At Pueblo Harvest, this local take on chicken and waffles is served with green chile maple syrup and piñon butter. TheE blue corn delivers an extra-crisp texture. If you don’t have red chile sauce in the freezer already, you can make a quick one with a recipe from our website.
RED CHILE WAFFLES
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons red chile powder
2 eggs
1 1/2 cups warm milk
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 tablespoons prepared red chile
BLUE CORN FRIED CHICKEN
5 boneless, skinless chicken breasts
4 cups buttermilk
3 cups blue cornmeal
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon white pepper
Serves 5
INSTRUCTIONS
Red Chile Waffles
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In a medium mixing bowl, combine all dry ingredients. In another bowl, whisk together wet ingredients, then stir into dry ingredients. Do not overmix.
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Let stand 10 minutes, then cook in a waffle iron according to manufacturer’s directions.
Blue Corn Fried Chicken
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In a large bowl, toss chicken breasts with buttermilk, cover, and rest, refrigerated, 1 hour or overnight.
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Mix cornmeal, flour, salt, and pepper together and place in shallow baking dish. Remove chicken from milk and dredge liberally in cornmeal mix.
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Fry at 350° for 7–10 minutes or until cooked through.