You won't miss your usual fried chicken and waffles once you try this Mexican-inspired version.
Fully Loaded Mexican Fried Chicken With Green Chili–Corn Waffles
"New Yorkers?" the waitress asked as we examined the menu. Maybe it was the Mets cap my boyfriend, James, was wearing, or maybe our accents gave us away."Jersey," we told her.When she brought them to our table, they were nothing like I'd imagined. The waffles were thin and sweet, the chicken was crunchy and sweet, and—just for insurance—it was all served under a blizzard of powdered sugar with syrup on the side.
I want you to do something for me, okay? I want you to take your idea of what fried chicken and waffles should be—all of your reluctance to tweak the soulful, sweet version you know and love—and I want you to toss it. Right now. Just let it go, because it's only gonna hold you back. If you can do that, here's what awaits: Mexican fried chicken and green chili–corn waffles, slathered with guacamole and salsa, and layered with crispy ancho-honey bacon.
For the fried chicken, I soaked the chicken in a mixture of buttermilk, lime juice, and hot sauce; then, mirroring the waffle batter, I rolled it in a coating of AP flour, cornmeal, and masa harina. A double coating ensures an extra-crisp crust—the only trick is to let the chicken stand for a while before frying to let the batter set and prevent it from sloughing off in the oil.
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