In the Kitchen: Nashville Chicken and Waffle

The Rhode Show
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Executive Chef/Owner Joey Mederios of Thirsty Gull joined us in The Rhode Show kitchen to show us how to make their Nashville Chicken and Waffle.

Ingredients:

  • 1 lb of fresh chicken (breast or tender)
  • 6 oz of flour
  • 6 eggs
  • 6 oz panko crumbs
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  • Paprika
  • 4 garlic cloves chopped
  • 2 oz oil
  • Red crushed pepper flakes
  • Beer of choice
  • Pepper sauce
  • Sirarcha
  • Maple syrup
  • Brown sugar
  • 1 lb cheddar cheese shredded
  • 1 lb of colby jack shredded
  • Heavy cream
  • 1 stout beer
  • 1 lb pasta
  • 1 lb chopped bacon
  • Chopped scallions

Instructions:

  1. Flour,egg, and bread chicken
  2. Heat oil in a deep pan to 350
  3. Deep fry chicken until golden brown and cooked through (10-12 min)
  4. Set on paper towel to drain excess oil
  5. In a saute pan, bring garlic and shallot to a sweat
  6. Add IPA and cook down alcohol
  7. Add red pepper flake, salt, pepper,,onion and garlic powder as well as maple syrup, sriracha and pepper sauce, reduce to desired thickness.
  8. In a sauce pot, heat heavy cream and stout to a simmer.
  9. Add cheese and stir often to prevent lumps
  10. Add seasoning and toss in cooked pasta and bacon
  11. Grease a waffle iron and set to medium high heat
  12. Add a generous helping of mac and cheese to the iron and griddle to golden brown and crispy.
  13. Remove and plate waffle
  14. Toss chicken in hot sauce and place on waffle and pour remaining cheese over the top garnish

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