Coconut Fried Chicken Pecan Waffles With Bourbon-Peach Syrup

Ingredients:

For the Fried Chicken

8 Chicken legs

1 12-ounce can Coconut Cream

1 ½ quarts vegetable oil

1 cup all purpose flour

1 egg

salt and pepper

Bourbon-Peach Syrup

• 1 1/2 cups peach preserves
• 1/4 cup bourbon

Waffles

• 1 cup pecan pieces, toasted in a dry skillet until fragrant
• 1 cup unbleached all-purpose flour
• 3/4 cup cornmeal, preferably stoneground
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs, separated
• 1 1/2 cups milk
• 6 tablespoons unsalted butter, melted

Directions for Chicken:

1. Remove the chicken pieces from the coconut cream and dip into the egg then dredge in the flour. Be gentle and toss the chicken pieces to coat on all sides.
2. Using a pair of metal tongs, add the coated chicken pieces to the hot oil. Make sure you don’t over fill the pot or the chicken will stick together. Once the chicken is finished (about 4-6 minutes) remove from the oil and place on a few sheets of paper towel to drain the excess oil. 

Directions for Waffles:

To make the waffles: chop ¾ cup pecans in a food processor until they are uniformly fine.

 Add the flour, cornmeal, sugar, baking powder, and salt; continue processing until the mixture forms a fine meal.

Transfer to a bowl; whisk in the egg yolk one at a time, followed by the milk and melted butter.

In another bowl, beat the egg whites with an electric mixer until stiff but still glossy.

Heat a greased waffle iron; fold in egg whites into the batter.

Cook the waffles one at a time, following the directions from the waffle iron manufacturer; they should be crisp and brown when done.

Serve the waffles individually as they are ready or hold them briefly in a warm oven until all are finished.

prinkle each with a portion of the remaining pecans and accompany them with softened butter and warm Bourbon-Peach Preserves.

Directions for Syrup:

add the peach preserves and bourbon to a small saucepan; warm over medium heat; set aside.