Midday Fix: Fried chicken and waffles from The Local Chicago

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The Local Chicago
198 E. Delaware Place

Fried Chicken and Waffles


Breading – Stage 1
2 cups all purpose flour
1 Tbs kosher salt

Breading – Stage 2
3 whole eggs
1 quart buttermilk

Breading – Stage 3
1 quart all purpose flour
1/4 cup mustard powder
1/4 cup sage, minced
2 Tbs paprika
1/2 cup dry thyme

Prepare a three-stage breading assembly by combining the stages together in separate mixing bowls. Working in batches, dredge chicken in the mixing bowls making sure to coat evenly on all sides. After breading, it is important to let the chicken rest for 15 minutes. Fry at 300 degrees for approxmimately 12-14 minutes ensuring with a digital thermometer than an internal temperature of 165 degrees is reached. Serve with a waffle, hot sauce and pure maple syrup.


2 cups all purpose flour
3/4 cup sugar
3 1/2 Tbs baking powder
2 eggs, separated
1 1/2 cups whole milk
1 cup butter, melted
1 tsp vanilla extract

In a bowl, combine flour, sugar and baking powder. In a separate bowl, lightly beat egg yolks. Add milk, butter and vanilla to egg yolks and mix to combine. Add milk mixture to dry ingredients. In a separate bowl, whip egg whites to a firm peak and gently fold into batter. Bake in a waffle iron to manufacturer’s specifications and serve piping hot.

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