Leftover Fried Chicken 3 Ways | Bonus with Babish

restaurant workers have al

ways

been there for us, they have worked long hours, they have worked late into the night, they have worked every day away from their families, all to make sure we are happy and fed, now it's time to pay it forward due to the kovat pandemic 19 million restaurant workers lost their jobs or saw their hours drastically reduced and their dining rooms across the country are shaking with takeout and delivery the last remaining lifelines of many beloved restaurants , so here is our challenge to you, yes, you, the one in front of a screen with the hair and the shirt, lucky bastard, if you can afford it, order more food than you can eat in one meal from your favorite restaurant, but keep those

leftover

s in the refrigerator and prepare the most creative dish possible with them the next day.

Post it on social media with the hashtag

leftover

s challenge and encourage your followers to do the same. We've all come together to cook with leftovers from our favorite restaurants to give you some ideas and click the donate button to donate directly to the restaurant. Workers Community Foundation your money will go to direct worker relief nonprofits that support the restaurant industry and zero interest loans to get restaurants back up and running, why are we still here? Let's give something, yes, okay, for my leftover meat challenge participant, I present it

fried

.

chicken

, but not just any

fried

chicken

, really good fried chicken from Beatrice, which seems to have even come with a note from head chef and owner Angie Mar, who is really nice and also comes with Beatrice on her justifiably famous spicy honey with vinegar, a concoction that I would make.

Eat by the spoonful If no one was looking up, could you look I went? Who did it anyway? We'll definitely use it later if I don't eat it all first For now, all three of today's recipes will require separating the skin and meat from the chicken bones, so I'm going to go ahead and graphically take apart all of this dark meat chicken which will work better for our applications now. I'm sure there's something you could do with these bones: make fried chicken. bone broth, but I'll let you guys figure it out now, we're going to go ahead and cut our dark meat chicken into much more manageable bite-sized pieces, which will help make them more bite-sized. crispy skin, however, I'm going to chop it into much finer pieces, almost like chicken skin breadcrumbs, because we mainly use them to add flavor or to use as a garnish.

Now that we are all prepared, let's get into our first dish of fried chicken macaroni. and cheese, we should start by grating about four and a half of white American cheese before you roll your eyes. This is just to use as a sauce base because it's full of stabilizers and emulsifiers for the savory side of things. I'm going with pepperjack. but you could use things like Gouda Muenster cheddar cheese now in the stovetop called medium saucepan. We're combining a cup and a half of water and milk, bringing it to a boil and pouring in 8 ounces of our pasta of choice in this clever method from America's Test Kitchen just stir it occasionally for six to eight minutes until it's about a minute to be very al dente.

At this point we will reduce the heat to medium-low and add some flavoring components, a heaping teaspoon of Dijon Mustard a little bit of cayenne pepper, after all, you are the smart Jordan of your cayenne pepper, stay on my territory, sorry Chef Jon I'm going to stick with my good old fashioned kosher salt and freshly ground pepper and at this point we're also We're going to add our chopped dark meat chicken as well as the grated American cheese this way the chicken can be heated and the cheese it can melt as we continue to cook everything together for an additional minute we adjust the flame as needed and once the pasta is cooked We're going to turn off the flame completely and add our most flavorful cheese, but then we just stir it to combine until it's distribute evenly and then cover it preferably with a pot lid, but sometimes you have to improvise and let this sit off the heat for about five minutes, during which time we will toast some of our chicken skin garnish in a little bit of oil in a non-stick pan, we will also have a handful of panko breadcrumbs, these will absorb the extra fat from the chicken and bring even more freshness to the party once we have removed the skin from the chicken, it's time to take a look at what we have created.

Most sticky, these elastics are the easiest macaroni and cheese yet discovered in this timeline. I think it might be a little sticky, so I'll add a little more pepper jack cheese and stir it until it melts. We're going to try the seasoning there and Bob is your uncle. At this point, you can serve it just like that. Throw some into a bowl. Top it with I don't know a healthy grating of Parmesan and a little of our Chicken Skin Breadcrumb Topping and you're already looking at a pretty fabulous use for leftover fried chicken, but if you really want to blow your pants, pile on some of these macaroni and cheese and some kettle-safe serving utensils topped with some chicken skin and a healthy shred of even more cheese, throw it under a preheated broiler for four to five minutes until browned, bubbling and crispy and that That's all, friends, I think we're done.

Full Guy Fieri crossed my toes and backwards my uglies because I have a one-way ticket to Flavortown anyway. I think we had hit this one out of the park with recipe number two right after this commercial break. You've probably heard of fried chicken and waffles, but have you heard of fried chicken on waffles? In a small bowl, combine one cup of all-purpose flour, one and a half teaspoons of kosher salt, and one teaspoon of baking soda. take a larger bowl and pour 1 cup of buttermilk into it, followed by three tablespoons of melted butter and 1 large egg, a small whisk to combine and wow!

