I decided I wanted a nice crust for this Chicken & Waffle dish, so I went with Panko Bread Crumbs. For the setup, I used 3/4 Cup of AP flour and 1/4 C of Corn-Starch. Cornstarch makes a great crust. No salt was added to the starch because the Chicken was already Dry-Brined. To this mixture, I added 2 Tsp. of Coarse Korean Red Pepper Flakes (Gochugaru). I also used Buttermilk which is a favorite of mine. To the Buttermilk, I added a couple of Tsp. Korean Red Pepper Flakes and just a touch of Gochugaru Red Pepper Paste.
This recipe is incredible because the Chicken is already cooked. Take cold chicken and dip in flour mixture, then into buttermilk than into panko and sit on the rack. Place in refrigerator for a minimum of 45 minutes. Refrigerating the chicken accomplishes a few things. It dries the surface which ensures even frying, less splatter, and excellent browning. Fry in hot oil!!!! Make sure oil comes up halfway up the breasts. Note: since the chicken is already cooked we just have to brown the outside which means we can have the oil at a higher temperature. This only takes about 2 minutes.
Fun Tidbit- Why does the oil splatter? It doesn't water does! The moment water reaches the oil and in this case a moist breast it will turn instantly into steam, expand and splatter hence the need to dry the breasts first.
- 3/4 c AP Flour
- 1/4 c Cornstarch
- 1/2 tsp salt
- 1/2 tsp Baking Powder
- 1/4 tsp Baking soda
- 1 tsp each of White & Black sesame seeds
- 2 tsp of Korean Red peppers flakes (or to taste)
- 1 tsp Gochugaru Red Pepper Paste (or to liking)
- 6 Tbl Veggible oil
- 1 large egg (separated White and Yolk)
- 1 Tbl Sugar
- 3/4 c of Butter Milk
- 1/4 cup of whole milk
Sweet & Savory meet spicy!!!! This dish was the Bomb!!! My wife and 13 yr old daughter loved the dish. My little girl liking the dish was enough to tell me this recipe was a winner.