AuthorBLACK FOODIEYields3 ServingsCategoryFusion
For the Fried Chicken episode of the BLACK FOODIE Battle, Monique submitted this savoury twist on chicken and waffles.
Ingredients
Directions
Cut the chicken into bite-sized pieces and place into a resealable container.
Combine the milk with the wet jerk seasoning marinade and pour over the chicken. Cover and refrigerate for at least an hour.
Whisk together the self-rising flour, cornstarch, and dry jerk seasoning spice. Set aside until chicken is done brining.
Using a fork or tongs, dip chicken in the dry mix making sure to coat each piece it evenly. Continue until all pieces are done.
Heat a medium-sized pan over medium-high. Add in enough oil to cover at least 2 inches of the pan.
Fry the chicken pieces in batches (about ten pieces for each) for about 5-8 minutes.
Remove from oil and allow to drain on a cooling rack.
In a small saucepan, melt the butter over medium heat.
Add in the jerk seasoning, then sprinkle in the flour. Continue cooking, stirring frequently, for an additional 2-3 minutes.
Slowly pour in the chicken stock a little bit at a time, whisking constantly until thickened (about5-8 minutes).
Cover and remove from heat.
In a medium bowl, mix the flour, cornstarch and sugar.
In a separate bowl, whisk the eggs, milk and oil.
Pour the wet ingredients into the dry ingredients and mix until combined.
Cook in a waffle iron according to the instructions.
In order to form a “wrap” shape, immediately place the waffles into a small cup as it cools.
Place 2-3 popcorn chicken pieces in each waffle wrap, top with gravy and drizzle with maple syrup.
Garnish with chopped cilantro or parsley if desired. Makes about
