The Champion Chicken & Waffles created for 2014 NCAA Final Four

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by Executive Chef Orazio LaManna, Legends at AT&T Stadium

wfaa.com

Posted on April 3, 2014 at 12:13 PM

• 2 large eggs, separated

• 1 Tbsp. sugar

• 1/2 cup milk

• 1 cups all-purpose flour

• 2 tablespoons unsalted butter, melted and cooled

• Salt, to taste

Ingredients, chicken

• 2 x 6 oz boneless chicken breast, flattened out to ¼ inch

• 3 1/4 cups butter milk

• 2 cups all-purpose flour

• 1 Tbsp. Bent Buckle Pork and Poultry Rub ( available in Cowboys Pro Shop only)

• 2 cups vegetable oil

Ingredients, pecan-maple mayonnaise

• 1 cup real mayonnaise

• 1/4 cup pure 100% maple syrup

• 1/8 cup chopped toasted pecans

• Chef crafted fire roasted hot sauce

Ingredients, fried onion

• 2 cups thinly sliced medium sized Spanish onion

• 1 cup butter

• 2 cups flour

• 1/4 cup Bent Buckle Pork and Poultry Rub ( available in Cowboys Pro Shop only)

• 2 cups canola oil

Bacon

• Cook 4 slices of thick apple-wood bacon until crisp.

 

Preparation for waffles

Whisk the egg yolks and the sugar then whisk in the milk , whisk in the flour quickly to make a smooth batter, then quickly whisk in the melted butter. Whisk the egg whites with a pinch of salt to soft points, and fold them into the batter.

Preheat waffle iron on high until just beginning to smoke. Reduce heat to moderate and spray generously with some vegetable spray.

Spread butter on 1 side of 8 bread slices and turn slices over. Top 4 slices with 1 slice ham and 1 slice cheese, folding in any overhang, then top with remaining 4 buttered bread slices, buttered sides up. Cook sandwiches in batches (number of batches will depend on size of your waffle maker) until bread is golden and crisp, 4 to 6 minutes

 

Preparation chicken fried chicken

Pound chicken on both sides with rough-textured side of meat pounder until 1/4 inch thick. Marinate in butter milk for one hour. Meanwhile, whisk together flour with Bent Buckle seasoning in a shallow dish. Dip chicken breast in the flour mixture and pat tight with flour until completely coated and dry.

Heat oil in a deep 10-inch heavy skillet over high heat until thermometer registers 375°F, or use a table top fryer.. Fry chicken turning over once, until golden, about 4-5 minutes transferring to paper towels to drain. Keep chicken warm on a clean baking sheet in oven at 200°F.

 

Preparation for mayonnaise

Whisk together all ingredients and season to taste with salt. Pulse in a food processor for 10 seconds.

Preparation for fried onion

Marinate sliced onions in butter milk for one hour. Meanwhile, whisk together flour with Bent Buckle seasoning in a shallow dish. Dip onions in the flour mixture and toss with flour until completely coated and dry. Heat oil in a deep 10-inch heavy skillet over high heat until thermometer registers 375°F, or use a table top fryer.. Fry onions until crispy and golden, about 2-3 minutes transferring to paper towels to drain.

 

 

Ingredients, waffles

 

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