One of the goodies on executive chef Blythe Beck's brand new fall menu at Central 214 is the Southern fave chicken and waffles. Luckily, this is no State Fair version. With its jalapeno gravy, it's more like South meets Southwest. (For this week's profile of Beck, click here. For a Q&A, click here.)
Beck says that the most important thing you have to remember when you cook this dish -- or any other one for that matter -- is that you that have to love on it because that is what food wants.
See the recipe after the jump.
- Jalapenos 5 seeded, deveined and small-diced
- Shallots 4 oz chopped fine
- Garlic 2 Tbls chopped fine
- Butter 1 lb
- Flour 1 cup
- Heavy cream 3 qts
- Salt to taste
- Pepper to taste
Sauté jalapenos, shallots and garlic in butter. Whisk in flour to create a roux. Slowly add cream to roux mixture while stirring constantly. Bring to a boil until mixture thickens. Season to taste with salt and pepper.
Dredge Mix Dry ingredients
- Flour 4 cups
- Garlic powder ¼ cup
- Onion powder ¼ cup
- Cayenne pepper 1 Tbl
- Salt 1 Tbl
- Pepper ½ Tbl
Mix all ingredients together and set aside.
- Buttermilk ½ qt
- Eggs 4
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Mix all ingredients together and set aside
Take one cut-up whole chicken and place it in the flour mixture and coat evenly. Place the floured chicken into the wet mixture, coat evenly. Then move the chicken back into the flour mixture and coat evenly. Place the dredged chicken carefully into 300-degree oil. Cook for approximately 20 minutes or until done. Make sure to let the chicken rest for a few minutes.
Use your favorite waffle recipe and make one waffle while the chicken is cooking. Once the chicken is cooked and rested, pour the jalapeno gravy on top of the chicken and enjoy. Don't forget the butter and syrup for your waffle!
Note: Beck serves her waffles butter-soaked with syrup on the side.