Twice Fried Chicken w Rice Waffles and Honey Bourbon Sauce
Recipe Courtesy of Michael Symon
2 whole chickens, cut into 1/12ths (2 breasts halved, 2 legs, 2 thighs, 2 wings, backbone halved
2 tablespoons old bay seasoning
1 teaspoon smoked paprika
1 teaspoon chipolte powder
1 tablespoon cracked coriander seed
Mix seasonings and coat all of the chicken pieces. Place in a gallon sized bag and refrigerate overnight.
1∏ cup all-purpose flour
2 tablespoon cornstarch
1 tablespoon salt
2 quart lard
In large Dutch-oven, put enough lard to come 2 inches up the pot. Heat lard to 340 degrees. Combine the flour, cornstarch, and salt. Remove the chicken from the bag and dredge in the flour mixture. Beginning with the thighs, add them to the pot making sure not to crowd (this will take several batches). Place a lid on and cook for 3 minutes. Uncover, then flip and cook for an additional 3 minutes. Remove chicken to a wire cooling rack and repeat with remaining chicken. Once all chicken is done, heat the lard up to 365 degrees. Add the chicken in batches and cook for 2 minutes per side until golden and crispy. Remove from the pot on to paper towels and serve immediately with waffles and honey bourbon sauce.