CHICAGO — Andrew Sikkelerus with Radio Room joined WGN Weekend Morning News for Sunday Brunch.

Sikkelerus made fried chicken and biscuit waffles.

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For the Chicken

Buttermilk Brine

  • 1 oz Onion Powder
  • 1 oz Garlic Powder
  • 2 qts Buttermilk
  • 8 oz Sambal
  • 1 pkg Ranch Powder
  • 2 oz Black Pepper

Whisk all ingredients together

Dredging Flour

  • 4 oz Onion Powder
  • 4 oz Garlic Powder
  • 2 oz Paprika
  • 8 oz AP Flour
  • 4 oz Black Pepper

Whisk all ingredients together

For the Sausage Gravy

  • 1 lb breakfast sausage, hot or mild
  • 2.5 oz AP Flour 1/2 qt Whole Milk, plus more to thin if necessary
  • 1/2 tsp Salt
  • 2 tsp Black Pepper

Steps

  • Caramelize sausage in sauce pot breaking it up as it cooks
  • Add AP Flour and incorporate well
  • Slowly whisk in milk and bring to a simmer, this will thicken
  • Season to taste with Salt and Pepper

To assemble dish

  • Dredge buttermilk brined chicken in flour (can use breasts or thighs, I prefer thighs)
  • Add to non stick pan with enough cooking oil to cover it by 1/3 (roughly 1/2 cup)
  • Fry until golden brown on both sides and cooked through
  • Add store bought biscuit dough to hot waffle iron and cook until golden brown and cooked through
  • Add cooked “Biscuit Waffle” to plate
  • Place fried chicken on top of “Biscuit Waffle”
  • Drench in house made sausage gravy
  • Garnish with sunny side egg and fresh herbs