Fried Chicken and Waffles with Piri Piri Glaze by Melba Wilson

For the piri piri marinade:

Combine the shallots, ginger, garlic and chile in a food processor and pulse to a coarse puree.

Stir in the lemon juice, oil and paprika and season with salt. Refrigerate in an air-tight container for up to one month.

To make the glaze:

Whisk together the marinade, honey, and olive oil in a small bowl and set aside.

To make the fried chicken:

• Whisk together the buttermilk and hot sauce in a bowl large enough to hold the chicken. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or up to 6 hours.
• Preheat the oven to the warm setting or 200ºF. Place a cooling rack inside a baking sheet, cover with paper towels, and set in the oven.
• Remove the chicken from the marinade and season on all sides with 1 teaspoon of the salt.
• Combine the flour, cornmeal, cornstarch, garlic powder, paprika, and remaining 1 teaspoon salt in a shallow dish or bowl. Toss the chicken, one thigh at a time, in the mixture and set aside.
• Heat 1/4 inch of oil in a large cast-iron skillet set over medium-high heat and bring to 350 degrees fahrenheit.
• Carefully add the chicken, a few pieces at a time, so as to not overcrowd the pan. Fry for 4 to 5 minutes, until golden brown. Turn the chicken over and continue cooking until the other side is golden brown and the chicken reaches an internal temperature of 165 degrees fahrenheit, about 5 minutes.
• Transfer the chicken to the prepared rack in the oven and repeat until all of the chicken has been cooked.

For the waffles:

• Place the sweet potato in a medium saucepan, cover with water, and bring to a boil over a high heat. Cook until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes and mash until smooth. Set aside to cool slightly.
• Place the flour, sugar, baking powder, salt, cinnamon and nutmeg in a large mixing bowl and whisk to combine.
• Combine the sweet potatoes, half and half, butter and egg yolks in another bowl and whisk to combine.
• Place the egg whites in a third bowl and beat until stiff peaks form.
• Add the liquid mixture to the dry ingredients and stir to combine. Do not overmix. Fold the egg whites into the batter until minimal streaks of white are showing.
• Heat a waffle iron. Spray with nonstick spray. Once hot, pour one-fourth of the batter into the waffle iron.
• Close the lid and cook until golden brown and cooked through, 4 to 5 minutes.
• Transfer the cooked waffles to the oven to keep warm. Repeat until all the batter has been used. 

To Serve:

Top each waffle with two chicken thighs, drizzle with the piri piri glaze, and serve with pikliz.