with a little salt and transfer to a platter.
Serve the fried chicken with the waffle pieces and the dipping sauce. Eat it hot!
Tags: Cookbooks