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Milton's Cuisine & Cocktails: Fried Chicken & Sweet Potato Waffles



Fried Chicken

4 oz. chicken cutlet
cup seasoned flour
cup buttermilk

- Preheat a deep fryer to 350 degrees.
- Coat the chicken in buttermilk, and dredge it in seasoned flour.
- Fry the chicken for 4-5 minutes.




Sweet Potato Waffles

1 cup all-purpose flour
1 cup rice flour
teaspoon ground cinnamon
1 tablespoon baking powder
teaspoon kosher salt
6 egg whites
1 cup whole milk
cup brown sugar, packed
cup butter, melted
1 cup sweet potato puree
Vegetable oil spray

- In a large mixing bowl, sift in all the dry ingredients.
- Next, add the sweet potato puree, milk, and melted butter.
- In a separate bowl, use a mixer to whip the egg whites to a stiff peak.
- Gradually fold the egg whites, a third at a time, into the waffle mix.
- Heat a Belgian waffle iron to its highest setting. When hot, spray the metal grates with vegetable oil spray, and scoop cup of waffle mix into each section. Close the lid, and cook until golden brown (4-5 minutes).

Cracked Mustard Maple Syrup

1 cup maple syrup
cup whole-grain mustard
2 tablespoons Dijon mustard

- In a bowl, mix all ingredients together, and heat in the microwave until warm.

Bourbon-Peach Jam

5 lbs. peaches
3 cups sugar
cup lemon juice
1 vanilla bean, halved and scraped
4 oz. bourbon
1 cinnamon stick

- In a heavy-bottomed pot, combine all the ingredients, and bring the mix to a boil. Reduce the heat, and let it simmer for approximately 30 minutes.
- Remove the vanilla bean and the cinnamon stick.        
- Puree the mix with an immersion blender until smooth.
- Serve on top of the chicken with the waffles and syrup.