I almost forgot, we're going to add an optional tablespoon of coarsely ground cornmeal to our dry ingredients not just. Will this make our waffles a little crispier? It will go great with those fried chicken flavors. We are gently mixing the wet and dry ingredients and once they are almost combined, we will add our chicken. I'm going to start by cutting the chicken into even smaller pieces, maybe a cup and a half of Saturn, as well as about 1/4 cup of our chicken skin and maybe two ounces of grated parmesan, go ahead and mix that until all They meet and then let it sit at room temperature for about 10 minutes so that the flour is completely hydrated and then, as lovers usually do, we grease both plates of our Belgian waffle maker well, preheat until it is preheated and then we pour 3/4 cup of waffle batter in the center. close, flip and, depending on the manufacturer of your waffle iron, cook for about 5 minutes or until the waffle has reached a golden brown state, as you can see, three quarters of a cup of batter was not enough, but we're still going to try this waffle with all the dignity and respect it deserves keeping it warm on a rack in the low oven while we make a few more waffles with a little more batter here we go that's the sauce while the waffles finish cooking let's make a whipped cream Quick maple by combining a cup of heavy cream with two tablespoons of maple syrup and maybe a teaspoon of vanilla extract or vanilla paste, beat taani until smooth, taste the taste and then it's time to whip, You can whip this with a hand or stand mixer, but I'm going to use a whipped cream siphon, shake it a few times, and pile on an unlimited amount of your big stack of waffles.

Last but certainly not least a generous drizzle of our spicy honey, oh my goodness this is definitely Instagram worthy but how does it taste good? I'll tell you, it tastes just like fried chicken and waffles with maple whipped cream and spicy honey, so you know, it's amazing, but does it win the excellence Babish Fork Shake? Yes, he does it and while he deserves it. To be a member of the clean plate club, I'm trying not to die, so I'll give the rest to Jess. The last recipe. I decided to wing it, so to speak. You will see that in a food processor it lasts approximately two. cups of chicken along with half a cup of chicken skin processed until it is as ground as possible and then we will treat it like a meatball by mixing in some binding and flavoring agents 1/2 cup buttermilk 1 large egg a little grated red onion, some grated garlic and maybe 1/3 cup of Frank's redhot because as I'm sure it makes sense by now, I'm winging it, whisk it with a fork and pour it into our ground chicken mixture. with about half a cup of breadcrumbs to help bring everything together, put on some gloves and start mixing, we don't want it to get too wet, we don't want it to dry out, think about it again meatball style because that's pretty much what we're going to do.

To make it, we will begin to form hamburgers with these types in which we will deposit some crumbs of blue cheese that we will later enclose in the meats creating, as you may have already deduced, a buffalo chicken meatball stuffed with blue cheese, but they are not ready yet, first we have to rinse and repeat with the remaining meats and cheese and then we have to prepare a three stage breading station in the bowl, one goes from the all-purpose flour to the bowl, two goes to the beaten and beaten eggs and to the bowl . three goes the rest of my panko breadcrumbs as you can see we are using the wet hand dry hand technique using my left hand to touch dry things and my right hand to touch wet things this prevents the breading from building up on the fingers repeat with everything the rest balls and then last but not least, you guessed it, these guys are going to fry, let's take our spheres and go to the stove, we don't need it, where we have a liter of vegetable oil heated to 350 degrees Fahrenheit . that we're going to gently dip our spheres, turn them frequently and fry them for about seven minutes until they're golden brown and crispy, drain them on a rack and keep them all warm over low heat and while we prepare a rudimentary buffalo sauce, just equal parts butter and Frank's red hot western sauce.

New York's greatest contribution to society since al

ways

whisk to combine and I have decided to place it on a plate, like three elegant puddles of sauce on which we are going to drop our spheres and then what is a garnish with what we are missing ? here, ooh, celery, maybe just the most delicate leaf of celery leaves for garnish and there you have some cheese stuffed buffalo chicken balls, but how do they taste good? As you can see, they just get a gentle shake of excellence with a fork and that's because As expected, the chicken was a little dry, but it's still very good and now, last but not least, maybe the most practical tip I'm going to give you all day: how to reheat fried chicken, get some vegetable oil up to 325 degrees Fahrenheit and put it in if your chicken is already quite dark as it only fry for a minute or two until Let the skin be a little crispy, then finish heating in a 350 degree oven and it will be as good as new.

Fried chicken, but who are we kidding? You're going to make the waffles. Those things were incredible.