The following recipe is adapted from one I got from the good folks at Flight Restaurant and Wine Bar in Memphis. Click here to see my blog for more about Flight. For the waffle I used a box mix. Fry the chicken in oil in a cast iron pan, deep fryer or Dutch Oven until internal temperature is 165 degrees. Flight divides their chicken in three ounce portions, I used whole pieces.
Chicken Brine:
1 Tbls Creole seasoning
1/2 gal water
1/4 cup kosher salt
1/4 cup brown sugar
Combine all ingredients in a large pot and bring to a boil. Remove from heat, let cool and pour over chicken. Refrigerate for 4 hours or overnight.
Chicken Batter:
2-1/2 cups All Purpose Flour
1 cup rice flour
1/2 cup creole seasoning
1/2 Tbls White Pepper
1/2 tsp cayenne pepper
1/2 Tbls kosher salt
1 qt water
Mix dry in a stainless steel bowl, then slowly add water and whisk to combine until smooth.
Mushroom Sherry Sauce:
1/2 medium shallot finely chopped
4 cloves garlic chopped
2 cups mushrooms rough chopped
1-1/2 cup heavy cream
1 cup chicken stock
1/4 cup sherry
3 Tbls beef Demi-Glace
1 Tbls Sherry Vinegar
1 Tbls vegetable oil
1/4 cup flour (optional)
1/4 cup butter (optional)
In a sauce pot heat the oil and add the garlic and shallot. Sauté until soft and translucent then add chopped mushrooms. Cook mushrooms until the give up their liquid. (*Optional-add the butter and flour and continue to stir to make a roux.) Add the rest of the ingredients except the cream and bring to a boil. Reduce heat to simmer then add cream. Simmer until mixture coats the back of a spoon.
Place waffle on a plate, add a piece of fried chicken and top with the sauce.
Enjoy-RTK