Lunchbreak: Chicken and waffles from Soho House Chicago

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Devon Boyce and Kyle Boyce

Pizza East and Chicken Shop at Soho House Chicago
113 N. Green Street
Chicago
(312) 521-8000
www.sohohousechicago.com

Fried Chicken and Waffles

Belgium Waffles

Ingredients:
2 cups all purpose flour
3/4 cup sugar
3 1/2 teaspoons baking powder
2 eggs, separated
1 1/12 cups milk
1 cup butter, melted
1 teaspoon vanilla

Directions:
Prepare waffle batter by combining all ingredients with a whisk until combined. Cook in batches in a waffle iron until golden brown.

Chicken

10 chicken thighs

Marinade:
2 cups buttermilk
3 Tbs hot sauce
10 sprigs thyme

Breading:
3 cups all purpose flour
2 Tbs paprika
1 1/2 Tbs onion powder
1 1/2 Tbs garlic powder
1 1/2 Tbs salt

Gravy:
1/4 cup chicken fat or butter
1/4 cup flour
2 cups milk
2 cups chicken stock
5 hardboiled eggs, chopped
1 tsp whole grain mustard
1 1/2 Tbs chives, chopped
salt and pepper to taste

For the gravy, heat the chicken fat in a sauce pan over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally. Add the remaining ingredients and simmer until well combined.

Directions:
Marinate the skinless, boneless chicken thighs overnight in buttermilk and hot sauce mixture. Dredge the chicken in the flour mixture and deep fry in vegetable oil (350 degrees F) until golden brown and cooked through.
Place chicken on top of each waffle and top with gravy and maple syrup.

 

Lamb Sausage, Lentils, Nduja, Calabrian Chili

Ingredients:
2 links of lamb sausage
3 Tbs puy lentils (cooked)
1 Tbs nduja
1 Tbs minted veal demi
2 Tbs mint, chopped
1 Tbs Greek yogurt
1 whole shallot, sliced
4 Tbs all-purpose flour
1 Tbs diced, marinated calibrian chili
1 Tbs olive oil

Directions:
Pan fry the sausage and deglaze pan with the veal demi. Then, sauté lentils with nduja and chopped mint. Dust the shallot with the flour and then deep fry until golden brown. Mix the Greek yogurt with olive oil and chopped mint for the sauce. Plate the sausage and pan reduction on a base of lentils then drizzle with yogurt sauce. Top the dish with pieces of chopped chili and fried shallot rings.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s