Texas Pete Foodservice

https://texaspetefoodservice.com/recipe/fried-waffle-stuffed-chicken/

Grilled Chicken Skin Robata

Crepes with Mexican Chocolate Sauce

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Fried Waffle Stuffed Chicken

Ingredients

Stuffing

1 cup diced celery
1 cup diced onions
1 cup diced green bell peppers
1 Tbsp. garlic confit
1 cup diced Andouille sausage
2 cups diced toasted waffle
1 each whole egg
¼ cup chicken stock
½ tsp. Texas Pete® Dust – Dry Spice Seasoning

Marinade

3 qts. buttermilk
¾ cup Texas Pete® Original Hot Sauce

Breading

3 qts. all-purpose flour
3 Tbsp. kosher salt
6 Tbsp. Texas Pete® Dust – Dry Spice Seasoning

Honey Glaze

1½ cup honey
1½ cup Texas Pete® Original Hot Sauce

Directions

Honey Glaze

In a sauce pot on medium heat, sauté celery, onions, green bell peppers, and garlic.
Add the Andouille sausage and the toasted, diced waffle, deglaze with the chicken stock, cook for about 5 minutes, then set aside and let cool.
Incorporate the egg and season with Texas Pete®
Soak the thighs in the marinade for about 1 hour.
Place a tablespoon of stuffing in the middle of each marinated chicken thigh and roll it up.
Roll thigh in plastic wrap and cook sous vide 165°F for 45 minutes. Chill.
Dust chicken thighs with breading and deep fry at 375°
Slice in half to serve.

Assembly for 30 Chicken thighs

30 each crispy fried chicken thigh

9 Tbsp. + 1½ tsp. spicy honey glaze

7½ cups crispy potato haystack

90 fried parsley leaves

Place the Idaho potato haystack in the center of the plate, top with the chicken thigh, drizzle the spicy honey around and on the chicken, and garnish with fried parsley leaves.