Batterless fried chicken with purple waffles recipe

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  • Yield: 4 Servings


For the Chicken
  • 8 large egg whites
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 whole chicken, cut into 8 pieces (or 8 of your favorite chicken pieces)
  • Peanut oil, for frying
For the Bagoong Butter
  • 1 cup (2 sticks) unsalted butter, softened
  • ¼ cup minced red anchovies (available at Filipino markets) or one 3.5-ounce jar oil-packed anchovies, drained and chopped
  • 2 tablespoons finely chopped fresh cilantro
For the Macapuno Syrup
  • ¾ cup palm sugar or (packed) light brown sugar
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 1 cup coconut milk
  • 1 cup shredded young coconut meat or 1 cup unsweetened dried flaked coconut, rehydrated for 30 minutes in boiling water and drained
How to Make It
    Marinate the Chicken
  1. In a blender or a large bowl, combine the egg whites, smoked paprika, garlic powder, onion powder, salt, and pepper until well incorporated and foamy. In a bowl or Ziploc bag, combine the chicken and the egg white mixture, seal or cover tightly, and refrigerate for 8 hours or overnight.
  2. Make the Bagoong Butter
  3. In the bowl of an electric mixer, blend the butter, anchovies, and cilantro using the paddle attachment. Transfer the butter to a pastry bag fitted with a fluted tip. Pipe inch-wide florets onto a sheet of wax paper and refrigerate. Once chilled, transfer to an airtight container and refrigerate.
  4. Make the Macapuno Syrup
  5. In a medium saucepan over low heat, melt the sugar, then cook until caramelized, 5 to 6 minutes. Add the butter and whisk in until melted, then whisk in the coconut milk. Remove from the heat and stir in the coconut meat. Cover and keep warm over low heat.
  6. Make the UBE Jam
  7. In a small saucepan, melt the butter over medium-low heat, then add the coconut milk, sugar, ube powder, and vanilla. Bring the liquid to a boil, then reduce the heat and simmer, stirring constantly, until the syrup has thickened, about 5 minutes.
  8. Make the Waffles
  9. In a medium bowl, whisk together the butter, oil, eggs, ube extract, and about 1½ cups water until well combined. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the wet ingredients to the dry, whisk until just incorporated, and then fold the ube jam into the batter. Heat the waffle iron on the highest setting. Using ½ cup of batter at a time, cook waffles until crisp, 4 to 5 minutes.
  10. Fry the Chicken
  11. Fill a large (at least 6-quart) pot halfway with oil and heat to 350°F. Remove the chicken from the egg white mixture and fry until crispy and the chicken reaches an internal temperature of 160°F, 13 to 15 minutes. Drain on paper towels and let rest for 5 to 7 minutes before serving. Serve the chicken on top of the waffles, along with the macapuno syrup and the bagoong butter.

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