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Waffle Day – Top Chef DC (Grilled) Fried Chicken with Waffles

25 Aug

So my pre-Waffle Day attempt to make a grilled version of Top Chef DC Andrea’s buttermilk fried chicken with pecan cheddar waffles (episode 7, lobbyist law quickfire challenge) for a group of friends last night didn’t go so well. The gravy came out doughy (my fault probably because I’m not a gravy maker), but it didn’t have enough maple flavor to me as written, so I added more so that it would go more with the waffles. The waffles were delicious, I followed the recipe, although I substituted mild yellow cheddar cheese. Wrapping them in tinfoil kept the waffles hot and made the cheese I sprinkled on top of them all nice and melty as I went on the roof to grill the chicken. The biggest flaw was definitely my attempt at the grilled fried chicken. I’m not sure if the grill wasn’t oiled enough for breaded chicken, it was too hot,  or the pieces should have been bigger, but they wound up sticking and burning on the grill. Glad a girlfriend brought hot dogs! Since it was a fail, (and my friends were hungry : ), I didn’t take pictures. I don’t plan on giving up though! The combo seems too tasty to pass up.



2 cups flour

3 eggs

1 tsp baking powder

1/4 cup granulated sugar

Chopped pecans

Grated white cheddar (I used packaged shredded yellow cheddar)

Non-stick spray, as needed

Salt, to taste

Fried Chicken

1 chicken breast

1 cup flour

1 cup buttermilk

2 tsp sriracha (or other spicy red sauce)

2 tbl fresh chopped chives

2 tsp onion powder

2 tsp garlic powder

Salt and pepper to taste


2 oz butter

2 oz flour

1 cup chicken stock (I used canned low-sodium chicken broth)

1/4 cup heavy cream

1 tbl maple syrup (I used about 3)

Salt and pepper to taste


For the Waffle Batter:

1. Whisk together flour, eggs, baking powder, and sugar.

2. Spray waffle iron with non-stick spray and pour in batter and sprinkle in pecans and cheese. Pour more batter over top and follow waffle iron procedure.

For the (Grilled) Fried Chicken:

1. Soak chicken in buttermilk, sriracha, and chives. Mix together flour, onion powder, garlic powder, salt, and pepper. Remove chicken from buttermilk mixture and coat in flour mixture.

2. Spray grill with non-stick grill spray. Grill chicken until done (170 temp), check and flip as needed.  (I think I had the chicken on too high, I used 350 degrees, probably needs to be lower and cook longer).

For the Gravy:

1. Heat together butter and flour to make roux. Whisk in chicken stock, cream, and syrup. Simmer to gravy consistency. Season with salt and pepper.