Chicken and waffles. Yes, you read correctly. At Sweet Chick, it’s the most natural combination in the world. And it should be, because it’s great! The owner John Seymour, backed by the rapper Nas, are daily delivering good food and teaches us that a sweet and savory combination is the way to go.
It was during a weekend with my family that we discovered this place, or more correctly, my mother did. The jetlag from flying over the Atlantic the day before had made its mark, so having gotten up at 5 am, we were all pretty hungry. And as soon as they started serving lunch, we were standing there, ready to order, on the dot!
There is something about the chicken, the brine that gives the chicken its special taste. Every bite of this crispy chicken is juicy and flavorful. And the combination with the waffles is heavenly. I tried pouring some syrup on it too, and hot damn! Recommended! I hear brining the chicken overnight gives the spices a chance to get extra deep into the meat. So for your own sake, do so. Enjoy.
Sweet Chick’s Ultimate Fried Chicken
For the Brine
118ml sweet tea (Black tea and sugar syrup)
6 tbsp salt
2 tbsp freshly ground black pepper
1½ tsp garlic powder
1½ tsp dried oregano
1½ tsp dried thyme
1.5-1.8 kg of chicken pieces (approximately 8 to 10 pieces)
For the Assembly
240g all-purpose flour
2 tbsp cornstarch
1½ tsp paprika
1½ tsp salt
1½ tsp dried thyme
3/4 tsp freshly ground black pepper
Vegetable oil, for frying
How To Do It
Whisk together water, sweet tea, spices and herbs in large bowl until dissolved. Add chicken to the brine mixture, cover and chill 12-24 hours in refrigerator. Heat a large sauté pan (preferably cast iron) with oil to 163°C. Combine flour, cornstarch and spices in large shallow bowl, place buttermilk in another shallow bowl. Drain chicken from marinade and pat dry. Dredge the chicken pieces in flour mixture, shake off excess, dip chicken in buttermilk, and then dredge again in flour mixture, shake off excess. Fry chicken in batches until golden and chicken is cooked through, about 15-20 minutes. Drain on paper towels and serve immediately.
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