Tupelo Honey’s Mac-N-Cheese Waffles with Asheville Hot Fried Chicken 2 (4-ounce) boneless, skinless chicken thighs 1 cup buttermilk Vegetable oil, for frying 1/2 cup Seasoned Flour for Chicken (see recipe) Asheville Hot Dust (see recipe) 1/2 cup Waffle Batter (see recipe) 4 tablespoons prepared Baked Mac-N-Cheese (see recipe), divided 1 […]
Tupelo Honey’s Mac-N-Cheese Waffles with Asheville Hot Fried Chicken
- 2 (4-ounce) boneless, skinless chicken thighs
- 1 cup buttermilk
- Vegetable oil, for frying
- 1/2 cup Seasoned Flour for Chicken (see recipe)
- Asheville Hot Dust (see recipe)
- 1/2 cup Waffle Batter (see recipe)
- 4 tablespoons prepared Baked Mac-N-Cheese (see recipe), divided
- 1 tablespoon ranch dressing
- 1/4 cup sliced dill pickles
- 3/4 teaspoon Sriracha
- 3/4 teaspoon liquid honey
- 1 teaspoon chopped chives, for garnish
- A day ahead of serving, put chicken thighs in a food-safe plastic bag or bowl and cover with buttermilk. Close bag or cover bowl and refrigerate 18 hours. Remove chicken from refrigerator 30 minutes in advance of cooking.
- In a Dutch oven, heat 2 inches of vegetable oil to 350 degrees.
- Put Seasoned Flour for Chicken in a pie plate. Remove chicken thighs from buttermilk and allow excess to drain off. Discard buttermilk. Dip thighs in flour, turning to cover all sides. Shake to remove any extra flour and put into hot oil. Cook 3 to 4 minutes or until golden brown and chicken reaches an internal temperature of 165 degrees. Remove from oil and drain. Sprinkle both sides of chicken with Asheville Hot Dust. Keep warm.
- While chicken is cooking, heat waffle iron according to manufacturer’s instructions. Divide batter between two squares. Top batter in each square with 2 tablespoons Mac-N-Cheese. Close waffle iron and cook 4 minutes or until done to your preference.
- Arrange cooked waffles on serving plate. Top each square with a piece of cooked chicken. Pour dressing over chicken and garnish with pickles. In a small bowl, whisk together Sriracha and honey, and drizzle around waffles. Garnish with chives.
Per serving: Per serving: 1,442 calories (percent of calories from fat, 46), 68 grams protein, 128 grams carbohydrates, 4 grams fiber, 73 grams total fat (24 grams saturated), 333 milligrams cholesterol, 1,846 milligrams sodium.
Seasoned Flour for Chicken
- 1 cup all-purpose flour
- 2 tablespoons salt
- 1 tablespoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne
- In a small bowl, whisk together flour, salt, pepper, garlic powder and cayenne. Store in covered container until needed. Will keep indefinitely.
Makes 1 cup plus 2 tablespoons.
Per serving: Per tablespoon: 30 calories (percent of calories from fat, 3), 1 gram protein, 6 grams carbohydrates, trace fiber, trace total fat (trace saturated), no cholesterol, 640 milligrams sodium.
Asheville Hot Dust
- 1/2 cup granulated honey
- 1 1/2 tablespoons cayenne
- 1 teaspoon Creole seasoning
- In a small bowl, whisk together honey, cayenne and Creole seasoning. Store in covered container until needed. Will keep indefinitely.
Makes 1/2 cup.
Per serving: Per tablespoon: 72 calories (percent of calories from fat, 2), trace protein, 18 grams carbohydrates, trace fiber, trace total fat (no saturated fat), no cholesterol, 41 milligrams sodium.
- 2 eggs
- 1 2/3 cups buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, melted
- In a large bowl, whisk eggs. Add buttermilk and vanilla and whisk again.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add dry ingredients to egg mixture and mix well. Fold in butter.
- Cook waffles according to manufacturer’s instructions for your waffle maker.
- Makes 4 1/2 cups batter, enough for 20 (4-inch) Belgian-style waffles.
Per serving: Per waffle: 96 calories (percent of calories from fat, 40), 3 grams protein, 12 grams carbohydrates, trace fiber, 4 grams total fat (2 grams saturated), 29 milligrams cholesterol, 136 milligrams sodium.
- 4 tablespoons unsalted butter, divided
- 1 cup panko
- 1 pound macaroni
- Salt and pepper
- 2 tablespoons all-purpose flour
- 4 cups shredded sharp cheddar
- 4 eggs
- Heat oven to 350 degrees. Lightly grease a 9-by-9-inch baking dish.
- Make topping: Melt 2 tablespoons butter. In a small bowl, whisk together melted butter and panko. Set aside.
- Cook macaroni in salted water according to package directions. When done, drain and cool. Set aside in a large bowl.
- In the hot saucepan used to cook the macaroni, melt the remaining 2 tablespoons butter over medium heat. Add flour and stir constantly to create a roux. Cook 3 minutes. Remove from heat and allow to cool slightly.
- Stir cheddar into roux and then stir cheese mixture into bowl of pasta. Season to taste.
- In a medium bowl, whisk eggs and then quickly stir into macaroni mixture. Pour mixture into prepared baking dish and sprinkle with topping. Bake 15 minutes or until bubbling and golden brown.
Per serving: Per serving: 637 calories (percent of calories from fat, 41), 27 grams protein, 67 grams carbohydrates, 3 grams fiber, 29 grams total fat (15 grams saturated), 164 milligrams cholesterol, 467 milligrams sodium.
From the menu of … Tupelo Honey, 4600 Roswell Road, Sandy Springs. 404-649-6334, tupelohoneycafe.com.
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